{"id":199,"date":"2014-08-20T01:39:17","date_gmt":"2014-08-20T01:39:17","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=199"},"modified":"2014-11-15T12:21:53","modified_gmt":"2014-11-15T12:21:53","slug":"measurements","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/tips\/measurements\/","title":{"rendered":"~ Measurements, Etc."},"content":{"rendered":"

REFRIGERATOR & FREEZER SETTINGS:<\/strong><\/p>\n

Ideal Freezer<\/strong> Temperature: From 0\u00b0F to 3\u00b0F
\nIce cream will start to soften between 6\u00b0F and 10\u00b0F (great for serving, but not for longer storage).<\/p>\n

Ideal Refrigerator <\/strong>Temperature: Between 35\u00b0F and 38\u00b0F<\/strong><\/p>\n


\nUSUAL RECIPE ABBREVIATIONS:<\/strong><\/p>\n

t = 1 teaspoon
\nT = 1 Tablespoon
\nc = 1 cup
\noz = 1 ounce
\n<\/strong><\/p>\n

TABLE OF MEASUREMENTS<\/strong>:
\n3 t = 1T
\n2T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/8 c
\n4T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 c
\n5T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2-1\/2 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3\/8 c
\n5T+1t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2-2\/3 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 c
\n8T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 c
\n10T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5\/8 c
\n10T+2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5-1\/3 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2\/3 c
\n12T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3\/4 c
\n16T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 8 oz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 c<\/p>\n

1 c\u00a0\u00a0 =\u00a0 1\/2 pint
\n2 c\u00a0\u00a0 =\u00a0 1 pint
\n4 c\u00a0\u00a0 =\u00a0 1 quartt
\n16 c =\u00a0 1 gallon
\n4 qt\u00a0 =\u00a0 1 gallon
\n2 pt\u00a0 =\u00a0 1 quartt<\/p>\n

1 cup\u00a0\u00a0\u00a0\u00a0 = 8 ounces
\n4 cups\u00a0\u00a0 = 1 quart
\n4 quarts = 1 gallon
\n16 cups = 1 gallon
\n2 cups\u00a0\u00a0 = 1\/8 gallon<\/p>\n

CAN SIZES<\/strong>
\nhttp:\/\/whatscookingamerica.net\/Information\/CanSize.htm<\/p>\n

8 oz. – 1 cup
\n10-1\/2 oz. – 1-1\/4 cups
\n12 oz. – 1-1\/2 cups
\n14-16 oz. – 1-3\/4 c<\/p>\n

#300 can – 16-17 oz. – 2 cups
\n#303 can – 1 lb. 4 oz. – 2-1\/2 cups
\n#2 can – 1 lb. 13 oz. – 3-1\/2 cups
\n#2-1\/2 can – 46 oz – 5-3\/4 cups
\n# 10 can – 6-bls 6 oz – 13 cups<\/p>\n

CRUMBS<\/strong>
\n16 salted crackers\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1 c coarse crumbs
\n20-22 salted crackers\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1 c fine crumbs<\/p>\n

15 graham crackers\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1 c fine crumbs
\n22 vanilla wafers\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1 c fine crumbs<\/p>\n

2 slices bread\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1 c soft bread cubes
\n1 slice bread toasted\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1\/4c dry breadcrumbs
\n1 slice bread\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 =1\/2c soft bread crumbs<\/p>\n

CHOCOLATE EQUIVALENTS<\/strong><\/p>\n

1 sq. (1 oz.) unsweetened chocolate = 3T cocoa, + 1T oleo or shortening
\n1 oz. cocoa = 3T or 1\/4 c
\n1 lb cocoa = 4 cups
\n1 oz. unsweetened choc = 3T carob powder+2T water<\/p>\n

CHOCOLATE CURLS<\/strong>
\nIn slightly warm oven, soften about 3 squares of semisweet chocolate.
\nWith vegetable parer\/peeler, shave into curls.<\/p>\n

DRY INGREDIENTS<\/strong><\/p>\n

FLOUR:<\/strong>
\n1 lb flour = 4 cups
\n1 lb cake flour = 5 cups
\n1 c cake flour = 7\/8 c all-purpose flour 1 c minus 2T cake flour 1 c +2T cake flour = 1 cup all purpose flour
\n1 c self rising flour = 1-1\/4 t baking powder, \u00bd t salt and 1 c all-purpose flour<\/p>\n

SUGAR:<\/strong>
\n1 lb brown sugar = 2-1\/4 to 2-2\/3c (1 box)
\n1 lb powdered sugar = 3-1\/2 c (1 box)
\n1 c granulated sugar = 1-3\/4 c powdered sugar<\/p>\n

MISCELLANEOUS:<\/strong>
\n1 T cornstarch = 2 T flour (for thickening)
\n2t arrowroot = 1 T cornstarch\u00a0 (thickening)
\n1 t baking powder = 1\/4 t baking soda +1\/2 t cream of tarter
\n1\/2 t soda = 2 t baking powder
\n1 lb meal – 2-1\/2 to 3cups<\/p>\n

BAKING POWDER<\/strong>
\nBaking Powder<\/strong> is combination of soda, cream of tarter and cornstarch.
\nThe main ingredient is cream of tarter.\u00a0 It first came out pre-mixed in 1855.<\/p>\n

