Measurement equivalent for pectin 1 package powdered pectin is equal to how many tablespoon or cups?
4 tablespoons; 1/4 cup; two ounces. Pick one.
How much is one pound of cream cheese in cups or table spoons?
It is 2 cups or 32 tablespoons. 1 lb of cream cheese is actually 2 blocks of cream cheese you buy from the store, so it's already premeasured nicely for you.
1 Package of powdered pectin equals...?
Hi Kentucky Fried Chick! I have this all figured out for you, but it won't involve cups. Here's the info: One small package of powdered pectin equals 1.75 oz. Therefore, 3 1/2 tablespoons will give you the equivalent of a package of powdered pectin. I don't think you're in any danger of running out of pectin soon (lol), so it may not help you to know that you can substitute orange juice or lemon juice if you don't have pectin. Works like a charm! I can hardly wait to start my own canning this summer. I hope you enjoy doing yours! :)
What is the equivalent amount of china grass to be used in place of gelatin while making a pudding if the ingredients has gelatin mentioned?
The substitution is 1:1, i.e. use 1 tablespoon of agar agar / china grass for every tablespoon of gelatin mentioned in the recipe. 1 tbsp = 3 tsp.One has to be careful using china grass wherever the liquid is acidic, as acids reduce the gelling power. China grass will also break down if exposed to the enzymes of certain raw fruits, like kiwi, papayas, pineapple, peaches, mangos, guavas, and figs - so it is better to cook them before adding the china grass to the pudding.
How many tablespoons in a cup?
There is 16 tablespoon in a cup(US). Download this image I think it is quite helpful to remember these conversion.If you like to know how many tablespoon in cup of flour please keep following this url.
What is the difference between arrowroot powder and cornstarch?
Arrowroot is starch obtained from a variety of tropical plants, while cornstarch is starch obtained from corn (of course). They are both used as thickening agents in a variety of recipes, and they are somewhat interchangeable.Usually grain starches (like cornstarch) are better for baked goods, since root starches tend to break down at high temperatures, and diary dishes, like certain sauces and soups. Root starches like arrowroot work best in acidic recipes, dishes that require no or low heat, or when added after cooking. Cornstarch is more caloric than arrowroot, but it's also much less expensive and more widely available.
Can i add pectin to homemade salad dressing to thicken it up? if so, how much?
EDIT: Xanthan gum is a tasteless carbohydrate, and it is naturally made, similar to yeast. It isn't a chemical, and it is widely used in food stuffs, including icecream, salad dressings, and gluten-free foods. If you want thick fat-free ranch, use half buttermilk and half low-fat or fat free mayo. Buttermilk is made from 1% or skim milk, and it's pretty thick. Mayo is practically putty. I make the full fat version with equal parts of buttermilk, sour cream, and mayo. Tasty, tasty stuff. If this doesn't suit you, go to the health food store and spring for some xanthan gum, which will give you many many packets of thick fat-free ranch. I have a friend who makes his ranch with low-fat yogurt, which is not runny, but not real thick either, so I know what you mean. ---------- Pectin may or may not work, because pectin depends on specific ratios of acid and sugar to gel properly. The pectin also has to be cooked to set properly. There are sugar-free jam pectins on the market that gel without sugar, but in the presence of certain mineral salts (a packet of the salts are usually included with the pectin packet; sometimes the salts are premixed into the pectin). I don't think this is such a great idea. But if you want to experiment, and I don't think it will hurt your dressing really, you could add 1-2 teaspoons of powdered or liquid pectin to your dressing. Be sure to mix it in well. There is a product available that will easily give you the results you want. It's xanthan (zan-than) gum, available at health food stores--sometimes you can buy it in bulk, or you can get a small jar of it--it's a powder. You would use about 1/4 tsp of xanthan gum in your dressing, which would keep it from separating and give it some body. Another 1/4 tsp would thicken it more. You have to mix xanthan in quickly, preferably with a whisk, as it gels rapidly--within seconds.