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به غير از تجربه كه رمز اصلي
موفقيت در آشپزخونه است؛ ابزار هم گاهي اين موفقيت رو تضمين ميكنه. بعد از فر
اندازه گيري صحيح يكي از مهمترين مسائل براي دست يافتن به يك نتيجه رويايي ميتونه
باشه
بارها از من سوال شده (و
ميشه) كه "يك ليوان يعني چقدر؟" پس بالاخره من توي اين پست اين گره كور
رو بازش ميكنم!
عقيده من بر اينه كه هر كسي
بايد با ابزار اندازه گيري خودش كار كنه و رسپي ها رو با اونا تطبيق بده. يعني چي؟
توضيح ميدم.
اما قبل از اون بايد يه
مسئله رو روشنش كنم. اونم اينه: "منظورتون از ليوان همون پيمانه اندازه گيريه؟".
پاسخ: ميدونيد كه من دوره خاصي واسه آشپزي و شيريني پزي نديدم و تلويزيون هم نگاه
نميكنم. پس به اصطلاحات رايج در ايران زياد وارد نيستم (يكي نيست بگه مگه كجا
زندگي ميكني؟!) تمام مطالعات روزانه ام از سايتها و برنامه هاي "غير فارسي
زبانه" و با زبان خودم به فارسي ترجمه اش ميكنم (بارها هم گفتم كه ترجمه
فارسيم خوب نيست) . توي اكثر رسپي ها عبارت "كاپ" به كار ميره. من كاپ
رو ليوان ترجمه ميكنم. يه جورايي نميتونم بگم پيمانه چون ياد شعرهاي حافظ و سعدي
مي افتم و "پمانه مي" ! (من اينجوري عجيب غريبم) . مخلص كلام اينكه لطفا
هر جا ديديد "ليوان" بخوانيد "پيمانه اندازه گيري استاندارد".
خب... حالا كه اون قضيه حل
شد برميگرديم روي پاراگراف قبلي كه گفته بودم با ابزار خودتون كار كنيد. سعي ميكنم
طوري توضيح بدم كه همه متوجه شن.
همينطور كه هميشه ميبينيد من
از ليوان فرانسوي استاندارد 250 ميلي ليتري استفاده ميكنم و خودم هم قلقش دستمه كه
چطور باهاش كار كنم. اندازه هاش رو هم اگه با ترازوي ديجيتال چك كنم با يكي دو گرم
خطا همونيه كه بايد باشه.
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اما فقط واسه شما رفتم يه ست
پيمانه اندازه گيري خريدم كه توضيح بدم چطوري ازش استفاده كنيد. چون اينطوري كه از
كامنتها متوجه شدم خيلي از دوستان شيوه صحيح استفاده از اين پيمانه ها رو بلد
نيستن
حالا سوال اينه كه :
"مگه ديگه كار كردن با يه تيكه پلاستيك هم صحيح و غلط داره؟!". پاسخ
اينكه: اولا پلاستيكيش رو نخريد و دوما بعله.
وقتي ميگم
"پلاستيكي" منظورم اين نيست كه كار كردن با پيمانه از جنس پلاستيك مشكلي
داره. منظورم اينه كه شكل و سايزش مشكل داره. موضوع اينه كه اينا اسمشون پيمانه
استاندارده ولي اين چيزي كه من تو بازار ميبينم همه چي هست به جز استاندارد. اكثرا
فرم و شكل و برجستگي هاشون طوريه كه با يه ديد ميشه متوجه شد كه ميزان دقيقي بهمون
نميده
پس تو بازار دنبال پيمانه اي باشيد كه يه شكل كاسه اي ساده بدون لبه داشته باشه كه خطاش پايينتر بياد.
خب حالا كه اولا اش حل شد
ميريم سراغ دوما: بله كار كردن با پيمانه قلق داره كه با يه مثال واستون توضيحش
ميدم
همه تون (و منظورم دقيقا همه
تونه) بايد دو چيز رو حفظ باشيد و تا آخر عمرتون يادتون نره (در حد اسم و فاميلتون
اهميت داره) اونم اينه كه: يك ليوان آرد 125 گرمه و يك ليوان شكر 200 گرم.
