Cooking Conversions

Teaspoons

Teaspoons Drops Tablespoons Milliliters*
1/2 teaspoon 30 drops 1/6 tablespoon 2.5 milliliters
1 teaspoon 60 drops 1/3 tablespoon 5 milliliters

Tablespoons

Tablespoons Teaspoons Fluid Ounces Milliliters*
1/2 tablespoon 1 1/2 teaspoons 1/4 fluid ounce 7.5 milliliters
1 tablespoon 3 teaspoons 1/2 fluid ounce 15 milliliters
2 tablespoons 1/8 cup 1 fluid ounce 30 milliliters
3 tablespoons 1/6 cup 1 1/2 fluid ounces 45 milliliters

Cups

Cups Tablespoons Fluid Ounces Milliliters*
1/4 cup 4 tablespoons 2 fluid ounces 60 milliliters
1/3 cup 5 tbsp. + 1 tsp. 2 1/3 fluid ounces 80 milliliters
3/8 cup 1/4 cup + 2 tbsp. 3 fluid ounces 90 milliliters
1/2 cup 8 tablespoons 4 fluid ounces 120 milliliters
5/8 cup 1/2 cup + 2 tbsp. 5 fluid ounces 150 milliliters
2/3 cup 10 tbsp. + 2 tsp. 5 1/3 fluid ounces 160 milliliters
3/4 cup 12 tablespoons 6 fluid ounces 177 milliliters
7/8 cup 3/4 cup + 2 tbsp. 7 fluid ounces 207 milliliters
1 cup 16 tablespoons 8 fluid oz. (1/2 pint) 237 milliliters

Pints on up

Pints Cups Fluid Ounces Liters*
1 pint 2 cups 16 fluid ounces .47 liters
1 quart 4 cups/2 pints 32 fluid ounces .95 liters
1 gallon 16 cups/4 quarts 128 fluid ounces 3.8 liters

*Milliliter and liter measurements are approximate.

Conversion_kitchen equivalents_Cheat_Sheet_03Final

Link: http://dish.allrecipes.com/commonly-used-measurements-equivalents/

Food specific conversions: http://www.sweet2eatbaking.com/measurements/

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TFL Coffee Cake

TFL used blueberry jam and cream cheese

Makes 1 braid

Sponge
1.5 tsp instant yeast
1.5 tsp sugar
3/4 cup warm milk
1 cup unbleached all-purpose flour

Dough
1 egg
3/4 tsp salt
3 tbsp sugar
1.25 to 1.5 cups unbleached all-purpose flour
1/4 cup (1/2 stick) butter

Blueberry Filling
1 cup blueberries
2 tbsp sugar
2 tbsp cornstarch
1 tbsp lemon juice

Egg Glaze
1 egg (should actually be 1/2 egg ;))
1.5 tsp milk

Cream Cheese Filling
3/8 cup cream cheese (3 oz)
1 tbsp sugar
1/4 tsp vanilla extract
1.5 tsp egg glaze

DIRECTIONS:

For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.

Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, make the fillings before shaping the loaves.

Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Egg Glaze: combine the egg and milk in a bowl and beat until combined.
Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined

Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle.

Spread your fillings in the center of the dough.

At an angle, slice the sides of the dough into tabs approximately 1 inch wide.

Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds.

After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.

 

TFL Buttermilk Rolls

From here.

The rolls are baked in an 8in springfoam pan and when they rise, they basically smoosh together attractively.

Buttermilk Cluster
Makes 12 to 18 rolls, depending on size

Ingredients:
6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 to 2 cups buttermilk
1 tablespoon honey

Glaze:
1 egg beaten with 1 teaspoon water

Topping:
1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)

Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.

Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won’t stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour by the tablespoon until the correct consistency is achieved.

Knead by machine or hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.

Divide the dough into 12 to 18 pieces. If you are a stickler you can scale them so that they are even, but I just cut them roughly the same size. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.

When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.

Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping, if you like. I used cracked wheat.

Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.

Unmold the rolls from the pan and serve warm.

TFL’s Pav Recipe

This is a version of pav from one of the commenters on The Fresh Loaf.

Makes 12 Pull Apart Buns

Recipe Source: Bakingyummies

Ingredients
400 grams / 14 ounces all purpose or plain flour
2 tablespoon + 1 teaspoon granulated sugar
1 + 1/2 teaspoons regular salt
1+1/4 teaspoons instant yeast
210 grams / 7.4fl ounces water at room temperature
2 tablespoons melted butter to brush on top of the baked buns

Method
Mix the flour, sugar and salt in a large bowl. Add the yeast and mix.

