Tips, Shortcuts, Substitutions & Other Helpful Things

[kirra]

Tips, Shortcuts, Substitutions & Other Helpful Things

Can Sizes

No. 300 = 14 to 16 ounces (1-3/4 cups)
No. 303 = 16 to 17 ounces (2 cups)
No. 2 = 1 pound 4 ounces (2-1/2 cups)
No. 2-1/2 = 1 pound 13 ounces (3-1/2 cup)
No. 3 = 3 pound, 3 ounces (5-3/4 cup)
No. 10 = 6-1/2 pound to 7 pounds 5 ounces (12 to 13 cups)


Measurements

1 (t) teaspoon = 1/6 fluid ounce
3 teaspoons = 1 tablespoon
1 (T) tablespoon = 1/2 fluid ounce
1 tablespoon = 3 teaspoons
1 tablespoon = 1/16 cup
4 tablespoons = 1/4 cup
5 Tablespoons + 1 teaspoon = 1/3 cup
1/2 cup = 8 tablespoons
1 cup = 8 fluid ounces = 1/2 pint = 16 tablespoons
2 cups= 16 fluid ounces = 1 pint
4 cups = 32 fluid ounces = 1 quart
8 cups = 64 fluid ounces = 4 pints = 1/2 gallon
16 cups = 32 fluid ounces = 1 quart
4 quarts = 128 fluid ounces = 1 gallon
1 gallon (gal) = 4 quarts
16 ounces = 1 pound
Pinch = Less than 1/8 teaspoon


Shrimp Counts - What size shrimp for what type meal?

Small – 41+ count
Medium – 26 – 40 Count
Large – 16 – 25 Count
Jumbo – 8 to 15 Count

For stewed dishes like gumbo and shrimp creole, skillet meals and casseroles, the small and medium sized counts are the best choices. Large can also be used in many of those preparations, and medium and large are the best size for boiling and frying. Large and jumbo are best for smoke BBQ cooking, charcoal and gas grilling.


Onion Math

1 small onion = 1/3 cup chopped onion
1 medium onion = 1/2 cup of chopped onion
1/2 of a medium onion = 1/4 cup of chopped onion
1/2 of a large onion = 1/2 cup of chopped onion
1 large onion = 1 cup of chopped onion
1 large red onion = 2 cups chopped onion


Veggie/Fruit Math

1 cup of chopped bell pepper = 1 large pepper

1 (10 ounce) package of frozen, chopped broccoli = about 1-1/2 cups

1 cup of grated raw carrot = 1 large carrot
2-1/2 cups of sliced carrots = 1 pound raw carrots

1 large or 2 small to medium sized ear of corn = about 1 cup of corn kernels
1 (10-ounce) package of frozen corn kernels = almost 2 cups corn kernels
1 can of whole kernel corn - about 1-1/2 cups

4 cups of cooked green beans = 1 pound fresh beans

4 cups of sliced potatoes = 4 medium potatoes


Tomato Math

1 large sized tomato is about 8 ounces on average = to about 1 cup of chopped tomato
1 medium sized tomato is about 6 ounces on average
30 small cherry tomatoes = about 2 cups of chopped tomato

1 pound of tomato = about 1 cup of chopped tomato

1 (6 ounce) can of tomato paste = about 1/4 cup
1 (15 ounce) can of tomatoes is about 1 cup of drained or 2 cups undrained tomatoes
1 (28 ounce) can of tomatoes is about 2 cup drained or 3 cups undrained tomatoes

Tomato Sauce Substitute - One small (6 ounce) can of tomato paste mixed well with 1-1/2 cups of water will fill in for a 14.5 ounce can of tomato sauce.

Chili Sauce Substitute - Combine 1 cup of tomato sauce with 1/4 cup of brown sugar, 2 tablespoons of white inegar, 1/4 teaspoons of cinnamon, and a dash each of ground cloves and allspice, for 1 cup chili sauce substitute.


Fruit Math

4 cups of sliced apples = 4 medium apples
1 cup of mashed banana = 3 medium bananas
1 teaspoon grated lemon rind = 1 medium lemon
2 tablespoons of lemon juice = 1 medium lemon
4 teaspoons of grated orange rind = 1 medium orange
1 cup of orange juice = 3 medium oranges
4 cups of sliced peaches = 8 small to medium peaches or about 1 to 1-1/2 pounds
2 cups of sliced strawberries = about 1 pint of strawberries
1 pound of fresh blueberries = about 2-2/3 cups of berries
It takes about 4 cups of fresh or frozen blueberries to make a pie.


