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 | 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 | 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) | D | Food | Weight | Approx. Measure |
|---|
| Dates, pitted | 1 lb | 2½ cups | 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 | 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 | 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) | 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 | J | Food | Weight | Approx. Measure |
|---|
| Jam | 1 lb | 1-1/3 cups | | Jelly | 1 lb | 1½ cups | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | Read 0 Comments... >>
Surf or Turf for Dinner Tonight @ Cafe YK
Friday July 23, 2010
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! 545-2413Read 0 Comments... >>
Wow, big business tonight @ Cafe YK
Served steaks with Roasted Fingerling Potatoes & root vegetables.
Steaks were finished with a Balsamic Reduction and topped with
a Gorgonzola and Wild Mushroom Butter. Yummy...
The Halibut was grilled to perfection moist, flaky -- topped with a Lemon Beurre Blanc and served with Roasted Fingerling Potatoes & root vegetables.
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What the heck is Castor sugar? That was my first response several years ago when I heard the term. My fellow Americans, as you venture across the web in search of recipes you are bound to come across this term, especially on websites featuring British Chefs and recipes. Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" or "Baker's sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping). If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor). Baker's sugar is common in commercial kitchens; it is also becoming more common in well-stocked grocery stores. You can also purchase castor or Baker's sugar online in my Gourmet Shop.Read 0 Comments... >>
With global demand for seafood rising and the world’s supply of wild fish in peril, the need for sustainable aquaculture has never been greater. And while aquaculture holds tremendous promise, its explosive growth has brought a host of concerns about pollution, food safety and sustainability. Experts say we should eat more seafood for its health benefits, but with all of the confusion about what fish is safe, what’s abundant, and what’s sustainably produced, it’s hard to figure out what to eat.
So what is the answer? Join me in my "Ask the Chef" forum topic "Sustainability." Forum participation requires website membership registration. Read 0 Comments... >>
Temporary Emulsions – Vinaigrettes Temporary emulsions are an important aspect of the culinary toolbox. This essential skill is most often known for its relation to salads. This particular sauce is an emulsion of vinegar and oil, most often flavored through blends of herbs and spices. Yes, I’m talking about your typically Italian style type of salad dressing. However, vinaigrettes are much more versatile! Most vinaigrette recipes are based on a simple ratio of three parts of oil to one part of vinegar. Through the use of a whisk or blender the ingredients are mixed until they take on the appearance of a creamy sauce. For added flavor, many combinations of herbs and spices have been concocted over the years. Wine, citrus and fruit juices often augment the vinegar, and even a wide variety of vinegars are utilized depending on the type of vinaigrette you are making. Considering the recipe and desired end result emulsifying agents such as egg yokes, mustard, honey and others may be added to help the final product maintain its blended state. As great as vinaigrettes pair with salads, they are not just relegated to the role of salad dressing any more. Vinaigrettes are also used as flavor enhancers or marinades for most meats, fish or vegetable. Vinaigrettes are also a popular addition to the diet scene. Recent science indicates that vinaigrettes containing olive oil provide a healthy dose of cholesterol reducing monounsaturated fats and antioxidants, making many of these emulsions a valuable asset in the battle against heart disease. Vinegar also helps to control blood sugar by replacing unhealthy fats and sodium with more healthy elements, increasing the body’s natural ability to absorb healthy vitamins and minerals. Here is a recipe for one of my favorite Vinaigrettes: Blue Cheese Vinaigrette
by Chef Michael Callahan This is a creamy vinaigrette type of salad dressing that always receives rave reviews. However, this sauce is not as creamy as a traditional "blue cheese dressing." I happen to enjoy the sublime difference of substituting Gorgonzola for regular blue cheese.
Yield: 1qt Ingredients: 1.5 cups cider vinegar
.75 cups sugar
1.5 cups crumbled blue cheese (Gorgonzola works great!)
2 shallots, fine dice
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1 teaspoons salt
2 cups Olive Oil – Extra Virgin
Method: - Combine the vinegar, sugar, blue cheese, shallots, mustard, garlic and salt in a blender or food process
- Process until smooth.
- Next gradually blend oil in a steady stream until the vinaigrette is thickened.
