Have you ever read a recipe and wanted to make but don't have a certain item .


Or the recipe is in Fahrenheit and you can't convert it ! Or it's in American measurements
I've been seeing so many recipes on here not making sense to people because of this .

So I thought why not do a cooking post adding conversions and substituting ideas.

Feel free to ask any cooking question


1. conversion Table

Oven temperatures​
Celsius (electric)	Celcius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	very slow
150º	130º	300º	2	slow
160º	140º	325º	3	moderately slow
180º	160º	350º	4	moderate
190º	170º	375º	5	moderately hot
200º	180º	400º	6	hot
230º	210º	450º	7	very hot
250º	230º	500º	9	very hot

Metric cup & spoon sizes*​

Spoon metric
1/4 teaspoon 1.25ml
1/2 teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoons 10ml
1 tablespoon (equal to 4 teaspoons) 20mls

​
Metric	Cup	Imperial
30ml		1 fl oz
60ml	1/4 cup	2 fl oz
80ml	1/3 cup	2 3/4 fl oz
100ml		3 1/2 fl oz
125ml	1/2 cup	4 fl oz
150ml		5 fl oz
180ml	3/4 cup	6 fl oz
200ml		7 fl oz
250ml	1 cup	8 3/4 fl oz
310ml	1 1/4 cups	10 1/2 fl oz
375ml	1 1/2 cups	13 fl oz
430ml	1 3/4 cups	15 fl oz
475ml		16 fl oz
500ml	2 cups	17 fl oz
625ml	2 1/2 cups	21 1/2 fl oz
750ml	3 cups	26 fl oz
1L	4 cups	35 fl oz
1.25L	5 cups	44 fl oz
1.5L	6 cups	52 fl oz
2L	8 cups	70 fl oz
2.5L	10 cups	88 fl oz

CAKE PAN SIZES

cake pans
20cm springform cake pan		8 inch
20cm square cake pan		8 inch
23cm springform cake pan		9 inch
25cm springform cake pan		10 inch

Mass (weight)*​
10g	1/4oz
15g	1/2oz
30g	1oz
60g	2oz
90g	3oz
125g	4oz (1/4 lb)
155g	5oz
185g	6oz
220g	7oz
250g	8oz (1/2 lb)
280g	9oz
315g	10oz
345g	11oz
375g	12oz (3/4 lb)
410g	13oz
440g	14oz
470g	15oz
500g (1/2 kg)	16oz (1 lb)
750g	24oz (1 1/2 lb)
1kg	32oz (2 lb)
1.5kg	48oz (3 lb)
2kg	64oz (4 lb)

 

[Suzanne rose]

Homemade substitute works the same in cooking and baking. It’s such a time saver to be able to make your own


That’s when it is great to know how to make your own!

It is easy to do and only takes two ingredients that work perfectly in baking and cooking. It tastes just like store-bought buttermilk.

What Can I Use If I Don’t Have Buttermilk?​

There are a few homemade substitutions you can use when a recipe calls for buttermilk. Pick the option that works for you based on what you have available.

• 1 cup buttermilk = 1 cup plain yogurt or Greek yogurt
• 
  
• 1 cup buttermilk = ¾ cup sour cream + ¼ cup water or milk
• 
  
• 1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
• 
  
• 1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar , white vinegar or apple cider vinegar
• 
  
• 1 cup buttermilk = 1 cup milk + 1 3/4 teaspoons cream of tartar

 

[Suzanne rose]

Have you ever run out of self raising flour? No problem
It's easy to make a self-rising flour substitute at home.
: For every cup of self-rising flour, substitute one cup of Plain flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

I mix this together in a bowl before using it.

 

[Suzanne rose]

Granulated sugar will usually work just as fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).

If you're using granulated sugar in a cake or cookie recipe that calls for caster sugar, use this tip: Start with slightly colder than room temperature butter, then cream the butter and sugar for longer than you normally would. This gives the ingredients time to incorporate.

If you're making a meringue, meanwhile, mix granulated sugar and egg whites at a low speed longer before increasing speed. This gives the sugar ample time to dissolve.

Or you can add granulated sugar to a blender for fine sugar

 

[Suzanne rose]

Best White Wine Substitutes

• Apple Cider Vinegar.
• Chicken or Vegetable stock ( I use this one) .
• Apple Juice.
• White Grape Juice.
• White Wine Vinegar.
• Ginger Ale.
• Water.

