Common Kitchen Measurements

Found this 'cheat sheet' on One Good Thing's blog.

Basic Volume Conversions

The Sweet Tooth shared this conversion chart from Chasing Delicious. This chart will come in handy your brain decides it doesn't want to do the conversion for you!

Baking substitutions

I came across this little good to know substitutes while looking through Pinterest, which linked me to Chasing Delicious's blog. I loved their picture of substitutes that I copied it below.

Buttermilk

Option 1

Ingredients:

Heavy cream

Directions:


1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).
2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).
3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don't). Then, salt (if desired), and store in the refrigerator until you're ready to use it.


Option 2 - Only takes 5 minutes

Ingredients:

Milk
1 TBSP white vinegar OR lemon juice

Directions:


1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.