How Many Cups in 1 Can of Beef Broth

To continue track of cooking measurement abbreviations, print out this handy guide to all kitchen equivalents and substitutions and put it on your fridge for reference.

MEASUREMENTS

Small-scale Volume (Liquid)

  • i tablespoon = three teaspoons = 1/2 fluid ounces
  • ii tablespoons = one/viii cup = 1 fluid ounce
  • iv tablespoons = 1/4 cup = ii fluid ounces
  • 5 tablespoons + one teaspoon = 1/three cup
  • 16 tablespoons = 1 cup = 8 fluid ounces

    Large Volume (Liquid)

    • 1 cup = 8 fluid ounces = 1/2 pint
    • ii cups = 16 fluid ounces = 1 pint = one/ii quart
    • 3 cups = 24 fluid ounces = 1 1/2 pints
    • 4 cups = 32 fluid ounces = two pints = 1 quart
    • 8 cups = 64 fluid ounces = two quarts = 1/2 gallon
    • 16 cups = 128 fluid ounces = 4 quarts = 1 gallon

      Dry Measurements

      • 1 loving cup = 16 tablespoons
      • 1 pound dry = 16 ounces
        kitchen equivalents measurement chart

        Good Housekeeping / Betsy Farrell


        EQUIPMENT

        With a ruler, mensurate the length and width of the pan across its top from one within edge to the reverse within edge. Holding ruler perpendicular to the pan, measure the depth on the within of the pan from the bottom to the rim.

        • 2 one/2-by-ane 1/ii-inch muffin-pan cup = one/2 cup
        • 8-by-1 1/two-inch circular block pan = 5 cups
        • ix-by-1 1/2-inch round cake pan = 6 cups
        • ix-past-1-inch pie plate = iv cups
        • 8-by-viii-by-ii-inch square pan = vii cups
        • 9-past-nine-by-1 one/2-inch square pan = 8 cups
        • 9-by-9-past-2-inch square pan = ten cups
        • xi-by-vii-by-ane 1/2-inch rectangular pan = vii cups
        • 13-by-9-by-two-inch rectangular pan = 14 cups
        • 8 1/2-by-4 1/two-by ii ane/2 inch loaf pan = half-dozen cups
        • 9-past-5-by-three-inch loaf pan = 8 cups
        • 15 1/two-by-10 1/2-past-one-inch jelly-scroll pan = 16 cups
          kitchen equipment equivalent chart

          Skillful Housekeeping / Betsy Farrell


          INGREDIENTS

          • Apples: i pound = 3 medium or 3 cups sliced
          • Bananas: ane pound = 3 medium or 11/three cups mashed
          • Barley: i cup raw quick-cooking = near 3 cups cooked
          • Beans: 1 cup dry = 2 to 2 1/two cups cooked
          • Blueberries: i pint = 2 one/2 cups
          • Bread: 1 pound loaf = 16 regular or 28 thin slices
          • Bread crumbs: one/two cup fresh = one slice bread with chaff
          • Bulgur: i cup uncooked = iii to 3 1/2 cups cooked
          • Butter or margarine: one stick = 8 tablespoons or four ounces
          • Cabbage: 1 pound = 4 to five cups coarsely sliced
          • Celery: ane medium-size agglomeration = almost 4 cups chopped
          • Cheese: 4 ounces = 1 cup shredded
          • Cherries: one pound = about 2 cups pitted
          • Chicken: 2 1/2- to iii-pound fryer = 2 1/2 cups diced cooked meat
          • Chocolate: ane ounce unsweetened or semisweet = 1 foursquare
          • Chocolate chips: 6-ounce package = 1 cup
          • Cocoa: 8-ounce can unsweetened = 2 cups
          • Cornmeal: 1 cup raw = nigh 4 cups cooked
          • Cottage cheese: 8 ounces = 1 loving cup
          • Couscous: 1 cup raw = most 2 1/2 cups cooked
          • Cranberries: 12-ounce bag = three cups
          • Cream: ane loving cup heavy or whipping = ii cups whipped
          • Cream cheese: 8-ounce parcel = 1 loving cup; 3-ounce package = half-dozen tablespoons
          • Egg white: one large = nigh ii tablespoons
          • Egg yolk: 1 large = almost 11/ii tablespoons
          • Farina: 1 cup regular or instant uncooked = six to 61/2 cups cooked
          • Flour: 1 pound all-purpose = nigh 3 i/2 cups
          • Gelatin: one envelope unflavored = ii 1/2 teaspoons
          • Gingersnaps: fifteen cookies = well-nigh 1 cup crumbs
          • Graham crackers: vii whole crackers = 1 cup crumbs
          • Hominy grits: 1 cup uncooked = about 4 i/2 cups cooked
          • Honey: xvi ounces = 11/3 cups
          • Kasha: 1 cup uncooked = nigh three cups cooked
          • Lemon: ane medium = about 3 tablespoons juice and ane tablespoon grated peel
          • Lentils: i cup uncooked = almost 2 one/2 cups cooked
          • Macaroni, elbow: one loving cup uncooked = almost 2 cups cooked
          • Milk, condensed: fourteen-ounce can = xi/4 cups
          • Milk, evaporated: five-ounce can = two/3 cup
          • Molasses: 12 ounces = 11/2 cups
          • Noodles: 8 ounces uncooked medium = nigh 4 cups cooked
          • Basics: iv ounces = 1 cup chopped
          • Oats: one loving cup raw old-fashioned or quick-cooking = about 2 cups cooked
          • Onion: 1 large = 1 cup chopped
          • Orange: i medium = one/3 to 1/2 loving cup juice and 2 tablespoons grated peel
          • Peaches: 1 pound = about 3 medium or 2 one/two cups sliced
          • Pears: 1 pound = about three medium or two 1/four cups sliced
          • Peppers: one large bell = nearly 1 cup chopped
          • Pineapple: 1 large = well-nigh 4 cups cubed
          • Popcorn: 1/four loving cup unpopped = about 4 cups popped
          • Potatoes: i pound all-purpose = well-nigh 3 medium or 3 cups sliced or 2 cups mashed
          • Raisins: 15-ounce box = nigh two cups
          • Raspberries: 1/2 pint = most one cup
          • Rice: 1 cup uncooked regular = about 3 cups cooked; 1 loving cup uncooked instant = nigh 2 cups cooked
          • Saltine crackers: 28 squares = about 1 cup crumbs
          • Shortening: ane pound = two ane/2 cups
          • Sour cream: viii ounces = i cup
          • Spaghetti: 8 ounces uncooked = about 4 cups cooked
          • Split peas: 1 cup raw = about ii 1/two cups cooked
          • Strawberries: 1 pound = about three 1/four cups whole or ii 1/two cups sliced
          • Sugar: i pound confectioners' = 3 3/4 cups; 1 pound granulated = 2 ane/4 to ii i/2 cups; 1 pound light or dark brown = ii 1/4 cups packed
          • Tomatoes: i pound = 3 medium
          • Vanilla wafers: 30 cookies = i cup crumbs
          • Yeast: one package agile dry = ii i/ii teaspoons
            kitchen ingredients equivalent chart

