Food Volume and Weight Equivalents Part 3

Written Monday, January 18th, 2010 by Penny Hawkins

NOTE: Sorry everyone...this is a re-post! I tried to post this on my way out of town on Friday and it posted before Anne's Haiti post instead of after. I figured hardly anyone saw it so I thought it would be best to post it again the right way!!

Today's post is about volume and weight equivalents for vegetables, and it's one of my favorites because I find myself using this information almost every time I cook! It drives me crazy when a recipe indicates "2 tbsp. sliced green onion", or "1/2 cup celery, chopped", and I have to guess how many onions or stalks of celery I need! It seems like I always chop too little or too much (usually too much), so then I have to find a way to use up the extra (the thrifty Pennsylvania Dutch girl in me just won't let me throw it away).

So... I hope you find these equivalents as helpful as I do...they seem to come in handy quite often in my kitchen!

Carrots: 1 pound = 3 cups chopped or sliced; 2 ½ cups shredded

Celery: 1 medium rib = ½ cup chopped

Corn: 2 medium ears = 2/3 to 1 cup kernels

Cucumbers: 1 pound = 3 cups sliced

Green Onions: 1 onion = 2 tbsp. sliced

Lettuce (Iceberg): 1 ½ lbs. (1 medium head) = 10 cups torn

Lettuce (Romaine): 1 lb. (1 medium bunch) = 6 cups torn

Mushrooms (button): 1 lb. = 6 cups sliced (raw); 2 cups sliced (cooked)

Onions: 1 lb. (4 medium) = 2 to 3 cups chopped

Peppers (green or red sweet): 2 large = 2 ½ rings or strips

Potatoes (new): 8 to 10 = 1 lb.

Potatoes (russet): 1 pound (3 medium) = 3 ½ cups chopped; 2 to 3 cups mashed

Spinach (fresh): 1 pound = 12 cups torn; 1 cup cooked

Tomatoes: 1 pound (3 medium) = 1 ½ to 1 ¾ cups chopped

Tags: cooking tips, save time

This entry was posted on Monday, January 18th, 2010 at 09:00 am and is filed under Did you know?, How To, Time Saving Tips. You can leave a response, or trackback from your own site.