Misc: More Kitchen Hints and Tips! by Recipe Cottage

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	More Kitchen Hints and Tips!

		FOOD YEILDS Item This much Equals this much APPLES 1 medium 1 cup, sliced (5-6 oz) 2/3 cup, grated 3 medium 1 heaping cup applesauce (1 lb) BANANAS 1 medium (4-7 oz) 1/3 to 1/2 cup, mashed BEANS dried 1 lb, raw 7 cups, cooked (2-1/2 cups) green 1 lb 2 cups, cut BREAD CRUMBS dry 1 slice bread 1/4 to 1/3 cup crumbs soft 1 slice bread 1/2 to 3/4 cup, lightly packed crumbs BUTTER & MARGARINE 1 stick (1/4 lb) 1/2 cup CABBAGE 1/2 lb 3 cups, shredded, packed CARROTS 1 medium 1/3 to 1/2 cup, sliced (about 3 oz) or diced 1/4 cup, grated, packed CELERY 1 medium rib About 1/2 cup, sliced CHEESE grated 1 lb 5 cups, lightly packed 2 oz About 1/2 cup, lightly packed COFFEE 1 lb 40 cups, brewed medium strength CHOCOLATE 1 oz 1 square OR 2 heaping Tbsp chocolate pieces EGGS 5 large, 1 cup yolks and whites 6 medium or 7 small FLOUR all purpose 1 lb 4 cups, lightly stirred or sifted cake 1 lb 4-1/2 cups, lightly stirred or sifted whole wheat 1 lb 3-3/4 cups, spooned into measuring cups HONEY 1 lb 1-1/3 cups LEMON 1 medium 2 to 3 Tbsp juice 2 to 3 tsp grated peel LIME 1 medium 1-1/2 to 2 Tbsp juice MUSHROOMS 1 lb 5 cups, sliced NUTS almonds 1 lb, in shells 2/3 cup, shelled 1 lb, shelled 3 cups pecans 1 lb, in shells 1-1/4 cup, shelled 1 lb, shelled 4-1/4 cups walnuts 1 lb, in shells 1-3/4 cup, shelled 1 lb, shelled 4-1/2 cups ONIONS 1 medium 1/3 cup, sliced or diced (about 3 oz) 1 lb 3 to 3-1/2 cups, sliced or diced ORANGE 1 medium 1/3 to 1/2 cup juice 1-1/2 to 2 Tbsp grated peel PASTA macaroni 8 oz (2 cups, 4 cups, cooked and uncooked) spaghetti noodles 8 oz (3 cups, 6 cups, cooked uncooked) PEAS, green 1 lb, in pod 1 cup, shelled POTATOES 1 medium (about 1/2 cup, grated 4 oz) 1 lb 3-1/2 to 4 cups, sliced or diced) 1 lb About 2 cups mashed RAISINS seedless 1 lb 3 cups RICE 1 lb (any kind) 2 cups, raw brown 1/4 cup, raw 1 cup, cooked instant 1/2 cup, dry 1 cup, cooked regular 1/3 cup, raw 1 cup, cooked processed 1/4 cup, raw 1 cup, cooked SUGAR brown 1 lb 2-1/4 cups, packed confectioners 1 lb 3-1/2 to 4 cups, unsifted granulated 1 lb 2-1/4 cups superfine 1 lb 2-1/3 cups TOMATOES 1 lb 3 medium 1 lb About 1-1/2 cups, chopped pulp ZUCCHINI 1 medium 3/4 cup sliced (5-6 oz) 1 cup, grated, loosely packed EQUIVALENT MEASURES The following equivalents apply to all foods except "pinch"--dry sub- stances only-and "peck (pk)" and "bushel (bu)"-fruits and vegetables. 1 pinch 1/8 tsp or less 1-1/2 tsp 1/2 Tbsp 3 tsp 1 Tbsp 1/6 cup 2 Tbsp + 2 tsp 1/4 cup 4 Tbsp 1/3 cup 5 Tbsp + 1 tsp 3/8 cup 6 Tbsp 1/2 cup 8 Tbsp 2/3 cup 10 Tbsp + 2 tsp 3/4 cup 12 Tbsp 1 cup 16 Tbsp 4 cups 1 quart (qt) 8 quarts 1 peck (pk) 4 pk 1 bushel (bu) LIQUID MEASURES 1 dash 6 drops 24 drops 1/4 tsp 3 tsp 1 Tbsp 1 Tbsp 1/2 fluid ounce (oz) 2 Tbsp 1 fluid oz 2 cups 16 fluid oz (1 pint) 3 Tbsp 1-1/2 fluid oz (1 jigger) 1/2 cup 4 fluid oz 16 Tbsp 1 cup 1 cup 8 fluid oz (1/2 pint) 2 pints 1 quart 4 quarts 1 gallon BAKING-PAN SIZES Rectangular Cake Pans 8 x 8 x 2-inches deep 6 cups 9 x 9 x 1-1/2-inches deep 8 cups 9 x 9 x 2-inches deep 10 cups 13 x 9 x 2-inches deep 14 cups Round Cake Pans 8 x 1-1/2-inches deep 4 cups 9 x 1-1/2-inches deep 6 cups Pie Plates 8 x 1-1/4-inches deep 3 cups, level with top; 4 to 4-1/2 cups, mounded 9 x 1-1/2-inches deep 4 cups level with top; 5 to 6 cups, mounded Loaf Pans 8-1/2 x 4-1/2 x 2-1/2-inches deep 6 cups 9 x 5 x 3-inches deep 8 cups VEGETABLE COOKING TIMETABLE Test for doneness after minimum time given here. Cubed and sliced vegetables will cook faster than whole. Parboiled (blanched) vegetables, which will complete their cooking in sauce or butter, should be slightly undercooked. All are best when they are still slightly crunchy. Boiling and Steaming Boil vegetables in lightly salted water to cover. Steam vegetables in steaming rack or basket over 1-inch lightly salted boiling