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Kitchen Ingredient Equivalents

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Following a recipe during my last endeavor in the kitchen, a dilemma arose when trying to determine how many small tomatoes would equal the medium tomatoes listed in the recipe. Thanks to Dr. Gourmet, I found this list of equivalents!

  • Red pepper – 1/2 cup diced – 3 ounces = 1/4 pepper
  • Yellow pepper – 1/2 cup diced – 3 ounces = 1/4 pepper
  • A large pepper is about 6.5 ounces
  • A smaller pepper like a poblano is 3 ounces
  • Small onion – 3.5 ounces whole
  • Small onion = 3 ounces = 2/3 cup
  • Medium onion – 5.5 ounces whole
  • Medium onion – 1 cup diced – 4.5 ounces
  • Large onion – 8 ounces whole
  • Large onion – 1 1/4 cup diced – 7 ounces
  • 1 medium shallot = 1 ounce = 1/4 cup mince
  • 1 large shallot = 2 ounce = 1/2 cup mince
  • 1 small carrot 2 ounces = 1/3 cup dice
  • 1 medium carrot = 3 ounces = 1/2 cup dice
  • 1 large carrot = 4 ounces = 3/4 cup dice
  • 1 rib celery = 2 ounces = 1/2 cup dice
  • 10 mushrooms = 4 ounces
  • 1 medium tomato = 4 ounces
  • 1 ear of corn makes about 1.5 cups kernels
  • 1 medium spear asparagus = 1/2 ounce
  • 1 19 ounce can black beans = 2 cups
  • 1 medium leaf napa cabbage = 1 ounce
  • 4 cups arugula = 5 ounces
  • 1 Tbsp. pine nuts = 10 grams
  • 1 Tbsp. minced ginger = 3/8 ounce
  • 1 lb. Mussels in shell = 3.5 ounces cooked and shucked
  • 1 lime juiced = 1/4 cup lime juice
  • 1 medium beet = 8 ounces
  • 15 ounce can garbanzos = 1 1/5 cups
  • 8 ounce tomato seeded = 5 ounces
  • 1/2 cup diced pickle = 2.5 ounces
  • 1 medium banana = 1/2 cup mashed
  • 1/4 cup wasabi peas = 1 ounce

Handy, eh!

Steve D.

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