Cooking Equivalents & Substitutions: the "List"

[piratesmate]

This hasn't been posted for quite a while here & I thought some of you might appreciate the info. I know many of the recipes from Disney, especially, come with measurements given in ounces & many of us do not keep scales in the kitchen. I apologize for the weird formatting, but I have it set up to print on 3x5 cards with tabs, etc & that doesn't translate well to the boards.

Staples Equivalents


ALLSPICE
* ½ oz ground = 4 ¼ tsp
* ½ oz whole = 6 tsp
BAKING POWDER * 1 cup = 5 ½ oz
BAKING SODA * 1 oz = 2 Tbl
BAY LEAF
* 1 whole = ¼ tsp crushed
BITTER CHOCOLATE * 1 oz = 1 square
BOUILLON
* 1 cube = 1 tsp powdered
BUTTER
* 1 oz = 2 Tbl
* ½ lb = 1 cup
* 1 lb = 2 cups
CARAWAY SEED * ½ oz = 5 tsp
CINNAMON * ½ oz = 5 ½ tsp
CLOVES
* ½ oz whole = 5 tsp
* ½ oz ground = 5 tsp
COCOA 1 lb = 4 cups
COFFEE * 1 lb = 5 cups
CORIANDER SEED * ½ oz = 6 ½ tsp
CORN MEAL * 1 lb = 3 cups
CORNSTARCH * 1 lb = 3 cups
CRACKER CRUMBS
* 23 soda = 1 cup
* 15 graham = 1 cup
CREAM OF TARTAR * ½ oz = 3 ¾ tsp
DILL
* 3 heads = 3 Tbl fresh
* 3 heads = 1 Tbl dried
DRY BEANS * 1 lb = 2 ½ cups
EGGS
* 1 egg = 4 Tbl
* 4 to 5 whole large = 1 cup (5 * 6 medium)
* 7 to 9 whites = 1 cup
* 12 to 14 yolks = 1 cup
* 9 to 10 in shell = 1 lb
* 1 medium egg = 2 ounces
FLOUR
* 1 lb all purpose = 4 cups
* 1 lb cake = 4 ½ cups
* 1 lb graham = 3 ½ cups
* 1 lb whole wheat = 3 ¾ cups
* 1 oz = 4 Tbl or ¼ cup
FRESH HERBS (e.g. parsley, rosemary, basil, etc.)
* 1 Tbl = 1 tsp dried herb
GARLIC
* 1/8 tsp granulated = 1 clove
* ½ tsp minced = 1 clove
* 1 tsp chopped = 1 clove
GELATIN
* 3 ¼ oz pkg = ½ cup (Jello)
* ¼ oz pkg = 1 Tbl (Knox)
GINGER, GROUND
* ½ oz = 6 tsp
* ¼ tsp = 1 tsp raw ginger
LEMONS, JUICE
* 1 medium = 2 * 3 Tbl
* 5 to 8 medium = 1 cup
LEMONS, RIND * 1 medium = 1 Tbl, grated
MACE, GROUND * ½ oz = 5 ½ tsp
MUSTARD SEED * ½ oz = 3 tsp
NUTMEG, GROUND * ½ oz = 6 tsp
OATMEAL * 1 lb = 2 2/3 cups
ORANGES, JUICE
* 1 small = 2 to 3 Tbl
* 1 medium = 1/3 to ½ cup
* 3 to 4 medium = 1 cup
ORANGES, RIND * 1 medium = 2 Tbl, grated
POTATOES * 1 lb = 2 good sized
RAISINS * 1 lb = 2 2/3 cups
RICE
* 1 lb = 2 ½ cups
* 1 c uncooked = 3 c cooked
SALT * 1 oz = 1 Tbl
SESAME SEEDS
* ¼ oz = 2 ½ tsp
* 1 oz = ¼ cup MINUS 1 Tbl
SHORTENING/BUTTER * 1 lb = 2 cups
SHRIMP, COOKED
* 1 c = ¾ lb raw in shell
* 1 c = 7 oz package frozen
* 1 c = 5 oz canned
SUGAR
* 1 lb granulated = 2 cups
* 1 lb brown = 2 ¼ cups
* 1 lb powdered = 3 ½ cups
* 1 lb cube = 96 * 160 cubes
*1 oz = 2 Tbl
YEAST * 1 package = 1 Tbl

