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