- Weights And Measures
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Recipe Substitutions
To get started, you should have the tools to make your time in the kitchen as easy as possible.
For measuring liquid ingredients, a glass measuring cup with a pouring spout is best. You can accurately measure by simply getting down to eye level of the cup.
For dry ingredients, graduated nested measuring cups are the best option. Ingredients such as flour and sugar can be leveled with a knife or straight spatula.
For both dry and liquid ingredients, graduated measuring spoons are recommended. Using a teaspoon or soup spoon is not always accurate, as the size of the spoons are determined by the manufacturer of the silverware, not by any predetermined standard.
Equivalent Dry Measures
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10-2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups (or 2 pints) = 1 quart
4 quarts = 1 gallon
Equivalent Liquid Measures
1 tablespoon = 1/2 fluid ounce
1 cup = 8 fluid ounces or 8 fluid ounces
1 pint = 2 cups or 16 fluid ounces
2 pints = 1 quart
1 quart = 4 cups or 32 fluid ounces
4 quarts = 1 gallon
1 gallon = 16 cups
Conversion to Metric Measures
1/4 teaspoon = 1 ml
1/2 teaspoon = 2 ml
1 teaspoon = 5 milliliters
1 fluid ounce = 29.57 milliliters or 0.029 liter
1 cup = 0.236 liter or 250 milliliters
1 pint = 0.473 liter
1 pint, dry = 0.551 liter
1 U.S. quart = 0.833 British quart or 0.946 liters
1 U.S. quart, dry = 1.101 liters
1 U.S. gallon = 0.833 British gallon or 3.785 liters
Handy Substitutions:
1 cup cake and pastry flour = 1 cup sifted all purpose flour less 2 tablespoons
1 cup buttermilk = 1 cup thinned plain yogurt (thin with milk) = 1 cup milk plus 1 tablespoon vinegar or lemon juice; let stand 10 min and stir
1 cup self rising flour = 1 cup all purpose flour plus 1 teaspoon baking powder and 1/4 teaspoon salt
1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa plus 2 1/2 teaspoons butter
1 teaspoon lemon juice = 1/2 teaspoon white vinegar
1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 cup cream cheese = 1 cup cottage cheese plus 1/4 cup butter or margarine
4 cups whole milk = 4 cups skim milk plus 3 Tbsp. cream
1 cup sour cream = 3 tbsp. melted butter plus plain yogurt to 1 cup
Juice of 1 lemon = about 2 tablespoons
Heavy cream = 2 percent evaporated milk
Sour cream = plain low fat yogurt
Mayonnaise = 1 part real mayonnaise blended with 1 part lowfat yogurt
Eggs = two egg whites
Egg yolks to thicken sauces = cornstarch, flour or arrowroot
Oil for sautéing = use stock, wine, juice or vegetable spray
Oven Temperatures:
100 C = 200F
120 C = 250F
150 C = 300F
180 C = 350F
190 C = 375F
200 C = 400F
220 C = 425F
To convert from Celsius to Fahrenheit: multiply by 9, divide by 5, add 32
Recipe Substitutions
Butter: 1 cup less 3 tbs. shortening = 1 cup butter.
Unsweetened Chocolate: 3 tbs. cocoa plus 1-1/2 tsp. oil = 1 oz. unsweetened chocolate.
Whole Egg: 2 egg yolks = 1 whole egg (in baking).
Cornstarch: 2 tbs. flour = 1 tbs. cornstarch.
All Purpose Flour: 7/8 cup (1 cup less 2 tbs.) unsifted all-purpose flour = 1 cup sifted all-purpose flour.
Sifted Cake Flour: 7/8 cup (1 cup less 2 tbs.) sifted all-purpose flour = 1 cup sifted cake flour.
Sour Milk or Butter Milk: 1 tbs. lemon juice or vinegar plus enough milk to make 1 cup = 1 cup sour milk or buttermilk.
Fresh Milk: 1/2 cup evaporated milk plus 1/2 cup water = 1 cup fresh milk.
Granulated Sugar: 1 cup brown sugar, packed = 1 cup granulated sugar.
or
1/2 cup maple syrup plus 1/4 cup corn syrup, and reduce liquid by 1/4 cup = 1 cup granulated sugar.
or
1 cup honey plus 1/4 to 1/2 tsp. baking soda, and reduce liquid by 1/4 cup = 1 cup granulated sugar.
Honey: 3/4 cup sugar plus 1/4 cup liquid = 1 cup honey
Bouillon: 1 tsp. instant soup mix plus 1 cup boiling water = 1 cup bouillon.
Recipe substitutions that are good for your health
We all love those dishes that that contain butter and cream and other rich ingredients. But if you have any diet restrictions on fat and cholesterol, or just want to start a healthier style of eating, there are some great recipe substitutions you can use that will taste just as good, if not better, while keeping calories, fat, and cholesterol content in mind.
For recipes that call for the following ingredients, you can substitute them for the much healthier version:
For each cup of whole milk, substitute; 1 cup of skim milk plus 1 tablespoon of unsaturated oil.
For each tablespoon of butter, substitute; 1 tablespoon margarine or 3/4 tablespoon unsaturated oil.
For each cup of sour cream, substitute; lowfat cottage cheese plus lowfat yogurt for flavor, ricotta cheese made with partially skimmed milk, one can evaporated skim milk whipped with 1 teaspoon lemon juice, lowfat buttermilk or lowfat yogurt.
For each egg, substitute; one egg white plus 2 teaspoons unsaturated oil.