Cooking Basics

[Bowwowmeow]

U.S. to Metric Conversion
U. S. Standard Measures Metric Measures

Volume
Note: These measures are approximate.

1/8 teaspoon ~.5 ml

1/4 teaspoon ~1 ml

1/2 teaspoon ~ 2.5 ml

1 teaspoon ~ 5 ml

1 Tablespoon (3 teaspoons) ~ 15 ml

1/4 cup (4 Tablespoons) ~ 60 ml

1/3 cup (5-1/3 Tablespoons) ~ 79 ml

1/2 cup (8 Tablespoons) ~ 118 ml

1 cup ~ 237 ml


Length
Note: These measures are approximate.

1/2 inch ~ 1 cm

1 inch ~ 2.5 cm

8 inches ~ 20 cm

9 inches ~ 22.5 cm

10 inches ~ 25 cm

13 inches ~ 32.5 cm


All-purpose flour, unsifted and spooned into the cup
Note: These measures are approximate.

1/4 cup (1.1 oz) ~ 31 gm

1/3 cup (1.5 oz) ~ 42 gm

1/2 cup (2.2 oz) ~ 63 gm

1 cup (4.4 oz) ~ 125 gm


Granulated sugar
Note: These measures are approximate.

1 teaspoon (.1 oz) ~ 4 gm

1 Tablespoon (.4 oz) ~ 12 gm

1/4 cup (1.8 oz) ~ 50 gm

1/3 cup (2.4 oz) ~ 67 gm

1/2 cup (3.5 oz) ~ 100 gm

1 cup (7.1 oz) ~ 200 gm


Firmly packed brown sugar
Note: These measures are approximate.

1 Tablespoon (.5 oz) ~ 14 gm

1/4 cup (1.9 oz) ~ 55 gm

1/3 cup (2.6 oz) ~ 73 gm

1/2 cup (3.9 oz) ~ 110 gm

1 cup (7.8 oz) ~ 220 gm


Vegan margarine
Note: These measures are approximate.

1 Tablespoon (.5 oz) ~ 14 gm

1/4 cup (2 oz) ~ 57 gm

1/3 cup (2.6 oz) ~ 76 gm

1/2 cup (4 oz) ~ 113 gm

1 cup (8 oz) ~ 127 gm


Nuts, coarsely chopped
Note: These measures are approximate.

1/4 cup (1 oz) ~ 28 gm

1/3 cup (1.3 oz) ~ 38 gm

1/2 cup (2 oz) ~ 57 gm

1 cup (4 oz) ~ 113 gm


Oven temperatures
Note: These measures are approximate.

300 deg F 150 deg C

325 deg F 160 deg C

350 deg F 175 deg C

375 deg F 190 deg C

400 deg F 200 deg C

425 deg F 220 deg C

450 deg F 230 deg C


Shopping equivalents
To get this measured amount ... Use this much
Note: These measures are approximate
.
Almonds: 4 cups shelled ~ 1 pound + 2 ounces

