Food Equivalents

 

Can’t remember how many cups equals a pint or how much does uncooked pasta equals once cooked?  Try one of these food equivalents.

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Cooking Ideas

Food for thought:

• To determine if an egg is fresh, immerse it in bowl of cold water with a pinch of salt.  It if sinks, it is fresh – if it floats, trash it.
• Slightly frozen meat is much easier to cut into thin slices.  It usually only takes 15 to 20 minutes.
• Need a cherry pitter?  Using a straw by pushing it through each cherry (from the bottom) to force the pit out.
• A roast with a bone will cook faster than a boneless roast.  The bone will bring the heat to the inside.

Cooking Terms

Ever wonder what some of those cooking terms really mean? 

Baste:  Moistening of food to prevent drying out while cooking.

Blanch:  Briefly cooking in boiling water to seal flavors and color.  Mostly used for vegetables or fruit for freezing or to remove the skin.

Braise:  Browning first, then simmering gently in a small amount of liquid over low heat with a covered pan until tender.

Brown:  Cook over high heat, on stove, to brown food.

Carmelize:  Sugar is heated until liquified and becomes a syrup. 

Food Substitutions

 

Have you every run out of an ingredient and can’t prepare a meal because of this? One of these food substitutions may help.

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