Spice Equivalents

ALLSPICE
* ½ oz ground = 4 ¼ tsp
* ½ oz whole = 6 tsp
BAY LEAF
* 1 whole = ¼ tsp crushed
CARAWAY SEED * ½ oz = 5 tsp
CINNAMON * ½ oz = 5 ½ tsp
CLOVES
* ½ oz whole = 5 tsp
* ½ oz ground = 5 tsp
CORIANDER SEED * ½ oz = 6 ½ tsp
DILL
* 3 heads = 3 Tbl fresh
* 3 heads = 1 Tbl dried
FRESH HERBS (e.g. parsley, rosemary, basil, etc.)
* 1 Tbl = 1 tsp dried herb
GARLIC
* 1/8 tsp granulated = 1 clove
* ½ tsp minced = 1 clove
* 1 tsp chopped = 1 clove
GINGER, GROUND
* ½ oz = 6 tsp
* ¼ tsp = 1 tsp raw ginger
LEMONS, RIND * 1 medium = 1 Tbl, grated
MACE, GROUND * ½ oz = 5 ½ tsp
MUSTARD SEED * ½ oz = 3 tsp
NUTMEG, GROUND * ½ oz = 6 tsp
ORANGES, RIND * 1 medium = 2 Tbl, grated
PEPPERCORNS, BLACK 3 ½ = ½ oz
SALT * 1 oz = 1 Tbl
SESAME SEEDS
* ¼ oz = 2 ½ tsp
* 1 oz = ¼ cup MINUS 1 Tbl



Generic Conversions
3 tsp = 1 Tbl
4 Tbl = ¼ cup
5 1/3 Tbl = 1/3 cup
8 Tbl = ½ cup
10 2/3 Tbl = 2/3 cup
12 Tbl = ¾ cup
16 Tbl = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 oz = 1 pound
32 oz = 1 quart
8 oz liquid = 1 cup
1 oz liquid = 2 Tbl
1 lb = 2 cups

Average equivalents
1 tsp = 1/6 oz
1 Tbl = ½ oz
¼ cup = 2 oz
1 cup = 8 oz

 

[piratesmate]

And then just in case you done have an ingredient, here is a list of substitutions you could make in a pinch.

