shacalilung Corner

t - teaspoon
tsp - teaspoon

T - Tablespoon
Tbsp - Tablespoon

c - cup
C - cup

gm. = gram
mg. = milligram
f.g - few grains
sq. = square
pt - pint
qt. - quart
min. = minute (60 seconds)
hr = hour (60 minutes)
mod. = moderate
doz. = dozen (12)
pinch or a dash = less than 1/8 of a teaspoon

d.b - double broiler

B.P - baking powder

oz. - ounce
OZ - ounce

lb - pound
# - pound

pk. - peck
bu. - bushel

1 teaspoon = 60 drops
3 teaspoons = 1 Tablespoon

2 Tablespoons = 1 fluid ounce
4 Tablespoons = 1/4 Cup
5 1/3 Tablespoons = 1/3 Cup
8 Tablespoons = 1/2 Cup
16 Tablespoons = 1 Cup

16 ounces = 1 pound
1 Cup = 1/2 pint, 1 fluid ounce
2 Cups liquid = 1 pound
2 Cups = 1 pint
2 pints = 1 quart
4 Cups = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel

Making Cooking A Bit Easier:

2 Tablespoons of fat = 1 ounce
1 Cup of fat = 1/2 pound
1 pound of butter = 2 Cups
1 Cup of butter = 1 Cup of hydrogenated fat + 1/2 teaspoon of salt
2 Cups of sugar = 1 pound

2 1/2 Cups of brown sugar packed = 1 pound
1 1/3 Cups of brown sugar packed = 1 Cup of granulated sugar (white)

Brown sugar is used often in cookies and condiment fixings, such as BBQ, teriyaki, and Chinese.

3 1/2 Cups powdered sugar (confectioners) = 1 pound

Powdered sugar is used most often in frostings, candy, and as decoration. Sift over a finished bakery item for a snowy, sweet finishing effect.

Flour Basics:

4 Cups flour (sifted all purpose) = 1 pound
4 1/2 Cups cake flour, sifted = 1 pound

1 Cup cake flour = 7/8 Cup flour (all purpose)

1 Cup flour (all purpose) = up to 1/2 Cup bran, whole wheat flour, or the amount of cornmeal to add to and level off 1 Cup of flour (all purpose)

Glutton Free Flour:

1 Cup flour (all purpose) = 1/2 Soya flour and 1/2 rice flour

In A Bind? Try These Substitutions:

1 teaspoon baking powder = 1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar

1 teaspoon baking powder = 1 teaspoon baking soda + 1/2 Cup buttermilk

1 Cup butter or margarine = 7/8 Cup salad or vegetable oil + 1/2 teaspoon salt

1 Tablespoon flour (all purpose) = 1 Tablespoon granulated tapioca
1 Tablespoon cornstarch = 2 Tablespoon flour
2 Tablespoon cornstarch = 4 Tablespoon flour

Baking Chocolate:

1 ounce bitter chocolate = 1 square

3 Tablespoons cocoa + 1 Tablespoon fat (lard, shortening)= 1 square bitter chocolate

4 Tablespoons cocoa + 2 teaspoons butter = 1 ounce of bitter chocolate

6 Tablespoons cocoa + 2 Tablespoons fat (lard, shortening) = 2 squares bitter chocolate

Eggs:

1 Cup egg yolks = 12 - 14 yolks
1 Cup egg whites = 8 - 10 whites

Slimming:

2 egg whites = 1 whole egg

For Thickening Baking Products:

2 egg yolks = 1 whole egg
4 egg yolks = 2 whole eggs

Dried Egg Products:

2 Tablespoons dried whole egg + 2 1/2 Tablespoons water = 1 whole egg

Butter Equivalents:

1/2 stick = 1/4 Cup
1 stick = 1/2 Cup
2 sticks = 1 Cup
4 sticks = 2 Cups

Sweeteners:

1 Cup molasses = 1 Cup of honey
Honey = equal parts molasses or corn syrup
Honey = 1 Cup granulated sugar + 1/4 liquid
Corn Syrup = 1 Cup granulated sugar + 1/4 Cup liquid
1 Cup brown sugar = 3/4 granulated sugar + 1/4 molasses
1 1/3 Cups Powdered Sugar (confectioners) = 1 Cup granulated sugar

Got Milk?

1 Cup milk = 1/2 Cup evaporated milk + 1/2 Cup water

1 Cup buttermilk = 1 Cup sweet milk + 1 Tablespoon lemon juice or vinegar

1 Cup buttermilk = 2/3 Cup plain yogurt + 1/3 Cup sweet milk
1/2 Cup reconstituted dry milk, nonfat = 1/4 Cup water
1 Cup reconstituted dry milk, nonfat = 1 Cup skim milk

Heavy cream can be substituted with equal parts of evaporated skim milk.

