Tips and Tricks
Emergency Substitutions
1 cup sour milk or buttermilk = 1 Tablespoon lemon juice + sweet milk to
make 1 cup. Let stand 5 minutes
1 Tablespoon fresh snipped Herbs = 1 teaspoon dried Herbs
1 small fresh onion = 1 Tablespoon instant minced onion rehydrated
1 teaspoon Dry Mustard = 1 Tablespoon prepared mustard
1 clove fresh garlic = 1/8 teaspoon garlic powder
1 cup Tomato Juice = 1/2 cup tomato sauce + 1/2 cup water
1 cup Chili Sauce or Ketchup = 1 cup tomato sauce + 1/2 cup sugar +
2 Tablespoons vinegar
1 cake compressed Yeast = 1 package dry yeast or 2 teaspoons active
dry yeast
Measurements and Equivalents
3 teaspoons = 1 Tablespoon
4 Tablespoons = 1/4 cup
16 Tablespoons = 1 cup
1 cup of brown sugar packed = 7 ounces
5 average eggs = 1 cup
8 or 9 egg whites = 1 cup
1 oz. unsweetened chocolate = 3 Tablespoons cocoa
1 cup uncooked rice yields 4 cups cooked
One 16 oz. can (#303) = 2 cups
1 cup shredded cheese weighs 4 ounces
1 pound shortening = 2 cups
1 Tablespoon cornstarch = 2 Tablespoons flour
1 cup chopped nuts = 1/4 pound
One #2 can = 2 1/2 cups
1 flat can = 1 cup
1 cup = 8 ounces
2 cups = 1 pint
4 cups = 1 quart
8 quarts = 1 peck
4 pecks = 1 bushel
Browning
The purpose of this is to assure that a tender piece of meat (sirloin,
pork loin) stays juicy inside when cooked. This is done by frying the meat
in a pan for about one minute on each side (or till well brown) on high
heat. Both sides will turn dark, sealing in the juices yet does not cook
the meat on the inside. (Further cooking at lower heat will do this, without
drying it out.) Allow for a little smoke, but stop when the meat is dark.
Deglazing
The best tasting part of food that is fried in a pan is the bits of
well cooked meat and burned butter that stick to the inside of the fry
pan mixed with run off fat and butter. Deglazing, is a method of getting
all that flavor into a sauce that can be served with the meat. To deglaze,
remove the pan from the stove after cooking and add a small amount of liquid
(Lemon Juice, Wine, or broth). With a spatula, use the liquid to loosen
up and scrap up all the flavor bits into a sauce. (Keep the pan off the
stove or the liquid just evaporates away.) The amount of liquid determines
the thickness of the sauce. To make thinner add more liquid. To thicken,
heat to evaporate liquid intentionally, or a small amounts of flour.
Flambé
More than looking impressive, adding a liquor to food and igniting
it actually caramelizes the sugars in the dish and adds a nice flavor as
well as leaving a hint of the alcohol flavor. It is relatively safe because
alcohol burns at a low temperature. Flambé is done by first assuring
the liquor used is a room temperature or slightly warmer. (Too cold the
liquor won't ignite; Too warm will cause the liquor to evaporate off.)
Pour the liquid into the dish and touch a match to it. Tilt pan and move
liquid to keep the flame going as long as possible. (Note: AA doesn't recommend
liquor in dishes for people with alcohol problems because it does not all
burn off.)
Frothing Eggs
This make egg whites into high, light merange for dishes like souffle
and lemon merange pies. The
key is to start with room temperature egg whites is a large open bowl
and get lots of air into the egg whites. Using a clean and very dry whisk
(or egg beater) starting beating egg whites at a slow speed and then after
about 30 seconds change to high speed and do not stop until frothing is
complete. Whites are done when they are stiff, opaque with no visible bubbles
and are just starting to be shiny. When done handle egg whites as little
as possible because each handling causes them to lose volume.
Juicing a Lemon
Roll the lemon, (room temperature) on the counter with the palm of
your hand with slight pressure.
This will make it juicy. Cut and squeeze out juice. Remove seeds.
Grating Cheese
Rather than buying powdered cheese called grated cheese, always buy
a piece of fresh cheese and grate it fresh with a small hand held grater.
It is cheaper and far tastier, especially on pasta.
Making a Scallopini
The purpose of this is to shape a meat so that it is the same thickness
all over and will cook evenly. Place the boneless meat between two pieces
of wax paper (to prevent sticking) and using a weight (meat mallet, rolling
pin, Emmy award) and pound on meat until it is evenly 1/4" thick.
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