water. All boiling (B) and steaming (S) times are in minutes. If there is no time listed for a given method, then it is not recommended. Vegetable B S ARTICHOKE 20-30 25-35 ASPARAGUS spears 10-12 12-15 pieces 5-10 10-15 (add tips for last 5 min) BEANS green 8-15 10-15 lima (fresh) 20-25 BEETS 25-45 BROCCOLI 5-10 12-15 CABBAGE shredded 2-4 4-8 wedges 10-12 10-15 CARROTS (simmer - DON'T BOIL) sliced 15 18 whole 20-30 25-30 CAULIFLOWER florets 9-12 12-15 whole 20-30 25-35 CORN-on-the-COB 3-5 EGGPLANT cubed 5-8 LEEKS (if large halve lengthwise) 5-10 10-15 OKRA 5-10 PARSNIPS (whole or halved) 25-30 PEAS - green 4-10 POTATOES quartered 20-30 sliced 15 SNOW PEAS 2-3 3-5 SPINACH 5-7 (steam without basket or rack in water remaining on washed leaves) SQUASH summer 8-15 winter 10-20 10-20 (simmer - DON'T BOIL) SWEET POTATOES peeled 15 unpeeled 25 TURNIPS & RUTABAGAS sliced 10-15 12-18 whole 20-30 25-35 MEAT ROASTING TIMETABLE Meat should be only slightly chilled before roasting. Since everyone has a different definition of "rare" and "well done", test for doneness possible and note satisfactory times. Let meat sit for 15 to 20 minutes after removing from oven to allow juices to settle and meat to firm up. Internal temperature will rise by 10 F during this time, so meat can be roasted to temperature lower than given. Meat Oven Temp Meat Thermometer Approx Time (F) Reading (in Per Pound (Min) thickest part, not touching bone) BEEF standing rib 325 F 140 F (rare) 18-20 160 F (medium) 22-25 170 F (well done) 27-30 Rolled Rib, 325 F 140 F (rare) 32-35 eye round, 160 F (medium) 35-38 chick, rump 170 F (well done) 40-45 LAMB Boned rolled 325 145 F (rare) 30-35 leg, shoulder 170 F (medium) 40-45 180 F (well done) 45-50 Crown Roast 425 F 140 F to 145 F (med) 10-12 for first 170 F (well) 20-25 15 min, then 325 F Leg with bone 325 F 145 F (rare) 30-35 170 F (medium) 40 180 F (well done) 45-50 VEAL boned rolled 325 F 175 F 40-45 rump, shoulder Rump with bone, 325 F 175 F 30-35 loin PORK (Fresh) Boned rolled 325 F 175 F 40-45 shoulder Crown roast 325 F 170 F 35-40 Loin (centre) 325 F 175 F 35-40 PORK (Smoked) HAM (uncooked) Whole 325 F 160 F 18-20 Half 325 F 160 F 22-25 HAM (fully cooked) Whole 325 F 130 F 10-15 Half 325 F 130 F 18-24 Picnic Shoulder 325 F 170 F 30-35 (uncooked) MEAT AND POULTRY BROILING TIMETIBLE Meat broils best when it goes into the broiler at room temperature. Meat Thickness (In) Approx Total Cooking Time Rare Medium Well Done Delmonico, Rib 1-1/2 10-15 15-20 20-25 2 15-20 20-25 25-30 Hamburger 1 6-10 15 20 Porterhouse 1 6-8 10-12 15-18 T-Bone 1 10-12 15-18 20-25 Sirloin 2 12-15 18-20 25-30 Tenderloin, 4-8 oz 8-10 15 15-20 Filet Mignon SHISH KABOB Lamb or Beef 1" cubes 6-8 8-10 12-15 LAMB CHOPS 1 6-8 12 15 1-1/2 9-12 15 16-18 2 13-15 16-18 20-22 VEAL CHOPS 1/2 15-16 1 18-20 PORK CHOPS 1/2 15-20 1 20-25 HAM STEAKS 1 30 CHICKEN (broiler, halved or quartered) 20-25 POULTRY ROASTING TIMETABLE Poultry should be only slightly chilled before roasting. All should be cooked to a thermometer reading of 180 F - 185 F. Chicken and Duck can be seared for 15 minutes at 425 F, and total roasting time reduced 5 to 10 minutes. Check for doneness by lifting the end of the leg bone; drumstick should move easily in its socket. Poultry is done when juices flow clear yellow, not pink; check by pricking inner surface of drumstick near joint with fork. Let poultry rest 10 to 12 minutes before serving, except for turkey, which should rest 20 to 30 minutes before serving. Fowl Weight Oven Temp Approx Cooking Time (Hr) (Lb) (F) Stuffed Unstuffed CAPON 5-8 325 F 2 to 2-1/2 1-3/4 to 2-1/4 CHICKEN 1-1/2 to 2 350 F 1 to 1-1/4 3/4 to 1 2-1/2 to 3 350 F 1-1/4 to 1-1/4 1-3/4 3 to 4 350 F 1-1/2 to 2 1-1/2 CORNISH HEN 1 350 F 1-1/4 1 DUCK 4-5 350 F 2 to 2-1/4 1-1/2 to 1-3/4 TURKEY 6-8 325 F 2-1/4 to 2-3/4 2 to 2-1/4 8-12 325 F 2-3/4 to 3-1/2 2-1/4 to 3 12-16 325 F 3-1/2 to 5 3 to 4 16-20 325 F 5 to 6 4 to 5 20-24 325 F 6 to 8 5 to 6