Soy milk can be substituted in recipes for evaporated or condensed milk.

Applesauce can be substituted for milk and butter in mashed potatoes, although it is a different flavor. But it is still tasty, and less fat per serving overall. Experiment with herbs and spices!

1 Cup sour cream = 1 Cup plain yogurt
1 Cup plain yogurt = 1 Cup buttermilk

Herbs:

Basic dried herbs, 1 Tablespoon fresh = 1 teaspoon dried

1 clove garlic = 1/8 teaspoon garlic powder or 1/4 flakes
1 Tablespoon dried onion = 1 small fresh onion
1 Tablespoon prepared mustard = 1 teaspoon dried mustard

1/2 teaspoon Tabasco = 1/8 teaspoon red pepper flakes or dash of cayenne (red) pepper

To thicken a food dish.

1 Tablespoon cornstarch = 2 Tablespoons flour

Are you making a dessert ‘to die for’? But find that you have no whip topping on hand, or that it has not thawed completely? Try these substitutions.

1 Cup whipping cream = 2 Cups whipped
1 Cup evaporated milk = 3 Cups whipped

Fruit Juice

1 lemon = 3 - 4 Tablespoons juice
1 orange = 6 - 8 Tablespoons juice

1 Cup uncooked rice = 2 - 3 Cups cooked rice



Alcohol Substitutions In Cooking

Amaretto - almond extract. (Substitute 1/4 to 1/2 teaspoon almond
extract for 2 tablespoons Amaretto.)

Brandy - water, white grape juice, apple cider or apple juice,
diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

Champagne - ginger ale.

Cointreau - orange juice or frozen orange juice concentrate.

Cognac - juice from peache, apricots, or pears.

Creme de menthe - spearmint extract or oil of spearmint diluted with
a litle water or grapefruit juice.

Dry Red Wine - red grape juice or cranberry juice. Also may subsitute
chicken, beef or vegetable broth, clam juice, and fruit juices.
(Substitute equal amount of liquid.)

Grand Marnier or Orange-Flavored Liqueur - unsweetened orange juice
concentrate or orange juice. (Substitute 2 tablespoons unsweetened
orange juice concentrate or 2 tablespoons orange juice and 1/2
teaspoon orange extract for 2 tablespoons Grand Marnier.)

Kahlua - coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1
teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant
coffee in 2 tablespoons water for 2 tablespoons Kahlua.)

Kirsch - syrup or juices from cherries, raspberries, boysenberries,
currants, or cider. (Substitute equal amounts of liquid.)

Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) - orange juice or
apple juice. (Substitute equal amount of liquid.)

Rum (light or dark) - water, white grape juice, pineapple juice,
apple juice or apple cider, or syrup flavored with almond extract.
(Substitute equal amounts of liquid.)

Sherry or Bourbon - orange or pineapple juices, peach syrup, or
vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons
vanilla extract.)

Sweet White Wine - white grape juice plus 1 tablespoons Karo corn
syrup. (Substitute equal amount of liquid.)


To Substitute in Soups, Stews, and Entrees

Dry (unsweetened) Red Wine - water, beef broth, bouillion, liquid
drained from canned vegetables, tomatoe juice or from cooking fresh
vegetables.

Dry (unsweetened) White Wine - water, chicken broth, bouillion,
liquid drained from canned vegetables, tomatoe juice or from cooking
fresh vegetables, ginger ale, white grape juice.


When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Dairy,Baking,Seasoning and Liquid Substitution

Allspice, 1 teaspoon ground 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves

Apple Pie Spice, 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg
plus 1/8 teaspoon ground cardamom

Asiago Parmesan cheese

Baking powder substitute

For each 1 teaspoon baking powder called for in a recipe, use:

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar;

OR

1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe).

Biscuit Mix Substitute

For each 1 cup biscuit mix (like Bisquick) called for in a recipe, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable shortening.

Brown Sugar Substitute

For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar.

To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar.

For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

Butter, Substitutes

Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking

Butterfat Percentages - Substituting Dairy

Sometimes recipes call for a milk/cream product that we're not familiar with - this guide can help you figure out what you should use based on the percent of butterfat in each product.

