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Sunday, September 20, 2009

Cooking Measurement Conversions Guide


The easy way to measure cooking ingredients is to do all the cooking measurements at once and dump all the ingredients into plastic bags. This may work well for dry ingredients that can be pre-mixed but there's always some measuring of teaspoons and tablespoons that needs to happen in the field.

Here is a guide for food storage limits, common cooking measurement and conversions presented into a chart so you can remember how many teaspoons in a tablespoon and how many tablespoons in a cup. You may get it printed and this may come in handy. Have fun trying!

Cooking Measurement Abbreviations
AbbreviationMeasurement
tspteaspoon
Tbsptablespoon
flfluid
ozounce
pkgpackage
ccup
ptpint
qtquart
galgallon
lbpound
smsmall
lglarge

Cooking Measurements
Granny's Measurements
MeasurementEquivalent
a Dash1/4 teaspoon
a Pinch1/8 teaspoon
1/4 stick butter2 tablespoons
1 stick butter1/2 cup
juice of a lemon3 tablespoons
juice of an orange1/2 cup

Cooking Measurement Equivalents

MeasurementEquivalents
tspTbspfl ozcuppintquartgallon
tsp11/31/61/48
Tbsp311/21/161/32
oz6211/81/16
cup4816811/21/41/16
pint963216211/21/8
quart19264324211/4
gallon76825612816841


Useful Cooking Measurement Subsitutions

If This is Called ForUse This Instead
1/4 cup apple cider vinegar 1/4 cup white vinegar
1 Tbsp balsamic vinegar 1 Tbsp sherry or cider vinegar
1 cup beer 1 cup non-alcoholic beer, beef broth, or apple cider
1/4 cup bread crumbs, dry 1/4 cup finely crushed cracker crumbs or corn flakes
1 cup brown sugar, packed 1 cup granulated sugar + 2 Tbsp molasses or dark corn syrup
1 cup corn syrup, light 1 cup granulated sugar + 1/4 cup water
1 cup corn syrup, dark 1 cup light corn syrup

or 3/4 cup light corn syrup + 1/4 cup molasses

or 1 cup maple-flavored syrup
1 Tbsp cornstarch 2 Tbsp all-purpose flour

or 1 Tbsp potato or rice starch

or 1 Tbsp arrowroot

or 4 tsp. instant tapioca
1 cup cream, half and half 7/8 cup whole milk + 2 Tbsp melted unsalted butter
1 cup cream, heavy 2/3 cup whole milk + 1/3 cup melted unsalted butter
creme fresh 1 cup sour cream

or 1 cup whipping cream + 1 Tbsp buttermilk or yogurt

or 1/2 cup whipping cream + 1/2 cup sour cream

or 1 cup mascarpone cheese
1 cup currants 1 cup raisins

or 1 cup chopped dates

or 1 cup other dried fruit (cranberries, blueberries, cherries)
1 cup flour, all-purpose 1 cup + 2 Tbsp cake flour
1 cup flour, cake 1 cup minus 2 Tbsp all-purpose flour
1 cup flour, self rising 1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt
1 clove garlic, finely chopped 1/8 tsp. garlic powder

or 1/4 tsp. instant minced garlic
1 Tbsp ginger root, grated 1 Tbsp candied ginger; rinsed and finely chopped

or 1 1/2 tsp. dry ground ginger + 1/2 tsp. lemon juice
1 Tbsp herbs, fresh chopped (1 Tbsp) 1 tsp. of the same dry herb
1 cup honey 3/4 cup dark corn syrup + 1/2 cup granulated white sugar

or 3/4 cup maple syrup + 1/2 cup granulated white sugar

or 3/4 cup light molasses + 1/2 cup granulated white sugar

or 1 1/4 cup sugar + 1/2 tsp. cream of tartar + 1/4 cup liquid called for in recipe
1 Tbsp lemon juice 1 Tbsp bottled lemon juice, lime juice or white vinegar
1 tsp lemon zest 1 tsp. lime or orange zest

or 1/2 tsp. lemon extract
1 Tbsp lime juice 1 Tbsp lemon or orange juice
1 tsp lime zest 1 tsp. lemon or orange zest
1 cup milk, nonfat 1/3 cup powdered milk + 3/4 cup water
1 cup milk, whole 1/2 cup evaporated milk + 1/2 cup water

or 1 cup skim milk + 1 Tbsp melted butter
1 cup molasses 1 cup honey, dark corn syrup or maple syrup

or 3/4 cup brown sugar heated to dissolve in 1/4 cup liquid
1 Tbsp mustard, yellow 1 tsp. ground mustard
1 cup oil 1 cup melted butter, margarine, or shortening depending on the recipe
1 cup orange juice 1 cup reconstituted frozen concentrate
1 tsp orange zest 1 tsp. lemon or lime zest

or 1 tsp. finely chopped candied orange peel
1 tsp poultry seasoning 1/2 tsp. ground sage + 1/4 tsp. ground thyme + 1/4 tsp. ground rosemary
1 tsp pumpkin pie spice 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves
1 cup shortening 1 cup butter or margarine. Do not substitute oil for shortening
1 cup sour cream 1 cup plain yogurt
1 cup sugar, light brown 1/2 cup dark brown sugar + 1/2 cup white sugar
1 cup sugar, white 1 cup firmly packed brown sugar
1 cup tomato juice 1/2 cup tomato sauce + 1/2 cup water
1/2 cup tomato paste 1 cup tomato sauce cooked until reduced by 1/2
2 cup tomato sauce 3/4 cup tomato paste + 1 cup water
1 cup tomatoes, canned 1 1/3 cup fresh cut-up tomatoes; simmered 10 minutes
1 cup treacle 1 cup corn syrup (light or dark) or light molasses
1/4 cup white vinegar 1/4 cup apple cider vinegar

