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Substitutions and Yields
Rate it! Votes (0) | Comments (0) By Linda Resnick and Dee Brock Posted July 29th, 2007 This article is reprinted with permission from Food FAQs: Substitutions, Yields & Equivalents, by Linda Resnik, (2003, FAQs Press)	Food FAQs: Substitutions, Yields & Equivalents

Did you ever chop onions until the tears ran down your face only to discover you had cut twice as much as you need? Did you ever run out of milk halfway through a cake recipe? Have you ever tried to substitute one hot chile pepper for another without knowing which to choose? These are the types of questions answered in Food FAQs: Substitutions, Yields & Equivalents. It provides comprehensive and accurate information about substitutions, yields and equivalents in one handy, easy-to-use volume.

Common Yields

To Get	Use
1 cup chopped apple	1 medium apple (about 1/3 pound)
5 cups broccoli stems and florets	1 average bunch (1-1? pounds)
1 cup melted or solid butter	2 sticks or 1/2 pound
2 cups cooked crab meat	1 pound cooked crab meat
1 cup cooked pasta shapes	2-3 ounces raw pasta
1 cup cooked brown rice	1/4 cup raw rice

Frequently Needed Substitutions

Recipe calls for	Use equal amount of
maple syrup	corn syrup
dried currants	chopped raisins, finely chopped prunes or dates
oyster sauce	soy sauce
pomegranate juice	grenadine
ground ginger	allspice, cinnamon, nutmeg, cardamom or coriander
lovage leaves	celery

Related Features All About Measuring Plus Measurement Equivalents Cookware Primer The Basic Kitchen - The Essentials You Need

 

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