Heavy Cream = 36%
Whipping Cream, Light Whipping Cream, Medium Cream = 30 to 36%
Light Cream = 18 to 30%
Half And Half, Coffee Creamer = 10 1/2 to 18%
Sweetened Condensed Whole Milk = 9% and 40% Additional Sugar
Evaporated Milk = 8% and 50% Less Water
Milk = 3 to 4%
Low Fat Milk = .05 to 2%
Skim Milk = Less Than 0.5%

Buttermilk - Substitute

Substitute undrained, plain yogurt or sour cream, whisked with a little milk to thin, in recipes that call for buttermilk.

Or combine a tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Set the latter mixture aside for five minutes before using.

Buttermilk Substitute

For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;

OR

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;

OR

1 cup milk plus 1 3/4 tablespoons cream of tartar;

OR

1/4 cup buttermilk powder and 1 cup water.

Cardamom Substitute

It takes 10 whole pods to make 1 1/2 teaspoons of ground cardamom.

Or, use ground cinnamon, nutmeg, ginger, coriander seeds or mace, starting with half the quantity specified and adding more to taste.

Cottage cheese - pureed, 1 cup 1 cup Sour Cream

Chervil, Substitute

1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage can be substituted for 1 teaspoon chervil.

Chicken or Beef Broth Substitute

1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) can be substituted for 1 cup broth.

Chocolate, Semisweet Substitute

For each 1 ounce semisweet chocolate called for in a recipe, use 3 tablespoons semisweet chocolate chips

OR

1 tablespoon unsweetened cocoa, plus 1 tablespoon granulated sugar plus 1 tablespoon vegetable shortening

OR

1/2 ounce unsweetened chocolate plus 1 tablespoon granulated sugar;

OR

1 ounce bittersweet chocolate.

Chili Sauce, 1 cup 1 cup tomato sauce, 1/8 cup brown sugar, 2 tablespoons vinegar (White or Apple),
1/4 teaspoon cinnamon, dash of allspice and a dash of fresh ground cloves

Chocolate, Sweet (German) Substitute

For each 4 ounces of sweet German chocolate called for in a recipe, use 1/4 cup unsweetened cocoa, plus 1/3 cup granulated sugar plus 3 tablespoons vegetable shortening;

OR

4 ounces unsweetened chocolate plus 1/3 cup granulated sugar.

Chocolate, Unsweetened Substitute

For each 1 ounce of unsweetened chocolate called for in a recipe, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter or margarine;

OR

2 ounces bittersweet chocolate less 1 tablespoon granulated sugar called for in recipe.

Cinnamon, Ground (Substitute)

For 1 teaspoon ground cinnamon, grind a 3 1/2-inch-long cinnamon stick;

OR

use ground nutmeg, allspice, cardamom or cloves, starting with half the amount specified and adding more to taste.

Cocoa, Unsweetened Substitute

For each 1/4 cup of unsweetened (baking) cocoa called for in a recipe, use 1 ounce unsweetened chocolate and decrease fat called for in recipe by 1 1/2 teaspoons.

Coconut Cream Substitute

For each 1 cup coconut cream called for in a recipe, use 1 cup half-and-half plus 1/4 teaspoon coconut extract.

Coconut Milk Substitute

For 1 cup coconut milk, substitute 3 tablespoons canned cream of coconut plus hot water or warm low-fat milk to equal 1 cup;

OR

1 cup whole milk plus 1 teaspoon coconut extract.

Coffee Substitute

1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cookies, Substituting Flour

Natural cereals ground in the blender or food processor can be substituted for all or part of the flour in most cookie recipes. Or use very fine unseasoned bread crumbs.

Cooking Sprays, Substitutes

Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Corn Syrup Substitute

For each 1 cup corn syrup called for, use 1 1/4 cups granulated sugar or firmly packed brown sugar plus 1/4 cup liquid (use liquid called for in recipe).

Corn Syrup, (Dark) Substitute

For each cup of Dark Corn Syrup called for, use 3/4 cup light corn syrup and 1/4 cup light molasses;

or

1 1/4 cups firmly packed dark brown sugar and 3 to 4 tablespoons water.

Cornstarch Substitute

For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour;

OR

1 tablespoon potato flour or rice flour;

OR

4 teaspoons quick-cooking tapioca;

OR

2 teaspoons arrowroot.

Cream (20% fat) (Coffee Cream) Substitute

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream) Substitute

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar Substitute

There is no recommended substitution for cream of tartar.

Creme Fraiche Substitute

For 1 cup, use 1/2 cup each of sour cream and whipping cream;

or

1 cup whipping cream and 3 tablespoons buttermilk;

cover and let stand 12 hours.


Egg Whites Substitute

Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Eggs, 2 large 3 small eggs

You can't substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar

Flour, Cake Flour Substitute

For each cup of cake flour called for in a recipe, use one cup all-purpose flour MINUS 2 tablespoons.

