Recipe#13146
Title: Equivalents 02
From: Frank Butcher idn1fb@travel-net.comNewsgroups: rec.food.recipes
Subject: Kitchen Equivalents and Tips
Date: 16 Feb 1998 07:56:51 -0700
Message-ID: <2.2.32.19980209231856.00681dec@mail.travel-net.com>
Kitchen Equivalents and Tips
More Kitchen Hints and Tips!FOOD YEILDS
Item This much Equals this much
APPLES 1 medium 1 cup, sliced
(5-6 oz) 2/3 cup, grated
3 medium 1 heaping cup applesauce
(1 lb)
BANANAS 1 medium (4-7 oz) 1/3 to 1/2 cup, mashed
BEANS
dried 1 lb, raw 7 cups, cooked
(2-1/2 cups)
green 1 lb 2 cups, cut
BREAD CRUMBS
dry 1 slice bread 1/4 to 1/3 cup crumbs
soft 1 slice bread 1/2 to 3/4 cup, lightly
packed crumbs
BUTTER &
MARGARINE 1 stick (1/4 lb) 1/2 cup
CABBAGE 1/2 lb 3 cups, shredded, packed
CARROTS 1 medium 1/3 to 1/2 cup, sliced
(about 3 oz) or diced
1/4 cup, grated, packed
CELERY 1 medium rib About 1/2 cup, sliced
CHEESE
grated 1 lb 5 cups, lightly packed
2 oz About 1/2 cup, lightly packed
COFFEE 1 lb 40 cups, brewed medium strength
CHOCOLATE 1 oz 1 square OR 2 heaping Tbsp
chocolate pieces
EGGS 5 large, 1 cup yolks and whites
6 medium
or 7 small
FLOUR
all purpose 1 lb 4 cups, lightly stirred
or sifted
cake 1 lb 4-1/2 cups, lightly
stirred or sifted
whole wheat 1 lb 3-3/4 cups, spooned into
measuring cups
HONEY 1 lb 1-1/3 cups
LEMON 1 medium 2 to 3 Tbsp juice
2 to 3 tsp grated peel
LIME 1 medium 1-1/2 to 2 Tbsp juice
MUSHROOMS 1 lb 5 cups, sliced
NUTS
almonds 1 lb, in shells 2/3 cup, shelled
1 lb, shelled 3 cups
pecans 1 lb, in shells 1-1/4 cup, shelled
1 lb, shelled 4-1/4 cups
walnuts 1 lb, in shells 1-3/4 cup, shelled
1 lb, shelled 4-1/2 cups
ONIONS 1 medium 1/3 cup, sliced or diced
(about 3 oz)
1 lb 3 to 3-1/2 cups, sliced
or diced
ORANGE 1 medium 1/3 to 1/2 cup juice
1-1/2 to 2 Tbsp grated peel
PASTA
macaroni 8 oz (2 cups, 4 cups, cooked
and uncooked)
spaghetti
noodles 8 oz (3 cups, 6 cups, cooked
uncooked)
PEAS, green 1 lb, in pod 1 cup, shelled
POTATOES 1 medium (about 1/2 cup, grated
4 oz)
1 lb 3-1/2 to 4 cups, sliced
or diced)
1 lb About 2 cups mashed
RAISINS
seedless 1 lb 3 cups
RICE 1 lb (any kind) 2 cups, raw
brown 1/4 cup, raw 1 cup, cooked
instant 1/2 cup, dry 1 cup, cooked
regular 1/3 cup, raw 1 cup, cooked
processed 1/4 cup, raw 1 cup, cooked
SUGAR
brown 1 lb 2-1/4 cups, packed
confectioners 1 lb 3-1/2 to 4 cups, unsifted
granulated 1 lb 2-1/4 cups
superfine 1 lb 2-1/3 cups
TOMATOES 1 lb 3 medium
1 lb About 1-1/2 cups,
chopped pulp
ZUCCHINI 1 medium 3/4 cup sliced
(5-6 oz) 1 cup, grated,
loosely packed
EQUIVALENT MEASURES
The following equivalents apply to all foods except
"pinch"--dry sub- stances only-and
"peck (pk)" and "bushel (bu)"-fruits and vegetables.
