Kitchen Measurements and Substitutions



Kitchen Measurements

Search for exactly what you're looking for within the site here!Food substitution or equivalent? Measurements? Search here!

How many tablespoons in a cup and other questions answered here in this kitchen measurements and substitutions page.

a dash...less than 1/8 teaspoon

a pinch............1/8 teaspoon

1 1/2 teaspoons..1/2 tablespoon

3 teaspoons........1 tablespoon

2 tablespoons...........1/8 cup

4 tablespoons...........1/4 cup

5 tablespoons & 1 tsp...1/3 cup

8 tablespoons...........1/2 cup

12 tablespoons..........3/4 cup

16 tablespoons............1 cup

2 cups (16 fluid oz).....1 pint

4 cups..................1 quart

2 pints.................1 quart

4 quarts...............1 gallon

16 cups................1 gallon

8 quarts.................1 peck

4 pecks................1 bushel

16 ounces...............1 pound

32 ounces...............1 quart

1 ounce liquid....2 tablespoons

8 oz liquid...............1 cup

Food Substitutions

If you don't have this, use this: these are your everyday food substitutions

1 cup buttermilk= 1 Tbsp. lemon juice or vinegar plus milk to equal 1 cup (stir; let stand 5 minutes)

1 Tbsp. cornstarch= 2 Tbsp all purpose flour or 2 tsp. of arrowroot

1 whole egg= 2 egg yolks plus 1 teaspoon cold water

1 small clove garlic= 1/8 tsp. garlic powder

1 cup tomato sauce= 1/2 cup tomato paste plus 1/2 cup cold water

1 teaspoon vinegar= 2 teaspoons lemon juice

1 cup whole milk= 1 cup skim milk plus 2 Tbsp melted butter

1 tsp baking powder= 1/4 tsp baking soda plus 1/2 tsp cream of tartar

1 cup ketchup (catsup)= 1 c. tomato sauce plus 1/2 c sugar and 2 Tbsp. vinegar (for use in cooking)

1 cup powdered sugar= 1 c. granulated sugar plus 1 tsp. cornstarch

1/2 cup brown sugar= 1/2 c. granulated sugar plus 2 Tbsp. molasses

1 cup tomato juice= 1/2 cup of tomato sauce plus 1/2 cup water

How Long in the Crock Pot = How long in the Oven

15-30 minutes in oven = 1 1/2-2 1/2 hours on HIGH or 4-6 hours on LOW

35-45 minutes in oven = 2-3 hours on HIGH or 6-8 hours on LOW

50 minutes-3 hours in oven = 4-5 hours on HIGH or 8-10 hours on LOW

Convection Oven Cooking

A convection oven has heating elements that heat similar to a regular oven, but it also has a fan that circulates the hot air, causing foods to cook faster and more evenly, giving you juicy interiors, crispy exteriors, and nice browning.

Almost all restaurants use convection ovens, and they've become increasingly popular in modern kitchens and re-models for the speed offered without compromising crispiness like a microwave.

When cooking with your convection oven, you need to adjust the temperature from these recipes. Set the oven 25 degrees lower than the recipe calls for, and you must remember that food will cook faster. How much faster depends on the type of pan used and what you're cooking. Pans with low sides make optimum use of the circulating air.

Food Equivalents - Take the guesswork out!

Apple: 1 medium = 1 cup chopped

Banana: 1 medium = 1/3 cup

Berries: 1 pint = 1 3/4 cups

Bread: 1 slice = 1/2 cup soft crumbs = 1/4 cup fine, dry crumbs

Broth: 1 cup = 1 bouillon cube dissolved in 1 cup boiling water

Butter: 1 stick = 1/4 pound = 1/2 cup

Cabbage: 2 pounds = 9 cups shredded or 5 cups cooked

Cheese, grated: 1 pound = 4 cups, 8 oz = 2 cups

Chicken: 1 large boned breast = 2 cups cooked meat

Crab meat: 1 pound = 3 cups

Chocolate: 1 square or 1 oz = 2 tablespoons grated

Coconut: 3 1/2 oz. can = 1 1/3 cups

Cool Whip: 8 oz. = 3 cups

Crackers, saltine: 1 cup crushed = 23

Crackers, graham: 1 cup crushed = 15

Cream, heavy: 1 cup = 2-2 1/2 cups whipped

Egg whites: 8-10 = 1 cup

Eggs: 4-5 = 1 cup

Evaporated milk: 5 1/3 oz can = 2/3 cup, 13 oz can = 1 1/4 cup

Flour: 1 pound = 4 1/2 cups

Flour, self rising: 1 cup = 1 cup all purpose + 1 1/2 tsp baking powder + 1/2 tsp salt

Garlic Powder: 18 tsp = 1 average clove

Herbs, fresh: 1 tablespoon = 1 tsp dried

Lemon: 1 medium = 3 Tbsp. juice

Marshmallows: 1/4 pound = 16 large, 1/2 cup mini = 4 large

Mushrooms: 1/4 pound fresh = 1 cup sliced

Mustard, dry: 1 tsp = 1 Tablespoon prepared

Noodles: 1 pound = 7 cups cooked

Nuts, chopped: 1/4 pound = 1 cup

Onion: 1 medium = 3/4 - 1 cup chopped = 2 Tbsp dried chopped flakes

Orange: 3-4 medium = 1 cup juice

Pecans: 1 pound shelled = 4 cups

Potatoes: 1 pound = 3 medium

Rice: 1 cup = 3 cups cooked

Spaghetti: 1 pound uncooked = 5 cups cooked

Spinach, fresh: 2 cups chopped = 1 (10 oz) package of frozen chopped

Sugar, brown: 1 pound = 2 1/2 cups

Sugar, powdered: 1 pound = 3 1/2 cups

Sugar, white: 1 pound = 2 1/4 cups

Vanilla wafers: 22 = 1 cup fine crumbs

Whole milk: 1 cup = 1/2 cup evaporated + 1/2 cup water


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