Chef Michael's BLOG

You either have it or you don’t. For many creating an exceptional pie crust is an elusive dream. However, if you keep in mind a few simple concepts you should be able to make your pies with nice, flaky crusts every time.

First, keep your ingredients as cold as possible. My grandfather taught me to make my pie crust dough using a double bowl process -- the bottom bowl containing ice, and the top bowl being used to mix the dough.

Pie Crust Second, don’t over-work your dough, and finally, be sure not to add too much liquid. Keeping your ingredients cold, especially the butter and shortening, helps to prevent these ingredients from disappearing into the flower and making a tough crust.

You need to have visible flecks and pieces of butter and shortening as you are rolling out your crust. Having those visible pieces of shortening in your dough is primarily responsible for creating a flaky crust. Therefore, the more you work (mix, or kneed) your dough, the tougher consistency your end result will be.

Adding too much water or shortening will cause your crust to loose its shape and droop during the baking process. Adding too much shortening will make your crust droop also, as well as produce a mealy texture. Too much water and too little shortening will produce a tough crust.

Here is one of my favorite pie crust recipes...

Yield: Makes enough dough for two pies – tops and bottoms.

Special Equipment: 2 - 9" pie pans, Pastry blender, 1 pastry scraper

Ingredients:

6 cups flour (4.25lb)
2 tsp kosher salt
4 tsp sugar
2 cups butter (1lb)
1 cup Crisco/shortening (1/2lb)
3/4-1 cup milk – very cold

Method:

Chop butter into ½” chunks and put in the freezer along with the shortening for about 20-30 minutes
Combine and mix together dry ingredients
Add the butter and shortening in tablespoon sized chunks and cut in with a pastry scraper or knife. The mixture should resemble coarse gravel, with butter bits no bigger than peas.
Sprinkle 3/4 of the cold milk over flour mixture and continue to cut in. You can determine the correct consistency by pinching some of the crumbly dough, and when it holds together, it's ready. If the dough doesn't hold together keep adding milk, a tablespoon at a time, continuing to cut in after each addition, until the mixture just begins to clump together.
Place dough in a mound on a clean surface. Divide the dough into 4 balls and flatten each into 4 inch wide disks. Do not over-work the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle some flour on your clean work surface and on top of the dough you will be rolling out. For home use, my Gourmet Shop has a big selection of pastry mats that have the pie circles already marked. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
For single crust pies, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust.
Fill your crust with your particular pie filling recipe. (here are a couple of my favorite pie recipes)
If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.
Bake according to your pie recipe instructions.
Optional: Before scoring and baking, for a nice finish you may want to paint the top of your crust with an egg wash and sprinkle lightly with sugar.

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In most home cooking applications using standard volume measurements is the norm. However in baking and in professional kitchens measuring by weight is the standard, especially when you are multiplying a recipe into larger batches, or using ingredients such as flour that settle or get compacted with higher volumes of weight.

American cooks when confronted with a European recipe will usually see unfamiliar ingredient metric measurements. Occasionally there may be references to pounds, ounces, pints or fluid ounces, but they're not that common. So, what's an American Cook to do?

The first point to remember in cooking is that pints and fluid ounces are different, and so American measures will need to be converted to British pints and fluid ounces. Fortunately, the British fluid ounce is only very slightly adrift and, except for the most critical cooking, they can be considered the same. However, the American pint is quite a bit smaller. So:

To convert US fluid ounces to British fluid ounces - multiply by 1.04
To convert US pints to British pints - multiply by 0.83

Of course, some US recipes do give the measurements in metric ml, in which case no conversion is needed.

Cups and Spoons
In America, a cup is 8 US fluid ounces, a tablespoon is 1/2 US fluid ounce, and a teaspoon is 1/6 US fluid ounce. While you can use a British teaspoon or tablespoon measure (5ml and 15ml, as used for medicines, are very close to the US measures of a teaspoon and tablespoon), don't be tempted to use a British cup. The British cup is usually 10 fl oz, or half a pint, and it's about a fifth greater than the US equivalent.

This table gives the equivalents (with an accuracy slightly greater than is practical for measuring).

