A medium-size lemon will yield about six to nine teaspoons of juice. The amount of juice in a lemon depends on its size and how a cook extracts that juice.Know More
Lemons with coarse and thick skin have less juice. Shoppers should choose lemons with smooth skins and are heavy for their size; lemon skin with streaks of green can indicate higher acidity levels. The fruit will also last indoors at room temperature for about a week before becoming soft and wrinkled.
Many recipes include lemon zest, which is the thin, colored outer portion of the citrus peel. The white pith should never be used because it will give the dish a bitter flavor. California is the largest producer of lemons in the United States, with Arizona a distant second.Learn more about Food Measurements
The juice from one medium lemon is equivalent to 2 to 3 tablespoons of lemon juice. In some recipes, lime juice, vinegar or white wine can be substituted for lemon juice.Full Answer >
One clove of garlic equates to about 1 teaspoon of chopped garlic, 1/2 teaspoon bottled minced garlic, 1/8 teaspoon garlic powder, 1/4 teaspoon granulated garlic, or 1/2 teaspoon garlic flakes. A garlic bulb has approximately 10 cloves.Full Answer >
There are three teaspoons in a tablespoon. That means that there are 1.5 teaspoons in a 1/2 tablespoon, and 1/3 of a tablespoon is a single teaspoon.Full Answer >
One stick of butter is equal to 1/2 cup. If a full cup of butter is required for a recipe, two full sticks or 16 tablespoons of butter is needed.Full Answer >