Boiling/Braising:
Increase cooking time by 30%
Increase liquid by 15%
Hard boiled eggs require 30 minutes
Frying:
Decrease temperature by 20º, increase cooking time (eyeball it)
Yeast Breads:
Decrease rise by ¼ time (wait for double)
Or Decrease yeast (1 package yeast to 15 cups flour)
Quick Breads:
Biscuits – increase 1 Tbsp liquid for each cup flour, reduce baking powder
Muffins – decrease sugar by 1 tsp
Fruit/Nut loafs – reduce sugar & fat by ¼
Popovers – increase eggs, decrease fat
Baking:
Increase Oven Temperature by 25º (no adjustment for glass pans)
Increase Flour by 3 Tbsp
Increase Liquid by 3 Tbsp for each cup of flour (extra egg for cakes)
Decrease Baking Powder/Soda by ¼ tsp for 1 tsp, ½ for 1.5 tsp, ¾ for 2 tsp and 1 tsp for all others
Decrease Sugar by 2 Tbsp for each cup
Decrease Baking time by 5-8 minutes per 30 minutes
Using shortening for cakes with fat
Cookies:
Increase temperature by 15-20º
Decrease baking soda/powder
Decrease sugar by ¼ and replace with nonfat dry milk powder
Candies:
Soft Ball stage is 219-225º
Firm Ball stage is 227-233º
Hard Ball stage is 235-253º
Soft Crack stage is 255-275º
Hard Crack stage is 285-295º
Jelly Finishing stage is 205º
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