علم آشپزي ميگه آرد رو توي
پيمانه بريزيد نه اينكه پيمانه رو توي ظرف آرد فرو ببريد (كاري كه من هميشه با اون
ليوان استاندارد فرانسوي انجام ميدم) و بعد با چاقو سطحش رو صاف كنيد. و اين ميشه
يك پيمانه آرد. درست؟
خير!
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اين پيمانه اي كه من خريدم
توي شكلش قر و فر خاصي نداره و خيلي ساده است و قانونا با اون شيوه اندازه گيري هم
بايد يك پيمانه آردي كه اندازه گرفتيم 125 گرم باشه. من وزن كردم. با چشمهاي
خودتون ميبينيد كه 107 گرمه.
چي شد؟ اين كه بد شد كه.
بعله بد شد. خيلي هم بد شد.
چرا؟ توضيح ميدم. با يك مثال: فرض كنيد ميخوايد يه كيك درست كنيد كه سه ليوان
(پيمانه!) آرد ميخواد. سه ليوان آرد ميشه سه تا 125 گرم يعني 375 گرم. اما با اين
شيوه اي كه ما آرد رو اندازه گرفتيم سه ليوانش ميشه 321 گرم. يه مثال ديگه: فرض
كنيد ميخوايد خمير پيتزا درست كنيد. 5 ليوان آرد بايد 625 گرم باشه اما شما 535
گرم اندازه گرفتيد و استفاده كرديد!!! تعجبي هم نداره كه هميشه دوستان مينالند كه خمير
نونشون شل شد يا كيكشون اوني نشد كه باشد بشه يا بيسكويتشون وا رفت.
قضيه
داره روشن ميشه نه؟! پس چيكار كنيم؟
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شما رو نميدونم ولي كاري كه
خودم انجام ميدم رو واستون توضيح ميدم:
من شروع كردم به تمرين. بعد
از چند بار پر و خالي كردن پيمانه به اين نتيجه رسيدم كه اگه پيمانه رو توي ظرف
آرد فرو ببرم و بعد چند تكونش بدم تا آرد اضافه بريزه و سطحش صاف شه...
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با يكي دو گرم خطا همون 125
گرم آرد بدست مياد. يعني بين 123 تا 127 گرم در مياد
و تاكيد ميكنم كه اين كار رو
بارها و بارها و بارها تكرار كردم تا قلق اين پيمانه دستم بياد. و به طور اتوماتيك
از اين به بعد همون مدلي پيمانه رو پر كنم كه در آينده با خيال راحت با اين پيمانه
كار كنم و مطمئن باشم كه خطا نداره
نكته خيلي مهم : درسته كه
آرد رو درست اندازه گيري كردم و يك ليوان آردم ميشه 125 گرم اما بايد باز هم تاكيد
كنم كه آردها جنسشون با هم فرق ميكنه و در شرايط جوي مختلف دونه بندي و گلوتن
متفاوتي دارن و باز هم ممكنه آردهاي مختلف نتيجه متفاوتي بدن پس باز هم از روي
تجربه كار ميكنم و شما هم به عكسها نگاه كنيد و با غلظت مخلوط كار كنيد كه بيسكويت
يا كيك يا خميرتون خراب نشه. و بگرديد آردي رو پيدا كنيد كه با اندازه رسپيها نزديكتر
باشه
همين شيوه رو من براي شكر هم
انجام دادم. و البته يك دوم پيمانه و يك سوم و يك چهارمش رو هم تست كردم كه خيالم
راحت باشه با اونها هم درست كار ميكنم
حالا اگه تو خونه ترازوي
ديجيتال نداشته باشيم چي؟
ساده است. چند بسته آرد و
شكر بسته بندي شده بخريد. روي پاكت آرد نوشته 500 گرم كه ميشه 4 ليوان آرد. اينقدر
با پيمانه تون كار كنيد كه يك بسته آرد واسه شما بشه 4 پيمانه. حله؟ خوبه.