Flour, All Purpose Substitute

For each cup of regular flour called for in a recipe, you can substitute 1 cup cake flour PLUS 2 tablespoons cake flour.

Flour - Cake, 1 cup 1 cup minus 2 tablespoons all-purpose flour - sifted

Flour, Self-rising Substitute

For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.

Fresh & Dried Herbs

Recipe calls for fresh herbs, you have only dried. Use 1/3 the amount called for.

Fresh Gingerroot, 1 tablespoon 1/8 teaspoon ground ginger

Fish sauce Worcestershire sauce or light soy sauce with salt

Gelatin, 1 sheet one 1/4 ounce envelope unflavored powdered gelatin

Garlic, 1 clove 1/8 teaspoon garlic powder or minced dried garlic

Honey Substitute

For 1 cup honey called for in recipe:

use 1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe)

OR

1 cup molasses

OR

1 cup light or dark corn syrup

OR

1 cup pure maple syrup.

Italian Seasoning Substitute

1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for 1 1/2 teaspoons Italian seasoning.

Lard Substitute

Use equal amount of vegetable shortening; 25 percent more butter or margarine (for baking); or equal amount vegetable oil (for frying).

Lemon Peel (Zest), 1 teaspoon 1/2 teaspoon lemon extract

Mace Substitute

Use ground allspice, cinnamon, ginger, nutmeg or cloves, starting with half the amount specified in the recipe and adding more to taste.

Make your own sundried tomatoes

Cut Roma tomatoes into quarters. You can also try this with cherry tomatoes cut in halves. Place cut tomatoes on a baking sheet. Sprinkle lightly with coarse salt. Place in oven at 175F degrees for 8 hours. Larger pieces may require more time. Store in a glass jar filled with olive oil to cover tomatoes, or in a plastic container in the refrigerator for non-oily tomatoes. You can also store these in the freezer.

Molasses Substitute

For 1 cup, use

1 cup honey;
or

3/4 cup firmly packed brown sugar;
or

1 cup dark corn syrup;
or

1 cup pure maple syrup.

Mustard, Dry Substitute

1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard

Mustard, Prepared Substitute

1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard.

Marshmallows, Mini, 1 cup 8 to 10 regular marshmallows

Mayonnaise (for salad dressings), 1 cup 1/2 cup plain yogurt and 1/2 cup mayonnaise -OR- 1 cup sour cream -OR- 1 cup cottage cheese, pureed

Nutmeg Substitute

Use ground cinnamon, ginger, mace, allspice or cloves, starting with half the amount specified and adding more to taste.

Poultry Seasoning Substitute

1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be substituted for 1 teaspoon poultry seasoning.

Pumpkin Pie Spice Substitute

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

Self-Rising Flour Substitute

One cup self-rising flour equals:
1 cup all-purpose flour, plus
1 1/4 teaspoons baking powder, plus
1/8 teaspoons salt.

Sour Cream Substitute

1 cup plain yogurt can be substituted for 1 cup sour cream

Star Anise Substitute

Use in equal measure: aniseed or Chinese five-spice powder.

Sugar Equivalents

One pound brown sugar = 3 cups loose 1 cup = 5 1/4 ounces
One pound brown sugar = 2 cups packed 1 cup = 8 ounces
One pound granulated sugar = 2 1/8 cups 1 cup = 7 1/2 ounces
One pound 10x powdered = 3 1/2 cups 1 cup = 7 ounces

Sugar Substitutes

Any of the following may be substituted for 1 Cup of Sugar:

1/2 Cup firmly packed brown sugar
1 1/2 Cups Molasses
2 Cups Corn Syrup
3/4 Cups Honey
1 1/2 Cups Maple Syrup

Note: You will need to reduce the liquid in the recipe to compensate for the liquid in the molasses, corn syrup, honey and syrup.

Superfine Sugar Substitute

Make your own superfine sugar by processing regular sugar in a food processor or blender.

Tomato Sauce Substitute

3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup tomato sauce

Tapioca, 1 tablespoon 1 1/2 tablespoons all-purpose flour

Pumpkin Pie Spice 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger
plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

Pepper, fresh (1/4 cup) 1 Tbls. sweet Pepper flakes
Poultry Seasoning ( 1 tsp.) 1/4 tsp. ground thyme PLUS 3/4

Powdered Sugar (1 cup) 1 cup sugar plus 1 tsp. cornstarch

Pumpkin Pie Spice (1 tsp.) 1/2 tsp. Cinnamon, 1/4 tsp. Ginger AND 1/8 tsp. EACH of Nutmeg and ground Cloves

Wine Substitute

1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.