How much is this=that?

[chefdiva]

Here is the breakdown that I go by when cooking.

How Much of This=That?
If you don’t have:
1 cup buttermilk~ Use 1 tablespoon lemon juice or vinegar plus milk to equal 1 cup (stir; let stand 5 minutes)

1 tablespoon corn starch~ Use 2 tablespoons all-purpose flour or 2 teaspoons arrowroot

1 cup beef or chicken broth~ Use 1 bouillon cube or 1 teaspoon granules mixed with 1 cup boiling water

1 small clove garlic~ Use 1/8 teaspoon garlic powder

1 tablespoon prepared mustard~ Use 1 teaspoon dry mustard

1 cup tomato sauce~ Use ½ cup tomato paste plus
½ cup cold water

1 teaspoon vinegar~ Use 2 teaspoons lemon juice

1 cup whole milk~ Use 1 cup skim milk plus 2 tablespoons melted butter

1 cup sour milk~ Use 1 cup plain yogurt

~~Common Weights and Measures~~

Dash= less than 1/8 teaspoon, ¾ cup= 12 tablespoons

½ tablespoon= 1 ½ teaspoons, 1 cup= 16 tablespoons

1 tablespoon= 3 teaspoons, ½ pint= 1 cup or 8 fluid ounces

2 tablespoons= 1/8 cup,1 pint= 2 cups or 16 fluid ounces

¼ cup= 4 tablespoons, 1 quart= 4 cups or 2 pints or 32
fluid ounces

1/3 cup= 5 tablespoons plus 1 teaspoon

1 gallon= 16 cups or 4 quarts

½ cup= 8 tablespoons,1 pound= 16 ounces

[lcsamano]

Thanks for the tips. I was wondering how you could subsitute buttermilk. I saw a recipe that asked for it but then it stated it could be substitued.

[mtmomj]

These are great tips! I'm actually printing them out right now and putting them in our cupboard.

[lcsamano]

Originally Posted by mtmomj

These are great tips! I'm actually printing them out right now and putting them in our cupboard.

I never thought about putting them in the cupboard. That is a great place to keep them. You never know when you will need it.