حالا كره. كره رو معمولا
ميگن كه بايد سرد باشه يا به دماي اتاق رسيده باشه. هميشه چند بسته كره توي فريزر
داشته باشيد ولي دو بسته توي يخچال (در صورتي كه اهل بيسكويت ساختن هستيد. چون كره
از ضرورياته) و اگه رسپي ميگه كره بايد هم دما با دماي اتاق باشه ... توي مايكروفر
كره رو نرم نكنيد. اگه عجله داريد بهترين روش اينه كه كره رو رنده كنيد. اينطوري
سريعتر به دماي اتاق ميرسه و كار باهاش ساده خواهد بود. پس همواره توي يخچال كره
داشته باشيم و نه فقط فريزر. و از قبل برنامه ريزي كنيم
اندازه گيري براي كره به شرح
زير ميباشد:
يك ليوان كره = 225 گرم
نصف ليوان كره = 113 گرم =
يك استيك
يك ق غ كره = 14.18 گرم
يك ق چ كره = 4.73 گرم
با توجه به اينكه شرايط آب و
هوايي و رطوبت (براي موادي مثل آرد و شكر و نشاسته و ...) و همچنين ميزان چربي
مواد (مثل شير و ماست و يا غلظت روغن) ارتفاع از سطح دريا (براي ميزان پف كردن
ييست و خميرها) ميزان اسيديتي (مثلا در ميوه ها) و مواد معدني ( در آب ) در نتيجه
نهايي پخت و پز شما بسيار موثره؛ كيكي كه شما بارها تو خونه عالي درش آورديد ممكنه
خونه دوستتون توي دستتون خراب شه. پس هميشه بيشتر به چشمتون اعتماد كنيد و با تجربه
كار كنيد تا با اندازه گيري.
اين چارت بهتون كمك ميكنه
(اگه براي اندازه گيري مواد خشك پيمانه خريديد براي مايعات هم بايد يك پيچر يا
پارچ اندازه گيري بخريد)
يك ق چ = 5 ميلي ليتر / گرم
1 ق غ = 15 ميلي ليتر / گرم
1 انس = 28.35 يا همون 30
ميلي ليتر / گرم
1 ليوان = 250 ميلي ليتر
1 پاوند = 450 ميلي ليتر /
گرم
3 ق چ = 1 ق غ
نصف ق غ = يك و نيم ق چ = 7
گرم
1 ليوان = 16 ق غ
يك چهارم ليوان = 4 ق غ
يك سوم ليوان = 5 ق غ + يك ق
چ
يك ليتر = 4 ليوان
1 ق غ پودر ژلاتين = 7 گرم =
4 ورقه 10 در 23 سانتي
تبديل دماي فر به درجات مختلف :
تبديل دماي فر به درجات مختلف :
Gas 1 = 140ºC = 275ºF
Gas 2 = 150ºC = 300ºF
Gas 3 = 160ºC = 325ºF
Gas 4 = 180ºC = 350ºF
Gas 5 = 190ºC = 375ºF
Gas 6 = 210ºC = 400ºF
Gas 7 = 220ºC = 425ºF
Gas 8 = 230ºC = 450ºF
Gas 9 = 240ºC = 475ºF
بعضي وقتها يه چيزي توي يه رسپي نوشته شده كه نداريم يا ميخوايم جايگزين كنيم. در اين صورت من به اين چارت مراجعه ميكنم. شايد به شما هم كمكي كنه. پس اينجا پيستش ميكنم
يه چيزايي مثل كرم تارتار- هف اند هف- هوي كريم- پودر سفيده تخم مرغ- شير نارگيل - ژلاتين به ايگار... اينا رو واسه اش جايگزين گذاشته كه كمك ميكنه. ولي البته مسئوليتش با خودتونه
INGREDIENT
|
AMOUNT
|
SUBSTITUTION
|
| Almond Meal | 1 cup (100 grams) | To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping. |
| Almond Paste | 1 1/3 cups (300 grams) | 1 3/4 cups (175 grams) ground blanched almonds plus 1 1/2 cups (175 grams) powdered (confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1 teaspoon almond extract plus 1/4 teaspoon salt |
| Ammonium bicarbonate | 3/4 teaspoon | 1 teaspoon baking soda |
| Arrowroot | 1 tablespoon (15 grams) | 1 tablespoon (15 grams) cornstarch, potato starch or rice starch2 tablespoons (25 grams) all purpose flour |
| Baking Powder, double-acting(Rule of Thumb: 1 teaspoon for every 1 cup of flour) High-Altitude Adjustments: above 3000 ft. - reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking powder in recipe above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking powder in recipe above 7000 ft. - reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in recipe | 1 teaspoon | 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch1 1/2 teaspoons single-action baking powder 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid |
| Baking Powder, single-acting | 1 teaspoon | 2/3 teaspoon double-acting baking powder1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch |
| Baking Soda (Sodium Bicarbonate)(Rule of Thumb: 1/4 teaspoon for every 1 cup of flour) | 1/2 teaspoon | 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid)1/2 teaspoon potassium bicarbonate |
