Misc Tips

Common Kitchen Conversions

1/16 Cup = 0.5 oz = 1 Tablespoon = 3 teaspoons

1/8 Cup = 1 oz = 2 Tablespoons  6 teaspoons

1/4 Cup = 2 oz = 4 Tablespoons = 12 teaspoons

1/3 Cup = 2.6 oz = 5.3 Tablespoons = 16 teaspoons

1/2 Cup = 4 oz = 8 Tablespoons = 24 teaspoons

2/3 Cup = 5.3 oz = 10.6 Tablespoons = 32 teaspoons

3/4 Cup = 6 oz = 12 Tablespoons = 36 teaspoons

1 Cup = 8 oz = 16 Tablespoons = 48 teaspoons

2 Cups = 16 oz = 1 pint

4 Cups = 32 oz = 2 pints

8 Cups = 64 oz = 4 pints = 1/2 gallon

4 Quarts = 128 oz = 1 Gallon

To Cook Bacon in the Oven
Preheat oven to 400*F. Place bacon on foil lined baking sheet. (for easier clean-up) Bake for 10 min. Drain off fat and flip bacon over. Bake an additional 5-10 min or to desired crispness. So much less mess than cooking on the stove top.

Perfect Hard Boiled Eggs
Place raw eggs in saucepan and cover with cold water about 1” above eggs. Put a couple pinches of salt in the water and bring to a boil. Remove from heat and cover. Let sit 18 min. Drain and rinse with cold water and then peel eggs.

Reheating Leftover Pizza

Preheat oven to 350*F. Place pizza slices on baking sheet and bake in oven for 10 min.
*Works for leftover hot sandwiches too. Like a Philly Cheese Steak or Chicken Parm Sub that was so good you wanted to finish it, but was so big you knew you shouldn't....it will crisp your bread back up so you don't have to eat soggy leftover sandwich...bleh

For light and tender whole grain baked goods

Add a couple teaspoons of potato flour with each cup of whole grain flour you substitute for all-purpose. This will allow you to enjoy whole grain without suffering a tough, dense texture.