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1 cup cake and pastry flour = 1 cup sifted all purpose flour less 2 Tablespoons
1 cup buttermilk = 1 cup thinned plain yogurt (thin with milk) = 1cup milk plus 1 Tablespoon vinegar or lemon juice; let stand 10 min and stir
1 cup self rising flour = 1 cup all purpose flour plus 1 teaspoon baking powder and 1/4 teaspoon salt
1 ounce unsweetened chocolate = 3 Tablespoons unsweetened cocoa plus 2 1/2 teaspoons butter
1 teaspoon lemon juice = 1/2 teaspoon white vinegar
1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 cup cream cheese = 1 cup cottage cheese plus 1/4 cup butter or margarine
4 cups 'whole' milk (homogenized milk) = 4 cups skim milk plus 3 Tbsp cream
1 cup sour cream = 3 Tbsp melted butter plus plain yogurt to 1 cup
juice of 1 lemon = about 2 Tablespoons
zest/rind of 1 lemon = 1 1/2 teaspoons grated
liqueurs = equivalent amount of complimentary juice, plus a touch of flavouring extract (eg. apple juice and almond extract for amaretto)
white wine=can usually substitute stock plus a touch of lemon juice
Remember though, if using one or more of these substitutions, the taste and texture of the final product may be different!
to reduce fat in baked goods, substitute an equal quantity of unsweetened smooth applesauce, returning a bit of fat (about 1 Tablespoon/cup) to the batter for tenderness. (Note: this can sometimes result in a heavier, moister texture to the final product)
In Cooking:
heavy cream = 2 percent evaporated milk
sour cream = plain low fat yogurt OR 3 parts lowfat cottage cheese blended with 1 part low fat yogurt
cheese = most low fat cheeses are kinda scary - I usually just use less of a stronger/sharper cheese and up the seasonings a bit. Or, use 2 parts part-skim mozzarella to 1 part sharp cheese.
mayo = 1 part real mayo blended with 1 part lowfat yogurt
eggs = two egg whites OR add an extra 1/2 teaspoon of baking powder to the batter of quick breads
egg yolks to thicken sauces = cornstarch, flour or arrowroot
cream cheese = neufchatel or quark cheeses (or try tofu - not quite 'low fat' but has lots of protein)
oil for sauteeing = use stock, wine or juice to soften and caramelize or use vegie spray
Oven Temps:
100 C = 200F
120 C = 250F
150 C = 300F
180 C = 350F
190 C = 375F
200 C = 400F
220 C = 425F
To convert from celsius to fahrenheit: multiply by 9, divide by 5, add 32
Other measurements:
1 teaspoon = 5 mL (millilitres)
1/2 teaspoon = 2 mL
1/4 teaspoon = 1 mL
1 Tablespoon = 15 mL
1 cup = 250 mL (give or take!)
1 quart = 0.946 litres (pretty much equal, really!)
1 ounce = 28 - 30 grams, depending on who you ask!
1 pound = 454 grams
1 kilogram = 2.026 pounds
1 inch = 2.54 centimetres
1 yard = 0.9144 metre (91.44 centimetres)
NB: when measurements were 'metricized' in Canada, the measuring cups and spoons stayed the same size...thus many of these measurements are approximate!
Okay, I'll admit that I'm not sure how to get rid of aliens, but I do know how to prevent them from finding you...really.....
Get some Reynolds Wrap or other quality foil wrap, and cover your entire house in it...everything...really...make sure all the wires leading to and from your house are covered too...especially phone and cable! You've got to make sure to use it shiny side out, though, or else it won't deflect the energy pulse that activates the implant if you've already been abducted............................................
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