| Bread Crumbs, Dry | 1 cup (150 grams) | 1 cup crushed cracker crumbs 1 cup matzo meal 1 cup crushed cornflakes 1 cup ground oats 1 cup crushed potato chips |
| Buttermilk (Sour Milk) (see below under MILK, Buttermilk) | 1 cup (240 ml) | |
| Carob Powder | 1 tablespoon (7 grams) | 1 tablespoon (7 grams) cocoa powder (either natural or Dutch-processed) |
| Chocolate, Bittersweet or Semi-sweet | 1 ounce (30 grams) | 1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated white sugar |
| Chocolate, Milk | 1 ounce (30 grams) | 1 ounce (30 grams) bittersweet or semi-sweet plus 1 tablespoon (15 grams) granulated white sugar1 ounce (30 grams) sweet dark chocolate 1 ounce (30 grams) white chocolate |
| Chocolate, Sweet German | 1 ounce (30 grams) | 1 ounce (30 grams) bittersweet or semi-sweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar1 ounce (30 grams) milk chocolate |
| Chocolate, Unsweetened | 1 ounce (30 grams) | 3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, vegetable oil or shortening |
| Chocolate, White | 1 ounce (30 grams) | 1 ounce (30 grams) milk chocolate1 ounce (30 grams) sweet dark chocolate |
| Cocoa Powder, Dutch-Processed | 3 tablespoons (20 grams) | 3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder |
| Cocoa Powder, Natural Unsweetened | 3 tablespoons (20 grams) | 3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder |
| Coconut, fresh | 1 cup | 1 cup (90 grams) dried flaked coconut3/4 cup (75 grams) dried shredded coconut |
| Coconut, dry shredded | 1 cup (90 grams) | 1 1/4 cups freshly grated coconut1 1/4 cup (110 grams) dried flaked coconut |
| Coconut milk, fresh | 1 cup (240 ml) | 1 cup (240 ml) canned coconut milk (not low fat)3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup (240 ml) 1/4 cup (60 ml) coconut cream powder plus 1 cup (240 ml) hot water or milk |
| Coconut cream, fresh | 1 cup (240 ml) | 1 cup (240 ml) canned coconut cream1 cup (240 ml) top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming) 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1/2 cup coconut cream powder |
| Coffee, strong brewed | 1/4 cup (60 ml) | 2 tablespoons (10 grams) instant espresso powder dissolved in 3 tablespoons hot water |
| Cookie Crumbs | 1 cup (100 grams) | Can substitute equally among chocolate wafers, vanilla wafers, graham crackers, macaroons, or gingersnaps |
| Cornmeal, stone ground | 1 cup (180 grams) | 1 cup regular milled cornmeal1 cup corn grits 1 cup polenta 1 cup maize meal |
| Corn Syrup, Dark | 1 cup (240 ml) | 3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses |
| Corn Syrup, Light | 1 cup (240 ml) | 1 cup (240 ml) dark corn syrup1 cup(240 ml) treacle 1 cup (240 ml) liquid glucose 1 cup (240 ml) honey 1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml)) |
| Cornstarch or Corn flour (for thickening) | 1 tablespoon (15 grams) | 2 tablespoons (25 grams) all purpose flour1 tablespoon (15 grams) potato starch or rice starch or flour 1 tablespoon (15 grams) arrowroot 2 tablespoons (25 grams) quick-cooking (instant) tapioca |
| Cream of Tartar | 1/2 teaspoon | 1/2 teaspoon white vinegar or lemon juice |
| Cream, Clotted | 1 cup (225 grams) | 1 cup (225 grams) cr?e fra?/font>che1 cup (225 grams) mascarpone cheese 1 cup (240 ml) heavy whipping cream (35% butterfat), whipped |
| Cream, Cr?e fra?/font>che | 1 cup (225 grams) | 1 cup (225 grams) sour cream1 cup (240 ml) whipping cream plus 1 tablespoon buttermilk or yogurt 1/2 cup (120 ml) whipping cream plus 1/2 cup (112 grams) sour cream 1 cup (225 grams) mascarpone cheese |