- Refrigerate until ready to serve
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Published with Permission from The Tundra Drums In an effort to improve health at the regional hospital in Bethel, the hospital's first-ever chef heads out onto the tundra and rivers to catch the wild food Alaska Natives love. Gone are the days when Michael Callahan heard missiles thudding near the base cafeteria where he worked in Afghanistan. Now, he's dishing up salmon-head soup, smoked smelt and Eskimo ice cream made with white fish, berries and Crisco, called akutaq. And of course, almost every day is fry bread day. "If we go a few days without that, we're getting complaints," he said. The wild-food deliveries -- allowed under a state exemption for the hospital -- are a hit. Usually, anyway. A couple elders turned up their noses at roasted ptarmigan -- shot by Callahan during a snowmachine outing this winter. They'd apparently lost their liking for the bird. Callahan likes to deliver the special meals himself -- he sometimes adds edible orchids for presentation -- but he doesn't stick around to watch patients eat. "A lot of times you walk into patients' rooms and they don't say a lot," he said. "But when you offer them salmon, akutaq, or labrador tea, it's just a big smile across their face. It's very nice." Nurses at the 50-bed hospital 400 miles west of Anchorage, which serves more than 50 Western Alaska communities, have brought back glowing reviews to his kitchen. And ratings are up on the hospital's food-quality questionnaires, said Ron Monigold, director of clinical facilities and the man who hired Callahan. The meals are a "comfort food" that lifts spirits for the mostly Native patients, Monigold said. And experts say fish, caribou and moose are more nutritious than introduced fare like hamburgers or fries, he said. Callahan goes even further, adding fresh fruits and vegetables as much as possible and making broths from scratch not cans. "A lot of our problems (in Western Alaska) with diabetes and other ailments have come with Western food," Monigold said. The Yukon-Kuskokwim Health Corp.'s move toward a subsistence diet for patients began two years ago, when boardmembers at the tribally run system decided the hospital should feed patients food from the land. The hospital won special permission from the state to do so, but few donations came in, said Monigold. So hospital management offered employees the chance to hunt and fish on company time, as long as they finished their real work and their catch went to the patients. Callahan has taken advantage of that policy, Monigold said. Never a hunter but certainly an adventurous soul, the 53-year-old Callahan moved to Bethel a little over a year ago. | Contact My Friends at FoodSiteDesign.com |
When the economy crashed a few years ago, he'd been running a catering business in San Francisco. Calls plummeted. With his children grown and his wife happy to stay at home in San Francisco, Callahan ventured to a NATO base at an airfield in Kandahar, Afghanistan. He and two other chefs orchestrated a kitchen that served 15,000 meals a day, he said. He's glad he's gone. A rocket once landed 50 yards from his building but never exploded. It shook the walls, like an 18-wheeler had shot from the sky. In Bethel, Callahan's thrills have been on the tundra. He's killed and cleaned caribou, gathered up labrador plants for tea and hauled back buckets of smelt pulled from the Kuskokwim River, all for patients. Of course, there's been a learning curve to his outdoor trips. A smelt-fishing gaff recently drew waves of laughter from nearby dippers, when Callahan slipped off a rock and ended up on his backside, neck deep in water. "I heard about it for a solid month," he said. He's learned a lot from his cooks, who are mostly Native, including that Western Alaskans generally enjoy blander flavors. For example, fish-head soups get just a little salt and pepper, and no other spices. Even coarse-ground pepper is too much, something he learned early on when some soups came back almost untouched. "I don't even use garlic," he said. That sensitive palate makes sense. Western Alaska's remoteness makes food costly and hard to get, especially in villages outside Bethel. Spices are a luxury. So what's a chef to do? Callahan's brought plenty of culinary flare to the hospital café, where families gulp down everything from hamburgers and chili dogs to new-age cuisine you might find in big-city bistros or health stores. Game can't legally be served at the café, but Callahan's expanded the menu with several mouth-watering options. There's Korean-style short ribs, grilled polenta with marinara sauce, plus shrimp and scallops over quinoa, a protein-packed grain originally found in Peru. Healthy pearl barley and long-grain rice are other common features. Monigold said the hospital's worldly staff appreciates the variety. Before, the cooks grabbed what they found in the fridge and whipped something up. Diners are smiling too. "Way better than it used to be," said Charlie Carl of Kipnuk, finishing up a meal with family after bringing his elderly mom in for a check-up. In his spare time, Callahan also manages to blog on his Web site, chefcallahan.com, and teaches occasional cooking classes where he's taught people to make delights such as smoked salmon cheesecake. 
Fry bread -- sort of like donuts that aren't sweet -- are a favorite of patients at the Yukon-Kuskokwim Health Corp., where a state exemption allows the kitchen to serve patients wild food. (Alex DeMarban, Alaska Newspapers)  Net fishing in early June, as salmon were beginning to trickle into the Kuskokwim River, yielded nothing. (Alex DeMarban, Alaska Newspapers)
Alex DeMarban can be reached at
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, or by phone at (907) 348-2444.
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Chef BLOGs
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. 
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.
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