Staples Substitutions

ALL-PURPOSE FLOUR
*1 c sifted = 1 ½ c bread crumbs
*1 c sifted = 1 c rolled oats
*1 c = 1/3 c cormeal plus 2/3 c flour
*1 c = ¾ c whole wheat plus ¼ c all-purpose
*1 c = 1 c rye or rice flour
ARROWROOT STARCH
*1 tsp = 1 Tbl flour
*1 tsp = ½ Tbl cornstarch
BAKING POWDER
*1 tsp = ¼ tsp baking soda plus ¾ tsp cream of tartar
*1 tsp = ¼ tsp baking soda plus ½ c sour milk (decrease liquid by ½ c)
BREAD CRUMBS
*1/3 c dry = 1 slice bread
*¼ c soft = 1 slice bread
*¼ c dry = 1 c cracker crumbs
*¼ c dry = ¼ c cornmeal
BROWN SUGAR
1 c firmly packed = 1 c granulated sugar
BUTTER
*1 c = 7/8 c shortening, oil or lard
BUTTERMILK
**1 c = 1 Tbl lemon juice or vinegar plus milk to make 1 cup (let stand 5 min)
*1 c = 1 c milk plus 1 ¾ tsp cream of tartar
*1 c = 1 c yogurt or sour cream
CHOCOLATE
1 square = 3 ½ Tbl cocoa
1 oz = 3 Tbl cocoa plus 1 Tbl butter, shortening or oil
3 Tbl carob plus 1 Tbl butter, shortening or oil
CONDENSED MILK
1 can = 1/3 c plus 2 Tbl evaporated milk plus 1 c sugar plus 2 Tbl margarine
CORNSTARCH for thickening
*1 Tbl = 2 Tbl flour
*1 Tbl = 2 Tbl quick tapioca
CORN SYRUP
*1 c = 1 c sugar plus ¼ c liquid
CRACKER CRUMBS
*¾ c = 1 c bread crumbs
CREAM, HALF & HALF
*1 c = ¾ c milk plus 3 Tbl butter
CREAM, HEAVY (not for whipping)
*1 c = ¾ c milk plus 1/3 c butter
CREAM, LIGHT
*1 c = ¾ c milk plus ¼ c butter
FLOUR
*1 Tbl = ½ Tbl cornstarch
*1 Tbl = 2 tsp tapioca
GELATIN, FLAVORED
*3 oz pkg prepared = 1 Tbl plain gelatin plus 2 c fruit juice
HONEY
*1 c = 1 ¼ c sugar plus ¾ c liquid
HORSERADISH, FRESH
*1 Tbl = 2 Tbl prepared
LEMON JUICE
*1 tsp = ½ tsp vinegar
LEMON, WHOLE
*1 = 3 Tbl juice plus 2 tsp rind
LEMON RIND
*1 tsp = ½ tsp extract
MARJORAM, FRESH
*1 Tbl = 1 Tbl basil, fresh
*1 Tbl = 1 Tbl thyme, fresh
*1 Tbl = 1 Tbl summer savory, fresh
*1 Tbl = 1 tsp dry marjoram
*1 Tbl = 1 tsp Italian seasoning, dry
*1 Tbl = 1 tsp herbes de Provence, dry
MARSHMALLOWS, MINIATURE
*1 c = 10 large
MARSHMALLOW CRÈME
*1 jar = 16 oz marshmallows, melted plus 3 ½ Tbl corn syrup
MILK
*1 c = ½ c evaporated milk plus ½ c water
*1 c = 1 c fruit juice (for baking)
*1 c = 1 c potato water (for baking)
MUSHROOMS, FRESH
*1 lb = 10 oz canned, drained
MUSTARD, DRY
*1 tsp = 1 Tbl prepared mustard
ONION
*1 small = 1 Tbl dehydrated, minced onion
*4 Tbl = 1 Tbl powder
PIMENTO, CHOPPED
*2 Tbl = 3 Tbl red bell pepper
SELF-RISING FLOUR
*1 c = 1 c all purpose plus 1½ tsp baking powder & ½ tsp salt
SKIM MILK
*1 c = 3 Tbl skim milk powder plus 1 c water
SOUR CREAM
*1 c = 1 c plain yogurt
*1 c = ¾ c sour milk plus 1/3 c margarine
*1 c = 1 c cottage cheese plus 1/3 c buttermilk plus 1 Tbl lemon juice, blended
SOUR MILK
*1 c = 1 Tbl lemon juice or vinegar plus milk to make 1 cup (let stand 5 min)
*1 c = sour cream
STOCK/BROTH
*1 c = 1 bouillon cube plus 1 c hot water
SUGAR, GRANULATED
*1 c = 1 c corn syrup minus ¼ c liquid
*1 c = 1 1/3 c molasses minus 1/3 c liquid
*1 c = 1 ¾ c powdered sugar
*1 c = 1 c honey minus ¼ c liquid
TAPIOCA
*1 Tbl = 1½ Tbl flour
*1 1/3 Tbl = 1 Tbl cornstarch
*2 tsp = 1 Tbl flour
TAPIOCA, GRANULAR
*1 Tbl = 2 Tbl pearl tapioca
TOMATO, FRESH CHOPPED
*2 c = 16 oz can, drained
TOMATO JUICE
*1 c = ½ c tomato sauce plus ½ c water
TOMATO KETCHUP
*1 c = 1 c tomato sauce plus ½ c sugar plus 2 Tbl vinegar
TOMATO PUREE
*1 c = 6 oz tomato paste plus water to equal 1 cup
TOMATO SAUCE
*1 c = ½ c tomato paste plus ½ c water
TOMATO SOUP
*2 c = 1 c tomato sauce plus ¼ c water
WORCESTERSHIRE SAUCE
*1 tsp = 1 tsp steak sauce
YEAST*1 package = 1 Tbl
YOGURT
*1 c = 1 c buttermilk
*1 c = 1 c cottage cheese plus 1 tsp lemon juice plus 1 c sour cream



