Conversions and Ratios

conversions and substitutions

I often have to go between fresh and dry and wet ingredients as well as adjusting quantities in recipes. After constant googling, I finally decided to put all that info in one place.

Measurement Conversions:

  • 1 Tbsp=30 Grams || 1 tsp=5 Grams
  • 1 Tbsp = 3 tsp = 1/16 cup
  • 4 Cups = 1 Quart = 2 Pints || 8 Pints = 1 Gallon

Halving/Doubling Recipes:

  • 1/4 Cup = 2 Tbsp
  • 1/3 Cup = 2 Tbsp+2 tsp
  • 1/2 Cup = 1/4 Cup
  • 2/3 Cup = 1/3 Cup
  • 3/4 Cup = 6 Tbsp
  • 1 Tbsp = 1.5 tsp

Wet to Dry Seasoning Conversions:

  • 1 Tbsp Dry/Powdered =1 tsp Fresh (I try to use fresh when I can, but sometimes it’s not worth the run to the store)
  • 1 Tbsp Sugar = 1.25 Tbsp Truvia = 1 Tbsp honey (reduce other liquids by 1/4 when using honey)
  • 1 Cup Sugar = 1/3 cup +1.5 Tbsp Truvia = 3/4 Cup Honey (honey and sugar are 1:1 up until 1 cup)

Wet to Dry Grain Conversions:

  • Rice: 1 cup dry = 2 cups cooked. (Rice “grows” when cooked, doubling)
  • Quinoa: 1 cup dry = 1/4 cup cooked. (Quinoa “shrinks” when cooking by 1/4)
  • Pasta “grows” when cooked. Here is a good conversion for various types.

Egg Substitute:

  • 1 Egg = 1/4 Cup = 2 Egg Whites = 4 Tbsp Liquid Egg White (I usually do all egg whites or go 50/50)
  • 1 Egg = 155 Calories/373mg of Cholesterol
  • 2 Egg Whites= 52 Calories/0mg of Cholesterol
  • Vegetarian/Vegan Substitutes Here

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