	Equivalent
US measure	US volume	British	Metric
1 cup	8 fl ozs	8.3 fl ozs	237 ml
1 tablespoon	1/2 fl ozs	0.52 fl ozs	14.8 ml
1 teaspoon	1/6 fl ozs	0.17 fl ozs	4.9 ml

Here is a chart of some of the most common kitchen ingredients and breaking them down into standard US weights and volume measurements.

Alphabetical Index
(click on a letter)
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

Food	Weight	Approx. Measure
Allspice	1 oz	4½ Tbsp
Almonds, blanched	1 lb	3 cups
Apples, whole	1 lb	3 to 4 medium
Apples, whole	1½ lb	1 quart, sliced
Apples, peeled, diced, ½-inch cubes	1 lb	4½ cups
Applesauce	1 lb	2 cups
Apples, canned, pie-pack	1½ lb	1 quart (4 cups)
Apricots, dried	1 lb	3 cups
Apricots, dried, cooked, no juice	1 lb	4½ to 5 cups
Apricots, fresh	1 lb	5 to 8 apricots
Apricots, canned, halves, no juice	1 lb	2 cups (12 to 20 halves)
Apricots, pie-pack	1 lb	1¾ cups
Asparagus, fresh	1 lb	16 to 20 stalks
Asparagus, canned tips, drained	1 lb	17 to 19 stalks
Asparagus, canned, cuts, drained	1 lb	2½ cups
Avocado	1 lb	2 medium

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B

Food	Weight	Approx. Measure
Bacon, raw	1 lb	15 to 25 slices
Bacon, cooked	8 slices	1/2 cup crumbled
Bacon, cooked	1 lb	85 to 95 slices
Baking powder	1 oz	2 Tbsp
Baking powder	1 lb	2 cups
Bananas, fresh, with peeling	1 lb (3 med.)	3 medium
Bananas, peeled & diced	1 lb	2 to 2½ cups
Bananas, peeled & diced	1 lb	2 cups mashed
Barley, pearl	1 lb	2 cups
Beans, baked	1 lb	2 cups
Beans, dried, Lima	1 lb	2½ cups
Beans, 1 lb-dried, Lima, after cooking	2 lb, 9 oz	6 cups
Beans, Lima, fresh or canned	1 lb	2 cups
Beans, kidney, dried	1 lb	2-2/3 cups
Beans, kidney, 1 lb-dried, after cooking	2 lb, 6 oz	6 to 7 cups
Beans, navy, dried	1 lb	2-1/3 cups (6 cups cooked)
Beans, navy, 1 lb-dried, after cooking	2 lb, 3 oz	5½ to 6 cups
Beans, green snap, cut, cooked, no juice	1 lb	3 to 3½ cups cut
Bean sprouts, fresh	1 lb	1 quart (4 cups)
Beef, dried, solid pack	1 lb	1 quart (4 cups)
Beef, ground, raw	1 lb	3 cups
Beef, cooked, diced	1 lb	3 cups
Beets, medium	1 lb	3 to 4 beets
Beets, cooked, diced	1 lb	2½ to 2¾ cups
Beets, cooked, sliced	1 lb	2½ cups
Blackberries, fresh	1 lb	2 to 2½ cups
Blackberries, pie-pack	1 lb	2½ cups
Bran, dry	1 lb	2 quarts (8 cups)
Bran, all-bran	8 oz	1 quart (4 cups)
Bran, flakes	1 lb	3 quarts (12 cups)
Bread, loaf (average)	1 lb	18 slices, ½-inch each
Bread, sandwich	2 lb	36 to 40 slices, thin
Bread, soft, broken	1 lb	2½ quarts (10 cups)
Bread, dry, broken	1 lb	8 to 9 cups
Bread, fresh	2 lb	1 lb dry crumbs
Bread crumbs, dry, ground	1 lb	4 cups
Bread crumbs, soft	1-1/2 slices	1 cup
Brussels sprouts, fresh	1 lb	1 quart (4 cups)
Butter	1 lb (4 sticks)	2 cups
Butter	1 oz.	2 tablespoons