Spice Substitutions

APPLE PIE SPICE
*1 tsp = ½ tsp cinnamon plus ¼ tsp nutmeg plus 1/8 tsp cardmon
BAY LEAF
*1 whole = ¼ tsp crushed
BEAU MONDE SEASONING
*1 tsp = 1 tsp seasoned salt
BOUILLON
*1 cube = 1 tsp powdered
GINGER, GROUND *
½ oz = 6 tsp
¼ tsp = 1 tsp raw ginger
MUSTARD, DRY
*1 tsp = 1 Tbl prepared mustard
ORANGE PEEL
*1 medium = 2 Tbl rind
PUMPKIN PIE SPICE
*1 tsp = ½ tsp cinnamon plus ¼ tsp ginger plus 1/8 tsp allspice plus 1/8 tsp nutmeg
SAFFRON
*1 tsp = 1 tsp turmeric
VANILLA BEAN
*1 inch piece = 1 tsp flavoring

 

[piratesmate]

This is a werid list. It's tough to replace alcohol in a recipe & have it turn out remotely close to the original, but just in case you find yourself without what you need, or a little short, or even if you don't ever]/b] have alcohol in the house but want to try a recipe - this is the list for you.

Alcohol Substitutions

Amaretto - Almond extract
Beer or ale - For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth/stock
Brandy/Scotch/Bourbon (flavor specified) - Use corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc or grape juice. Corresponding flavored extracts can be used for small amounts.
Calvados - Apple juice concentrate or juice
Chambord - Raspberry juice, syrup or extract
Champagne - Sparkling white grape juice, ginger ale, white wine
Claret - Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup
Cognac - Peach, apricot or pear juice
Cointreau - Orange juice concentrate or regular orange juice that has been reduced to a thicker consistency
Curacao - Orange juice frozen concentrate or reduced fresh orange juice.
Creme de menthe - Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color
Framboise - Raspberry juice or syrup
Frangelico - Hazelnut or almond extract
Galliano - Licorice extract
Grand Marnier - Orange juice frozen concentrate or fresh orange juice, reduced
Grappa - Grape juice
Kahlua - Strong coffee or espresso with a touch of cocoa powder
Grenadine - Pomegranate syrup or juice
Hard Cider - Apple cider or juice
Kirsch (Kirchwasser) - Black cherry, raspberry, boysenberry, currant, or grape juice or syrup, or cherry cider
Red Burgundy - Non-alcoholic wine, red wine vinegar, grape juice
Red wine - Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water
Rum”
* Light – use pineapple juice flavored with almond extract
* Dark – use molasses thinned with pineapple juice & flavored with almond extract, or use rum extract flavoring
Sake - Rice vinegar
Schnapps - Use corresponding flavored extract such as peppermint, peach, etc.
Sherry - Orange or pineapple juice
Southern Comfort - Peach nectar mixed with a little cider vinegar
Tequila - Cactus nectar or juice
Triple Sec - Orange juice frozen concentrate or reduced fresh orange juice
Vermouth:
* Sweet – use non-alcoholic sweet wine, apple or grape juice or balsamic vinegar
* Dry – use non-alcoholic white wine, white grape juice or white wine vinegar
Whiskey (whisky) - Bourbon, Scotch & whiskey may be used interchangably. Small amounts may be eliminated. Large amounts cannot be effectively substituted.
White Burgundy - Non-alcoholic wine, white grape juice diluted with white wine vinegar
White wine - Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute ¼ cup vinegar plus 1 Tbl sugar plus ¼ cup water.

 

[piratesmate]

I just thought of another list that I never had handy - cooking/roasting times.

