Conversions And Substitutes

Coversion

I have been looking through all of my recipes and I have come to the conclusion they might be a little difficult for some people to read Let me explain:

5 years ago I moved to Denmark from home home in Colorado USA, When I first came to Europe I was totally lost when it came to measurements and availability of products. I love my new home Denmark but it is very hard to find things here that I am use to cooking with because of the labeling laws here in Denmark. If you want to sell a product here it has to be labeled in Danish and this keeps the smaller companies out of the Danish market.

The first obstacle I had to over come as an American was the conversion thing us Americans are pretty limited on our exposure to metrics sure we know what it is and the basics of it but ask an American to convert from cups to deciliters or from pounds to grams and they will run for the hills. Before I upload any more recipes I will give everyone my conversion charts and a few substitutes I have found over the years.

1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g

Water 1/2 Cup = 112g

Dry Goods

All-Purpose Flour and Confectioners’ Sugar

Cups Grams Ounces

1/8 cup 16 g .563 oz
(2 Tablespoons)
1/4 cup 32 g 1.13 oz
1/3 cup 43 g 1.5 oz
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz

Bread Flour

Cups Grams Ounces
1/4 cup 34 g 1.2 oz
1/3 cup 45 g 1.6 oz
1/2 cup 68 g 2.4 oz
1 cup 136 g 4.8 oz

Rolled Oats

Cups Grams Ounces
1/4 c 21 g .75 oz
1/3 c 28 g 1 oz
1/2 c 43 g 1.5 oz
1 c 85 g 3 oz

White Sugar (Granulated)

Cups Grams Ounces
2 Tbsp 25 g .89 oz
1/4 cup 50 g 1.78 oz
1/3 cup 67 g 2.37 oz
1/2 cup 100 g 3.55 oz
2/3 cup 134 g 4.73 oz
3/4 cup 150 g 5.3 oz
1 cup 201 g 7.1 oz

Packed Brown Sugar

Cups Grams Ounces
1/4 c 55 g 1.9 oz
1/3 c 73 g 2.58 oz
1/2 c 110 g 3.88 oz
1 c 220 g 7.75 oz

Honey, Molasses & Syrup

Cups Grams Ounces
2 Tbsp 43 g 1.5 oz
1/4 c 85 g 3 oz
1/3 c 113 g 4 oz
1/2 c 170 g 6 oz
2/3 c 227 g 8 oz
3/4 c 255 g 9 oz
1 c 340 g 12 oz

Next big problem is that pesky old Fahrenheit to Celcious conversion I think I had more problems with that than any thing else especially when baking.

300f = 149c
325f = 163c
350f = 177c
375f = 191c
400f = 204c
425f = 218c
450f = 232c

Now that I have covered the basic conversion I will include a few substitutes that I have come up with either because I did not have something or could not find it available.

Bittersweet chocolate, semi-sweet chocolate or a dark chocolate bar can beĀ substituted for cocoa in recipes in a pinch. One oz. of dark chocolate equals 3 tbsps. of cocoa powder. As with baking chocolate, you’ll need to eliminate 1 tbsp. of fat from your recipe. If your chocolate bar is very sweet you may want to cut the sugar in the recipe by 1/4 cup or so.

Buttermilk is readily available here but only in larger quantities so if you want just a little what are you to do.

Buttermilk

Milk (just under one cup)

1 Tablespoon white vinegar or lemon juice

Preparation:

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.

So many baking recipes call for Self Rising flour and this is one of those things that is very hard to find here so this is my solution.

1 cup all-purpose flour
1 1/3 teaspoons baking powder
1/3 teaspoon salt

Well like I said just a few substitutes for now I will list more in my recipes as I need them.

 

 

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