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C

Food	Weight	Approx. Measure
Cabbage, fresh (raw), shredded	1 lb	1 quart (4 cups) lightly packed
Cabbage, shredded, cooked	1 lb	1½ cups
Candied Fruit	8 oz. (1/2 lb.)	1 cup chunks 1-1/4 cup chopped
Cake crumbs, soft	1 lb	6 cups
Cantaloupe, whole	18 oz	1 melon, 4½-inch diameter
Carrots, raw	1-1/2 medium	1 cup grated
Carrots, raw	2 medium	1 cup sliced
Carrots, raw, diced	1 lb	3 to 3¼ cups
Carrots, raw, ground	1 lb	3 cups
Carrots, raw, whole	1 lb	4 to 5 medium
Carrots, cooked, diced	1 lb	3 cups
Cauliflower, raw, head	12 oz	1 small
Cauliflower, raw, florets	1 lb	3 cups
Celery cabbage, raw, shredded	1 lb	1 cup, sliced
Celery, raw	2 medium stalks	1 quart (4 cups)
Celery, raw, diced	1 lb	1 quart (4 cups)
Celery, raw, diced, depending on size	1 or 2 bunches	1 quart (4 cups)
Celery seed	1 oz	4 Tbsp
Cereal, flakes	3 cups flakes	1 cup crushed
Cheese, cottage	1 lb	2 cups
Cheese, grated or ground	1 lb	1 quart (4 cups)
Cheese, Philadelphia cream	8 oz. 3 oz.	1 cup 6 tablespoons
Cherries, fresh	4 cups w/pitts	2 cups pitted
Cherries, red, pie-pack, no juice	1 lb	3 cups (scant)
Cherries, glacé	1 lb	96 cherries or 2½ cups
Cherries, Royal Ann, canned, drained	1 lb	2¼ cups
Chicken, raw, ready to cook	4 to 4½ lb	1 quart cooked, diced
Chicken, cooked, cubed	1 lb	3 cups
Chili powder	1 oz	4 Tbsp
Chili sauce	14 oz	1¼ cups
Chocolate, baking	1 oz. 1 lb.	1 square 16 squares
Chocolate, grated	1 lb	3½ cups
Chocolate, melted	1 lb	2 cups (scant)
Chocolate cookie wafers	8 oz 1 cup fine crumbs	2 cups crumbs 19 wafers (approx.)
Cinnamon, ground	1 oz	4 Tbsp
Cinnamon, ground	1 lb	4 cups
Cinnamon stick	¾ oz	4 sticks, 5 inches long
Citron, dried, chopped	1 lb	2½ cups
Cloves, ground	1 oz	5 Tbsp
Cloves, whole	3 oz	1 cup
Cocoa	1 lb	4 cups
Coconut, prepared, shredded, dry	1 lb	6 to 7 cups
Coconut, moist, canned	1 lb	5-1/3 cups
Coffee, ground, medium-coarse	1 lb	5 to 5½ cups dry 40 cups brewed
Coffee, instant	1 lb	½ cup
Coffee, pulverized	1 lb	5 cups
Corn, fresh	2 medium ears	1 cup kernels
Corn, canned	1 lb	1¾ to 2 cups
Cornflakes	1 lb	4 quarts (16 cups)
Cornmeal, coarse	1 lb	3 cups
Corn meal, after cooking	1 lb	3 quarts (12 cups)
Corn syrup	1 lb	1-1/3 cups
Cornstarch	1 oz	3½ Tbsp
Cornstarch	1 lb	3½ cups
Crab, in shell	1 lb	3/4 to 1 cup cooked, flaked
Crab, in shell	2 lb	1 cup cooked meat
Crabmeat, flaked	1 lb	3½ cups
Crackers, graham	1 lb 14 squares	58 to 66 crackers 1 cup fine crumbs
Crackers, 2-5/8-inch square	12 oz	50 crackers
Crackers, 2 x 2-inch	1 lb	108 crackers
Cracker crumbs, medium-fine	1 lb	5 to 6 cups
Cranberries, raw	1 lb 1 quart	1 quart (4 cups) 6 to 7 cups cooked cranberry sauce
Cranberries, cooked	1 lb	1 quart (4 cups)
Cranberries, sauce, jellied	1 lb	2 cups
Cranberries, dehydrated, sliced	1 lb	8½ cups
Crawfish, whole, cooked	1 lb. not peeled	3 to 4 oz. tail meat peeled
Crawfish tails, cooked	1 lb. not peeled	1 to 2 cups meat peeled
Cream, heavy (whipping)	1 pint (2 cups)	1 quart (4 cups) whipped
Cream of tartar	1 oz	3 Tbsp
Cream of Wheat, uncooked	1 lb	2-2/3 cups
Cucumbers, fresh, diced	1 lb 1 medium-small	3 cups 1 cup small dice
Currants, diced	1 lb	3 cups
Curry powder	1 oz	4 Tbsp (¼ cup)

