Published: November 14, 2008 06:08 pm            

Extension Service - cooking tips

A few simple tips can help you handle holiday cooking chores

The holiday season is upon us. It is the time of year that many people dig out the family’s favorite recipes, especially the ones passed down from generation to generation. We review the recipes and realize that we have no idea what a No. 2 or a 303 can size equals. In addition to that, we do not have all the ingredients called for.

There is a solution, so I decided to share with you several tips to help decode the old recipes and translate them into today’s current can measurements as well as provide a list of common ingredients and their substitutes. The following chart will assist you in comparing the old can size with the current can measurements.



Can size Volume Weight of food

No. 1 picnic 11/4 cups 101/2-12 ounces

No. 300 13/4 cups 14-16 ounces

No. 303 2 cups 16-17 ounces

No. 2 21/2 cups 20 ounces

No. 21/2 31/2 cups 27-29 ounces

No. 3 53/4 cups 51 ounces

No. 10 3 quarts 61/2 lbs.-7 lbs. 5 ounces

Often for lack of an ingredient, a recipe is ruined or an extra trip to the store is necessary. Sometimes, you need to buy a much larger container of an ingredient when only a few teaspoons are needed. The solution is ingredient substitutions. The final product made with the substituted ingredient may differ slightly from the original food, but still be acceptable in flavor, texture and appearance.

The following is a short list of substitutes:



Double Acting Baking Powder (1 teaspoon): Use 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

Baking Soda: There is NO substitute

Buttermilk (1 cup): Use 1 tablespoon lemon juice or vinegar plus enough regular milk to make one cup (allow to stand 5 minutes)

Unsweetened Chocolate (1 ounce): Use 3 tablespoons cocoa plus 1 tablespoon butter, regular margarine or vegetable oil

Cornstarch (1 tablespoon): Use 2 tablespoons flour

Cake flour (1 cup): Use 1 cup minus 2 tablespoons all-purpose flour

Fresh herbs (1 tablespoon finely cut): Use 1 teaspoon dried leaf herbs or 1/2 teaspoon ground dried herbs

Confectioners sugar/powdered sugar (1 cup): Use 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it is well blended and powdery.



Perhaps your holiday gathering will be smaller this year. You still would like to serve the family favorites but the recipes make way too much food. The following tips will assist you in cutting a recipe in half.

When the recipe says reduce to:

1/4 cup – use 2 tablespoons

1/3 cup – use 2 tablespoons + 2 teaspoons

3/4 cup – use 6 tablespoons

1 tablespoon – use 11/2 teaspoon

1/8 teaspoon – use a dash

All recipes cannot be halved. In fact some recipes actually state that in the directions. For example, it may be easier to make the entire recipe for baked goods and then freeze half. The standard size egg for recipes is the large egg. To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the remainder and add to scrambled eggs or an omelet. A 9 x 13 x 2-inch pan will hold 14 to 15 cups. When cutting a recipe in half, use a square 8 x 8 x 2-inch pan or a round 9 x 2-inch pan. When using a different size pan, it is important to try to keep the depth of the food the same.

To help divide recipes, remember:

1 cup = 16 tablespoons

1 pound = 16 ounces (weight)

1 tablespoon = 3 teaspoons

1 pint = 2 cups

1 cup = 8 fluid ounces

2 pints = 1 quart

1 fluid ounce = 2 tablespoons

4 quarts = 1 gallon



Susan Garkalns is a family and consumer sciences agent with the Randolph County Center of the N.C. Cooperative Extension Service in Asheboro. She can be reached at (336) 318-6004 or by e-mail at susan_garkalns@ncsu.edu

        

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