Art of Cooking   

Cooking Basics...

Using your Olive Oil in
recipes.

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Olive oil can be readily substituted in most recipes where butter or margarine is used. Infusing Olive oil and butter or margarine are sometimes combined to enhance each other's flavor in some recipes.

The conversion chart below is appropriate for most cake and pastry recipes where quantities are critical. Keep in mind, however, that it is not always a good idea to use liquid shortening (olive oil/vegetable oil) instead of solid shortening (butter/margarine). For instance, since cake frosting must stay solid at room temperature, butter and powdered sugar work nicely, but olive oil and powdered sugar don't.

You should also consider the taste factor. A mild tasting late harvest olive oil could be used in most cake and pastry recipes because cooking will get rid of the aromatic olive oil flavors. Uncooked confections such as cake frosting would taste more than a bit unusual if made with olive oil.

Conversion Chart

Butter/Margarine
  Olive Oil
1 teaspoon = 3/4 teaspoon
1 tablespoon = 2 1/4 teaspoons
2 tablespoons = 1 1/2 tablespoons
1/4 cup = 3 tablespoons
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tablespoons
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tablespoon
1 cup = 3/4 cup

Cooking Measurement Equivalents

1/16 Cup = 3 teaspoons
1/8 Cup = 2 tablespoons
1/6 Cup = 2 tablespoons + 2 teaspoons
1/4 Cup = 4 tablespoons
1/3 Cup = 5 tablespoons + 1 teaspoon
3/8 Cup = 6 tablespoons
1/2 Cup = 8 tablespoons
2/3 Cup = 10 tablespoons + 2 teaspoons
3/4 Cup = 12 Tablespoons
     
1 Cup = 48 teaspoons
8 fluid ounces (fl. oz.) = 1 Cup
1 pint (pt.) = 2 Cups
1 quart (qt.) = 2 pints
4 Cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz.) = 1 pound (lb.)
0 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)

Temperature Conversion Chart

Very Slow, 250 F° = 120 C°
Slow, 300 F° = 150 C°
Moderate Slow, 325 F° = 160 C°
Moderate, 350 F° = 180 C°
Moderately Hot, 375 F° = 190 C°
Hot, 400 F° = 200 C°
Very Hot, 450 F° = 230 C°

U.S.–Metric Cooking Conversions

U.S. to Metric - Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid ounces = 30 ml
1/5 Cup = 47 ml
2 Cups (i pint) = 473 ml
4 Cups (1 quart) = 0.95 liter
4 quarts (1 gallon) = 3.8 liters
 
U.S. to Metric - Weight
1 oz. = 28 grams
1 pound = 454 grams
 
Metric to U.S. - Capacity
1 ml = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
100 ml = 3.4 fluid oz.
240 ml = 1 Cup
1 liter =
=
=
=
=
34 fluid oz.
4.2 Cups
2.1 pints
1.06 quarts
0.26 gallon
 
Metric to U.S. - Weight
1 gram = 0.035 oz.
100 grams = 3.5 oz.
500 grams = 1.1 pounds
1 kilogram =
=
2.205 pounds
35 oz.

Vinegar Reduction Recipes

Basic Balsamic Reduction
 
Ingredients
2 cups D'Avolio balsamic vinegar
1/4 Cup sugar
pinch of salt
 
Directions

Over medium high heat bring to a rolling boil - stir until sugar is dissolved and continue to cook until reduced to 1/3 - 1/4 cup this is very potent and a little goes a long way - I love to serve it over fresh cut strawberries with fresh whip cream!

 
Balsamic Syrup or Vinegar Reduction with Wine
 
Ingredients
125 ml balsamic vinegar , approx
8 ounces dry white wine
 
Directions
  1. Place the vinegar in a small saucepan and bring to a boil over medium heat.
  2. Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar:
  3. DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly. 4 Cool in the saucepan. Bottle and serve with a small spoon.
  4. Drink the wine after. You want your wits about you when reducing something.
 
NEW: Visit our Perfect Pairings page to view our taste tempting combinations of Olive Oils and Vinegars!
 
 
 
     
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