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D

Food	Weight	Approx. Measure
Dates, pitted	1 lb	2½ cups

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E

Food	Weight	Approx. Measure
Eggs, fresh, whole	1 lb	8 or 9 eggs
Eggs, fresh or frozen, whole	1 lb	2 cups (9 to 11 eggs)
Eggs, whites only, fresh or frozen	1 lb	2 cups (17 to 22 egg whites)
Eggs, yolks only, fresh or frozen	1 lb	2 cups (19 to 22 egg yolks)
Eggs, hard cooked, chopped	1½ lb	1 quart (4 cups)
Eggs, dried	1 lb	4 cups
Eggs, frozen, whole	1 lb	2 cups (10 eggs)
Eggs, whites, dried	1 lb	5 cups
Eggs, yolks, dried	1 lb	5-2/3 cups
Eggplant, fresh	1 lb	8 slices 4 x ½-inch

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F

Food	Weight	Approx. Measure
Farina, cooked	6 oz	¾ cup
Farina, uncooked	1 lb	3 cups
Farina, 1 lb uncooked, after cooking	8 lb	3¾ quarts
Figs, dry, finely cut	1 lb	2½ cups
Flour, all-purpose	1 lb	4 cups
Flour, white, bread, unsifted	1 lb	3½ cups, scant
Flour, white, bread, sifted	1 lb	4 cups
Flour, cake, sifted	1 lb	4¾ cups
Flour, whole wheat	1 lb	3¾ cups
Flour, rye	1 lb	5¾ cups
Flour, soya, low fat	1 lb	5 cups
Fruit, canned	16 to 20 oz. can	1-3/4 to 2 cups drained
Fruit, frozen	10 oz. pkg.	1-1/4 cups drained

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G

Food	Weight	Approx. Measure
Gelatin, granulated	¼ oz	1 envelope (domestic), (1 Tbsp)
Gelatin, granulated	1 oz	4 Tbsp
Gelatin, granulated	1 lb	3 cups
Gelatin, prepared, flavored	1 lb	2-1/3 cups
Gelatin, sheet	1 sheet	1 tsp granulated or powdered
Ginger, ground	1 oz	5 Tbsp
Ginger, ground	1 lb	5 cups
Ginger, candied	1 oz	1 piece 2 x 2 x 3/8-inch
Grapefruit, medium	1 lb	1 grapefruit, 10 to 12 sections
Grapefruit, medium		2/3-cup juice
Grapefruit, medium, sections		1 gallon (16 cups) (238 sections)
Grapenut cereal	1 lb	4 cups
Grapes, fresh, seeded, cut	1 lb	2¾ cups
Grapes, on stem	1 lb	1 quart (4 cups)

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H

Food	Weight	Approx. Measure
Ham, cooked, diced	1 lb	3 cups +
Ham, cooked, ground	1 lb	2 cups
Ham, 1 lb uncooked, after cooking	8 oz	1 cup cooked
Hominy, course	1 lb	2½ cups
Hominy grits, raw	1 lb	3 cups
Hominy grits, 1 lb raw, after cooking	6½ lb	3¼ quarts (13 cups)
Honey	1 lb	1-1/3 cups
Horseradish, fresh	1 oz	2 Tbsp