 

[Suzanne rose]

• Alcohol-free red wine
• Beef broth
• Chicken broth
• Red wine vinegar (use ½ vinegar and ½ water for similar flavor results)
• Cranberry juice*
• Pomegranate juice*

 

[Suzanne rose]

Easy ... Yoghurt or Greek Yoghurt

Or coconut cream also works well when substituting sour cream in sauces and creams.

Ingredients

• 1/2 cup coconut cream from full fat can of coconut milk (Refrigerate canned coconut milk for 8 hours. Skim the cream from the top.)
• 1 1/2 tsp lemon juice
• 1 pinch salt

 

[Suzanne rose]

A Cooking Hint.

Herbs are amazing in alot of recipes and are so easy to grow .
Why buy from shops and pay a fortune.

Even if you live in a small space, you can grow then on verandahs or in hanging pots.

These three herbs are the easiest to grow
I grow lots of parsley , I use this in everything .

Mint another herb I grow plenty of.

Dill a must-have herb.

I grow everything just about everything in this picture and I use everything I even have a bay leaf tree and 4 different mints

Have you tried growing your own herbs ?
Do you have any secrets of growing herbs you would like to share

 

[Gaena]

thank you Suzanne rose, some great hints especially the buttermilk substitute I would not have thought of that one, while you are being so generous with your cooking skills can you help with this one please. A lot of recipes (especially American ones) use cream as an ingredient but this does terrible things to my digestion (Acid Reflux) I know that Yoghurt can be used instead of cream but when do you add it to the cooking process to prevent it from splitting.

 

[Penny4]

thank you Suzanne rose, some great hints especially the buttermilk substitute I would not have thought of that one, while you are being so generous with your cooking skills can you help with this one please. A lot of recipes (especially American ones) use cream as an ingredient but this does terrible things to my digestion (Acid Reflux) I know that Yoghurt can be used instead of cream but when do you add it to the cooking process to prevent it from splitting.

Cream might be too rich. You could try a can of evaporated milk?

 

[Gaena]

Cream might be too rich. You could try a can of evaporated milk?

Thank you Penny4 I must have heard that before, there has to be a reason I have an unused can of skinny evaporated milk in the pantry, obviously forgot why I bought it !!

 

[Suzanne rose]

Substitutes for cream

Milk and butter
Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low fat milk.

Yoghurt

Coconut milk

Evaporated milk

 

[Suzanne rose]

thank you Suzanne rose, some great hints especially the buttermilk substitute I would not have thought of that one, while you are being so generous with your cooking skills can you help with this one please. A lot of recipes (especially American ones) use cream as an ingredient but this does terrible things to my digestion (Acid Reflux) I know that Yoghurt can be used instead of cream but when do you add it to the cooking process to prevent it from splitting.

I've added Substitutes below and just add the same time as you would add the cream.

 

[Penny4]

These are Flour measurements if anyone wants them.

2 cups = 300gr
1 cup = 150gr
3/4 cup = 112.5gr
2/3 cup = 100gr
1/2 cup = 75gr
1/3 cup = 50gr
1/4 cup = 37.5gr

 

[Suzanne rose]

These are Flour measurements if anyone wants them.

2 cups = 300gr
1 cup = 150gr
3/4 cup = 112.5gr
2/3 cup = 100gr
1/2 cup = 75gr
1/3 cup = 50gr
1/4 cup = 37.5gr

I think it's good to have all this info in one post especially for those who don't cook that much

 

[Penny4]

I think it's good to have all this info in one post especially for those who don't cook that much

Yes, often recipes have flour that's in grams or cups.

 

[Suzanne rose]

Yes, often recipes have flour that's in grams or cups.

Maybe others who think of good Substitutes can also post.
I made muffins yesterday and need butter milk it was so easy just using my own by adding lemon juice to milk

 

[Suzanne rose]

For New Cooks and New Recipes .

Set your timer for a few minutes less than the called-for time.​

Not only do all ovens heat differently, but you'll also never really know how yours handles a new protein or veggie at first. That's all to say you can always fix an undercooked situation—there's nothing to be done once you go over.

 

[Suzanne rose]

I think these hints should be printed out and kept in your kitchen and stuck to the inside of a cupboard door

 

[Suzanne rose]

Bumping this one up