Cooking - Recipes and Ingredients

Some people love cooking and they adopt it as a profession and hobby. It gives the pleasure and excitement when they hear the appreciation and admiration with gratitude it motivates them to move ahead and make something very unique but what happens when we forget or don’t really quiet understand what will be the correct measurement to make the recipe works. Sometimes we add something than its required quantity and sometimes we decrease anything which our dish not appreciated, for this reason we are going to give you something that will never spoil your recipe.

Since long, cooking books never state quantities of ingredients correctly, irregular measurement like size of peanut or salt as per taste creates problems and doesn’t show us the correct results. Casual measurements like pinch or drop are came into being which give us slight understanding of the measurement issue but in 1896 a book came in the market namely Boston Cooking-School Cook Book. These days most of people around the world prefer metric system for the measurement by weight.

Different ingredients measured by different manners, like Liquid ingredients are usually measured in Volume across the world. Dry ingredients are measured around the world in grams i.e. Sugar is measured (as 250g Sugar). In North America and Australia sugar and flour are measured as (½ cup flour/sugar). Small amount of salt and spices are measured in Volume. Meats are generally measured in (Kilograms) i.e. 1KG Chicken or 1KG Meat. For the EGGS, they are measured in dozes, so as the Apples.

Bunch is also a measuring unit refer to the tied-up handful bundle of like Spinach, Fenugreek leaves, Coriander, Mint and Sapina.

To be a precise, pretty and perfect cook here are some measurement as per United States Measurements Guidelines:

The difference between teaspoon and table spoon is that “Teaspoon is smaller for stirring while tablespoon is for eating and bigger then teaspoon; single tablespoon is also equal to three teaspoons.”

All conversions are near and rounded up or down to the nearest whole number.

Liquid or Volume Measurement

jigger or measure	1 1/2 or 1.5 fluid ounces		3 tablespoons	45 ml
1 cup	8 fluid ounces	1/2 pint	16 tablespoons	237 ml
2 cups	16 fluid ounces	1 pint	32 tablespoons	474 ml
4 cups	32 fluid ounces	1 quart	64 tablespoons	.946 ml
2 pints	32 fluid ounces	1 quart	4 cups	.964 liters
4 quarts	128 fluid ounces	1 gallon	16 cups	3.8 liters
8 quarts	256 fluid ounces or one peck	2 gallons	32 cups	7.5 liters
4 pecks	one bushel
dash	less than 1/4 teaspoon

Ingredients Commonly used in Baking

1 cup all-purpose flour	5 ounces	142 grams
1 cup whole wheat flour	8 1/2 ounces	156 grams
1 cup granulated (white) sugar	7 ounces	198 grams
1 cup firmly-packed brown sugar (light or dark)	7 ounces	198 grams
1 cup powdered (confectioners') sugar	4 ounces	113 grams
1 cup cocoa powder	3 ounces	85 grams
Butter (salted or unsalted)
4 tablespoons = 1/2 stick = 1/4 cup	2 ounces	57 grams
8 tablespoons = 1 stick = 1/2 cup	4 ounces	113 grams
16 tablespoons = 2 sticks = 1 cup	8 ounces	227 grams

Simple table showing equivalences between common units of culinary measurement

1 tsp.	1/6 fl. oz.	1/3 Tbsp.
1 Tbsp.	½ fl. oz.	3 tsp.

It means if we take 1 teaspoon so it will be equals to 1/6 floor ounce which is also equals to 1/3 tablespoons or 1 tablespoon is equals to ½ floor ounce which is equal to teaspoons. 1 Ounce is equals to 6 tablespoons as per US standards but in UK the pattern is different which is 1 Ounce is equals to 4.8tablespoons.

Some ingredients are given here to clarify the gravity of the topic

Apples	1 lb	3 or 4 medium
		3 cup sliced
	1 med	1 cup diced or sliced
		3/4 cup chopped
Apples, dried	6 oz pkg	1 cup dried
		2 2/3 cups cooked
Applesauce	16 oz jar	2 cups
Apricots, dried	6 oz pkg	1 cup dried
		2 cups cooked
Apricots, fresh	2 med	1/2 cup sliced
	1 lb	2 cups halves or slices
		8 to 12 medium

Ingredients Equivalents

Substituting make often change the flavor, color, volume or texture of the product but end results are merely the same, we show you some equivalents which determine you the difference, please note :

1 white egg is equal to 2 tablespoons and 8 to 10 eggs are equals to 1 cup.  In one cup we can pour 12 to 14 egg yolks. It substitutes to 2 tablespoons of frozen eggs while 1 large egg substitutes ¼ of cup.

1 cup substitutes 5 large eggs or 6 medium eggs.

1 Clove of small garlic substitute 1/8 teaspoon of garlic powder

These are the few ingredients we show to have the little knowledge about these items . For measurement units effective in your country, you can find details on different sites.