| Cream, Half & Half (10 - 12% Butterfat) | 1 cup (240 ml) | 7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk 1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%) |
| Cream, Heavy (35% butterfat) (not for whipping) | 1 cup (240 ml) | 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter |
| Cream, Light or Coffee Cream (18% Butterfat) | 1 cup (240 ml) | 1 cup (240 ml) half & half cream (12% butterfat)7/8 cup (210 ml) whole milk plus 3 tablespoons (35 grams) melted butter 1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml) milk |
| Cream, Light Whipping (30% Butterfat) (not for whipping) | 1 cup (240 ml) | 3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter1 cup (240 ml) half & half cream (12% butterfat) |
| Cream, Sour | 1 cup (225 grams) (8 ounces) | 1 cup (225 grams) plain yogurt3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter 1 cup (225 grams) cr?e fra?/font>che 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes) |
| Currants | 1 cup (120 grams) | 1 cup (120 grams) raisins1 cup (120 grams) chopped dates 1 cup (120 grams) other dried fruit (cranberries, cherries, blueberries) |
| Eggs, whole | 1 large (about 2 ounces)In Shell (57 grams) Without Shell (50 grams) | 2 large egg yolks (36 grams) plus 1 tablespoon water (in baking)2 large egg yolks (36 grams) (for custards, sauces, puddings and mousses) 3 1/2 tablespoons frozen whole egg, thawed 3 1/2 tablespoons egg substitute 2 1/2 tablespoons powdered whole egg plus 2 1/2 tablespoons water |
| Eggs, whites | 1 large egg white (30 grams) | 2 tablespoons frozen egg whites, thawed1 tablespoon powdered egg white plus 2 tablespoons water |
| Eggs, yolks | 2 large yolks (36 grams) | 1 large whole egg (In Shell 57 grams) (Without Shell 50 grams) |
| Eggs, yolks | 1 large yolk (18 grams) | 2 tablespoons powdered egg yolk plus 2 teaspoons water3 1/2 teaspoons frozen egg yolks, thawed |
| Extract, pure Vanilla | 1 teaspoon | 1/2 of vanilla bean1/2 - 1 teaspoon other extract (almond, orange, lemon, etc.) |
| Other Extracts (almond, lemon, orange, peppermint, etc.) | 1 teaspoon | 1 teaspoon of other extract (vanilla, orange, lemon, etc.)1 to 2 drops of oil of same flavor |
| Fats, Salted Butter | 1/2 cup (113 grams) | 1/2 cup (113 grams) unsalted butter plus 1/4 teaspoon salt1/2 cup (113 grams) margarine 1/2 cup (113 grams) solid vegetable shortening or lard |
| Fats, Unsalted Butter | 1/2 cup (113 grams) | 1/2 cup (113 grams) salted butter (decrease the salt in recipe by 1/4 teaspoon)1/2 cup (113 grams) margarine 1/2 cup (113 grams) solid vegetable shortening or lard |
| Fats, Lard | 1/2 cup (113 grams) | 1/2 cup (113 grams) solid vegetable shortening1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter |
| Fats, Margarine | 1/2 cup (113 grams) | 1/2 cup (113 grams) salted or unsalted butter1/2 cup (113 grams) solid vegetable shortening |
| Fats, Solid Vegetable Shortening | 1/2 cup (113 grams) | 1/2 cup (113 grams) salted or unsalted butter1/2 cup(113 grams) lard 1/2 cup (113 grams) margarine |
| Flour, All Purpose | 1 cup (130 grams) | 1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour1 cup (130 grams) self-rising flour (omit baking powder and salt from recipe) 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) 1/2 cup (65 grams) white cake flour plus 1/2 cup (75 grams) whole wheat flour |
| FLOUR, Bread | 1 cup (160 grams) | 1 cup (130 grams) all purpose flour |
| FLOUR, Cake | 1 cup (120 grams) | 3/4 cup (100 grams) all purpose flour plus 2 tablespoons (20 grams) cornstarch |
