Tag Archives: measurements

How Much Do I Need?

I don’t know about everyone else but there are times when I’m cooking or following a recipe that calls for a cup of something cooked but you’re not sure how much of the uncooked item to use. For instance a recipe calls for 2½ cups of cooked pasta. Fine, but how much uncooked do I need to make that 2½ cups? Well today’s post will help a bit with those questions. It’s nice to have a handy list of ingredient equivalents when you need it instead of guessing or scouring cookbooks or the internet for your answer. I hope this list is helpful for everyone!

Macaroni: 1 cup  uncooked = 2 ½ cups cooked

Noodles, medium : 3 cups uncooked =  3 cups cooked

Spaghetti: 8 oz. uncooked = 4 cups cooked

Long Grain Rice: 1 cup uncooked = 3 cups cooked

Quick-cooking Rice: 1 cup uncooked = 2 cups cooked

Popcorn: 1/3-½ cup unpopped  = 8 cups popped

Bread: 1 slice =  ¾ cup soft crumbs or ¼ cup fine dry crumbs

Saltine Crackers: 14 crackers = ½ cup finely crushed

Rich Round Crackers (like Ritz): 12 crackers = ½ cup finely crushed

Graham Crackers: 7 squares = ½ cup finely crushed

Gingersnaps: 7 cookies = ½ cup finely crushed

Vanilla Wafers: 11 cookies = ½ cup finely crushed

Apples: 1 medium = 1 cup sliced

Bananas: 1 medium = 1/3 cup mashed

Lemons: 1 medium = 3 TBS juice; 2 tsp shredded peel

Limes: 1 medium = 2 TBS juice; 1 ½ tsp shredded peel

Oranges: 1 medium = ¼-1/3 cup juice; 4 tsp shredded peel

Peaches, Pears: 1 medium = ½ cup sliced

Rhubarb: 1 pound = 2 cups cooked

Strawberries: 4 cups whole =  4 cups sliced

Cabbage: 1 pound (1 small) = 5 cups shredded

Carrots, without tops: 1 lb (6-8 medium) = 3 cups shredded or 2 ¼ cups chopped

Cauliflower: 1 medium head = 4 ½ cups sliced/chopped

Celery: 1 stalk =  ½ cup chopped

Green Beans: 1 pound (4 cups) = 2 ½ cups cooked

Green Peppers: 1 large = 1 cup chopped

Lettuce: 1 medium head = 6 cups torn

Mushrooms: ½ pound (3 cups) = 1 cup cooked

Onions: 1 medium = ½ cup chopped

Potatoes: 3 medium = 2 cups cubed or 1 ¾ cup mashed

Spinach: 1 pound = 12 cups torn

Tomatoes: 1 medium = ½ cup chopped

Cheese: 4 ounces = 1 cup shredded

Whipping Cream: 1 cup = 2 cups whipped

Ground Beef: 1 pound raw = 2 ¾ cups cooked

Cooked Meat: 1 pound = 3 cups chopped

Chicken Breasts: 1 ½ pounds (2 whole medium) = 2 cups chopped cooked chicken

Tips For the Day



Today is a lazy relaxing day, Sunday. So my blog today will be some tips for cooking. Each Sunday will be a potpourri of posts. Anything goes. But I know when I am cooking sometimes I just want to know a quick measurement conversion or a substitution or just what to do with a certain food item.  I keep this info nearby on my fridge so I can look at it when I need it and not have to go hunt for it. Because as well all know we can never find something when we actually need it. I am sure many of you will know most of these tips but it’s always good to be refreshed! So here goes!

EQUIVALENT MEASUREMENTS

3 teaspoons = 1 tablespoon

4 tablespoons = 1/4 cup

16 tablespoons = 1 cup

1 cup = 8 fluid ounces

2 cups = 1 pint (16 fluid ounces)

4 cups  = 1 quart

4 quarts = 1 gallon


HANDY SUBSTITUTIONS

1 cup self-rising flour = 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt

1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

1 tablespoon cornstarch or arrowroot = 2 tablespoons all-purpose flour

1 cup sour milk or buttermilk = 1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup

1 (1-ounce) square unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or margarine

1 tablespoon fresh herbs = 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs

1/4 cup chopped fresh parsley = 1 tablespoon dried parsley flakes

1 teaspoon dry mustard = 1 tablespoon prepared mustard

1 pound fresh mushrooms = 6 ounces canned mushrooms

1 egg = 1/4 cup egg substitute (Egg Beaters)


CUTTING TECHNIQUES

CUBING: Cut the food into strips 1/2 inch or more wide. Line up strips; cut crosswise to form pieces.

DICING: Cut the food into strips 1/8-1/4 inch wide. Line up and stack strips; cut crosswise to form pieces.

CHOPPING: Cut the food into irregularly sized pieces about pea size.

JULIENNE STRIPS: Cut the food into slices about 2 inches long and 1/4-1/2 inch thick. Stack the slices, then cut lengthwise again to make thin, matchlike sticks.

SHREDDING: Push the food across a shredding surface to make long, narrow strips. (Or use a food processor)

MINCING: Cut peeled garlic cloves into tiny, irregularly shaped pieces or use a garlic press.







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