cooking conversions
The Metric Kitchen - StumbleUpon
The instructions and tables presented below will walk the reader through converting a recipe to metric measures. It is important to note that these conversions only work with U.S. recipes. Customary measures like cups, pints, quarts, and gallons mean different things in different countries. For example, if you try to convert a British or Australian recipe to metric using these instructions, it may flop. For the sake of keeping things simple, I have slightly rounded off the measurements stated below. All conversions should be sufficiently accurate for all recipes. Liquids (and Herbs and Spices) Liquids can be converted to liters or milliliters with the following table. Weight Weights can be converted with the following table. Other non-liquid ingredients Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. Length Lengths may be converted with the following table. Temperature
Macaroni and Cheese
Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Have I mentioned before how I adore the Smitten Kitchen blog? I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses. And the breadcrumbs. Bake until the cheese is bubbly and the breadcrumbs are toasted. And if you go back for seconds (or thirds), I won’t tell. 3 tablespoons butter 2 1/4 cups milk, warmed 1/4 cup all-purpose flour 1 teaspoon coarse salt
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Wine Notes: Antica Terra was up to the challenge of 2011 harvest
View full sizeBRENT WOJAHN/THE OREGONIANAntica Terra winemaker Maggie Harrison (right), sorting grapes with Megan Iversen, says despite challenges posed by weather and locale, 2011 could end up the wineryâs finest yet. If 2011 had been a typical year, the wine-grape harvest would have happened two months ago. But 2011 was an anomalous year. The Willamette Valley experienced the coldest April through June on record. The remainder of the summer was colder than average; one OSU horticulturist declared it the coldest growing season in more than 50 years. However, September was spectacular, with a string of days hitting higher than 90 degrees that were counterbalanced by cool nights. All that added up to what may, for some local wineries, be the vintage of the decade. One such winery is Antica Terra. I visited Antica Terra on its most frenetic harvest day in early November and asked winemaker/partner Maggie Harrison what set 2011 apart for them.
Tips for Cooking - Steer Clear of These Common Food Prep Mishaps at WomansDay.com - StumbleUpon
It happens to everyone. Despite your best efforts in the kitchen, something went terribly wrong and the dish is tough, mushy, too salty or lumpy. Whatever the case may be, you’re stuck with a lousy plate of food and a bad mood. But take heart: The most common blunders are also the easiest to prevent in the future…and some can even be fixed now. To get you on the right track, we spoke with several renowned chefs to learn the cause of—and solution for—everyday kitchen failures. Prepare to never be disappointed again! Mistake #1: Too Much Salt Cause: You didn’t taste the dish as you were cooking it. Solution: If the saltiness is the result of an over-reduced soup or stew, add water, recommends Jesse Schenker, chef and owner of Recette in New York City. Mistake #2: Tough Meat Cause: You cooked it too long or the heat was too high. Solution: Marc Vidal, executive chef of Boqueria in New York City, says that once meat is overcooked, shredding it is a good way to expand your preparation options.
Change Your Life Rich Red Wine Sauce
You will understand why the French are masters of cuisine. Similar to the classic French Bordelaise sauce, this velvety rich sauce makes a classic topping for beef and lamb. I love it on beef tenderloin or filets mignon, which, although they are beloved by many, often have a metallic or liver undernote. It really illuminates a lightly smoked pork chop. As heretical as it may seem, it is great on pulled pork. I like to serve boiled baby potatoes on the side, and I douse them with this sauce too. This is an easy to make classic red wine sauce for red meat, especially filet mignon. Course. Cuisine. Makes. 1 cup, enough for 4-6 servings of meat Takes. Special equipment. Ingredients 5 tablespoons butter 1 large onion, coarsely chopped 1 carrot, skinned and coarsely chopped 1 stalk celery, coarsely chopped or crushed 2 cloves garlic, crushed or pressed 1 teaspoon dried rosemary leaves 1 teaspoon dried sage leaves, crushed 1 whole bay leaf 1 teaspoon whole black peppercorns 2 tablespoons tomato paste
List of free online resources
The following list is meant to help you with your own research, by offering links to respectable information sources on the web, available free of charge. Inclusion on the list doesn't automatically mean the absolute truth is on these websites, so always be critical and compare information between different sources. The content of the subsections is alphabetically organized. Please add free online sources if you know some that are missing in this list, but try to keep it relevant and trustworthy. General resources and link lists[edit] Searching for photographs by content[edit] Resources for sourcing and searching for photographs by the content that is depicted. Newspapers and news agencies[edit] Biographies[edit] Information and library science[edit] Philosophy[edit] Science, mathematics, medicine & nature[edit] Agriculture[edit] Biology and Medicine[edit] Europe PubMed Central - International Pubmed central repositoryPubMed Central Canada - Canadian repository Google.com Math[edit] Nutrition[edit]
50 Amazingly Helpful Time-Tested Tips for the Kitchen | Life Hackery - StumbleUpon
You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work. 1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50.
Cooking Tips - Free Recipes - Baking - Low Fat Cooking
