Measurements and Substitutions for Survival Cooking

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Measurements and Substitutions for Survival Cooking

In any type of disaster or survival cooking situation, you will find you may have to make do with whatever you may have on hand when whooping something up in the field kitchen.

For many recipes, it is simple enough to substitute or even omit some of the main ingredients and still come out with a delicious and filling dish, but sometimes you may have to have a certain “little something” that helps bind the whole dish together and low and behold, you may not have that specific ingredient.   And in a disaster situation, it’s not like you can just run to the corner grocery and pick up anything.

Below is a handy list of ingredients that you can use to substitute for other ingredients as well as some conversion charts for measuring ingredients.

General Cooking Abbreviation Used

  • oz – Ounce
  • tsp – Tea Spoon
  • lb – Pound
  • Tbs – Table Spoon
  • pt – Pint
  • c – Cup (8 oz)
  • qt – Quart
  • pkg – Package
  • gl – Gallon

 

General Cooking Measurement Conversion You May Find Handy:

  • 1 Tbs = 3 tsp
  • 1 Stick Butter = 1/4 lb or 1/2 c or 8 Tbs
  • 2 Tbs = 1 oz
  • 1/4c = 4 Tbs
  • 1/3c = 5 1/3 Tbs
  • 1/2c = 8 Tbs
  • 1 c = 8 oz
  • 1 qt = 4 c
  • 1 gl = 4 qt
  • 2 c = 1 pt
  • 1 lb bread loaf = About 17 slices

 

