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Coffee Related Books
The Complete Coffee Book : A Gourmet Guide to Buying, Brewing, and Cooking
The Complete Coffee Book


Coffee : A Cultural History from Around the World
Coffee : A Cultural History from Around
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Tools Of The Trade For All Your Favorite Recipes!

INGREDIENT QUANTITY SUBSTITUTE
Baking Powder 1 tsp double acting 1/4 tsp baking soda + 1/2 cup buttermilk or
Baking Powder 1 tsp double acting 1/4 tsp baking soda + 1/2 tsp cream of tartar
Butter 1 cup 1 cup margarine or
Butter 1 cup 7/8 cup lard + 1/2 tsp salt
Buttermilk 1 cup 1 Tbsp vinegar + sweet milk to make 1 cup
Buttermilk 1 cup 2/3 cup plain yogurt + 1/3 cup sweet milk
Chocolate 1 ounce 3 Tbsp cocoa + 1 Tbsp shortening
Corn Starch (for thickening) 1 Tbsp 2 Tbsp flour
Cream 1 cup 1/2 cup butter + 3/4 cup milk
Egg 1 whole 2 egg yolks
Flour 1 cup all purpose 1 cup + 2 Tbsp cake flour
Flour 1 cup cake flour 7/8 cup all purpose flour
Flour 1 cup self-rising Flour 1 cup flour (omit baking powder & salt)
Garlic 1 small clove 1/8 tsp garlic powder
Herbs 1 Tbsp fresh 1 tsp dried
Honey 1 cup 1 1/4 cups sugar + 1/4 cup liquid
Milk, fresh whole 1 cup 1 cup reconstituted dry milk + 2 tsp butter
Milk, whole 1 cup 1/2 cup evaporated milk + 1/2 cup water
Milk, sour 1 cup 1 Tbsp lemon juice or vinegar + sweet milk to make 1 cup
Molasses 1 cup 1 cup honey
Ricotta Cheese 1 cup 1 cup cottage cheese + 1 Tbsp skim milk
Sour Cream 1 cup 1 cup yogurt
Sugar, Brown 1 cup 3/4 cup granulated sugar + 1/4 cup molasses
Sugar, Powdered 1 1/3 cups 1 cup granulated sugar
Yogurt 1 cup 1 cup buttermilk

Converting Fahrenheit to Celsius Temperatures
Or Converting Celsius to Fahrenheit

The formula to convert Fahrenheit to Celsius is

(F - 32) / 1.8 = C

The formula to convert Celsius to Fahrenheit is

(C x 1.8) + 32 = F
 

F C
20 -7
30 -1
32 0
40 4
50 10
60 16
70 21
80 27
90 32
100 38
110 43
120 49
130 54
F C
140 60
150 66
160 71
170 77
180 82
190 88
200 93
210 99
212 100
220 104
230 110
240 116
230 110
F C
240 116
250 121
260 127
270 132
280 138
290 143
300 149
310 154
320 160
330 166
340 171
350 177
360 182
F C
370 188
380 193
390 199
400 204
410 210
420 216
430 221
440 227
450 232
460 238
470 243
480 249
490 254
500 260


INGREDIENT EQUIVALENTS
 

INGREDIENT QUANTITY EQUIVALENT
Active Dry Yeast 1 package 1 cake compressed
Apples 1 medium 1 cup sliced
Bananas 3 medium 1 cup mashed
Bread Crumbs 4 slices 1 cup dry crumbs
Bread Crumbs 1 slice 3/4 cup soft crumbs
Butter 1 pound 2 cups or 4 sticks
Butter 1 stick 1/4 pound (113 grams) or 1/2 cup
Cabbage 1 pound 4 cups shredded
Cheese, American 1 lb shredded 4 cups
Cheese, Bleu 1/4 lb crumbled 1 cup
Cheese, Cheddar 1 pound 4 cups grated
Cheese, Cheddar 4 ounces 1 cup grated
Cheese, Cottage 1 pound 2 cups
Cheese, Cream 1/2 pound 8 ounces
Cheese, Cream 6 ounces 3/4 cup
Cherries 1 quart 2 cups pitted
Chocolate 1 ounce 1 square
Chocolate Chips 6 ounces 1 cup
Crackers, Soda 28 crackers 1 cup crumbs
Crackers, Graham 14 squares 1 cup crumbs
Cranberries 1 pound 3 cups sauce
Cream 1 cup unwhipped 2 cups whipped
Dates 1 lb whole 1 1/2 cups pitted & cut
Eggs 5 medium 1 cup
Egg Whites 8 to 10 1 cup
Egg Yolks 12 to 14 1 cup
Flour, Sifted 4 cups 1 pound
Flour, Cake 4 1/2 cups 1 pound
Flour, Whole Wheat 3 1/2 cups 1 pound
Lemon 1 medium 3 Tbsp juice
Marshmallows 10 miniatures 1 large
Orange 1 medium 1/3 cup juice
Peanuts 5 ounces 1 cup
Pecans, chopped 4 1/2 ounces 1 cup
Pecans, halves 3 3/4 ounces 1 cup
Sugar, Granulated 2 cups 1 pound
Sugar, Powdered 3.5 to 4 cups 1 pound
Sugar, Brown 2 1/4 cups packed 1 pound
Vanilla Wafers 22 wafers 1 cup crumbs
Walnuts, chopped 4 1/2 ounces 1 cup
Walnuts, halves 3 1/2 ounces 1 cup
Walnuts 1 lb unshelled 1 1/2 cups shelled


Recipes Tool Box
 Ingredient Substitutions
 Conversion Calculator
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 Ingredient Equivalents

 

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Coffee Roasts

 American (regular) roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.

 French roast and dark French roast: heavily-roasted beans, a deep chocolate brown which produce a strongly flavored coffee.

 Italian roast: glossy, brown-black, strongly flavored, used for espresso.

 European roast: two-thirds heavy-roast beans blended with one-third regular-roast.

 Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast.

 Instant coffee: a powder made of heat-dried freshly brewed coffee.

 Freeze-dried coffee: brewed coffee that has been frozen into a slush before the water is evaporated, normally more expensive that instants but with a superior flavor.

 Decaffeinated coffee: caffeine is removed from the beans before roasting via the use of a chemical solvent (which disappears completely when the beans are roasted) or the Swiss water process which steams the beans and then scrapes off the caffeine-laden outer layers.


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