Bacon-cooked in the oven
Dry Measurements
Liquid Measurements
Substitutions-when you don't have the right stuff
Bacon-cooked in the oven
Bacon cooked in the oven
Equipment
- Cookie sheet
- Aluminum foil
Instructions
- Preheat oven to 350°
- Line the cookie sheet with foil.
- Lay out the bacon strips in one layer on foil.
- Cook in oven. Turn over pieces at least once for even cooking.
- Cook to desired doneness.
Dry Measurements
Dry Measurements
Notes
Dry/Weight Measure
| Ounces | Pounds | Metric | ||
|---|---|---|---|---|
| 1/16 teaspoon | a dash | |||
| 1/8 teaspoon or less | a pinch or 6 drops | .5 ml | ||
| 1/4 teaspoon | 15 drops | 1 ml | ||
| 1/2 teaspoon | 30 drops | 2 ml | ||
| 1 teaspoon | 1/3 tablespoon | 1/6 ounce | 5 ml | |
| 3 teaspoons | 1 tablespoon | 1/2 ounce | 14 grams | |
| 1 tablespoon | 3 teaspoons | 1/2 ounce | 14 grams | |
| 2 tablespoons | 1/8 cup | 1 ounce | 28 grams | |
| 4 tablespoons | 1/4 cup | 2 ounces | 56.7 grams | |
| 5 tablespoons pus 1 teaspoon | 1/3 cup | 2.6 ounces | 75.6 grams | |
| 8 tablespoons | 1/2 cup | 4 ounces | 1/4 pound | 113 grams |
| 10 tablespoons plus 2 teaspoons | 2/3 cup | 5.2 ounces | 151 grams | |
| 12 tablespoons | 3/4 cup | 6 ounces | .375 pound | 170 grams |
| 16 tablespoons | 1 cup | 8 ounces | .500 or 1/2 pound | 225 grams |
| 32 tablespoons | 2 cups | 16 ounces | 1 pound | 454 grams |
| 64 tablespoons | 4 cups or 1 quart | 32 ounces | 2 pounds | 907 grams |
Liquid Measurements
Substitutions-when you don't have the right stuff
Substitutions-when you don’t have the right stuff
Notes
Handy Kitchen Substitutions from Common Sense Home
commonsensehome.com/kitchen-substitutions/ Sweeteners
Handy Kitchen Substitutions from Common Sense Home Sweeteners
commonsensehome.com/kitchen-substitutions/ Sweeteners
Handy Kitchen Substitutions from Common Sense Home Sweeteners
- 1 cup brown sugar =1 cup white cane sugar plus 1-2 tablespoons molasses (1 for lighter, 2 for darker)
- 1 cup granulated sugar = 1 cup brown sugar OR 1 ¾ cup packed confectioner’s sugar
- 1 cup honey = 1 ¼ cup cane sugar plus ¼ cup liquid (i.e. water)
- 1 ½ cup corn syrup = 1 cup sugar plus ½ cup water
- 1 cup molasses =1 cup honey
- 1 cup sugar = 18 to 24 stevia sweetener packets OR 1/3 to 1/2 teaspoon of undiluted stevia powder OR 1 teaspoon of a liquid stevia extract
- maple sugar, ½ cup packed = 1 cup maple syrup (you may need to adjust liquids in the recipe)
- 1 square unsweetened chocolate (1 ounce) = 3 tablespoons cocoa + 1 tablespoon fat (i.e. butter)
- 6 ounces semisweet chocolate = 6 tablespoons unsweetened cocoa powder
PLUS 7 tablespoons sugar
PLUS ¼ cup fat (butter or coconut oil) - 1 ounce baking chocolate = 3 tablespoons carob powder + 2 tablespoons water, coconut oil, milk or non-dairy milk
- 1 cup fresh whole milk = ½ cup evaporated milk + ½ cup water
- 1 cup fresh whole milk = 1 cup reconstituted nonfat dry milk
PLUS 2 tablespoons melted butter - 1 cup fresh whole milk = 1 cup sour milk or buttermilk + ½ teaspoon soda
