| Tips for the Kitchen |
| Common Weight and Measures Dash = less than 1/8 teaspoon 1/2 tablespoon = 1 1/2 teaspoons 1 tablesppon = 3 teaspoons 1/8 cup= 2 tablespoons 1/4 cup = 4 tablespoons 1/3 cup= 5 tablespoons plus 1 teaspoon 1/2 cup = 8 tablespoons 3/4 cup= 12 tablespoons 1 cup= 16 tablespoons 1 pint= 2 cups or 16 ounces 1 quart= 4 cups or 2 pints or 32 ounces 1 gallon= 16 cups or 4 quarts |
| General Substitutions If you don have 1 cup buttermilk 1 tablespoon cornstarch 1 whole egg 1 small clove garlic 1 cup tomato sauce 1 teaspoon vingar 1 cup whole milk 1 teaspoon baking powder 1/2 cup brown sugar 1 ounce unsweetened baking chocolate 3 ounces semisweet chocolate 1 cup sweetened whipped cream 1 cup heavy cream 1 cup cake flour 1 cup honey 1 package active dry yeast |
You can use: 1 tablespoon lemon juice or vingar plus milk to equal 1 cip 2 tablespoons all-purpose flour or 2 teaspoons arrowroot 2 egg yolks plus 1 teaspoon cold water 1/8 teaspoon garlic powder 1/2 cup tomato paste plus 1/2 cup water 2 teaspoons lemon juice 1 cup skim milk plus 2 tablespoons mealted butter 1/2 teaspoon baking soda plus 1/4 teaspoon cream of tartar 1/2 cup sugar mixed with 2 tablespoons molasses 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening 3 ounces semisweet chocolate morsels 41/2 ounces thawed frozen whipped topping 3/4 cup whole milk plus 1/4 cup butter 1 cup minus 2 tablespoons all-purpose flour 11/4 cups granulated sugar plus 1/4 cup water 1 cake compressed yeast |
| Weights (mass) 1/2 ounce = 15g 1 ounce = 30g 3 ounces = 90g 4 ounces = 120g 8 ounces = 225g 10 ounces = 285g 12 ounces = 360g 16 ounces =1pound = 450g |
| Baking Secrets * Always read the entire recipe before you begin to be sure you have all the nessary ingredients and untensils * Use the pan size specified in each recipe and prepare it as directed. * Measure the ingredients accuratelt and assemble them in the order they are listed in the recipe. * When baking cakes, do not open the oven durning the first half of baking time. Cold air will interfere with rising of the cake. * Then best method for determining if a cake is done is to insert a toothpick or cake tester into the center of the cake. The cake is done if the pick comes out clean. * Your cakes will have a more professional look if you apply a thin layer of frosting to seal in any reamining crumb and then apply a thicker final layer. * Toasting nuts enhances their flavor. Spread nuts out in a single layer on a jelly-roll pan and bake in preheated 325 degrees oven for 8 to 10 minutes or untill lighly toasted, stirring several times. How much of this Equals That. Butter 2 cups = 1pound or 4 sticks 1 cup = 1/2 pound or 2 sticks 1/2 cup = 1 stick or 8 tablespoons 1/4 cup = 1/2 stick or 4 tablespoons Chocolate 1(6 ounce) package chocolate chips = 1 cup chips or 6 (1 ounce) squares Cocoa 1(8 ounce) can = 2 cups Coconut, flaked 31/2 ounces = 11/3 cups Cream Cheese 1 (3 ounce) package = 6 tablespoons 1 (8 ounce) package = 1 cup Flour 1 pound = 31/2 cups to 4 cups Honey 16 ounces = 11/3 cups Marshmallows 1 cup cut up = 16large or 160 miniature Milk Evaporated 1 (5 ounce) can = 2/3 cups 1 (12 ounce) can = 1/2/3 cups Milk Sweetened Condensed 1 (14 ounce) can = 11/4 cups Shortenting 1 pound = 21/2 cups Sugar 1pound = 21/2 cups Brown Sugar 1 pound = 21/4 cups Confectioners Sugar 1 pound = 33/4 to 4 cups |