General Disaster or  Survival Cooking Conversion You Will Absolutely Find Handy

If This is Called For  = Use This Instead

  • 1/4 cup apple cider vinegar  =  1/4 cup white vinegar
  • 1 Tbsp balsamic vinegar = 1 Tbsp sherry or cider vinegar
  • 1 cup beer=  1 cup non-alcoholic beer, beef broth, or apple cider
  • 1/4 cup bread crumbs, dry = 1/4 cup finely crushed cracker crumbs or corn flakes
  • 1 cup brown sugar, packed =  1 cup granulated sugar + 2 Tbsp molasses or dark corn syrup
  • 1 cup corn syrup, light  = 1 cup granulated sugar + 1/4 cup water
  • 1 cup corn syrup, dark =  1 cup light corn syrup or 3/4 cup light corn syrup + 1/4 cup molasses or 1 cup maple-flavored syrup
  • 1 Tbsp cornstarch= 2 Tbsp all-purpose flour or 1 Tbsp potato or rice starch or 1 Tbsp arrowroot or 4 tsp. instant tapioca
  • 1 cup cream, half and half  = 7/8 cup whole milk + 2 Tbsp melted unsalted butter
  • 1 cup cream, heavy =  2/3 cup whole milk + 1/3 cup melted unsalted butter creme fresh = 1 cup sour cream or 1 cup whipping cream + 1 Tbsp buttermilk or yogurtor 1/2 cup whipping cream + 1/2 cup sour cream or 1 cup mascarpone cheese
  • 1 cup currants = 1 cup raisins or 1 cup chopped dates or 1 cup other dried fruit (cranberries, blueberries, cherries)
  • 1 cup flour, all-purpose  = 1 cup + 2 Tbsp cake flour
  • 1 cup flour, cake =  1 cup minus 2 Tbsp all-purpose flour
  • 1 cup flour, self rising = 1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt
  • 1 clove garlic, finely chopped =  1/8 tsp. garlic powder or 1/4 tsp. instant minced garlic
  • 1 Tbsp ginger root, grated  =1 Tbsp candied ginger; rinsed and finely chopped or 1 1/2 tsp. dry ground ginger + 1/2 tsp. lemon juice
  • 1 Tbsp herbs, fresh chopped (1 Tbsp) = 1 tsp. of the same dry herb
  • 1 cup honey 3/4 =  cup dark corn syrup + 1/2 cup granulated white sugar or 3/4 cup maple syrup + 1/2 cup granulated white sugar or 3/4 cup light molasses + 1/2 cup granulated white sugar or 1 1/4 cup sugar + 1/2 tsp. cream of tartar + 1/4 cup liquid called for.
  • 1 Tbsp lemon juice 1  = Tbsp bottled lemon juice, lime juice or white vinegar
  • 1 tsp lemon zest =  1 tsp. lime or orange zest or 1/2 tsp. lemon extract
  • 1 Tbsp lime juice  =  1 Tbsp lemon or orange juice
  • 1 tsp lime zest  = 1 tsp. lemon or orange zest
  • 1 cup milk, nonfat =  1/3 cup powdered milk + 3/4 cup water
  • 1 cup milk, whole =  1/2 cup evaporated milk + 1/2 cup water or 1 cup skim milk + 1 Tbsp melted butter
  • 1 cup molasses = 1 cup honey, dark corn syrup or maple syrup or 3/4 cup brown sugar heated to dissolve in 1/4 cup liquid
  • 1 Tbsp mustard, yellow = 1 tsp. ground mustard
  • 1 cup oil = 1 cup melted butter, margarine, or shortening depending on the recipe
  • 1 cup orange juice = 1 cup reconstituted frozen concentrate
  • 1 tsp orange zest = 1 tsp. lemon or lime zest or 1 tsp. finely chopped candied orange peel
  • 1 tsp poultry seasoning = 1/2 tsp. ground sage + 1/4 tsp. ground thyme
  • 1/4 tsp. ground rosemary
  • 1 cup sour cream = 1 cup plain yogurt
  • 1 tsp pumpkin pie spice = 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves
  • 1 cup shortening = 1 cup butter or margarine. Do not substitute oil for shortening
  • 1 cup sugar, light  = brown 1/2 cup dark brown sugar + 1/2 cup white sugar
  • 1 cup sugar, white = 1 cup firmly packed brown sugar
  • 1 cup tomato juice = 1/2 cup tomato sauce + 1/2 cup water
  • 1/2 cup tomato paste = 1 cup tomato sauce cooked until reduced by 1/2
  • 2 cup tomato sauce = 3/4 cup tomato paste + 1 cup water
  • 1 cup tomatoes, canned = 1 1/3 cup fresh cut-up tomatoes; simmered 10 minutes
  • 1 cup treacle = 1 cup corn syrup (light or dark) or light molasses
  • 1/4 cup white vinegar = 1/4 cup apple cider vinegar or 1/3 cup lemon juice
  • 1 cup wine, red  = 1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water
  • 1 cup wine, white =  1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water
  • 1 cup yogurt, plain  = 1 cup sour cream, butermilk, or creme fresh
    or 1 cup heavy whipping cream + 1 Tbsp lemon juice
  • 1 Tbsp arrowroot =  1 Tbsp cornstarch, potato starch, or rice starch or 2 Tbsp all-purpose flour
  • 1/2 tsp baking soda =  2 tsp. baking powder (must replace the acidic liquid in recipe with non-acidic liquid)
  • 1 tsp baking powder = 1/2 tsp. cream of tartar + 1/4 tsp. baking soda + 1/4 tsp. cornstarch
  • 1 cup butter = 7/8 cup vegetable oil
  • 1 cup buttermilk =  1 cup plain yogurt or 1 Tbsp white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes
  • 4 oz chocolate = 12 Tbsp cocoa powder + 4 Tbsp butter unsweetened
  • 4 oz chocolate, semi-sweet =  2 oz unsweetened chocolate + 4 Tbsp sugar
  • 4 oz chocolate, sweet =  1/4 cup cocoa powder + 1/3 cup sugar + 3 Tbsp shortening
  • chocolate chips =  chop a bar of chocolate into small chunks
  • 1/2 tsp cream of tartar  = 1/2 tsp. white vinegar or lemon juice
  • 1 cup Milk =  1/2 cup evaporated milk + 1/2 cup water or 1 cup reconstituted dry milk + 2 tsp margarine or butter
  • 1 cup Buttermilk =  1 tbs vinegar + 1 cup sweet milk, or 1/4 cup butter + 3/4 cup milk
  • 1 1/2 tsp cornstarch=  1 tbs all purpose flour
  • 1 cup Honey =  1 1/4c sugar + 1/4 cup water or other liquid

Cooking Measurements for Running a Field Kitchen and doing Survival Cooking

In a disaster situation you may be cooking on just a campfire with only a pot or two and no messuring cups. Here is a brief outline of some of the old school units of messurments. Pinches, Dashs, and Smidgens are a lot like Bunchs, Few, and Some – there is no precise measurement. A pinch is what you can pick up between your finger and thumb.

But, for folks that just have to know, here are commonly accepted conversions.
Measurement Equivalent

  • a Hint = tiny amount (1/2 drop)
  • a Drop = 1/64 teaspoon (1/2 smidgen)
  • a Smidgen = 1/32 teaspoon (1/2 pinch)
  • a Pinch = 1/16 teaspoon (1/2 dash)
  • a Dash = 1/8 teaspoon (1/2 tad)
  • a Tad =  1/4 teaspoon

 

Measurements and Substitutions for Survival Cooking on March 18, 2015 rated 4.7 of 5
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One Response to “Measurements and Substitutions for Survival Cooking”

  1. just a “tad” of information on how to measure out food or ingredients in a survival cooking situation. 😉

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