We all look for new hacks and ideas for our cooking from scratch kitchens.
There are so many little things that I constantly wonder about and question - as in "how many does it take?" - "how much do I need?", etc.
I imagine we all have those moments.
Today I will give you a few of the most popular measurements. I have this printed out and taped inside my cabinet door for easy access!
Dash - less than 1/8 tsp.
3 tsp. = 1 Tbsp.
4 Tbsp. = 1/4 C
1 stick of butter = 1/4 lb. = 1/2 C = 8 Tbsp.
1 jumbo egg = 2 medium
Beans 1 lb. dried = approx. 2 - 2 1/2 C (depends on bean size)
Bell peppers, 1 large = 1 C chopped
Cheese (hard) 1 lb. shredded = 4 C
Cottage cheese 1 lb. = 2 C
Crackers - 20 single standard crackers = 1 C crumbs
Herbs, 1 Tbsp. fresh = 1 tsp. dried
Lemon, 1 med. size = 2-3 Tbsp. juice (heat lemon 10 seconds in microwave to get most juice)
Lemon, 1 med. size = 2-3 tsp. grated zest
Mustard, 1 Tbsp. prepared = 1 tsp. dry
Oatmeal 1 lb. dry = about 5 C dry
Onion 1 med. = 1/2 C chopped
Pasta - smaller tubal types, 1 lb. = 4 C uncooked
Noodles 1 lb. dry = 6 C uncooked
Spaghetti (all long pasta) 1 lb. = 4 C uncooked
Potatoes - white and sweet - 1 lb. - 3 med sized = 2 C mashed
Rice 1 lb. dry = 2 C uncooked
Whipping cream - 1 C un-whipped = 2 C whipped
Yeast, dry, 1 envelope (1/4 oz.) = 1 Tbsp. bulk
1 C sour milk or buttermilk - use 1 C plain yogurt OR 1 Tbsp. vinegar or lemon juice in a 1 C measure and top to 1 C with milk. Let it sit 5 minutes before using.
1 garlic clove - use 1/8 tsp. garlic powder
1/2 lb. fresh mushrooms - use 1 - 6 oz. can, drained
1 Tbsp. tomato paste - use 1 Tbsp. ketchup
1 Tbsp. vinegar - use 1 Tbsp. lemon juice
1 C heavy cream - add 1/3 C melted butter to 3/4 C milk - (works for cooking, baking NOT whipping)
1/2 C wine (for cooking) - pour 2 Tbsp. wine vinegar into a 1/2 C measure - and finish filling with broth. Stir and let it set 5 minutes. Stir again before using.
1 Tbsp. cornstarch - use 2 Tbsp. all purpose flour
2 Tbsp. Tapioca - use 3 Tbsp. all purpose flour
cooking oil when baking - replace part with either applesauce or yogurt to decrease oil content
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There are so many ways to use what you have on hand when cooking. No need to make a special run to the store for one or two ingredients (we all know that never works!).
TRY YOUR BEST to keep all BASIC ingredients on hand in your pantry.
Learn to improvise - I hardly ever follow a recipe as written! I am always changing things up.
Read your recipes from beginning to end - before ever starting it. You don't want to over look a very important instruction, and you can also make sure you have everything needed - whether as written or substitutes.
Cooking really is fun. Don't make it feel like a chore. Experiment and have fun.
DO YOU HAVE ANY GREAT TIPS TO SHARE?