Daily Archives: March 14, 2010

Tips For the Day



Today is a lazy relaxing day, Sunday. So my blog today will be some tips for cooking. Each Sunday will be a potpourri of posts. Anything goes. But I know when I am cooking sometimes I just want to know a quick measurement conversion or a substitution or just what to do with a certain food item.  I keep this info nearby on my fridge so I can look at it when I need it and not have to go hunt for it. Because as well all know we can never find something when we actually need it. I am sure many of you will know most of these tips but it’s always good to be refreshed! So here goes!

EQUIVALENT MEASUREMENTS

3 teaspoons = 1 tablespoon

4 tablespoons = 1/4 cup

16 tablespoons = 1 cup

1 cup = 8 fluid ounces

2 cups = 1 pint (16 fluid ounces)

4 cups  = 1 quart

4 quarts = 1 gallon


HANDY SUBSTITUTIONS

1 cup self-rising flour = 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt

1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

1 tablespoon cornstarch or arrowroot = 2 tablespoons all-purpose flour

1 cup sour milk or buttermilk = 1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup

1 (1-ounce) square unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or margarine

1 tablespoon fresh herbs = 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs

1/4 cup chopped fresh parsley = 1 tablespoon dried parsley flakes

1 teaspoon dry mustard = 1 tablespoon prepared mustard

1 pound fresh mushrooms = 6 ounces canned mushrooms

1 egg = 1/4 cup egg substitute (Egg Beaters)


CUTTING TECHNIQUES

CUBING: Cut the food into strips 1/2 inch or more wide. Line up strips; cut crosswise to form pieces.

DICING: Cut the food into strips 1/8-1/4 inch wide. Line up and stack strips; cut crosswise to form pieces.

CHOPPING: Cut the food into irregularly sized pieces about pea size.

JULIENNE STRIPS: Cut the food into slices about 2 inches long and 1/4-1/2 inch thick. Stack the slices, then cut lengthwise again to make thin, matchlike sticks.

SHREDDING: Push the food across a shredding surface to make long, narrow strips. (Or use a food processor)

MINCING: Cut peeled garlic cloves into tiny, irregularly shaped pieces or use a garlic press.







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