Make a well in the center of the flour and pour the water. Please click here and follow the steps till the initial proofing stage. You can either use a stand mixer with the dough hook or your hands to knead the dough.

Knock back the dough. Line a baking sheet with parchment.

Divide the dough into twelve equal size pieces. Shape each piece into a round and smooth it by pressing the ball to expel any air bubbles. Now form your palm into a cup shape and roll the ball against the counter with the help of the palm until it forms a smooth and round ball.

Place all the shaped balls on the baking sheet with about an inch gap between each. Cover the pan loosely with a cling film or a tea towel. At this stage if you want, you can place the pan in the refrigerator to be baked early in the morning or a day later.

Once the buns are almost double in size, preheat the oven to 200 degrees C / 390 degrees F. Bake in the preheated oven for about 30 mins or until the rolls are golden brown and sound hollow when tapped at the bottom. Alternatively, you can check if the buns are done with a food thermometer as well. It should register at least 80 degrees C / 180 degrees F.

Home Remedies

For joint pain and inflammation:

In 8×8 pyrex brownie pan, add box of golden raisins, cover with 750 ml gin. Do not use the cheap gin – most people use Gordon’s or Tanqueray.  The anti inflammatory ingredient is juniper berries, and cheaper jin uses an extract instead of the actual berries, so the remedy won’t work. Let sit until gin is absorbed by the raisins (at least a week).  Take remaining raisins and liquid, bottle and fridge. Have 9 every day. It will take about 2 mo for the pain to go away.

For sore throat and difficulty sleeping:

1 c hot water
1 tea bag
1 tbsp honey
2 oz whiskey
1 tsp lemon juice

Make tea, add honey, lemon juice and whiskey.

For sore throat:

In saucepan over med high heat, add 1 c milk, 1 tsp turmeric, let boil. Add 1 tsp ghee. Enjoy (?)

For cough:

1 part vodka/whiskey, 1 part honey/maple syrup, 1 part lemon juice

For weight loss:

1 c hot water
1 tbsp honey
1 tbsp ginger juice

Drink every morning.

For cough:

Vicks on feet, wear socks.

For cough:

Soak peppermint candies in whiskey until dissolved. Take 1 tbsp before bed.

 

 

KA Harvest Bread

No knead bread for cast iron dutch oven.

INGREDIENTS

3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% Whole Wheat Flour
1.5 teaspoons salt
1 teaspoon instant yeast
2 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Optional:
1 1/2 c water
1 shot whiskey (or amaretto or rum or orange juice)

DIRECTIONS

  1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
  2. Work the dough just enough to incorporate all the flour.
  3. [RISE1: 24 hours in covered mixing bowl] Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Soak raisins and cranberries in 1.5 c water and 1 shot of whiskey. (optional)
  5. Roast walnuts on stove until lightly toasted. (optional)
  6. [THE NEXT DAY] Drain the whiskey from the raisins and cranberries. Add to dough. Roughly chop the walnuts. Add to dough.
  7. Then turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock. Place the dough in the lightly greased pan, smooth side up.
  8. [RISE: 2 hours in covered lightly greased mixing bowl] Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
  9. Using a sharp knife or lame, slash the bread in a crosshatch pattern.
  10. Place the lid on the dutch oven, and set the oven temperature to 450°F. Let the dutch oven warm while the oven is preheating.
  11. Take hot dutch oven out of oven, lightly spray with cooking spray (it will smoke), and sprinkle with a little cornmeal. Then put slashed dough into the dutch oven, COVER AND BAKE for 45 to 50 minutes.  THEN REMOVE THE LID and bake  for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  12. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
  13. Enjoy!

Corn Mush

Ingredients:

1 c frozen corn, cooked in the bag according to instructions
1/4 onion, chopped finely
1 clove garlic, sliced
a few chives, chopped finely
2 tbsp butter
1.5 tbsp flour
3/4 tsp salt
3/4 c almond milk (cold) [I use Silk Almond Milk, Original]
1/2 c water (cold)
cayenne pepper to taste
paprika to taste
black pepper to taste

Directions:

  1. In saucepan, heat butter. Add flour. Mix well.
  2. Add onion and green onion. Let cook 5 min until roux is golden. Add garlic, black pepper, cayenne pepper, and paprika.
  3. Add almond milk slowly. Mix well. Add water. Mix well.
  4. Add corn. Add salt.
  5. Spoon out 1/3 of mixture (solid and liquid) and blend. Put back in pot.
  6. Let come to boil. Serve.
  7. Enjoy!