COOKING ESSENTIALS Nothing brings a family together like a home-cooked meal with the perfect ingredients. Unfortunately it is not always as easy as it seems, and those pesky measurements can get pretty confusing. The following tables will help answer these questions and a whole lot more. Good luck, enjoy, and happy cooking.
Equivalents: Fruits & Vegetables Weight
Approximate yield
Celery 1 medium rib
2 1/4 ounces
1/2 cup small (1/4 inch) diced; 1/2 cup 1/4 inch slices
Garlic 1 large clove
1/4 ounces
1 tsp paste 1 1/2 tsp minced; 1 tbsp coarsely chopped
Onion 1 medium
8 ounces
1 1/2 cups minced; 1 1/2 cups medium (1/2 -inch) diced; 2 1/3 cups thin (1/8-inch) slices
Bell pepper 1 medium
7 ounces
Potato, red 1 medium
1 cup fine (1/8 inch) dice; 1 1/3 cups medium (1/2 inch) diced; 1 1/2 cups thin (1/8 inch) slices
5 ounces
1 cup medium (1/2-inch) diced
Potato russet 1 medium
12 ounces
Shallot 1 large
1/2 ounce
2 1/4 cups medium (1/2-inch) diced
Tomato 1 medium
5 ounces
1 cup medium (1/2-inch) diced
Mushroom, White
8 ounces
3 cups thin (1/8 inch) slices
Carrot 1 medium
2 1/2 ounces
1/2 cup coarsely grated; 1/3 cup small (1/4 inch) diced; 1/2 cup 1/2-inch slices
3 tablespoons minced
Olives, kalamata 1/2 cup whole
3 ounces
Scant 1/2 cup pitted and coarsely chopped
Parsley, flat-leaf 1 small bunch
3 ounces
1/2 cup lightly packed chopped
Apple 1 medium
7 ounces
1 1/3 cups medium (1/2 -inch) diced; 1 cup thin (1/8 -inch) slices
Lemon 1 medium
5 ounces
Lime 1 medium
4 ounces
Orange, navel 1 medium
10 ounces
4 to 5 tablespoons unstrained juice; 2 tablespoons lightly packed zest when grated with a rasp; 1 tablespoon zest when grated on a box grater 3 to 4 tablespoons unstrained juice; 4 tablespoons lightly packed zest when grated with a rasp; 2 teaspoons zest when grated on a box grater 6 to 7 tablespoons unstrained juice; 2 tablespoons lightly packed zest when grated with a rasp; 1 tablespoon zest when grated on a box grater
Equivalents: Dry Goods Beans, Black, 1 cup uncooked
Weight
6 1/2 ounces
Approximate yield 3 cups cooked
Beans, Kidney & Great Northern
2 ⁄ ounces
2 1/2 cups cooked
Rice, arborio, 1 cup uncooked
7 ounces
2 cups cooked
Rice, long-grain white 1 cup uncooked
6 1/2 ounce
3 cups cooked
Rice, Medium-grain 1 cup uncooked
6 1/2 ounce
3 cups cooked
Couscous
6 1/2 ounce
3 1/2 cups cooked
Penne, uncooked
1 pound 1 pound
8 cups cooked
Spaghetti. uncooked
Almond, hazelnuts, & peanuts 5 to whole shelled 5 1/2ounces Pecan & walnut halves 1 cup
4 ounces
Breadcrumbs, fresh from about 2 1/2 slices sandwich bread, with crust
2 1/4 ounces
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Poultry Chicken, whole (about 3 1/2 pounds) 400°F for about 1 hr. Chicken, butterflied (about 3 1/2 pounds) 470°F for about 40 min. Chicken, bone-in parts 425°F for 50 to 60 min. Turkey, whole (about 14 pounds) 325°F for about 3 1/2 hrs. un-stuffed: 4 hrs. stuffed Cornish hens (about 1 1/2 pounds each) 425°F for 40 to 45 mins. un-stuffed; 45 to 50 mins. stuffed.
Beef
Tenderloin, whole 375°F for about 45 to 50 mins. (3 1/2 to 4 lbs., trimmed) Prime rib, 3-rib standing rib roast 450°F for 15 mins. (6 to 7 lbs.) then drop to 350°F for about 1 hr.
Pork
Loin roast, 6-rib-bone-in (about 4 pounds) 425°F for 30 mins., or boneless (3 to 4 pounds) then drop to 375°F for about 30 minutes. Tenderloin Sear in frying pan for 10 minutes (about 1 pound: browned before roasting) Transfer meat to roasting pan. Roast at 400°F for 20 mins.
Lamb
Whole leg, bone-in (6 to 8 pounds) 375°F for about 1 1/2 hrs. or for bone in; Boneless (5 pounds) 1 1/2 hrs. for a boned, rolled roast Rib rack, 8-rib bone-in (1 to 1 1/2 pounds) 425°F for 25 to 35 mins.
Vegetables
Beets, 1/8 inch slices 450°F for 20 to 25 mins. Beets, wedges 400°F for about 1 1/2 hrs. Carrots, 1/4 inch diagonal slices 450°F for about 20 mins. Cauliflower, florets 400°F for 25 to 35 mins. Garlic, whole heads, tops trimmed 350°F for 45 to 60 mins. Mushrooms, portabellas 450°F for 20 to 30 mins. Onions, red, 1/4 to 3/8 inch slices 450°F for 22 to 24 mins. Parsnip, 2x 1/2 inch sticks 425°F for about 30 mins. Potatoes, waxy (whole if small, 375°F for 50 to halved or cut into chunks if large) 60 mins. Squash, acorn, halved crosswise 400°F for about 1 hr. 15 mins. Sweet potatoes, 1 inch chunks 400°F for 20 to 45 mins. Turnips, 1 inch chunks 400°F for 45 to 55 mins.
8 1/2 cups cooked 1 cup coarsely chopped; 1 cup plus 2 tbsp finely chopped; 3/4 cup plus 2 tbsp coarsely chopped; 1 cup finely chopped 1 cup
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