Sometimes when working with recipes the ingredients are not always provided in the measure with which we are most familiar. So, here is a quick reference for converting dry oatmeal to an equivalent measure which you use regularly.
Recently while translating an old handwritten recipe, I ran across one of those recipes where the ingredient is simply listed as a green pepper. However, not all green or bell peppers are the same size so having some explanation of an equivalent may be useful. Additionally, if you ever need to make a substitution with another kind of pepper or you’d like your recipes to be a little more consistent having a measured equivalent is also useful. So to make things easier, here is a quick list of bell pepper equivalents based on size, which I hope you find helpful.
Bell Pepper Equivalents
1 small bell pepper = 1/2 cup diced bell pepper
1 medium bell pepper = 3/4 cup diced bell pepper
1 large bell pepper = 1 cup diced bell pepper
1 pound (3 large, 4 medium, or 6 small) = 3 cups diced bell pepper
3 tablespoons diced fresh bell pepper = 1 tablespoon dried bell pepper flakes
1 large bell pepper = 1/2 cup dried bell pepper flakes
10-ounce package bell peppers = 2 1/4 cups diced bell pepper
This egg size substitution chart is a quick guide for swapping out different size eggs. This chart uses the U.S. large egg as the foundation for the conversion because they are the most common sized called for in modern U.S. recipes. I’ll be honest here for the larger eggs (Large, Extra-Large, and Jumbo) I just go with 1 to 1. For smaller eggs (medium, Small and Peewee) I round up to the next whole egg. I’ve never noticed any harm in doing this. However, if precision is your thing, I have kept a decimal place in the chart and you can choose how to handle them.
Here is a quick reference for the more common measures the average home cook is like to encounter when using butter or margarine in recipes. This table can also be a useful reference for substituting butter of oil recipes. Although, if you are substituting for oil you may want to liquefy the butter or margarine.
This is one of those measures, which I keep coming back too, but can never seem to remember. So, I thought I would consolidate into a simple reference table. This can especially help when switching between raw and the various types of pasteurized eggs available in the market for baking and other things.
It is a good idea to keep in mind that eggs vary in size and the these are my best approximates, which is where the art of cook meets subtlety.