![]() The correct conversion depends on the density of the item you're measuring. Grams are a measure of mass, and teaspoons measure volume. To prevent yogurt from curdling in a cooked recipe, you will have to stabilize it with 1 egg white or 1 tablespoon of cornstarch or flour dissolved in a little cold water for every quart of yogurt.If you're looking for a grams-to-teaspoons conversion chart, you won't find one here. Sour cream: 1 cup sour cream = 1 cup plain yogurt (in unheated recipe).Prosciutto: Use ham, preferably Westphalian or a country ham, such as Smithfield.Pepper, ground red: 1/8 teaspoon red pepper = 4 drops hot-pepper sauce.Pancetta: Use sliced smoked bacon simmered in water for 3 minutes, then rinsed and drained.Milk: 1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water. ![]()
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