Food Volume and Weight Equivalents Part 2

Written Tuesday, January 12th, 2010 by Penny Hawkins

Today's post continues our series that started last week on food volume and weight equivalents. I know that some of you may be wondering why anyone would need or want to know information about volume and weight equivalents. Why should you care how many teaspoons of grated peel you can get from an orange? How could this possibly be useful? Trust me HHMers, I have been cooking for a very long time and I still find myself needing information just like this on a regular basis! I promise...knowing how many oranges you need to get 4 tsps. of grated peel will help you plan your grocery list, and save you time and money as well!

So check out today's information on volume and weight equivalents for grains, then print it out and put it somewhere handy...I guarantee that someday soon you will have a reason to use it!

P.S. You need 1 medium-sized orange to get 4 tsps. of grated peel.

Barley: 3/4 cup uncooked pearl or 1-1/4 cups uncooked quick cooking = 3 cups cooked

Flour (all-purpose): 1 pound = 3-1/2 cups

Flour (whole wheat): 1 pound = 3- 3/4 cups

Macaroni: 1 cup (3-1/2 oz.) uncooked = 2 cups cooked

Noodles (medium): 3 cups (4 oz.) uncooked = 4 cups cooked

Oats (quick cooking): 1-1/2 cups uncooked = 3 cups cooked

Oats (rolled): 1 cup uncooked = 1-3/4 cups cooked

Rice (brown, long-grain, or wild): 1 cup uncooked = 3 cups cooked

Spaghetti: 8 oz. uncooked = 5 cups cooked

Tags: cooking tips, save time

This entry was posted on Tuesday, January 12th, 2010 at 01:44 pm and is filed under Baking Tips, Did you know?, How To, Time Saving Tips. You can leave a response, or trackback from your own site.