or 1/3 cup lemon juice
1 cup wine, red 1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water
1 cup wine, white 1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water
1 cup yogurt, plain 1 cup sour cream, butermilk, or creme fresh

or 1 cup heavy whipping cream + 1 Tbsp lemon juice
1 Tbsp arrowroot 1 Tbsp cornstarch, potato starch, or rice starch

or 2 Tbsp all-purpose flour
1 tsp baking powder 1/2 tsp. cream of tartar + 1/4 tsp. baking soda + 1/4 tsp. cornstarch
1/2 tsp baking soda 2 tsp. baking powder (must replace the acidic liquid in recipe with non-acidic liquid)
1 cup butter 7/8 cup vegetable oil
1 cup buttermilk 1 cup plain yogurt

or 1 Tbsp white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes
4 oz chocolate, unsweetened12 Tbsp cocoa powder + 4 Tbsp butter
4 oz chocolate, semi-sweet2 oz unsweetened chocolate + 4 Tbsp sugar
4 oz chocolate, sweet1/4 cup cocoa powder + 1/3 cup sugar + 3 Tbsp shortening
chocolate chips chop a bar of chocolate into small chunks
1/2 tsp cream of tartar 1/2 tsp. white vinegar or lemon juice
1 cup Milk 1/2 cup evaporated milk + 1/2 cup water
or 1 cup reconstituted dry milk + 2 tsp margarine or butter
1 cup Buttermilk 1 tbs vinegar + 1 cup sweet milk,
or 1/4 cup butter + 3/4 cup milk
1 1/2 tsp cornstarch 1 tbs all purpose flour
1 cup Honey 1 1/4c sugar + 1/4 cup water or other liquid

Yields of Dried Beans and Peas

1 cup split peas2 1/2 cups cooked peas
1 cup lentils2 1/2 cups cooked lentils
1 cup black beans2 cups cooked beans
1 cup blackeye beans2 1/2 cups cooked beans
1 cup Great Northern beans2 1/2 cups cooked beans
1 cup kidney beans2 3/4 cups cooked beans
2 cup large lima beans2 1/2 cups cooked beans
1 cup small lima beans2 cups cooked beans
1 cup pea (or navy) beans2 1/2 cups cooked beans
1 cup pinto beans2 1/2 cups cooked beans

Food Storage Limits at 70 degrees

ItemStorageNotes
Baking Powder18 mon.Keep dry and tightly closed
Baking soda2 yearsKeep dry and tightly closed
Cereals, unopened6 - 12 mon.Refold package liner tightly after opening
Chocolate, semi-sweet2 yearsKeep cool and dry
Chocolate, unsweetened18 mon.Keep cool and dry
Cocoa mixes8 mon.Cover tightly
Chocolate syrup2 yearsRefr. after opening
Coffee, can2 yrsRefr. after opening
Coffee, instant1 - 2 yrsKeep cool and dry
Cornmeal18 mon.Keep dry and tightly closed
Cornstarch6 - 8 mon.Keep dry and tightly closed
Flour6 - 8 mon.Keep cool, air tight
Honey12 mon.Cover tightly. Refr.after opening to extend life
Molasses12 mon.Keep tightly closed
Marshmallows2 - 3 mon.Keep cool, air tight
Mayonnaise2 - 3 mon.Refr. after opening
Milk, condensed12 mon.Once opened, keep air tight
Milk, non-fat dry6 mon.
Pasta2 yrs.Once opened, keep air tight
Salad dressing10-12 mon.Ref. after opening
Salad oils6 mon.Refr. after opening
Shortenings8 monRefr. not needed
Sugar, brown4 mon.Keep cool, air tight
Sugar,confectioners18 mon.Keep cool, air tight
Sugar,granulated2 yrs.Keep dry and tightly closed
Vinegar1 yr.
Biscuit, brownie, & muffin mix9 monKeep cool and dry
Cake mix9 monKeep cool and dry
Cake mix, angel food1 yrKeep cool and dry
Casserole mix9 - 12 monKeep cool and dry
Cookies, packaged2 monKeep dry and tightly closed
Crackers8 monKeep dry and tightly closed
Frosting, canned3 monRef. leftovers
Frosting, mix8 mon
Hot roll mix18 monKeep cool, air tight
Pancake mix6 - 9 monKeep cool, air tight
Pie crust mix8 monKeep cool and dry
Potatoes, instant6 - 12 monKeep cool and dry
Pudding mixes12 monKeep cool and dry
Sauce and gravy mixes6 - 12 monKeep cool and dry
Soup mixes12 monKeep cool and dry
Canned foods12 monKeep cool
Fruits, dried6 monKeep cool, air tight
Canned fruit juices9 monKeep cool, air tight
Vegetables, dried1 yrKeep cool, air tight
Catsup, chili sauce12 mon
Mustard, prepared yellow2 yrsMay be refrigerated
Spices and herbs6 monKeep cool and dry
Vanilla, opened2 yrsKeep tightly closed
Other extracts, opened1 yrKeep tightly closed

ONLINE METRIC CONVERSION CALCULATORS

BEST FOR COOKING:
Cooking Conversion Online -I use this one all the time. It is an excellent food specific metric converter (as long as you can look past the advertisements!)

Good Basic Calculator:
Worldwide Metric - General conversion chart (not food specific)

Everything Converter:
Ask Numbers - This is a fun one as it includes things like speed, power and shoe size! The cooking calculator is not food specific.

Not Recommended: Many food sites have a widget on their sites called the Culiverter. This calculator is not food specific which is why I do not recommend using it.

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