- 1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar
PLUS enough fresh whole milk to reach 1 cup - 1 cup half and half = 1 cup whole milk + 1 tbsp melted unsalted butter
OR 1 cup evaporated milk - 1 cup sour milk = 1 cup plain milk kefir
- 1 cup sour cream = 1 cup yogurt (works better in sweet recipes)
- 1 cup cream, half-and-half = 1 ½ tablespoons butter + enough milk to reach 1 cup OR ½ cup light cream + ½ cup milk
- 1 cup heavy whipping cream = 1/3 cup butter + about 2/3 cup whole milk
- 3 tablespoons water + 1 tablespoon chia seed (combine and let sit 10-15 minutes) = 1 tablespoon ground flaxseed + 2-3 tablespoons water (simmer over low heat until it starts to gel)
- 2 egg yolks + 1 tbsp water – skip water for custards (good use for leftovers from an egg white recipe) = 2 ½ tablespoons dried egg + 2 ½ tablespoons water (beat together thoroughly)
- 1 tablespoon cornstarch (for thickening) = 2 tablespoons flour (approximately)
- 1 tablespoon flour (for thickening) = ½ tablespoon arrowroot
OR 2 teaspoons quick cooking tapioca - 1 cup self-rising flour = 1 cup all-purpose flour PLUS 1 teaspoon baking powder + ¼ teaspoon salt
- 1 cup cake flour, sifted = ¾ cup + 2 tablespoons sifted all-purpose flour
- 1 teaspoon baking powder = 1/3 teaspoon baking soda + ½ teaspoon cream of tartar
- 1 package dry yeast (1/4 oz) = 2 ¼ teaspoons dry yeast OR 1 cake of compressed yeast OR 2 teaspoons SAF-INSTANT yeast OR 2 ¼ teaspoons bread machine yeast
- 1 cup canned tomatoes = ~1 ½ cups diced fresh tomatoes, simmered 10 minutes
- 2 cups tomato sauce = ¾ cup tomato paste + 1 cup water
- 1 cup tomato juice = ½ cup tomato sauce + ½ cup water
- 1 pound fresh tomatoes =6 to 8 sun-dried tomato halves, reconstituted in hot water
- 1 cup bread crumbs = ¾ cup cracker crumbs
- 1 cup bread crumbs = 1 cup crushed tortilla chips, potato chips, pretzels, or corn flakes
- ¼ cup DRY bread crumbs = 1 slice bread
- ½ cup SOFT bread crumbs = 1 slice bread
- 1 tablespoon fresh herbs = 1 to 1 ½ teaspoon dried herbs
- 1 tablespoon mustard = 1 teaspoon mustard powder (plus liquid if needed)
- Garlic, 1 small clove = 1/8 teaspoon garlic powder OR ¼ teaspoon granulated garlic OR ½ teaspoon minced garlic
- 1 cup chopped onion / 1 medium onion = 2 teaspoons onion powder
- Juice of one lemon = 2 tablespoons bottled lemon juice
- 1/4 ounce envelope = 2 ¼ teaspoons gelatin powder OR 4 sheets gelatin (4×9 inches)
- 1 bouillon cube + 1 cup boiling water = 1 teaspoon bouillon granules + 1 cup boiling water
- Other liquids (water, tomato juice, wine, beer) to taste
- Vinegar (apple cider or white wine) = Chicken broth
- Apple juice = White grape juice
- Ginger ale = Water
- Butter = Lard
- Tallow = Refined coconut oil
- Schmaltz (chicken fat) = Bacon grease
- Butter = Coconut oil (refined or otherwise, to taste)
- Olive oil = Avocado oil
- Low-fat: swap ½ of fat for applesauce or veggie puree
Vegetable oils not recommended, as they’re typically highly processed.
Cooking spray – substitute coconut oil or lard, applied with paper towel or clean hand.