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J

Food	Weight	Approx. Measure
Jam	1 lb	1-1/3 cups
Jelly	1 lb	1½ cups

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L

Food	Weight	Approx. Measure
Lard	1 lb	2 cups
Lemons, medium	1 lb	4 to 5 lemons
Lemons, medium		6 medium lemons=1 cup juice
Lemons, large		1 large lemon=3 Tbsp grated peel
Lemon juice		2 cups (8 to 10 lemons)
Lettuce, average head	9 oz	1 head
Lettuce, shredded	1 lb	6 to 8 cups
Lettuce, leaf	1 lb	25 to 30 salad garnishes
Lime	1 medium	1-1/2 to 2 Tbsp. juice 1-1/2 tsp. grated peel

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M

Food	Weight	Approx. Measure
Macaroni, uncooked, 1-inch pieces	4 oz. (1 cup) 1 lb	2-1/4 cups cooked 4 cups uncooked
Macaroni, 1 lb uncooked, after cooking	4 lb cooked	2¼ quarts (9 cups)
Macaroni, cooked	1 lb	2½ cups
Margarine	1 lb	2 cups
Marshmallows, large (1¼-inch)	1 lb	80 pieces
Marshmallows, mineature	1/2 lb	4-1/2 cups
Marshmallow creme	7-1/2 oz. jar	2-1/2 cups
Mayonnaise	1 lb	2 cups (scant)
Meat, chopped, cooked	1 lb	2 cups
Milk, fluid, whole	1 lb, 1 oz	2 cups
Milk, sweetened condensed (canned)	1 lb	1½ cups
Milk, evaporated (canned)	13 oz. can 14-1/4 oz. can 1 lb	1-5/8 cups 1-2/3 cups 1¾ cups
Milk, dry, nonfat	1 lb	4 cups
Milk, dry, nonfat	1 oz	4 Tbsp
Mincemeat	1 lb	2 cups
Molasses	1 lb	1-1/3 cups
Mushrooms, whole, fresh	1 lb	6¾ cups whole 2 cups sliced
Mushrooms, fresh, 1 lb fresh, after sautéeing		1½ cups
Mushrooms, canned	1 lb	2 cups drained
Mustard, dry, ground	1 lb	4½ cups
Mustard, prepared	1 oz	4 Tbsp (¼ cup)
Mustard seed	1 oz	2½ Tbsp

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N

Food	Weight	Approx. Measure
Noodles, dry (uncooked)	1 lb	5-1/2 to 6 cups uncooked 9 cups cooked
Noodles, 1 lb dry, after cooking	3 lb	2¼ quarts (9 cups)
Nutmeats, almonds or peanuts	1 lb	3½ cups
Nutmeats, peacons or walnuts	1 lb	4 cups
Nutmeg, ground	1 oz	3½ Tbsp

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O

Food	Weight	Approx. Measure
Oats, rolled, quick, uncooked	1 lb	6 cups
Oats, rolled, quick, 1 lb dry, after cooking	2½ lb	4 quarts cooked (16 cups)
Oil, vegetable	1 lb	2 to 2-1/8 cups
Olives, green, small size	1 quart	109 to 116 olives
Olives, ripe (black), small size	1 quart	152 olives
Olives	4½ lb	3 cups chopped
Onions, raw	1 lb	4 to 5 medium
Onions, raw, chopped	1 medium 1 lb	1/2 cup 2 to 3 cups
Onions, dehydrated, chopped	1 lb	7½ cups
Onions, dehydrated, chopped, 1 lb, after cooking	4½ to 5 lb	7½ to 11 cups
Onions, dehydrated, sliced	1 lb	12 cups
Onions, dehydrated, sliced, 1 lb dry, after cooking	4 lb, 6 oz to 5 lb	12 to 18 cups
Oranges, medium size	1 lb	2 ea.
Oranges, medium size, diced with juice	3 lb	1 quart (4 cups)
Oranges, medium size, diced with juice	3 lb	2 to 4=1 cup juice
Oranges, medium size, diced with juice	3 lb	2=1 cup bite size pieces
Oranges, medium size, diced with juice	3 lb	1=10 or 11 sections
Oranges, medium size, diced with juice	3 lb	1=4 Tbsp grated peel
Orange juice, fresh	1 medium orange	1/3 to 1/2 cup juice
Orange juice, frozen	6 oz 1 quart (32 oz)	2¼ cups reconstituted 3 quarts reconstituted
Oysters, 1 quart (4 cups)	2 lb	40 large, or 60 small

