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Equivalents and Measures

Equivalents and Measures

http://www.exploratorium.edu/cooking/convert/measurements.html

Use our spice primer to learn what spices go with which foods, and how to experiment. So you’ve stocked your cupboard and are eager to spice up your meals. But what to add to what? The possibilities for seasoning are endless, but to get you started here's a list with some tried and true matches. Don’t be limited by traditional uses, though — some of the most exquisite dishes come from unexpected seasonings. Beans (dried) — cumin, cayenne, chili, parsley, pepper, sage, savory, thyme

How to Hard-Boil an Egg Perfectly Every Time You wondered why it was hard to get the eggs cooked right? I was reading this article expecting something precise & repeatable, and I got -about an inch or so of water -turn your stove on medium heat (because we all know that "medium heat" puts out the same BTUs on a gas stove & an electric stove) Cup (unit) A simple plastic measuring cup, capable of holding the volume one metric cup with a scale for U.S. fluid ounces. The cup is a customary unit of measurement for volume, used in cooking to measure liquids (fluid measurement) and bulk foods such as granulated sugar (dry measurement). Actual cups used in a household in any country may differ from the cup size used for recipes; standard measuring cups, often calibrated in fluid measure and weights of usual dry ingredients as well as in cups, are available. As a result of the fact that the imperial cup is actually out of use and the other definitions differ little (±3%), the U.S. measuring cups and metric measuring cups may be used as equal in practice. In the Commonwealth of nations (such as Canada, Australia, New Zealand, Indian Subcontinent, South Africa, ...), Latin America and Lebanon one cup is commonly defined as 250 millilitres.

panna cotta italian recipe dessert Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved. 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 winery’s 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.

Balancing and Blending Flavors in Food - Bringing It All Together Spicy/Hot There is a reason that black pepper sits aside the salt on many tables around the world, as well as in the kitchens of master chefs. Something that "perks up" the taste buds makes the whole dish taste better. Peppers (both from peppercorns and chile peppers) are the main spices which produce this effect, but the dish needn't be spicy-hot to benefit from peppers. Except in purposefully spicy dishes, just a touch of heat in the background won't taste spicy, just more "alive". Strawberry Shortcake Cake IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. I was bored (read: hungry, ravenous, craving sugar) yesterday and I had a bunch of strawberries in my fridge. I also had a laundry room filled with dirty laundry, a sink full of breakfast dishes, and a major ax to grind.

Jellied Eggs Great Recipe for Easter - Easy Recipes - ediva.info When we were younger, my brother and I used to enjoy these awesome jellied eggs carefully prepared by our mother. So today I would like to share these sweet child memories with you. Your family will definitely like these cuties on the Easter table. By the way, feel free to experiment with stuffing. You can easily change it according to your own taste preferences. Ok, so here are the simple steps to follow: Ingredients 50 Amazingly Helpful Time-Tested Tips for the Kitchen 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.

Pizza in a Jar : BA Daily: Blogs Photo by 1 Fine CookieFirst, there was a resurgence of using jars for what they were meant to be used for–pickling, preserving, and the like. Then, a certain, “hip,” subset of Americans began using them as coffee mugs, even designing a special lid to make jars into travel mugs. And now, we’ve come to this. Pizza in a jar. No, it’s not a piece of pizza shoved in a jar (though that would probably end up tasting just fine). Jasmin at 1 Fine Cookie layers raw pizza ingredients in jars as if they were parfaits–pizzamisu, if you will–and then bakes them off.

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe.

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