1 pinch 1/8 tsp or less
1-1/2 tsp 1/2 Tbsp
3 tsp 1 Tbsp
1/6 cup 2 Tbsp + 2 tsp
1/4 cup 4 Tbsp
1/3 cup 5 Tbsp + 1 tsp
3/8 cup 6 Tbsp
1/2 cup 8 Tbsp
2/3 cup 10 Tbsp + 2 tsp
3/4 cup 12 Tbsp
1 cup 16 Tbsp
4 cups 1 quart (qt)
8 quarts 1 peck (pk)
4 pk 1 bushel (bu)
LIQUID MEASURES
1 dash 6 drops
24 drops 1/4 tsp
3 tsp 1 Tbsp
1 Tbsp 1/2 fluid ounce (oz)
2 Tbsp 1 fluid oz
2 cups 16 fluid oz (1 pint)
3 Tbsp 1-1/2 fluid oz (1 jigger)
1/2 cup 4 fluid oz
16 Tbsp 1 cup
1 cup 8 fluid oz (1/2 pint)
2 pints 1 quart
4 quarts 1 gallon
BAKING-PAN SIZES
Rectangular Cake Pans
8 x 8 x 2-inches deep 6 cups
9 x 9 x 1-1/2-inches deep 8 cups
9 x 9 x 2-inches deep 10 cups
13 x 9 x 2-inches deep 14 cups
Round Cake Pans
8 x 1-1/2-inches deep 4 cups
9 x 1-1/2-inches deep 6 cups
Pie Plates
8 x 1-1/4-inches deep 3 cups, level with top;
4 to 4-1/2 cups, mounded
9 x 1-1/2-inches deep 4 cups level with top;
5 to 6 cups, mounded
Loaf Pans
8-1/2 x 4-1/2 x 2-1/2-inches deep 6 cups
9 x 5 x 3-inches deep 8 cups
VEGETABLE COOKING TIMETABLE
Test for doneness after minimum time given here. Cubed and sliced
vegetables will cook faster than whole. Parboiled (blanched) vegetables,
which will complete their cooking in sauce or butter, should be slightly
undercooked. All are best when they are still slightly crunchy.
Boiling and Steaming
Boil vegetables in lightly salted water to cover. Steam vegetables
in steaming rack or basket over 1-inch lightly salted boiling water.
All boiling (B) and steaming (S) times are in minutes. If there is
no time listed for a given method, then it is not recommended.
Vegetable B S
ARTICHOKE 20-30 25-35
ASPARAGUS
spears 10-12 12-15
pieces 5-10 10-15
(add tips
for last 5 min)
BEANS
green 8-15 10-15
lima (fresh) 20-25
BEETS 25-45
BROCCOLI 5-10 12-15
CABBAGE
shredded 2-4 4-8
wedges 10-12 10-15
CARROTS
(simmer - DON'T BOIL)
sliced 15 18
whole 20-30 25-30
CAULIFLOWER
florets 9-12 12-15
whole 20-30 25-35
CORN-on-the-COB 3-5
EGGPLANT cubed 5-8
LEEKS (if large
halve lengthwise) 5-10 10-15
OKRA 5-10
PARSNIPS (whole
or halved) 25-30
PEAS - green 4-10
POTATOES
quartered 20-30
sliced 15
SNOW PEAS 2-3 3-5
SPINACH 5-7
(steam without
basket or rack
in water
remaining on
washed leaves)
SQUASH
summer 8-15
winter 10-20 10-20
(simmer -
DON'T BOIL)
SWEET POTATOES
peeled 15
unpeeled 25
TURNIPS &
RUTABAGAS
sliced 10-15 12-18
whole 20-30 25-35
MEAT ROASTING TIMETABLE
Meat should be only slightly chilled before roasting. Since everyone
has a different definition of "rare" and "well done", test for
doneness possible and note satisfactory times. Let meat sit for 15
to 20 minutes after removing from oven to allow juices to settle
and meat to firm up. Internal temperature will rise by 10 F during
this time, so meat can be roasted to temperature lower than given.
