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| Weights
& Measures |
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| Weights
& Measures |
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | 1/4 cup |
| 5 1/3 tablespoons | 1/3 cup |
| 8 tablespoons | l/2 cup |
| 10 2/3 tablespoons | 2/3 cup |
| 12 tablespoons | 3/4 cup |
| 16 tablespoons | 1 cup |
| 1 ounce | 28.35 grams |
| 1 pound | 453.59 grams |
| 1 gram | 0.035 ounces |
| 1 kilogram | 2.2 pounds |
| 1 tablespoon | l/2 fluid ounce |
| 1 cup | 8 fluid ounces |
| 1 cup | 1/2 pint |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 2 pints | 1 quart |
| 4 quarts | 1 gallon |
| 8 quarts | 1 peck |
| 2 gallons | 1 peck |
| 4 pecks | 1 bushel |
| 1 tablespoon | 14.79 milliliters |
| 1 cup | 236.6 milliliters |
| 1 quart | 946.4 milliliters |
| 1 liter | 1.06 quarts |
| *Broiling |
Total Time In Minutes |
| Beef steaks 1-inch |
Rare ................. 8-10 Medium .......... 12-14 Well-done ....... 18-20 |
| 1 l/2-inch | Rare ................ 14-16 Medium ........... 18-20 Well-done ........ 25-30 |
| 2-inch | Rare ................. 20 25 Medium ........... 30-35 Well-done ........ 40-45 |
| Hamburgers l/2-inch |
Rare .................. 8 Medium ............. 10 Well-done ......... 12 |
| 1-inch | Rare .................. 15 Medium ............. 20 Well-done .......... 25 |
| Pork chops 3/4- to 1-inch |
20-25 |
| Pork steaks 1/2- to 3/4 inch |
20-22 |
| Ham center slice Fully cooked, bone-in 1/2 inch |
10-12 |
| 1-inch | 16-18 |
| Lamb Chops 3/4-inch |
Medium ............ 10 12 Well-done ........ 13-15 |
| 1-inch | Medium ............ 11-13 Well-done ......... 16-18 |
| 1 1/2-inch | Medium ............ 15-18 Well-done .......... 20-22 |
| Chicken Halved lengthwise or quartered |
35-40 |
| Fish fillets, steaks l/2-inch |
5-6 |
| 1 inch | 10-12 |
| *Broil 3/4 to 1 1/2-inch thick steaks and chops so surface of meat is 3 inches from heat. Broil thicker cuts 4 to 5 inches from heat (Check your range Instruction booklet.) Broil on one side for about half o{ the time indicated in the chart for desired doneness. Turn with tongs; broil for remaining time. | |
| *Internal Temperature of Meat On Removal from Oven |
| Beef | Rare
................... 140*F Medium .............. 160*F Well-done ........... 170*F |
| Veal | 170*F |
| Pork | 170*F |
| Ham | Fully
cooked ......... 140*F Cook-before eating 160*F |
| Lamb | Rare
..................... 140*F Medium ............... 160*F Well-done ........... 170*-180*F |
| Poultry | 185*F |
| *For meat, insert a meat thermometer into the center of the roast so that the bulb reaches the thickest part of the lean meat. Make sure that the bulb does not rest in fat or touch bone For poultry, insert a meat thermometer in the center of the inside thigh muscle, making sure that the bulb does not touch bone. |
| Last Minute Substitutions |
| RECIPE CALLS FOR | YOU MAY SUBSTITUTE |
| 1 square unsweetened chocolate | 3 Tbs unsweetened cocoa powder + 1 Tbs butter/margarine |
| 1 cup cake flour | 1 cup less 2 Tbs all-purpose flour |
| 2 Tbs flour (for thickening) | 1 Tbs cornstarch |
| 1 tsp baking powder | 1/4 tsp baking soda + 1/2 tsp cream of tartar + 1/4 tsp cornstarch |
| 1 cup corn syrup | 1 cup sugar + 1/4 cup additional liquid used in recipe |
| 1 cup milk | 1/2 cup evaporated milk + 1/2 cup water |
| 1 cup buttermilk or sour milk | 1 Tbs vinegar or lemon juice + enough milk to make 1 cup |
| 1 cup sour cream (for baking) | 1 cup plain yogurt |
| 1 cup firmly packed brown sugar | 1 cup sugar + 2 Tbs molasses |
| 1 tsp lemon juice | 1/4 tsp vinegar (not balsamic) |
| 1/4 cup chopped onion | 1Tbs instant minced |
| 1 clove garlic | 1/4 tsp garlic powder |
| 2 cups tomato sauce | 3/4 cup tomato paste + 1 cup water |
| 1 Tbs prepared mustard | 1 tsp dry mustard + 1 Tbs water |
| How Much Is The Recipe Calling For? * measurements are approximate |
| RECIPE CALLS FOR | YOU'LL NEED |
| 4 cups shredded cabbage | 1 small cabbage |
| 1 cup grated raw carrot | 1 large carrot |
| 2 1/2 cups sliced carrots | 1 pound raw carrots |
| 4 cups cooked cut fresh green beans | 1 pound beans |
| 1 cup chopped onion | 1 large onion |
| 4 cups sliced raw potatoes | 4 medium-size potatoes |
| 1 cup chopped sweet pepper | 1 large pepper |
| 1 cup chopped tomato | 1 large tomato |
| 2 cups canned tomatoes | 16 oz or 473ml can |
| 4 cups sliced apples | 4 medium-size apples |
| 1 cup mashed banana | 3 medium-size bananas |
| 1 tsp grated lemon rind | 1 medium-size lemon |
| 2 Tbs lemon juice | 1 medium-size lemon |
| 4 tsp grated orange rind | 1 medium-size orange |
| 1 cup orange juice | 3 medium-size oranges |
| 4 cups sliced peaches | 8 medium-size peaches |
| 2 cups sliced strawberries | 1 pint |
| 1 cup soft bread crumbs | 2 slices fresh bread |
| 1 cup bread cubes | 2 slices fresh bread |
| 2 cups shredded Swiss or Cheddar cheese | 8 oz or 230g cheese |
| 1 cup egg whites | 6 or 7 Large eggs |
| 1 egg white | 2 tsp egg white powder + 2 Tbs water |
| 4 cups chopped walnuts or pecans | 1 pound shelled |
| If you have a handy hint or recipe you'd like to see on Durham
Central, or you've tried one of ours and would like to comment, please email us! We'd love to hear from
you!
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