Cooking Guide Tips

RECIPE FORUM Cooking Tips
1

Cooking Guide

In Measuring, Remember…

3 tsp = 1 tbsp
2 tbsp. = 1/8 cup
4 tbsp. = 1/4 cup
5 tbsp. = 1 tsp. + 1/3 cup
8 tbsp. = 1/2cup
12 tbsp. = 3/4cup
16 tbsp. = 1 cup
5/8 cup = 1/2cup + 2 tbsp.
7/8 cup =3/4cup + 2 tbsp.
4 oz. = 1/2cup
8 oz. = 1 cup
16 oz. = 1 pound
2 cups = 1 pint
2 pints = 1 quart
1 quart = 4 cups
8 oz. = 1 cup
2 cups sugar = 1 lb.
A few grains = less than 1/8 tsp.
Pinch = as much as can be taken between tip of finger & thumb
1 oz. butter = 2 tbsp.
1 lb. butter = 2 cups or 4sticks
1 oz. = 2 tbsp. fat or liquid
2 cups fat = 1 pound
Speck = less than 1/8 tsp.

                           [b]Oven Temperatures[/b]


                    Temperature
                    Fahrenheit                           Term

                    250°-300° ……………………………… Slow
                    325°  ………………………………………Moderately slow
                    350° ……………………………………….Moderate
                    375° ……………………………………….Moderately quick
                    400° ……………………………………….Moderately hot
                    425° - 450°  …………………………..Hot
                    475° - 500°  …………………………..Extremely hot

                         [b]When You’re Missing An Ingredient…[/b]

Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.

Try 1 cup minus 2 tablespoons all-purpose flour as a substitute for 1 cup cake flour.

Add 1/4 teaspoon baking soda and 1/2 cup buttermilk to equal 1 teaspoon baking powder. The buttermilk will replace 1/2 cup of the liquid indicated in the recipe.

Use 3 tablespoons dry cocoa plus tablespoon butter or margarine instead of 1 square (1 ounce) unsweetened chocolate.

Make custard with 1 whole egg rather than 2 egg yolks.

Mix 1/2 cup evaporated milk with 1/2 cup water (or 1 cup reconstituted non- fat dry milk with 1 tablespoon butter) to replace 1 cup whole milk.

Make 1 cup of sour milk by letting stand for 5 minutes 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup.

Substitute 1 package (2 teaspoons) active dry yeast for 1 cake compressed yeast.

Add 1 tablespoon instant minced onion, re-hydrated, to replace 1 small fresh onion.

Substitute 2 tablespoons of flour for 1 tablespoon of cornstarch to use as a thickening agent.

Mix 1/2 cup tomato sauce with 1/2 cup of water to make 1 cup of tomato juice.

Make catchup or chili with 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar.

When You Need Approximate Measurements…

1 lemon makes 3 tablespoons juice
1 lemon makes 1 teaspoon grated peel.
1 orange makes 1/3 cup juice
1 orange makes about 2 teaspoons grated peel
1 chopped onion, medium makes 1/2 cup pieces
1 lb unshelled walnuts makes 1 ½ to 1 ¾ cups shelled
1 lb unshelled almonds makes 3/4 to 1 cup shelled
8 to 10 egg whites make 1 cup
12 to 14 egg yolks make 1 cup
1 lb shredded American cheese makes 4 cups
1/4 lb crumbled blue cheese makes 1 cup
1 cup un-whipped cream makes 2 cups whipped
4 ozs. (1-1 ¼ cups) uncooked macaroni makes 2 ¼ cups cooked
7 ounces spaghetti makes 4 cups cooked
4 ounces (1 ½ - 2 cups) uncooked noodles makes 2 cups cooked

Meat Thermometer Temperatures

Beef – Rare ……………140°
-------Medium …………160°
-------Well-done ……….170°
Fresh Pork ……… 170- 185°
Smoked Pork
—Fully cooked……………130°
—Cook before Eating …160°
Veal………………………170°
Lamb ………………175 – 180°

2

Always season your dishes well with salt and pepper. I think this is one thing new cooks most often forget to do. Experiment with herbs and spices and soon you will be making your own recipes. Always make a recipe exactly as it is worded the first time and then after that make the changes you want to in the recipe.

3

Wow…wonderful…Thanks for the information:-)

4

Thanks for the great resource. I’ve printed this out and posted it to my inside of my spice cupboard.

Awesome.

5

Cooking with a chiminea can be an incredibly fun way to be able to prepare some very tasty food.

6

Most people probably know this, but if you cut it (make sure it gets good and cold) will not cause it to tear your eyes does chill the onion before? I always try to put onions in the refrigerator until today I use so that at the time I’m ready to cook is ready to do planning.
When you have a white (or anything else that requires cutting hard boiled eggs) power I use a pastry blender. He does a good job, and if you really like, finely chopped egg (and would not clean the food processor) you can have just a few minutes.

To make brown sugar soft and fluffy want? Try a CD-brown sugar. Really expensive, and they need to jackhammer to dig open the box of brown sugar will provide.

7

Most people probably know this, but if you cut it (make sure it gets good and cold) will not cause it to tear your eyes does chill the onion before? I always try to put onions in the refrigerator until today I use so that at the time I’m ready to cook is ready to do planning.
When you have a white (or anything else that requires cutting hard boiled eggs) power I use a pastry blender. He does a good job, and if you really like, finely chopped egg (and would not clean the food processor) you can have just a few minutes.

To make brown sugar soft and fluffy want? Try a CD-brown sugar. Really expensive, and they need to jackhammer to dig open the box of brown sugar will provide.

8

Great things you have provided and these would really helps lots other lady who are totally new in the cooking…

9

I find measuring ingredients a bit of a chore and my judgement isn’t great either so these measuring tips will make life much easier.