Product Differences:
• Sugar (white) = granulated, fine granulated, or castor sugar
• Powdered Sugar = Icing sugar, confectioner's sugar
• All-purpose flour = enriched, bleached or unbleached household flour. Self-rising flour can be used in a recipe with a leavening agent if you leave out that leavening agent (baking powder, baking soda) and salt.
• Golden syrup = light coloured corn syrup
• Cornstarch = cornflour
• Baking soda = bicarbonate of soda
• Vanilla = vanilla extract, vanilla essence
• Green, red, or yellow sweet peppers = capsicums, bell peppers
• Golden raisins = sultanas
Substitutions:
• 1 teaspoon Baking Powder = 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar
• 1 Tablespoon Balsamic vinegar = 1 tablespoon cider vinegar, or red wine vinegar plus 1/2 teaspoon sugar
• 1/2 cup sweetner = 1/2 cup maple syrup, honey, molasses, black sugar, coconut sugar, maltose, fruit juice concentrate
• 1 tablespoon miso = 1/2 teaspoon sea salt, 2 tablespoons shoyu
• 1/4 teaspoon dry herbs = 2 teaspoons fresh herbs
• 2 teaspoons dry yeast = 30g (1 oz) compressed fresh yeast
• 1 cup sour cream = 1 cup plain yoghurt
• 1 cup brown sugar = 1 cup white sugar, 2 cups powdered sugar
• 1 cup carob = 1 1/2 cups cocoa
• 3/4 tablespoon carob = 1 square chocolate
• 1 cup white flour = 1 cup whole wheat flour minus 2 tablespoons
Oven Temperature Equivalents:
Volume and Weight:
• 1 cup butter, castor sugar, or rice = 8 ounces, 1/2 pound, 250 grams
• 1 cup flour = 4 ounces, 1/4 pound, 125 grams
• 1 cup icing sugar = 5 ounces, 150 grams
• Canadian and US volume for a cup measure = 8 fluid ounces, 237mL, but the standard equivalent is 250mL
• 1 British Imperial cup = 10 fluid ounces
• In Australia, 1 tablespoon = 20mL, there are 4 teaspoons in an Australian tablespoon
• All spoon and cup measurements should be level unless otherwise stated
• The abbreviation for pound = lb.
Common Weight Range Replacements:
Baking Pan Sizes:
US/Standard Metric Equivalents:
1/8 teaspoon = 0.5mL
1/4 teaspoon = 1mL
1/2 teaspoon = 2mL
1 teaspoon = 5mL
1 tablespoon = 25mL
1/4 cup = 2 fluid ounces = 50mL
1/3 cup = 3 fluid ounces = 75mL
1/2 cup = 4 fluid ounces = 125mL
2/3 cup = 5 fluid ounces = 150mL
3/4 cup = 6 fluid ounces = 175mL
1 cup = 8 fluid ounces = 250mL
2 cup = 1 pint = 500mL
1 quart = 1000mL = 1 litre
The recipe I always have used for baking soda saves on that super-expensive Cream of Tartar:
ReplyDelete1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp cornstarch *
This is not "double-acting" baking powder -- do not add to the wet ingredients until just before baking.
* The gourmet version would use arrowroot powder instead of cornstarch, which has absolutely no taste, not even a starchy quality. But arrowroot powder is significantly costlier than cornstarch, and I myself have never noticed a problem with that tiny 1/4 tsp of cornstarch!
by the way, we can only edit our own posts, that's just how blogger is unless we are granted admin permissions (which I am not necessarily suggesting, tho' feel free to do so with my account!)
ReplyDeleteIlyse - Great Additions! I will look into the Admin settings in more details once I know how many more people are wanting to contribute. For now it just seems to be you and I!
ReplyDelete