Helpful Information

Glossary This glossary of words will help you better understand terms that are a little uncommon today. oleo = the same thing as margarine dice = to chop finely mince = very finely chopped parboiling = to partially boil puree = to blend in a blender saute = to quickly brown in small amount of fat scald = to heat to steaming. Do not boil sear = to quickly brown outside of meat at a high temperature truss = to secure wings or legs of poultry or fowl. fold = to gently combine ingredients using a bottom to top motion with a spoon or spatula

Measurement Equivalents Pinch = less than 1/8 teaspoon 3 teaspoons = 1 tablespoon 2 tablespoons = 1 fluid ounce 4 tablespoons = 1/4 cup 5 tablespoons + 1 teaspoon = 1/3 cup 12 tablespoons = 3/4 cup 1 pony = 1 fluid ounce 1 jigger = 11/2 fluid ounces 1 cup = 8 fluid ounces 2 cups = 16 fluid ounces 2 pints = 32 fluid ounces 4 quarts = 128 fluid ounces

Common Measurement t = teaspoon T, tb, tbl, tbsp, tblsp = tablespoon C, c = cup oz. = ounce pt. = pint qt. = quart Gal, gal = gallon Lb, lb. = pound g = gram kg = kilogram Ml, ml, ML = milliliter L,l = liter

Food Measurement 8 tablespoons butter = 1 stick 4 tablespoons butter = 1/2 stick 4 sticks butter = 1 pound 1 pound white or granulated sugar = 2 cups 1 pound brown sugar = 21/4 cups firmly packed 1 cup whipping cream = 2 cups whipped cream 3 medium apples or bananas = 1 pound 4 ounces nuts = 2/3 cup chopped nuts 1 large onion = 1 cup chopped onions 1 large tomato = 3/4 cup chopped tomato 1 cup uncooked rice = 2 cup cooked rice 3 to 4 large tomatoes = 1 pound tomatoes 8 ounces chocolate chips = 1 cup

Ingredient Substitution • 1 teaspoon baking powder = ¼ teaspoon baking soda plus ½ cup buttermilk or ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar • 1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 tablespoons • 1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt • 1 cup all-purpose flour = 1 cup whole wheat flour • 1 cup honey = 1 to 1¼ cups sugar plus ¼ cup liquid • 2 large eggs = 3 small eggs • 1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking) • 1 medium egg = 2 egg yolks (in custards or cream fillings) • 1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine • 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted • 1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks • 1 teaspoon lemon juice = ½ teaspoon vinegar • 1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs • 1 small garlic clove = 1/8 teaspoon garlic powder • 1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned • 1 cup whipping cream, whipped = 2 cups thawed whipped topping • 1 cup whipping cream as liquid = 1/3 cup melted butter plus ¾ cup milk • 1 cup light cream = 3 tablespoons melted butter plus ¾ cup milk • 1 cup ricotta cheese = 1 cup cottage cheese, liquid drained • 1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that's been in the fridge too long; it's actually spoiled) • 1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter • 1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt • 1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat) • Pecans = walnuts, almonds or hazelnuts • Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil) • 1 cup bread crumbs = ¾ cup cracker crumbs • 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening • 1 pound lard = 2 cups shortening • 1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda • 1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda • 1 cup sugar (in main dishes) = ¾ cup honey • 1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses • 1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder) • ½ cup dry red wine or white wine = 2 tablespoons sherry or port • ¾ cup maple syrup = ¾ cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 tablespoons • 1 teaspoon pumpkin pie spice = ¼ teaspoon nutmeg, ¼ teaspoon ginger, ½ teaspoon cinnamon • 1 pound tomatoes = 3 medium or ¾ cup sauce (6 ounces) or ¼ cup paste (2 ounces) • 8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste • 3 cups tomato juice = 2½ cups water plus 6 ounces tomato paste plus ¾ teaspoon salt, dash of sugar • 1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe) • 1 cup granulated sugar = 1¾ cups powdered sugar for uses other than baking • ¼ teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized • 1 head fresh dill = 2 teaspoons dill seed • 1 tablespoon grated fresh horseradish = 2 tablespoons bottled • 1 teaspoon lemon juice = ½ teaspoon vinegar • 1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds • 1 /4 cup rum = 1 teaspoon rum extract plus liquid to make ¼ cup • 1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe • 1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice • 1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized • 1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus ½ cup warm water plus ¾ cup sugar and dissolve • ½ teaspoon cream of tartar = 1½ teaspoons lemon juice or vinegar • 1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract

© Sassy4Daze