That would be 24 tablespoons of water
You would need 2 cups of water for the recipe, as 1 cup is equivalent to 8 fluid ounces.
Use just under 1/2 of a tablespoon.You want 0.40 tablespoons, which is a bit less than 1/2 of a tablespoon.
nothing really, but if you drink it it will taste like vinger that has been put lemon. and i guess it cleans your system
Tablespoons. 16 tablespoons in a cup. 3 teaspoons in 1 tablespoon. 1/3 cup would be 5 Tablespoons plus 1 teaspoon. If you don't have the tablespoon, use the 1/4 cup and guess at 1 and 1/2 of them. There is some margin for error in every recipe.
If a recipe calls for 4 cups of milk and you have a liter of milk it would be enough because a cup of milk is equal to 250 ml.
No, it would not. There are 32 tbsp in a pint.
You would use the green part.
If the recipe calls for it then yes it would
I would put 7 1/2 table spoons of sugar
Three tablespoons of cocoa and one tablespoon of shortening is equal to one square of unsweetened chocolate. If your recipe calls for unsweetened chocolate it should work. If it calls for semi sweet or milk chocolate, you would not be able to add enough sugar to sweeten unsweetened chocolate. The end product would be too bitter.
Depends on what you are making. For baked goods I would probably add 1/4 cup of liquid, whatever the recipe call for normally and 1 teaspoon of oil. For puddings, or something where the egg is a thickening agent I would add 1-2 teaspoons of corn starch or flour. Some things you are just out of luck, some things you can reduce the dry ingredients.
Converting bouillon to broth is simple. Four(4) tablespoons is equal to 1/4 cup. A bouillon cube is 1 teaspoon - there are three(3) teaspoons in a tablespoon. Therefore, 12 teaspoons in a 1/4 cup (4 tablespoons) It actually depends on the strength you desire you broth to be. The usual recipe is 1 teaspoon of bouillon plus one cup of hot water. Using 1/4 cup of bouillon, you would need 12 cups of water more or less, depending on how strong or weak you want you broth. Unless you have a specific recipe that calls for this much bouillon, I suggest you try using one(1) tablespoon at a time with 2-1/2 cups of water (adding more water afterwards), until you find the taste you're desiring. Bon Apetite