Marshmallow Math

7 ounce Marshmallow Creme = approximately 1-1/2 cups
13 ounce Marshmallow Creme = approximately 3 cups

1 Regular Marshmallow = 13 Miniature Marshmallows
8 Regular Marshmallows = 1 cup
16 ounce bag Miniature = 8 cups
10.5 ounce bag Miniature = 5-1/2 cups
50 Miniature Marshmallows = 1/2 cup Miniature Marshmallows
5 Regular Marshmallows = 1/2 cup
64 Regular Marshmallows = 16 ounce bag


Strawberry Math

Substitute 2 cups of sliced fresh strawberries for one large (approx. 20 ounces) package of frozen strawberries.

1 pint strawberries usually has about 16 to 20 medium size berries or 12 to 14 large.
1 pint strawberries = 2-1/4 cups sliced berries
1 pint strawberries = 1-3/4 cups pureed berries
1 pint strawberries = 2 cups whole berries

1 cup of strawberries weighs about 4 to 5 ounces

1 quart of strawberries weighs about 1-1/4 to 1-1/2 pounds

A flat of strawberries contains about 12 pounds of strawberries, or approximately 8 quarts.

To make a 9-inch pie, you'll need approximately 1-1/2 to 2 quarts of fresh strawberries.


Sweet Potato Math:

Canned sweet potatoes are smaller in size than their fresh counterparts. Six to eight canned whole sweet potatoes are equal to about four medium sized fresh sweet potatoes.

2 medium sweet potatoes = 3 to 4 canned whole sweet potatoes = about
1-1/4 cups cooked and mashed
3 medium sweet potatoes = 1 pound can = about 2 cups cooked and mashed
4 medium sweet potatoes = 3 quart cans = 2-1/2 cups cooked and mashed


Bean Math

It really depends on the size of the bean but here are a few of the basics, generally:

1 pound of dry beans = about 2 cups of dry beans = about 6 cups cooked or about 4 (15 ounce) cans
2 pounds of dry beans cooked = about 8 cans of beans
1/2 cup of dry beans = about 1 (15 ounce) can of beans = about 1-1/2 cups cooked


Miscellaneous Stuff

1 cup of soft bread crumbs = 2 slices of bread
1 cup of bread cubes = 2 slices of bread

1 cup of egg whites = 6 or 7 large eggs

3-1/2 to 4 cups of chopped nuts = 1 pound of shelled nuts

1 fresh yeast cake (.06 ounce) = 1 (1/4 ounce) package of dry active yeast = 2-1/4 teaspoons of dry yeast

Pumpkin Pie Spice: Mix 1/2 teaspoon of cinnamon with 1/4 teaspoon ginger, 1/8 teaspoon each of nutmeg and allspice for 1 teaspoon

Southern Flour Substitute: Use half whatever brand of flour your have, plus half cake flour.

Cornstarch Substitute: For each tablespoon of cornstarch needed, use 2 tablespoons all purpose flour.

1 tablespoon of flour = 1-1/2 teaspoons cornstarch

1 cup of self rising flour = 1 cup sifted all purpose flour + 1-1/2 teaspoons baking powder + 1/8 teaspoon salt

1 cup of self rising cornmeal = 1 cup of regular cornmeal, plus 2 teaspoons of baking powder, plus 1/2 teaspoon of salt

1 cup of buttermilk = 1 tablespoon of lemon juice or white vinegar + enough whole milk to make up the full cup. Can also use 1/4 cup skim or lowfat milk plus enough sour cream or plain unflavored yogurt, well mixed, to make up one full cup.

1 cup of cake flour = 1 cup of all purpose flour MINUS 2 tablespoons. Replace the 2 tablespoons of flour with cornstarch and whisk together well.

Half and half - 1-1/2 tablespoons melted butter + enough whole milk to make up a full cup

1 teaspoon of vinegar = 2 teaspoons of lemon juice

A 1 pound box of powdered sugar = approximately 3-3/4 cups of powdered sugar.

Make 1 cup of powdered sugar by streaming 3/4 cup of granulated sugar into a blender on high speed

Use 1 cup of granulated sugar mixed with 1 tablespoon of molasses as a brown sugar substitute.

Need evaporated milk in a hurry? Substitute 2/3 cup of dry milk with 3/4 cup of water for 1 can of evaporated milk. Want to substitute evaporated milk in a recipe calling for whole milk? Since evaporated milk is just milk with the water removed, you'll need to reconstitute it. Use equal parts water and evaporated milk, so if a recipe calls for 2 cups of whole milk, use 1 cup of evaporated milk & 1 cup of water.

1 large (16 ounce) Cool Whip contains about 6-1/2 cups by volume.

1 package of prepared Dream Whip equals about 2 cups