13
Cooking Substitute Charts
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized. The
following charts have been provided as useful guides in these situations.
Ingredient Substitutes
Recipe calls for:
Use:
1 Tbsp. Cornstarch
2 Tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 Tbsp. water
1 c. whole milk
1 c. skim milk plus 2 Tbsp.
margarine or
1/2 c. evaporated milk plus
1/2 c. water
1 oz unsweetened chocolate
3 Tbsp. cocoa powder plus
1 Tbsp. margarine
1 Tbsp. baking powder
1/2 tsp. cream of tartar plus
1/4 tsp. baking soda
1/2 c. butter
7 Tbsp. margarine or shortening
1 c. dairy sour cream
1 Tbsp. lemon juice plus
1 c. evaporated milk
Canned Food Sizes
Sizes
Contents
Sizes
Contents
8 oz
1 cup
No. 303
2 cups
Picnic
1 3/4 cups
No. 2
2 1/2 cups
No. 300
1 3/4 cups
No. 3
4 cups
No. 1 tall
2 cups
No. 10
12 cups
12
FOOD
WEIGHT
FLAME
TOTAL SUGGESTED SPECIAL INSTRUCTIONS
OR
SIZE COOKING TIME AND TIPS
THICKNESS
MEATS
Pork
Chops 1/2”(1.3 cm)
Med
20-40 minutes
Remove excess fat from
1”(2.5cm)
Med
35-60 minutes
edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
Ribs
Med
45-60 minutes
Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Ham Steaks 1/2”
High
12-15 minutes
Remove excess fat from
(fully cooked) (1.3 cm)
edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Hot Dogs
Med
5-10 minutes
Slit skin before cooking.
Grill, turning once.
POULTRY
Chicken
Broiler/Fryer 2-3 pounds
Low or
1-1 1/2 hours
Place skin side up. Grill,
Halves or (.9-1.4 kg) Med
40-60 minutes
turn, and brush frequently
Quarters
with melted butter,
margarine, oil, or marinade.
FISH AND
SEAFOOD
Steaks
Halibut
3/4”-1”
Med
8-15 minutes
Grill, turning once; brush
Salmon (1.9-2.5 cm) to High
with melted butter,
Swordfish
margarine, or oil to keep fish
moist.
Whole
Catfish
4-8 ounces
Med
12-20 minutes
(Same as for steaks)
Trout
(113-227g) to High
Grill Cooking Chart
