Cooking Tips

Cooking Tips

Measurements

  • 3 teaspoons = 1 tablespoon = 1/2 fluid oz
  • 4 tablespoons = 1/4 cup
  • 16 tablespoons = 1 cup
  • 2 tablespoons = 1 fluid oz
  • 8 fluid oz = 1 cup
  • 2 cups = 16 ounces = 1 pint
  • 2 pints = 4 cups = 1 quart
  • Herbs: 1 tablespoon chopped fresh  = 1 teaspoon dried
  • Cheese: 1 lb = 4 to 5 cups (packed), grated
  • Nuts, chopped: 1/3-1/2 cup = 2 oz
  • Onion: 1 small to medium-sized = 1 cup, chopped
  • Raisins: 1/3 cup = 2 oz

Vegetarian substitutions

  • 1 egg = 1/4 cup of silken tofu = 1-1/2 teaspoon Ener-G Food Egg Replacer + 2 tablespoons warm water (whisk to froth) = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes) = 1/4 cup of mashed banana = 1/4 cup of plain yogurt = 1/4 cup of applesauce
  • 1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)
  • 1 egg yolk = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)
  • 1 cup cow milk = 1 cup soy, rice or almond milk
  • 1 cup cow yogurt = 1 cup soy yogurt

Other substitutes

  • 1 garlic clove = 1/2 teaspoon minced garlic = 1/2 teaspoon garlic powder
  • 1 cup sugar = 2/3 cup agave nectar = 3/4 cup honey
  • Soy sauce or table salt = Bragg Liquid Aminos
  • Juice of lemon yields 3 tablespoons of fresh lemon juice
  • Juice of orange yields1/2 cup of fresh orange juice
  • 1 stick butter = 1/2 cup
  • 1 tablespoon ginger root, grated = 1 ½ teaspoon dry ground ginger + ½ teaspoon lemon juice
  • 1 cup dark molasses = 1 cup honey

Some of these tips have been adapted from

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