Steak Grilling Times

Steak: ¾” thick 1’ thick
Top Round: 8 – 9 min 16 – 18 min
Eye Round: 15 – 20 min 19 – 23 min
Shoulder: 14 – 17 in 16 – 20 min
Flank: (1½ - 2 lbs) 17 – 21 min
Skirt: (4” – 6” portions) 10 – 13 min

Steak Broiling Times
Steak: ¾” thick 1” thick
Top Round: 12 – 13 min 17 – 18 min
Shoulder: 10 – 13 min 16 – 21 min
Flank: (1½ - 2 lbs) 13 – 18 min

Roasting Times - Chicken

Weight Oven Temp Cooking Time
Broiler-Fryer
1½ to 2 lb 400 ¾ to 1 hr
2 to 2½ lb 400 1 to 1¼ hrs
2 ½ to 3 lb 375 1¼ to 1¾ hrs
3 to 4 lb 375 1¾ to 2¼ hrs

Capon-stuffed
5 to 8 lb 325 2½ to 3½ hrs

Times given for unstuffed birds. Allow an additional 15 minutes if stuffed. Times given for roasting without a cover. Times are reduced when a cover is used.
Allow ¾ pound per serving.

Roasting Times - Ham

Weight Internal Temp Minutes/pound
Fully cooked
10 to 15 lb 140 18 to 20
5 to 7 lb 140 18 to 24

Cook before eating
10 to 14 lb 160 18 to 20
5 to 7 lb 160 22 to 25
3 to 4 lb 160 35 to 40

Times given for roasting without a cover at 325. Times are reduced when a cover is used. Easier to carve when allowed to set 15 to 20 min.
Allow ½ pound per serving.

Roasting Times - Turkey

Weight Internal Temp Cooking Time
Fully cooked
6 to 8 lb 185 3 to 3½ hrs
8 to 12 lb 185 3½ to 4½ hrs
12 to 16 lb 185 4½ to 5½ hrs
16 to 20 lb 185 5½ to 6½ hrs
20 to 24 lb 185 6½ to 7 hrs

Times given for roasting a stuffed bird without a cover at 325. Times are reduced when a cover is used. Allow to stand ~20 min for easiest carving. Meat & filling should not be stored in/on the bird.
Allow ½ to ¾ pound per serving if bird is 12+ lbs & ¾ to 1 pound if bird is under 12 lbs.

 

[MazdaUK]

These are useful for me the other way round - although I have cup measures I tend to weigh directly into a bowl on the scales to save washing up But the substitute ingredients are brilliwnt too - I need to print these out and put them somewhere safe

 

[piratesmate]

I have them in a Word document in 3x5 format - boxes drawn around them serve as cutting lines. If anyone is interested, just PM me with your email address & I'll send them out. You might as well save them time, you know?

 

[piratesmate]

I was attempting to prepare some ribs for dinner & realized I didn't have any marjoram for my WL Rib Rub. I don't know how I missed it whne I bought spices last time! I also didn't have a subsitution listed. I just went back & updated the list above with this info - just FYI for anyone who has already copied the list.

Oddly, even though much info out there says it's similar to Oregano, that isn't listed as a possible substitution in most lists. I guess because the flavor is stronger.

MARJORAM, FRESH
*1 Tbl = 1 Tbl basil, fresh
*1 Tbl = 1 Tbl thyme, fresh
*1 Tbl = 1 Tbl summer savory, fresh
*1 Tbl = 1 tsp dry marjoram
*1 Tbl = 1 tsp Italian seasoning, dry
*1 Tbl = 1 tsp herbes de Provence, dry

 

[Twigs]

Thanks Piratesmate!! I am always trying to find substitutions or equivalents in a rush and can never find them. I have printed these out and I have put them in a sheet protector in the front of one of my notebook cookbooks that I keep clipped recipes in.

 

[piratesmate]

I'm glad they were helpful!

I created these lists because I got tired of having to Google things every time I ran out of something or wanted to try a new recipe without planning ahead. I was late getting dinner on the table a few times too many because I didn't bother to write down something I'd already look up...I realized it would make more sense to write it down!