• Measurement Conversion Table, which includes Temp Conversion
• I have a quick converstion tool here: Measurement Equivilent Chart & Converter
• Ingredient Replacement List
• Scale, Half and Double Quantity Amounts in a Recipe (Chart)
• pH Values of Common Items
• Fruits and Vegetables in Season – Month by Month
• Fruits and Vegetables in Season – Season by Season

Replacing ingredients in recipes is sometimes necessary.  Here is a small list of ingredients, and their respective replacements.

Related Page: Measurement Conversion

 To replace a cup of whole milk (4%):

• 5/8ths Skim milk + 3/8ths cup of Half and Half
• 2/3 cup 1% milk + 1/3 cup Half and Half
• 3/4 cup 2% milk + 1/4 cup Half and Half
• 7/8th cup Skim milk + 1/8 cup Heavy Cream

To replace Half and Half

• 3/4 cup whole milk + 1/4 cup heavy cream
• 2/3 cup skim milk (or 1% milk) + 1/3 cup heavy cream

To replace Heavy Cream

• Use evaporated milk in equal measurement for soups or sauces – it won’t work in baking.

Eggs

Measure “half” an egg by whisking an egg together, and then use half the liquid.

Sour Cream (Don’t use the low-fat or fat-free versions)

• Replace 1 cup of Sour Cream with 1 cup Plain Yogurt

Yogurt

• Replace 1 cup of Yogurt with 1 cup Sour Cream

Buttermilk

• 1 Cup whole milk + 1 tablespoon Lemon Juice
• 1 Cup whole milk + 1 tablespoon white vinegar
• 1 Cup whole milk + 1 tablespoon cream of tarter

Cake Flour

• 7/8 cup all purpose flour + 2 tablespoons cornstarch

To replace 1 teaspoon Baking Powder

• 1/4 teaspoon baking soda + 1/2 teaspoon cream of tarter
• 1/4 teaspoon baking soda + 1/2 cup of yogurt, buttermilk or sour cream

1 Cup of Brown Sugar

• 1 cup granulated white sugar + 1 tablespoon molasses
• 1 cup granulated white sugar + 2 tablespoons molasses

1 Cup Powdered Sugar

• 1 cup granulated white sugar + 1 teaspoon cornstarch (blend together in a blender)

Herbs

• 1 tablespoon fresh herbs = 1 teaspoon dried herbs

1/2 cup Wine

• 1/2 cup broth + teaspoon either white vinegar or lemon juice

Cooking Measurement Equivalents

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Not all tablespoons are the same.

The Australian tablespoon is 20 ml
The British tablespoon is 17.7 ml
The Canadian tablespoon is 15 ml
The American tablespoon is 14.2 ml

Celsius to Fahrenheit Conversion Table

Fahrenheit to Celcsius: Subtract 32 — Multiply by 5 –Divide by 9

Celsius to Fahrenheit: Multiply by 9 — Divide by 5 — Add 32