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P

Food	Weight	Approx. Measure
Paprika	1 oz	4 Tbsp
Parsley, coarsley chopped	1 oz	1 cup
Parsnips, raw	1 lb	4
Peanuts	1 lb	3¼ cups
Peanut Butter	1 lb	1¾ cups
Peaches, fresh, medium, whole	2 medium 1 lb	1 cup sliced 4 ea.
Peaches, canned, sliced, drained	1 lb	2 cups
Pears, fresh	2 medium	1 cup sliced
Peas, raw, in pod	1 lb	1 cup shelled
Peas, canned, drained	1¼ lb	2 to 2½ cups
Peas, dried, split	1 lb	2-1/3 cups
Peas, 1 lb dried, after cooking	2½ lb	5½ cups
Pears, fresh, whole	1 lb	3 to 4
Pears, canned, drained, diced	1 lb	2½ cups
Pears, canned, large halves, drained	1 lb, 14 oz	1 quart (9 halves)
Pecans, shelled	1 lb	3¾ cups
Peppers, bell	1 medium	1 cup chopped
Peppers, bell	1 lb	7 to 9 medium
Peppers, bell, chopped	1 lb	3 cups
Pepper, black, ground	1 oz	4 Tbsp (¼ cup)
Pepper, black, ground	1 lb	4 cups
Pickles, chopped	1 lb	3 cups
Pickles, halves, 3-inch	1 lb	1¾ cups
Pickles, halves, 3-inch	1 lb	3 cups or 36 halves
Pimiento, chopped	1 lb	2½ cups
Pineapple, canned tidbits	1 lb	2 cups
Pineapple, fresh	2 lb	1 pineapple, 2 to 3 cups
Pineapple, canned, slices, drained	1 lb	8 to 12 slices
Poppy seed	5 oz	1 cup
Potatoes, white, medium, raw	3 medium	2 cups cooked, cubed 1-3/4 cups mashed 3 cups grated, raw
Potatoes, white, medium, raw	1 lb	3 ea.
Potatoes, 2 lb raw, after cooking, diced and creamed or mashed		1 quart (4 cups)
Potatoes, sweet, raw	1 lb	3 medium 3 cups sliced
Potato chips	1 lb	4 to 5 quarts (16 to 20 cups)
Potato chips	¾ to 1-oz	1 serving
Prunes, dried, medium size, dry	1 lb	2½ cups
Prunes, dried, 1 lb dry, after cooking	2 lb	3 to 4 cups
Prunes, cooked, pitted	1 lb	3¼ cups
Pumpkin, cooked	1 lb	2½ cups

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R

Food	Weight	Approx. Measure
Raisins, dry	1 lb	3 cups
Raisins, 1 lb dry, after cooking	1 lb, 12 oz	1 quart (4 cups)
Raspberries, raw	1 lb	3-3/8 cups
Rhubarb, raw, 1-inch pieces	1 lb	1 quart (4 cups)
Rhubarb, 1 lb raw, after cooking	1 lb	2½ cups
Rice, dry	1 lb	2 cups
Rice, 1 lb dry, after cooking	4 to 4½ lb	2 quarts (8 cups)
Rice, puffed cereal	1 oz	1-2/3 cups
Rutabaga, raw, cubed	1 lb	3-1/3 cups