| FLOUR, Pastry | 2 cups (270 grams) | 1 1/3 cup (175 grams) all purpose flour plus 2/3 cup (80 grams) cake flour |
| FLOUR, Rice | 1 cup (150 grams) | Equal amounts of cake or pastry flour |
| FLOUR, Self-Rising | 1 cup (140 grams) | 1 cup (130 grams) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt |
| FLOUR, Whole Wheat | 1 cup (150 grams) | 7/8 cup (120 grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ1 cup graham flour |
| GELATIN, Leaf or Sheet | 4 leaves (4 x 9 inches) (10 x 23 cm) | 1 (1/4 ounce) envelope (7 grams) powdered gelatin |
| GELATIN, Powdered (Unflavored) | 1 envelope (1/4 ounce) (1 tablespoon granules) (7 grams) | 4 leaves sheet gelatin2 teaspoons agar |
| Ghee | 1 tablespoon | 1 tablespoon clarified butter1 tablespoon vegetable oil |
| Ginger Root, freshly grated | 1 tablespoon | 1 tablespoon candied ginger, rinsed and finely chopped1 1/2 teaspoon ground dried ginger plus 1/2 teaspoon fresh lemon juice |
| Glucose, liquid | 1/2 cup (120 ml) | 1/2 cup (120 ml) light corn syrup |
| Golden Syrup | 1 cup (240 ml) | 1 cup (240 ml) treacle1 cup (240 ml) light molasses 1 cup (240 ml) corn syrup |
| Honey | 1 cup (240 ml) | 3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) granulated white sugar3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated white sugar 3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated white sugar 1 1/4 cups (250 grams - 265 grams) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar |
| Lemon Juice, freshly squeezed | 1 tablespoon | 1 tablespoon bottled lemon juice1 tablespoon fresh lime juice 1/2 tablespoon vinegar (depending on recipe and do not use for flavoring) |
| Lemon, Zest | 1 teaspoon | 1 teaspoon orange or lime zest1/2 teaspoon lemon extract |
| Lime Juice, freshly squeezed | 1 tablespoon | 1 tablespoon lemon or orange juice |
| Lime, Zest | 1 teaspoon | 1 teaspoon lemon or orange |
| Maple Sugar, finely grated | 1/2 cup (100 grams) | 1 cup (240 ml) maple syrup (reduce liquid in recipe by 1/4 cup)3/4 cup (150 grams) granulated white sugar plus 1 teaspoon pure maple extract |
| Maple Syrup | 1 cup (240 ml) | 1/2 cup (100 grams) maple sugar (increase liquid in recipe by 1/4 cup (60 ml))1 cup (240 ml) honey 3/4 cup (180 ml) corn syrup plus 1/4 cup (57 grams) butter plus 1/2 teaspoon maple extract (optional) |
| Marshmallows | 8 regular | 1 cup miniature2.5 ounces marshmallow cream |
| Marzipan | 2 1/2 cups (560 grams) | 2 cups (450 grams) almond paste plus 1 cup (115 grams) powdered sugar plus 2 tablespoons light corn syrup |
| Mascarpone Cheese | 1 cup (8 ounces) (225 grams) | 1 cup (225 grams) creme fraiche3/4 cup (170 grams) cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%) |
| MILK, Buttermilk (sour milk) | 1 cup (240 ml) | 1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml) (let stand 5-10 minutes)1 cup (225 grams) plain or low fat yogurt 1 cup (225 grams) sour cream 1 cup (240 ml) water plus 1/4 cup buttermilk powder 1 cup (240 ml) milk plus 1 1/2 - 1 3/4 teaspoons cream of tartar |
| MILK, Sweetened Condensed | 14 ounce can (396 grams) | 1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated white sugar plus 1/2 cup (120 ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter (process in blender or food processor until smooth) |
| MILK, Evaporated Whole | 1 cup (240 ml) | 1 cup (240 ml) half & half (10-12% butterfat)1 cup (240 ml) light or table cream (20% butterfat) 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat) |