Apple: 1 cup chopped ~ 1 medium

Apples: 3 cups sliced ~ 1 pound, or 3 medium

Bananas: 2 cups mashed, or 2-1/2 cups sliced ~ 1 pound, or about 3-4 medium

Berries: 3-1/2 cups ~ 1 quart

Bread crumbs: 1/4 cup fine, dry crumbs ~ 1 slice dry bread

Bread crumbs: 1/2 cup soft crumbs ~ 1 slice fresh bread

Brown sugar: 2-1/4 cups packed ~ 1 pound

Celery: 1 cup chopped ~ 2 medium ribs

Confectioners sugar: 4 cups ~ 1 pound

Dates: 1-1/4 cups chopped ~ 1/2 pound pitted

Flour: 3-1/2 cups, or 4 cups sifted ~ 1 pound

Granulated sugar: 2-1/4 to 2-1/2 cups ~ 1 pound

Lemon juice: 3 Tablespoons ~ 1 medium lemon

Lemon juice: 1/4 cup ~ 1 large lemon

Lemon peel: 1 teaspoon grated ~ 1 medium lemon

Onion: 1/2 cup chopped ~ 1 medium

Orange juice: 1/3 cup ~ 1 medium orange

Orange peel: 2 teaspoons grated ~ 1 medium orange

Pasta: 2 cups cooked ~ 1 cup, or 1/4 pound, uncooked

Pecans or walnuts: 4 cups shelled ~ 1 pound

Peanuts: 2 cups shelled ~ 1 pound

Potatoes: 3 to 4 medium ~ 1 pound

Potatoes: 2-1/4 cups sliced white ~ 1 pound, or 3 medium

Raisins: 3 cups loosely-packed ~ 1 pound

Rice: 3 cups cooked ~ 1 cup, or 1/2 pound, uncooked

Sweet potatoes: 3 cups sliced ~ 1 pound, or 3 medium

Tomatoes: 3 medium ~ 1 pound



Note: All measures are approximate.

[Delicious]

Beautiful, BWM! :)

EGG REPLACEMENTS:

Any of the following are equivalent to 1 egg (select the proper replacement by determining the function of egg in recipe- i.e. binder, or emulsifier, etc...) Note: The replacement that works well in one application may not work well in a different application.

Also Note- Egg substitutes sold in most supermarkets do contain egg products and should not be confused with egg replacements (Ener-G Egg Replacer is egg free.)

1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon canola (or other cooking oil) oil + 1 teaspoon baking powder + 1 teaspoon tapioca or potato or corn starch- Combine using a whisk in a medium sized bowl, the ingredients will expand. Allow to stand five minutes, and whisk again before adding.

Note: If replacing egg whites, omit oil

1/ 4 teaspoon agar powder + 1 / 4 cup water + 1 teaspoon baking powder- Whisk before adding to recipe

1-1/2 teaspoons of Ener-G Egg Replacer plus 2 tablespoons of water

1 / 2 tablespoon agar flakes + 1 / 4 cup water + 1 teaspoon baking powder- In a microwave safe container, combine water and agar; cook on high for 45 seconds. Carefully remove and whisk baking powder into mixture. Use caution, the baking powder causes a rapid expansion of the liquid and has a tendency to foam over.

1 /4 cup tofu (whipped in blender or beaten prior to adding to recipe)

1 tablespoon flaxseed meat plus 3 tablespoons water replaces one egg (combine and allow to stand for 3-5 minutes, or until gelantized)

1 /4 cup banana or other fruit puree (whipped or beaten)

2 tablespoons liquid + 1 tablespoon potato or tapioca starch + 1 /2 tablespoon shortening + 3 /4 teaspoon baking powder

1 tablespoon canola or other mild flavored oil + 1 tablespoon apple cider or wine vinegar + 1 teaspoon baking powder + 1 teaspoon starch + enough carbonated water to equal 1 /4 cup (combine in a medium size bowl- the ingredients will increase in volume as baking soda and vinegar react. Whisk, then add per instructions.

http://www.foodallergykitchen.com/substitutions.asp

[thevegantwins]

In some recipes such as brownies, cakes, etc., the oil can be replaced with unsweetened applesauce. Would any of our resident baking experts be able to explain when this is a good idea and when it's not? ;)

[Delicious]

Thanks for pointing that out, because there are timeswhen you don't want a flax-y taste or the added fat oil brings :)

Pureed plums work lovely too (WonderSlim or baby food or making your own by rehydrating prunes in boiled water, soaking then pureeing).

There are times when it works really well (muffins, apple spice or other fruit 'breads' or cakes) and times where I'd rather have the full-fat version (brownies) and times when the texture doesn't quite work in a conventional way (cookies).

My daughter would rather *not* hvae a treat than have the lower-fat brownies, for instance so I don't make them with low-fat substitutes ever (she feel cheated when compared to the 'fat bomb' brownies :lol: ).

[thevegantwins]

I tried the applesauce instead of oil in brownies before and found it to be..:blecch: but applesauce in banana bread or pumpkin bread is :yum: .

Thanks for the tips, Delicious! :nanakiss:

[my3labs]

When I was an omni I hated to cook. Now I love it. I was never taught as a kid and since I didn't enjoy it as an adult, I rarely did it.
I feel like I'm becoming a pretty good cook but I don't have a handle on spices, herbs, etc. Such as, what compliments what, etc.
Does anyone know of any good books or online tutorials that I could try? I'd love to take some classes but can't find any that are vegan and I'm not going to cook with flesh just to learn.

[Gliondrach]

This shows how spices and herbs can be used.

