Thomas Keller recipe calls for 2lbs figs. Assume he means fresh figs. Can only find dried. Should I only use 1 lb to account for water wei

Hi guys, I found the chart at: http://homecooking.about.com/od/foodequivalents/a/figequivalents.htm

I'm glad I checked back on this question because I don't get Food52 notifications, so I apologize for the delay.

now Lamby, WHERE did you find that chart? I want that! The only thing i've seen like that is in the Victory Garden Cookbook. So invaluable for all the veggies and fruits.

Agree with Cynthia. Here's a chart: Fig Equivalents - How to Measure Figs
• 1 pound fresh figs = 9 medium
• 1 pound fresh figs = 12 small
• 1 pound fresh figs = 2-2/3 cups chopped
• 1 pound canned figs = 12 to 16 whole figs
• 1 pound dried figs = 44 whole figs
• 1 pound dried = 3 cups chopped

You can certainly sub dried figs for fresh. You'll need to rehydrate them first. Warm some dry sherry or white wine, then soak one half the weight of dried fruit for about 20 minutes. Drain them, and proceed with your recipe. And by all means, reserve the sherry or wine and use it in a salad dressing.

i meant one to one and a half dried figs per person.(Mission are the best dried figs imo.)

scott, don't know the recipe but you can make a jam or compote with fresh OR dried fruit. However, if the recipe just says 'figs' i might guess he means fresh. As to subing quantities, i would search other fruit stuffed pork recipes and see if you could transpose weights that they use. How many pounds is the roast (and what cut- tenderloin, crown roast,loin, etc? and how many people is it for? because i would think that one- 1/2 dried figs per person would be enough to stuff a single serving of stuffed pork.

scott, you need to first tell us what you're making.