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COOKING TIPS

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Teaspoons to Gallons - What Equals What

Liquid Measures

1 gal = 4 qt = 8 pt = 16 cups = 128 fl oz

1/2 gal = 2 qt = 4 pt = 8 cups = 64 fl oz

1/4 gal = 1 qt = 2 pt = 4 cups = 32 fl oz

1/2 qt = 1 pt = 2 cups = 16 fl oz

1/4 qt = 1/2 pt = 1 cup = 8 fl oz Dry Measures 1 cup = 16 Tbsp = 48 tsp = 250ml

3/4 cup = 12 Tbsp = 36 tsp = 175ml

2/3 cup = 10 2/3 Tbsp = 32 tsp = 150ml

1/2 cup = 8 Tbsp = 24 tsp = 125ml

1/3 cup = 5 1/3 Tbsp = 16 tsp = 75ml

1/4 cup = 4 Tbsp = 12 tsp = 50ml

1/8 cup = 2 Tbsp = 6 tsp = 30ml

1 Tbsp = 3 tsp = 15ml3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups (2 pints) = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
Dash or pinch = less than 1/8 teaspoon

Common Abbreviations

t = teaspoon
tsp = teaspoon
T = tablespoon
Tbsp = tablespoon
c = cup
oz = ounce
pt = pint
qt = quart
gal = gallon
lb = pound
# = pound

Microwave Rescues You Can't Be WithoutCheck out this handy chart for convenient and fast solutions. Use microwavable utensils only.


Bacon, thinly sliced (cook) Plate or bacon rack lined with paper towels. Cover with paper towel and place between layers. Microwave until crisp. High (100%) 1 to 8 slices 30 to 45 sec each

Brown Sugar, hard (soften) Bowl covered with damp paper towel then plastic wrap. Repeat heating once or twice. High (100%)1 to 3 cups1 min; let stand 2 min until softened

Butter or Margarine (melt) Remove foil wrapper. Bowl or measuring cup; covered. High (100%) 1 to 8 Tbsp 1/2 to 1 cup 30 to 50 sec 60 to 75 sec

Butter or Margarine (soften) Remove foil wrapper. Bowl or measuring cup; uncovered. High (100%) 1 to 8 Tbsp 1/2 to 1 cup 10 to 20 sec 15 to 30 sec

Caramels (melt) 4-cup measuring cup; uncovered High (100%) 14-oz bag caramels mixed with 2 to 4 Tbsp milk or water 2 to 3 min; stir once or twice

Chocolate, unsweetened or sweetened baking (melt) Unwrapped squares in bowl or measuring cup. Medium (50%) 1 to 3 oz 1 1/2 to 2 1/2 min

Chocolate Chips (melt) Bowl or measuring cup; uncovered. Chips will not change shape. Medium (50%) 1/2 to 1 cup 2 to 3 min

Coconut (toast) 2-cup measuring cup or pie plate, uncovered. Stir every 30 sec. High (100%) 1/4 to 1/2 cup 1 cup 1 1/2 to 2 min 2 to 3 min

Cream Cheese (soften) Remove foil wrapper or cover. Bowl or leave in plastic tub; uncovered. Medium (50%) 3-oz pkg 8-oz pkg 8-oz tub 45 to 60 sec 1 to 1 1/2 min 45 to 60 sec

Dried Fruit (soften) 2-cup measuring cup; add 1/2 tsp water for each 1/2 cup fruit. Cover with plastic wrap, folding back one edge or corner 1/4-inch to vent steam. High (100%) 1/4 to 1/2 cup 1/2 to 1 cup 30 to 45 sec 45 to 60 sec; let stand 2 min

Fruit, frozen (thaw) Leave in plastic bag or pouch or transfer to bowl; thaw until most of ice is gone. Medium (50%) 16-oz bag 3 to 5 min; stir or rearrange twice.

Fruit, refrigerated (warm) Place in microwave, on napkin or paper towel if desired. High (100%) 1 medium 2 medium 15 sec 20 to 30 sec; let stand 2 min

Honey (dissolve crystals) Jar with lid removed; uncovered.High (100%) 1/2 to 1 cup45 sec to 1 1/2 min; stir every 20 to 30 sec or until crystals dissolve

Ice Cream (soften) Original container; remove any foil. Low (10%) 1/2 gallon 2 to 3 min; let stand 2 to 3 min

Muffins or Rolls (heat) (small to medium) Plate, napkin or napkin-lined basket; uncovered. High (100%) 1 to 4 5 to 10 sec each

Muffins or Rolls (heat) (large to jumbo) Plate, napkin or napkin-lined basket; uncovered.High (100%) 1 to 4 10 to 20 sec each

Nuts, chopped (toast) Measuring cup, uncovered; add 1/4 tsp vegetable oil for each 1/4 cup nuts. Stir every 30 sec until light brown. High (100%) 1/4 to 1/2 cup 1/2 to 1 cup 2 1/2 to 3 1/2 min 3 to 4 min

Snacks (crisp) (popcorn, pretzels, corn chips or potato chips) Paper towel-lined basket; uncovered High (100%) 2 cups 4 cups 20 to 40 sec 40 to 60 sec

Syrup (heat) Measuring cup or pitcher; uncovered. Stir every 30 sec. High (100%) 1/2 cup 1 cup 30 to 45 sec 45 to 60 sec

Water (boil) Measuring cup; uncovered. Stir after half the time to avoid overheating.High (100%) 1 cup 2 to 3 min

HOW TO MEASURE INGREDIENTS
 

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Dry Ingredients

For dry ingredients, gently fill the measuring cup to heaping, using a large spoon. Do not shake the cup or pack down the ingredients. While holding the cup over the canister or storage container to catch the excess of the ingredient, level the cup off, using something with a straight edge, such as a knife, metal spatula or handle of a wooden spoon

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Liquids

When measuring liquids, use the smallest measuring cup size you have that is large enough to hold the amount needed. For example, to measure 1/2 cup milk, you'd use a 1-cup measuring cup instead of 2-cup measuring cup. Place the cup on a level surface, then bend down to check the amount at eye level

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Butter and Margarine in Sticks

Cut off the amount needed, following guideline marks on the wrapper, using a sharp knife.

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How to Grease and Flour Pans

A correctly prepared cake pan keeps the cake from sticking. When making most scratch cakes, grease the side and bottom of the pans and dust each with about 1 tablespoon flour, tapping out excess (check your recipe).