How To make Product Equivalents
DRY GOODS:
3 1/2 c Brown sugar; 1 lb
2 1/4 c Packed brown sugar; 1 lb
2 1/4 c Sugar; 1 lb
2 c Sugar; 1 lb
2 1/4 c Caster/superfine sugar; 1 lb
3 3/4 c 1 lb icing/powdered sugar
4 c Powdered sugar; 1 lb.
4 c Sifted flour; 1 lb.
3 3/4 c 1 lb flour
3 c 1 lb flour
2 c 10 oz flour
3 1/3 c 1 lb whole wheat flour
3 1/2 c Whole wheat flour; 1 lb.
4 1/2 c Cake flour; 1 lb.
3 1/4 c 1 lb corn meal
2/3 oz Bakers yeast; 1 cake
3 ts Dried yeast; 1 cake
1 pk Dry yeast; 1 cake
1 tb Cornstarch; 2 tb flour
-for thickening 1 ts Baking powder; 1/4 ts baking
-soda & 1/2 ts cream tartar 1 c Flour; 1-1/8 c cake flour
1 c Cake flour; 7/8 c flour
DAIRY:
2 c 1 lb butter; or any fat
4 1/2 c 1 lb cheese; grated
4 c Shredded cheese; 1 lb
1 c Egg whites; 8-10
1 c Egg yolks; 12-14
1 c Cream; 2 cups whipped
1 c Sour milk; 1 cup sweet milk
-& 1 tb vinegar/lemon juice 1 c Sweet milk; 1 c buttermilk/
-sour milk + 1/2 ts bk soda 1 c Cream, sour, heavy; 1/3 cup
-butter + 2/3 cups milk PRODUCE:
3 c 1 lb raisins
2 2/3 c 1 lb dates, pitted
1 1/2 c Pitted cut dates; 1 lb whole
3 1/2 c 1 lb dates, unpitted
1 c Bananas, mashed; 3 medium
4 c 1 lb Nuts (chopped)
SEASONING:
1 tb Instant minced onion, rehy-
-drated; 1 small fresh onion 4 c 1 lb Onions
1/8 ts Garlic powder; 1 cl garlic
1 ts Dried herbs; 1 tb fresh
1 tb Dijon mustard; 1 ts dry must
2 tb Cocoa = 1 chocolate square
1 oz Chocolate; 1 square
1 oz Chocolate; 3-4 tb cocoa +
-1/2 tb fat PASTA:
4 oz Dry noodles; 2 c cooked
1 c Uncooked macaroni = 2-2/3
-c cooked 4 oz Uncooked macaroni; 2 1/4
-cups cooked 1 c Uncooked rice = 4 c cooked
1 lb Rice; 2 c raw, 6 c cooked
1 c Uncooked spaghetti=2c cooked
7 oz Spaghetti; 4 cups cooked
1 lb Uncooked meat = 2-2/3 cooked
BAKED GOODS:
2 c Cracker crumbs; 28 saltines
3/4 c Cracker crumbs; 1 c bread
-crumbs 4 sl Bread; 1 cup crumbs
14 Graham crackers; 1 c crumbs
22 Vanilla wafers; 1 cup crumbs
MEAT:
4 1/2 c 3 lb chicken, cooked/diced
-(1-1/2 lb) 1 cup whole milk = 1/2 cup evaporated milk and 1/2 cup water, or 1
cup reconstituted nonfat dry milk and 1 tbspn butter
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WPZOOM Foodica WordPress Recipes Theme Tutorial - Free and Pro version comparison.
In this video I look at the Foodica WordPress theme developed by WPZOOM. This theme has a free version available on WordPress.org and a paid, upgraded version available on the developer’s website.
By the end of this video you should know if Foodica is a good match for your website, and if the paid version of the theme is worth buying.
Foodica Theme Details & Purchase link:
0:00 Introduction
0:34 How to install the Foodica Lite theme
1:03 Foodica Lite Overview
4:05 Recipe Card Blocks plugin
6:10 Foodica Pro Overview
8:00 Theme Options Page
8:40 Widgets
11:00 Foodica Lite or Foodica Pro?
11:45 End
** Credits **
Music by StreamBeats
I Tested 10 Madeleine Recipes... Because No One Can Agree!
Weeeeeeell... I started out planning to make a bunch of fun flavored madeleines, then realized that no one seems to agree on how to make a basic one. So I had to test 10 recipes to figure out which is best!
That time I cooked random stuff for a week:
If you're interesting in more food-related content, I share those photos on this account-
The Delicate Common IG:
Music licensed through Epidemic Sound:
How to Convert Recipes to Freshly Milled Wheat 4 Tips | Home Milled Wheat Recipe Conversions | FAQ
So you've started milling your wheat and now you want to know how to convert those beloved recipes from Grandma over to freshly milled wheat?
In this video, I share with you 4 tips about how to convert recipes over from store-bought flour to 100% freshly milled wheat! Plus I give you examples of how I have done this with other recipes in the past.
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Converting your cake recipes for any size cake tin or cake pan
★ Download the printable Conversion chart here:
Hi and welcome back to my kitchen. One question I get asked a lot is how to convert your cake recipes for different size cake tins. Maybe you have a recipe that tells you to use a 6 inch tin, but all you have at home is an 8 inch tin. Maybe you want to make a slightly larger or smaller cake depending on the amount of people you need to feed, or maybe you want to scale up your cake recipe for a tiered cake.
This week I'm going to go through exactly how to work out how much ingredients you will need for any size cake tin.
I really hope you enjoy the tutorial and you'll be able to use it to make your own giant cupcake cake. Thank you so much for watching and don't forget to subscribe for more cake decorating tutorials!
★ OTHER TUTORIAL YOU MAY LIKE:
Vanilla Cake Recipe:
Chocolate Cake Recipe:
Lemon Cake Recipe:
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The cake I used was my vanilla sponge cake recipe.
For the 6 inch cake I used:
340g Self Raising Flour, 340g Butter, 340g Caster Sugar, 4 eggs & 2tbsp Vanilla Essence / Flavouring
It was baked at 180 degrees Celsius for 45 minutes
For the 8 inch cake I used:
612g Self Raising Flour, 612g Butter, 612g Caster Sugar, 7 eggs & 3.6 tbsp Vanilla Essence / Flavouring
It was baked at 170 degrees Celsius for 1 Hour
➡Tools I have used in todays video:
6 inch cake tins (similar):
8 inch cake tins (similar):
AEG Stand Mixer (in blue):
Plus find a full list of all my favourite tools and baking equipment here:
~ Please note that the links above are affiliate links. Buying from these links supports this channel but at no extra cost to you x ~ (This is not a sponsored video)
Ingredients & Recipes
Table of Contents:
00:00 - Start
00:36 - Introduction
01:14 - Adding Ingredients
02:23 - Creating Recipes
03:34 - Primary Stock Units
04:36 - Prep Recipes
Modifier Recipes ➡️