Meat Oven Temp Meat Thermometer Approx Time
(F) Reading (in Per Pound (Min)
thickest part,
not touching
bone)
BEEF
standing rib 325 F 140 F (rare) 18-20
160 F (medium) 22-25
170 F (well done) 27-30
Rolled Rib, 325 F 140 F (rare) 32-35
eye round, 160 F (medium) 35-38
chick, rump 170 F (well done) 40-45
LAMB
Boned rolled 325 145 F (rare) 30-35
leg, shoulder 170 F (medium) 40-45
180 F (well done) 45-50
Crown Roast 425 F 140 F to 145 F (med) 10-12
for first 170 F (well) 20-25
15 min, then 325 F
Leg with bone 325 F 145 F (rare) 30-35
170 F (medium) 40
180 F (well done) 45-50
VEAL
boned rolled 325 F 175 F 40-45
rump, shoulder
Rump with bone, 325 F 175 F 30-35
loin
PORK (Fresh)
Boned rolled 325 F 175 F 40-45
shoulder
Crown roast 325 F 170 F 35-40
Loin (centre) 325 F 175 F 35-40
PORK (Smoked)
HAM (uncooked)
Whole 325 F 160 F 18-20
Half 325 F 160 F 22-25
HAM (fully cooked)
Whole 325 F 130 F 10-15
Half 325 F 130 F 18-24
Picnic Shoulder 325 F 170 F 30-35
(uncooked)
MEAT AND POULTRY BROILING TIMETIBLE
Meat broils best when it goes into the broiler at room temperature.
Meat Thickness (In) Approx Total Cooking Time
Rare Medium Well Done
Delmonico, Rib 1-1/2 10-15 15-20 20-25
2 15-20 20-25 25-30
Hamburger 1 6-10 15 20
Porterhouse 1 6-8 10-12 15-18
T-Bone 1 10-12 15-18 20-25
Sirloin 2 12-15 18-20 25-30
Tenderloin, 4-8 oz 8-10 15 15-20
Filet Mignon
SHISH KABOB
Lamb or Beef 1" cubes 6-8 8-10 12-15
LAMB CHOPS 1 6-8 12 15
1-1/2 9-12 15 16-18
2 13-15 16-18 20-22
VEAL CHOPS 1/2 15-16
1 18-20
PORK CHOPS 1/2 15-20
1 20-25
HAM STEAKS 1 30
CHICKEN
(broiler,
halved or
quartered) 20-25
POULTRY ROASTING TIMETABLE
Poultry should be only slightly chilled before roasting. All should
be cooked to a thermometer reading of 180 F - 185 F. Chicken and
Duck can be seared for 15 minutes at 425 F, and total roasting time
reduced 5 to 10 minutes. Check for doneness by lifting the end of
the leg bone; drumstick should move easily in its socket. Poultry
is done when juices flow clear yellow, not pink; check by pricking
inner surface of drumstick near joint with fork. Let poultry rest
10 to 12 minutes before serving, except for turkey, which should
rest 20 to 30 minutes before serving.
Fowl Weight Oven Temp Approx Cooking Time (Hr)
(Lb) (F) Stuffed Unstuffed
CAPON 5-8 325 F 2 to 2-1/2 1-3/4 to 2-1/4
CHICKEN
1-1/2 to 2 350 F 1 to 1-1/4 3/4 to 1
2-1/2 to 3 350 F 1-1/4 to 1-1/4 1-3/4
3 to 4 350 F 1-1/2 to 2 1-1/2
CORNISH HEN 1 350 F 1-1/4 1
DUCK 4-5 350 F 2 to 2-1/4 1-1/2 to 1-3/4
TURKEY 6-8 325 F 2-1/4 to 2-3/4 2 to 2-1/4
8-12 325 F 2-3/4 to 3-1/2 2-1/4 to 3
12-16 325 F 3-1/2 to 5 3 to 4
16-20 325 F 5 to 6 4 to 5
20-24 325 F 6 to 8 5 to 6