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S

Food	Weight	Approx. Measure
Sage, finely ground	1 lb	8 cups
Sage, finely ground	1 oz	½ cup
Salad dressing, cooked	1 lb	2 cups
Salmon, canned	1 lb	2 cups
Salt, Kosher or coarse	1 oz	2 Tbsp
Salt, table	1 oz	1½ Tbsp
Sardines, canned	1 lb	48, 3-inches long
Sausage, links, small	1 lb	16 to 17
Sauerkraut	1 lb	3 cups packed
Scallions, fresh	9 with tops	1 cup finely sliced
Sesame seed	1 oz	3 Tbsp
Shortening, solid	1 lb	2¼ cups
Shrimp, small, cleaned	1 lb	3¼ cups
Soda, baking	1 oz	2-1/3 Tbsp
Sour cream	8 oz	1 cup
Spaghetti, dry	7 oz.	4 cups cooked (approx.)
Spaghetti, dry, 2-inch pieces	1 lb	5 cups
Spaghetti, 1 lb dry, after cooking	4 lb	2½ quarts (10 cups)
Spinach, raw	1 lb	5 quarts (20 cups) lightly packed
Spinach, 1 lb raw, after cooking	13 oz	2¾ cups
Spinach, canned	1 lb	2 cups
Squash, summer, raw	2 lb	1 squash, 5-inches diameter
Squash, Hubbard, cooked	1 lb	2 cups
Starch, waxy maize	1 oz	3 Tbsp
Strawberries, raw	1 lb 1 qt.	2¼ cups 4 cups, sliced
Suet, ground	1 lb	3¾ cups
Sugar, brown	1 lb	3 cups loose 2-2/3 cups packed
Sugar cubes	1 lb	96 cubes
Sugar, granulated	1 lb	2 to 2-1/8 cups
Sugar, powdered, XXXX sifted	1 lb	3 cups
Sweetbreads, 5 lb after cooking		1¾ quarts (7 cups) cooked

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T

Food	Weight	Approx. Measure
Tapioca, dry, quick cooking	1 lb	3 cups
Tapioca, pearl	1 lb	2¾ cups
Tapioca, 1 lb dry after cooking		7½ cups
Tea, dry	1 lb	6 cups dry 120 cups brewed
Tea, instant	1 oz	½ cup
Tomatoes, canned	1 lb	2 cups
Tomatoes, fresh	1 medium 1 lb	1 cup diced 3 to 4 medium
Tomatoes, fresh, diced	1 lb	2¼ cups
Tomatoes, dehydrated, flaked	1 lb	2¾ cups
Tomatoes, dehydrated, flaked, 1 lb dry after reconstituting in 1 gallon water	1 lb	2¾ quarts (11 cups)
Turkey, raw, whole	14 lb	11 to 12 cups diced cooked meat
Turnips, raw	1 lb	2 to 3 whole
Turnips, raw, cubed	1 lb	3-1/3 cups
Tuna, canned	1 lb	2 cups

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V

Food	Weight	Approx. Measure
Vanilla extract	½ oz	1 Tbsp
Vegetables, canned	16 oz. can	2 cups drained
Vegetables, frozen	10 oz. pkg.	2 cups thawed
Vinegar	16 oz	2 cups

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W

Food	Weight	Approx. Measure
Walnuts, English, 1 lb shelled	1 lb	4 cups
Watercress	1 lb	5 bunches
Watermelon	1 lb	1-inch slice, 6-inch diameter
Wheat, puffed cereal	1 lb	8 quarts (32 cups)
Wheat, rolled, dry	1 lb	14¾ cups
Wheat, shredded cereal	1 lb	15 or 16 biscuits

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Y

Food	Weight	Approx. Measure
Yeast, compressed cake	3/5 oz	1 cake
Yeast, dry	¼ oz	1 envelope (2-1/2 tsp.)
Yeast, dry		1 oz dry=2 oz compressed cake
Yeast, dry		1 small pkg dry=1 pkg compressed For mosake

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Surf or Turf for Dinner Tonight @ Cafe YK

Chef Special Kobe Style Strip Loin or Aged T-Bone dinners for only $21.95

The "Surf" portion for tonight's menu is Grilled Halibut -- Yumm...Quantities are limited so call me to reserve your steak soon! 545-2413

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Alphabetical Index
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

The "Surf" portion for tonight's menu is Grilled Halibut -- Yumm...

Quantities are limited so call me to reserve your steak soon! 545-2413