| MILK, Skim (Non fat) | 1 cup (240 ml) | 1/4 cup powdered skim milk plus 7/8 cup (210 ml) water1/2 cup (120 ml) evaporated skim milk plus 1/2 cup (120 ml) water |
| MILK, Whole (3.5%) | 1 cup (240 ml) | 1/2 cup (120 ml) evaporated whole milk plus 1/2 cup (120 ml) water1/2 cup condensed milk plus 1/2 cup (120 ml) water 1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine 1/4 cup powdered skim milk plus 7/8 cup (210 ml) water plus 1 tablespoon (14 grams) melted butter or margarine |
| Molasses | 1 cup (240 ml) | 1 cup (240 ml) honey1 cup (240 ml) dark corn syrup 1 cup (240 ml) maple syrup 3/4 cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml) liquid |
| Nuts, chopped, ground, or whole | 1 cup (100 grams) | 1 cup (100 grams) of similar nuts prepared in the same way |
| Oats, quick-cooking rolled | 1 cup (90 grams) | 1 cup (90 grams) regular (old fashioned) rolled oats |
| Oats, regular (old-fashioned) | 1 cup (90 grams) | 1 cup (90 grams) quick-cooking rolled |
| Orange Juice, freshly squeezed | 1 cup (240 ml) | 1 cup reconstituted frozen concentrate |
| Orange, Zest | 1 teaspoon | 1 teaspoon lemon or lime zest1 teaspoon finely chopped candied orange peel |
| Polenta, dry | 1 cup (180 grams) | 1 cup cornmeal1 cup maize meal 1 cup corn grits |
| Raisins | 1 cup (120 grams) | 1 cup (120 grams) dried currants1 cup (120 grams) pitted chopped dates 1 cup (120 grams) dried fruit, finely chopped (cherries, cranberries, blueberries, etc.) |
| Ricotta Cheese | 1 cup (8 ounces) (225 grams) | 1 cup (225 grams) dry cottage cheese |
| Rose Water | 1 teaspoon | 1 teaspoon any flower-based water |
| Salt, kosher | 1 teaspoon | 1 teaspoon sea salt or table |
| Salt, sea salt | 1 teaspoon | 1 teaspoon kosher or table |
| Salt, table | 1 teaspoon | 1 teaspoon kosher or sea salt |
| SUGAR, granulated white | 1 cup (200 grams) | 1 cup (200 grams) caster (superfine) sugar1 cup (215 grams) tightly packed light or dark brown sugar |
| SUGAR, brown, light or dark | 1 cup (215 grams) | 1 cup (215 grams) raw sugar1 cup (200 grams) white granulated sugar 1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses For light brown sugar - substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar |
| SUGAR, caster (superfine) | 1 cup (200 grams) | 1 cup (200 grams) granulated white sugar, processed in food processor until very fine |
| SUGAR, raw | 1 cup (215 grams) | 1 cup (215 grams) light or dark brown sugar |
| Tapioca, instant or quick-cooking | 1 tablespoon (12 grams) | 2 tablespoons (24 grams) pearl tapioca, soaked1 1/2 tablespoons (20 grams) flour |
| Treacle | 1 cup (240 ml) | 1 cup (240 ml) light or dark corn syrup1 cup (240 ml) light molasses |
| Vanilla Bean | 1 bean | 2 - 3 teaspoons pure vanilla extract |
| Vanilla Extract | 1 teaspoon | 1/2 teaspoon powdered |
| VINEGAR, apple cider vinegar | 1/4 cup (60 ml) | 1/4 cup (60 ml) white vinegar |
| VINEGAR, white | 1/4 cup (60 ml) | 1/4 cup (60 ml) apple cider vinegar 1/3 cup (80 ml) freshly squeezed lemon juice |
| YEAST, active dry | 1 envelope (1/4 ounce) (7 grams) | 1 scant (7 grams) tablespoon active dry yeast1 cake (3/5 ounce) fresh compressed yeast 1 tablespoon (7 grams) fast-rising active yeast |
| YEAST, compressed | 1 cake (3/5 ounce) | 1 (1/4 ounce) envelope (7 grams) active dry yeast1 scant tablespoon (7 grams) active dry yeast |
| Yogurt, plain (not low fat) | 1 cup (225 grams) | 1 cup (225 grams) sour cream1 cup (240 ml) buttermilk 1 cup (225 grams) cr?e fra?he 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice |
