Conversions

1. Chocolate

• 1 sq unsweetened chocolate = 3 tbsp 4 tbsp cocoa + 1 tbsp butter
• 1-2/3 oz (45 g) semi sweet chocolate = 1 oz (28.35 g) unsweetened chocolate + 4 tsp sugar

2. Flour

• 2 tbsp all purpose flour = 1 tbsp cornstarch
• 1 cup cake flour = 1 cup all-purpose flour minus 2 tbsp + 2 tbsp cornstarch
• 1 cup all-purpose flour = 1 cup cake flour plus 2 tbsp
• 1 cup self rising flour = 1 cup all-purpose flour+1-1/2 tsp baking powder+1/2 tsp fine salt
• 1 cup all-purpose flour = 1 cup self rising , omit salt and baking powder in the recipe

3. Sugar

• 1 cup granulated sugar = 1-1/4 cups brown sugar (packed)
• 1 cup granulated sugar = 1-1/3 cups powdered sugar
• 1 cup granulated sugar = 1-1/2 cups corn syrup decrease liquid in the recipe by ½ cup
• 1 cup honey = 1-1/ 4 cups sugar + 1/4 cup liquid (use liquid called for in the recipe)

4. Millk And Cream

• 1 cup whole milk = 1/2 cup evap milk + 1/2 cup water
• 1 cup buttermilk = 1 cup plain yogurt
• 1 cup sour cream = 1 cup evap milk + 1 tbsp red cane vinegar
• 1 cup Cream half and half = 1/2 cup light cream and 1/2 cup milk
• 1 cup heavy cream = 1/3 cup butter + 3/4 cup milk

5. Others

• 1 tsp baking powder = 1/2 tsp baking soda + 1/2 tsp cream of tartar
• 1 cup butter = 1 cup margarine = 7/8 cup oil
• 1 tsp ginger powder = 1 tsp ginger juice
• 1 tsp dried herbs = 1 tbsp chopped fresh herbs
• 1 tsp fine salt = 1 tbsp rock salt
• 3 pc anchovy fillet = 1 tbsp strained bagoong isda
• 1/2 tsp cream of tartar = 1-1/2 tsp lemon juice or vinegar
• 1 tsp lemon juice = 1/2 tsp vinegar
• 1/4 cup rum = 1 tbsp rum extract + 3 tbsp liquid in the recipe