Cooking Helps

Best Food Chart

Equivalents

Ingredient .............................Equivalent
3 medium apples ....................................................3 cups sliced
3 medium bananas..................................................1½ cups mashed
1 medium lemon.......................................................2-3 T. juice + 2 T. grated rind
1 medium lime.........................................................1½-2 T. juice + 2 T. grated rind
1 medium orange.....................................................2/3 C. juice + 2 T. grated rind
1 quart strawberries................................................4 cups sliced
1 # cabbage...............................................................4½ cups shredded
1 # carrots..................................................................3 cups shredded
1 large green pepper...............................................1 cup diced
1 # head lettuce.........................................................6½ cups torn
8 oz. raw mushrooms...............................................1 cup sliced, cooked
1 medium onion.........................................................1/2 cup chopped
3 medium white potatoes.........................................1¾ cups mashed
3 medium sweet potatoes........................................3 cups sliced
8 slices cooked bacon..............................................1/2 cup crumbled
1 # American or Cheddar cheese...........................4-5 cups shredded
1/2 # grated cheese....................................................2 cups
1/2 # cottage cheese..................................................1 cup
3 oz. cream cheese....................................................6 Tbsp.
4 ounces cheeses......................................................1 Cup shredded
5 large whole eggs.....................................................1 Cup
6-7 large eggs..............................................................1 Cup whites
11-12 large eggs..........................................................1 Cup yolks
1 cup quick cooking oatmeal...................................1 3/4 Cup cooked
1 cup long grained rice..............................................3-4 cups cooked
1 # coffee.......................................................................40 cups perked
1# pitted dates..............................................................2-3 cups chopped
5 # flour..........................................................................20 cups
5 # sugar........................................................................10 cups
2 # powdered sugar.....................................................7 cups
2 # brown sugar............................................................5 cups packed
1 cup (4oz.) macaroni..................................................2 1/2 Cups cooked
7 oz. spaghetti...............................................................4 cups cooked
1 # nuts...........................................................................4 cups chopped

CAN SIZE
6 oz..................................................................................3/4 cup
8 oz..................................................................................1 cup
11 oz (#1)........................................................................1 1/3 cup
12 oz................................................................................1 1/2 cup
20 oz (#2).........................................................................2 1/2 cup
29 oz (#2½)......................................................................3 1/2 cup

For Conversions see Botanical.com

Cooking Conversions

Substitutions for the Cook

1 Cup Buttermilk

1 Tbsp. flour for thickening

1 Cup cake flour

1 Cup self rising flour

1 tsp. baking powder

Single Acting Baking Powder

1 Cup Honey

½ Cup Vegetable Oil

1 # Fresh Mushrooms

1 Tbsp. frozen orange juice

1/2 Cup fruit juice

1/2 Cup chicken broth

1 tsp. poultry seasoning

1 tsp pumpkin pie spice

1 cup soft bread crumbs

1 cup finely crushed crumbs

1 tbsp. fresh herbs

1 tsp. onion powder

1 teaspoon baking powder 


1 whole egg

1 Cup commercial sour cream

1 Cup yogurt

parchment paper

½ Tbsp. cornstarch or 1 Tbsp. granulated tapioca

7/8 Cup all purpose flour

1 Cup AP flour + 1 tsp. BP + ½ tsp. salt

½ tsp soda plus 1 Tbsp. water

2 T. Cream of Tarter, 1 T. ea baking soda, cornstarch  Store in airtight container. Makes ¼ Cup.

1¼ Cup sugar + ¼ Cup liquid

½ Cup applesauce

6 Oz. canned mushrooms

1/4 cup fresh O J  juice

1/2 cup wine in desserts

1/2 cup wine in recipes

¼ tsp. ground thyme, ¾ tsp. ground sage

½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp each nutmeg & cloves

2 slices fresh bread

28 saltines

1 Tbsp. ground or crushed dry herbs

2 Tbsp. minced onion

5/8 t. cream of tartar & ¼ t. Baking Soda

2 yolks + 1 Tbsp. water

1 Tbsp. lemon juice + enough evaporated milk to make 1 cup.

1 Cup sour milk or buttermilk

brown paper sack or grease and flour, let cool

Hints for the Cook

• Don't throw away leftover wine. Freeze it into cubes for future use in casseroles, sauces and other recipes. ( See substitutions)

• Veggies- Lettuce keeps better if stored in the fridge without washing. Wash when you use it.

• Keep celery crisp by standing in a pitcher of cold water salted and refrigerated.

• Wrapping celery in aluminum foil keeps fresh for weeks.

• Scissors are great for cutting celery, parsley, mint and lettuce.

• Buy unopened mushrooms. Snug caps mean fresh.

• Keep cauliflower white when cooking by adding a bit of milk.

• Corn on cob - a bit of sugar added while cooking brings natural out sweetener

• Baked potatoes - soaked in salt water 20 minutes will bake more rapidly

• Cooking cabbage put 1/2 Cup vinegar near it to absorb odors.

• Boiled potatoes -a few drops lemon juice in water will whiten them.

• Cook root vegetables (carrots, potatoes, turnips, et.) in cold water and bring to boil. All others add to boiling water.

• Boiling sweet potatoes leave a sticky residue around the pot. Add a small Spoonful vegetable oil, and they will not stick.

• ** Caution: When using raw eggs, immerse shells in boiling water for 30 seconds prior to use.

• Eggs - Prevent cracking by adding pinch of salt to water before boiling.

• Eggs - check if fresh by immersing in a pan of cool salted water. If it sinks, it is fresh. If it rises to the surface,throw it away.

• A well beaten egg white added to mashed potatoes will add to the taste and appearance.

• Meringue will not fall if cornstarch and powdered sugar in beaten into the egg white while beating.

• Put a couple whole bay leaves in flour to keep bugs out.

• Place apple in hardened brown sugar to soften.

• For juicier hamburger add 1/2 Cup water before grilling.

• When cooking hamburgers on a very hot fire, poke a hole in the center & they will cook faster...the hole will be gone when done.

• For twice the flavor let stewed chicken cool in broth before dicing.

• Brown crust of roasted chicken by rubbing with mayonnaise before cooking.

• If you accidentally over-salt a dish while cooking, drop in a peeled potato and it will absorb the salt. An instant "fix up".

• Spray tupperware with nonstick cooking spray before pouring in tomato-based sauces for no more stains.

• What is the difference between all purpose flour and cake flour?
  Cake flour is used when a fine, tender crumb is desired, such as a layer cake. Many cakes all purpose flour is suitable. It won't be the fine texture, but it will be moist and tender.
  Cake flour is bleached and has been more finely ground, made from soft wheat with 8-10% protein.
  All purpose flour is made from hard wheat and has 10-12% protein. Lower % of protein has a delicate tender crumb.

• Hints and Helps for Bread Baking

• Do you have a problem with fruit sinking to the bottom of your cake? Try tossing your fruit with a small amount of flour from the ingredients before mixing into the batter of your coffee cake.

• Are you Getting your Vitamins in your foods? Where?

• Need extra cooling racks? Invert muffin tins. Works great!

Under Construction
If you have additional hints or additions you would like to include here email me at
nlwjc1@yahoo.com

  updated May 15, 2007