Which Spices/Herbs to Use

How many of us have spice racks with jars of spices we bought years ago and never used, whose sole purpose is to collect the dust in your kitchen? J Now is the time to dust them off (or replace them) and start adding flavor to your dishes. The correct spice or herb (whether it is fresh or dried) for any food is the one that tastes right for you. When you're at a loss about what to add to a dish, try something from the list below.

WHICH SPICE GOES WITH WHAT FOOD?

Beans - cumin, cayenne, chili, oregano, parsley, pepper, sage, savory, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and Salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme

Soups - basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

Tomatoes - basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme

WHICH SPICE/HERB GOES WITH WHAT FOOD?

Allspice: An ingredient in many baked goods as well as "Jerk" sauces.

Anise Seed: Mild licorice flavor, used in cookies, or candies.

Arrowroot Powder: Use as a thickener in puddings, pies, soups, sauces, and gravies.

Basil: used in Italian and Mediterranean cooking, especially good with tomatoes.

Bay Leaves: Perfect use in stews, sauces, soups, and marinades.

Caraway Seeds: Great in baked goods and with fruits.

Cardamom, ground: A wonderful addition to Indian dishes.

Cardamom, whole: Dry roast the whole cardamom seeds for more flavor in your recipe.

Cayenne Pepper: Wonderful heat for any Mexican dish.

Chervil Leaf: Similar to parsley, a mild flavor for any meat, soup or vegetable dish.

Cilantro: Used in Mexican cooking & salsas; may also be used in Indian dishes.

Cloves, ground: Popular in desserts, syrups, and sweet vegetable dishes.

Coriander seed, ground: Citrusy, sweet & tart flavor to be used at the end when cooking.

Cream of Tartar: Adds consistency and stability to any cookie or cake.

Cumin Seed, ground: Wonderful with tomato dishes, chili, salsa & Indian dishes.

Dill Weed: Great in dressings and sauces and on potatoes.

Ginger, crystallized: Sliced ginger partially dried in a sugar syrup solution. For sweets.

Ginger, ground: A sharp, aromatic spice is used in many sweet baked goods and curries.

Lemongrass: A grass with citric oils, very popular in Thai cooking.

Marjoram: Like oregano & from the mint family, it has a sweeter and subtler taste.

Nutmeg, ground: A sweet, nutty spice is used in custards, pastries, and vegetables.

Oregano, Greek: A must for Italian cooking, Greek oregano has a mild, delicate flavor.

Oregano, Mexican: Slightly stronger than Greek and less sweet, used in Spanish cooking.

Paprika, hot: Mixed with cayenne, these red peppers make the Hungarians famous.

Paprika, sweet: This sweet, milder Paprika will add radiant color to any dish.

Parsley: This versatile herb can be used as a garnish or with anything other than sweets.

Poppy Seeds: Used in baked goods, breads & to flavor noodles.

Rosemary, ground: Use ground in sauces or stocks to avoid the "needle" look.

Saffron, whole threads: Use for saffron rice and Indian dishes.

Sage: Well known for use in stuffings.

Salt, Kosher: Coarser than regular granulated, easier to control in cooking.�

Savory: Strong, peppery taste, good with veggies & stuffing.

Sesame Seeds: Used mostly for baking breads & rolls, nice for stir-frys.

Spearmint: A popular tea flavoring, used in sauces and veggie dishes.

Tarragon: Aromatic herb used to flavor vinegar, dressings, breads. Great with potatoes!

Thyme, ground: Great for Greek & Italian cooking, use ground for sauces & soups.

Thyme, whole leaf: Versatile in flavoring veggies, pizza, stews & herb blends.

Turmeric: Used as a natural yellow coloring for soups, sauces, rice, curry, & tofu scramble.

TIPS FOR USING SPICES/HERBS

STORING

Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

USING

For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
Use restraint! In general, � teaspoon of spice is enough for 4 servings.
Do not use dried herbs in the same quantity as fresh. In most cases, use � the amount in dried as is called for fresh.
Seasoning food is an art, not a science. Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household.

compassionatecooks.com/word/herbs.htm


And this has lots of information:

Herb Recipes and Cooking Information
homecooking.about.com/od/herbsspices1/Herb_Recipes_and_Cooking_Information.htm

[ninjajane]

what a handy thread. thanks folks.