Cream of Tarter<\/strong> is not a synthetic chemical.\u00a0 It is made from a natural fruit acid obtained from fine, ripe grapes, combined with Tartartic Acid (also derived from fruits).\u00a0 As soon as liquid is added, both these acids act immediately on the soda.<\/p>\n

Because it works best when in contact with liquid, it’s a good idea to FIRST dissolve your baking powder in a small amount of warm liquid before adding the other recipe ingredients.\u00a0 If the recipe calls for 2t tsp baking powder, first dissolve it in 2T of warm liquid called for in the recipe, and then add to the batter or liquids called for in recipe.<\/p>\n

Most recipes will say to sift baking powder together with the dry ingredients-but Gloria Pitzer’s testing showed the best way to produce excellent results is to add the\u00a0 baking powder dissolved in WARM LIQUID with the water\/milk\/liquid required by recipe.
\n
\nBISQUICK:\u00a0<\/strong> One cup of Bisquick can be substituted with a mixture of 1c flour, 1\u00bd t baking powder, \u00bd t salt, and 2-1\/2 T oil or melted butter (or by cutting in 2-1\/2 T shortening).
\n
\nDAIRY PRODUCTS & EGGS<\/strong><\/p>\n

1 cup egg whites = 8-10 eggs; 12-14 egg yolks = 1 cup
\n3-4 eggs = 1 cup
\n1\/2 c evaporated milk + 1\/2 c water = 1 cup milk
\n1 small can (5.33 oz.) evaporated milk = 2\/3 cup
\n1 cup cream = 2 cups cream, whipped
\n1 c Sour Milk<\/strong> or 1 c buttermilk = 1-1\/2 T vinegar (or lemon juice) + enough regular milk to make 1 cup.\u00a0 Let stand 5 min or so while it curdles.
\n1 lb butter = 2 cups;\u00a0 2T = 1 oz.; 1\/2 cup = 1 stick; 1 cup = 2 sticks
\n1 oz. grated cheese = 1\/4 cup
\nl lb shredded cheese = 4 cups
\n1 lb cottage cheese = 2 cups
\n8 oz. sour cream = 1 cup
\n8 oz. cream cheese = 1 cup; 3 oz. cream cheese = 6 T
\nTo soften Cream Cheese, remove wrapper and microwave on HIGH for 30 seconds.<\/p>\n

COLD WATER TEST\u00a0\u00a0\u00a0\u00a0<\/strong>
\n(Used in making cooked candy, when you don’t have a thermometer)<\/p>\n

234\u00b0F\u00a0 Soft Ball Stage\u00a0 Shapes into ball, but flattens out
\n244\u00b0F\u00a0 Firm Ball Stage Holds shape until pressed
\n250\u00b0F\u00a0 Hard Ball Stage\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hard, Firm ball
\n265\u00b0F\u00a0 Soft Crack Stage\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Separates into threads, but is not brittle
\n290\u00b0F\u00a0 Hard Crack Stage\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Separates into hard and brittle threads<\/p>\n

 <\/p>\n

SEASONING NEW CAST IRON:<\/strong>\u00a0 Wash and dry skillet; then rub inside with vegetable oil or shortening; heat for several hours on top of range at low temperature, or in oven at 250-300\u00b0. Re-season when necessary<\/p>\n

PROVING YEAST:<\/strong>
\nProve yeast is still good by dissolving it in warm water ca called for in recipe. Stir in 1 T flour and pinch sugar. It is active and ready if it begins to foam and increase in volume in 8 min; the yeast cells spurred on by the sugar are feeding on the flour.<\/p>\n

\n

COOKING WINE TIPS<\/strong><\/p>\n

Do NOT use “cooking wine.”\u00a0 Has lots of salt in it and isn\u2019t really wine.
\nDry = puckers your mouth \u2013 NOT sweet<\/p>\n

Types of Dry Red Wine:<\/strong>\u00a0 (Nothing aged in Oak!)
\nMerlot, Cabernet Sauvignon, Burgundy, Pinot Noir, Syrah, Chardonnay and Cabernet, Australian brand Lindemans<\/p>\n

Type of Dry White Wines:<\/strong>\u00a0 Chenin Blanc or Sauvignon Blanc.
\nNoilly Prat is good for white wine in recipes.\u00a0 Store bottle with your oils & vinegars–does not go bad.
\nTIP:\u00a0 Keep small bottles in six-packs (187 ml each, which is 1\/4 of a standard bottle) on hand for things that call for only a few ounces of wine.
\nTIP:\u00a0 Supermarkets carry little four-paks of Sutter Home bottles of wine – red and white – the bottles contain aprox. 1 cup each. Easy to keep on hand for small amounts<\/p>\n","protected":false},"excerpt":{"rendered":"

REFRIGERATOR & FREEZER SETTINGS: Ideal Freezer Temperature: From 0\u00b0F to 3\u00b0F Ice cream will start to soften between 6\u00b0F and 10\u00b0F (great for serving, but not for longer storage). Ideal Refrigerator Temperature: Between 35\u00b0F and 38\u00b0F USUAL RECIPE ABBREVIATIONS: t = 1 teaspoon T = 1 Tablespoon c = 1 cup oz = 1 ounce […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":176,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-199","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=199"}],"version-history":[{"count":17,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/199\/revisions"}],"predecessor-version":[{"id":1261,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/199\/revisions\/1261"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/176"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}