            Adept Housekeeping / Betsy Farrell


            COMMON SUBSTITUTIONS

            • Baking powder: 1 teaspoon baking powder = 1/two teaspoon cream of tartar plus 1/iv teaspoon baking soda
            • Broth: 1 loving cup chicken or beef broth = 1 bouillon cube or 1 envelope or ane teaspoon instant burgoo plus 1 cup boiling h2o
            • Buttermilk: i cup buttermilk = 1 tablespoon vinegar or lemon juice plus plenty milk to equal 1 cup. Let stand 5 minutes to thicken. Or apply 1 cup plain yogurt.
            • Chives: Utilise green onion tops
            • Chocolate: 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa powder plus one tablespoon butter, margarine, or oil
            • Cornstarch (for thickening): 1 tablespoon cornstarch = ii tablespoons flour or 2 tablespoons quick-cooking tapioca
            • Fish sauce: 1 tablespoon fish sauce = two teaspoons soy sauce plus 1 teaspoon anchovy paste
            • Flour (block): 1 cup block flour = 1 cup minus two tablespoons all-purpose flour
            • Flour (self-rising): 1 loving cup self-rise flour = 1 loving cup all-purpose flour plus 1/four teaspoon baking pulverization and a pinch of salt
            • Milk: 1 cup whole milk = one/2 cup evaporated milk plus 1/2 cup h2o
            • Pancetta: Utilise sliced smoked bacon simmered in water for 3 minutes, then rinsed and drained
            • Pepper, ground cerise: one/eight teaspoon red pepper = four drops hot-pepper sauce
            • Pine nuts: Utilize walnuts or almonds
            • Prosciutto: Utilise ham, preferably Westphalian or a country ham, such as Smithfield
            • Shallots: Use red onion
            • Sour cream: one cup sour cream = 1 loving cup patently yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you will have to stabilize information technology with 1 egg white or 1 tablespoon of cornstarch or flour dissolved in a little cold water for every quart of yogurt.
            • Sugar: 1 loving cup lite brown sugar = i cup granulated sugar plus 1 tablespoon molasses or 1 cup dark brownish sugar
            • Love apple sauce: fifteen-ounce can tomato sauce = 6-ounce can tomato paste plus 1 1/2 cans water
            • Vanilla extract: Employ brandy or an appropriately flavored liqueur
            • Yeast: 1 package active dry out yeast = 1/ii-ounce yeast cake or 1 package quick-ascent yeast (let half the rise time for quick rising)
            • Yogurt: 1 loving cup plain yogurt = 1 cup buttermilk

              Group Digital Content Manager Lauren, Good Housekeeping's digital director, has over 15 years of feel writing and editing beauty, lifestyle, home, wellness, and entertaining content for publications including Country Living, Adult female's 24-hour interval, Brides, and First for Women.

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              Source: https://www.goodhousekeeping.com/food-recipes/cooking/tips/a1636/kitchen-equivalents/

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