Welcome to cooking Guide
Professional Cooking Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
A Guide To Cooking Measurements
from:Cooking measurements need to be accurate in order for the recipe to come out as it should. Knowing the proper cooking measurement substitutions can make the difference between delicious and disaster.
These cooking measurement substitutions are about weights and measures. A dash equals less than one eighth of a teaspoon. One half tablespoon equals one and one half teaspoons. One tablespoon equals three teaspoons. Two tablespoons equals one eighth of a cup. One quarter of a cup equals four tablespoons. One third of a cup equals five tablespoons and one teaspoon. One half cup equals eight tablespoons. Two thirds of a cup equals ten tablespoons and two teaspoons. Three fourths of a cup equals twelve tablespoons. One cup equals sixteen tablespoons. One half of a pint equals one cup or eight fluid ounces. One pint equals two cups or sixteen fluid ounces. One quart equals four cups, two pints, or thirty two fluid ounces. One gallon equals sixteen cups or four quarts. One pound equals sixteen ounces.
These cooking measurement substitutions are about if an individual does not have a certain ingredient.
If you do not have:
One teaspoon baking powder
One half cup firmly packed brown sugar
One cup buttermilk
One ounce unsweetened baking chocolate
Three ounces semisweet baking chocolate
One half cup corn syrup
One cup honey
One teaspoon freshly grated orange or lemon peel
Use:
1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar
½ cup granulated sugar mixed with two tablespoons molasses
One tablespoon lemon juice plus milk to equal one cup
Three tablespoons unsweetened cocoa and 1 tablespoon shortening
Three ounces of semisweet chocolate morsels
½ cup granulated sugar and two tablespoons liquid
1 ¼ cup granulated sugar and ¼ cup water
½ teaspoon dried peel
One teaspoon pumpkin pie spice
One cup fat free milk
One cup light coconut milk
One cup low fat sweetened condensed milk
One cup sour cream
One teaspoon Allspice
One teaspoon apple pie spice
½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon each ground allspice and cardamom
½ cup evaporated fat free milk and ½ cup water
One cup low fat milk and ¼ teaspoon coconut extract
One cup and two tablespoons nonfat dry milk powder and ½ cup warm water and ¾ cup sugar
One cup plain low fat yogurt and one tablespoon cornstarch
½ teaspoon ground cinnamon and ½ teaspoon ground cloves
½ teaspoon ground cinnamon, ¼ ground nutmeg and 1/8 teaspoon ground cardamom
These cooking measurement substitutions will help any individual get through any recipe they may come across.
Professional Cooking Specific links
Blinkx Video Search
- World's largest video search engine. Over 26 million hours of video.
-- http://www.blinkx.co.uk/
Looking For Professional Cooking?
- Information, Option, and Images for Professional Cooking.
-- http://www.best5online.co.uk/
Professional Cooking News
Calling All Cornbread: Martha White and Lodge Cookware Host Contest - Nashville Scene
Calling All Cornbread: Martha White and Lodge Cookware Host Contest Nashville Scene, USA - The winner will receive $5000 as well as a 30-inch stainless steel gas range, courtesy of Five Star Professional Cooking Equipment. ... |
Foster Farms Hosting Regional Cook-Offs for the National Chicken ... - Trading Markets (press release)
Foster Farms Hosting Regional Cook-Offs for the National Chicken ... Trading Markets (press release), CA - ... Farms announced that it will host regional cook-offs for the National Chicken Cooking Contest on Tuesday, January 13, at its professional kitchens. ... |
Sports-star restaurants have to earn diners' stars - International Herald Tribune
Sports-star restaurants have to earn diners' stars International Herald Tribune, France - Amos Zereoue grew up in a family where cooking was important, where meals were more than mac-n-cheese in the microwave. So when Jean Claude Zereoue found ... |