Abbreviations, Substitutions, and Cooking Guides                                   
Download Printable version to hang on refrigerator for handy reference.  (Requires Adobe Acrobat Reader)
Submitted by: Lillian, FL
Source: The Beta Sigma Phi International Holiday Cookbook, 1971
In measuring, remember . . .
When You're Missing An Ingredient
When You Need Approximate Measurements
Oven Temperatures
Make 1 Cup of Fine Bread Crumbs With . . .
Meat Thermometer Temperatures
Abbreviations

In measuring, remember:

3 tsp. = 1 Tbsp.
2 Tbsp. = 1/8 cup
4 Tbsp. = 1/4 cup
8 Tbsp. = 1/2 cup
16 Tbsp. = 1 cup
5 Tbsp. + 1 tsp. = 1/3 cup
12 Tbsp. = 3/4 cup
4 oz. = 1/2 cup
8 oz. = 1 cup
16 oz. = 1 lb.
1 oz. = 2 Tbsp. fat or liquid
2 cups fat = 1 lb.
2 cups = 1 pt.
5/8 cup = 1/2 cup + 2 Tbsp.
7/8 cups = 3/4 cup +2 Tbsp.
1 oz. butter = 2 Tbsp.
1 lb. butter = 2 cups or 4 sticks.
2 pts. = 1 qt.
1 qt. = 4 cups
A few grains = less than 1/8 tsp.
Pinch = as much as can be taken between tip of finger and thumb.
Speck = less than 1/8 tsp.

When You're Missing An Ingredient:

Substitute 1 tsp. dried herbs for 1 Tbsp. fresh ones.

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

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

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 Tbsp. butter) to replace 1 cup whole milk.

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

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

Add 1 Tbsp. instant minced onion, rehydrated, to replace 1 small fresh onion.

Substitute 1 Tbsp. prepared mustard for 1 Tsp. dry mustard.

Use 1/8 tsp. garlic powder instead of 1 small clove of garlic.

Substitute 2 Tbsp. of flour for 1 Tbsp. 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 catsup or chili with 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp. vinegar.
 

When You Need Approximate Measurements:

1 lemon makes 3 Tbsp. juice

1 lemon makes 1 tsp. grated peel.

1 orange makes 1/3 cup juice

1 orange makes about 2 tsp. grated peel.

1 chopped onion, medium, makes 1/2 cup pieces

1 pound unshelled walnuts makes 1 1/2 to 1 3/4 cups shelled

1 pound unshelled almonds makes 3/4 to 1 cup shelled

8 to 10 egg whites makes 1 cup

12 to 14 egg yolks makes 1 cup

1 pound shredded American cheese makes 4 cups

1/4 pound crumbled blue cheese makes 1 cup

1 cup unwhipped cream makes 2 cups whipped

4 ounces (1 to 1 1/4 cups) uncooked macaroni make 2 1/4 cups cooked

7 ounces spaghetti makes 4 cups cooked

4 ounces (1 1/2 to 2 ) uncooked noodles make 2 cups cooked

Oven Temperatures:

(Temperatures Fahrenheit)

250-300............Slow

325.........Moderately slow

350........Moderate

375.......Moderately quick

400.......Moderately hot

425-450..... ..Hot

475-500.....Extremely hot


Make 1 Cup of Fine Bread Crumbs With:

28 saltine crackers

4 slices bread

14 square graham crackers

22 vanilla wafers

Meat Thermometer Temperatures:

Beef:
Rare.............140º
Medium...........160º
Well-done........170º

Fresh Pork .....170-185º

Smoked Pork:
Fully cooked.....130º
Cook before eating..160º

Veal...............170º

Lamb................175-180º


Abbreviations:

Cup.................c.

Tablespoon....... .tbsp.

Teaspoon...........tsp.

Pound..............lb.

Ounce..............oz.

Package...........pkg.

Gallon............gal.

Quart..............qt.

Pint...............pt.

Dozen.............doz.

Large..............lg.

Small..............sm.

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Alcohol Substitutions
Submitted by: patsAZ
Source: hormel.com

Use this alcohol substitution and conversion chart to select ingredient substitutes when you do not want to use alcohol in recipes that call for the use of alcohol.

Alcohol Substitutes for Cooking

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Chile Pepper Primer
Submitted by: Richard, FL
Source: Mission Foods
(Also see the Pepper Information on our Spice Rack page.)

In Mexican cooking, the chile is king of all spices. And it should be — the people of Mexico have been cooking with chile peppers for more than 5,000 years. But not all peppers are created equal. From the mild to the menacing, the dried to the fresh, every pepper has its purpose.  Knowing what pepper to pick can make all the difference in your dinner.

Measuring the Heat
The heat in peppers is a result of the chemical, capsaicin. The amount of capsaicin in a pepper is commonly measured in Scoville units, in which pulverized pepper is diluted with sugar water until no heat can be tasted. Sweet bell peppers register as 0 Scoville units, meaning they're not hot at all, while the dreaded habañero scores between 200,000 and 300,000 units.

Common Peppers of Mexico
Among the hundreds of varieties of domesticated chiles used in Mexico, these are some of the most common:

Poblano peppers, with a Scoville rating of 1,000 or less, are mild enough that their rich green-pepper taste can penetrate through their heat. They're commonly stuffed to make chiles rellenos. They look like a thin green pepper, though they taper to a tip at the end where the blossom grows. When dried, they're called ancho chiles, and tend to be dark and wrinkled, almost black. Anchos are most often ground and used in cooked sauces, including mole.

Anaheim peppers, another mild variety, are also used for chiles rellenos, and they're popular in Southwestern cooking. In Scoville units, they rate anywhere from 500 to 10,000, mostly depending on where they're grown - New Mexico anaheims tend to be hotter than the ones grown in California.

Pasilla peppers are a dried form of the chilaca pepper. Usually, they are wrinkled and very dark, thus their name, "little raisin" in Spanish. They're sometimes also called chile negro, or black chile, for the same reason. With a score of 2,500 to 5,000 Scoville units, they're sold whole and generally used in sauces.

Jalapeño peppers, perhaps the best known pepper of all, can vary in terms of heat between 2,500 and 5,000 Scoville units. Often used to make fresh and cooked salsa, and to flavor a variety of dishes, they are usually green (red when ripe), about 2-3 inches in length, and tapered at the end. When smoked and dried, jalapeños are called chipotle peppers, and are commonly sold in cans packed in adobo sauce. The drying process tends to retain almost all the capsaicin, and it imparts a rich smoky flavor to the pepper.

Serrano peppers are small, often only 1 inch long, and hot - scoring between 10,000 and 23,000 on the Scoville test. They are generally used for fresh salsas.

Habañero peppers are some of the hottest peppers around — truly dangerous. They score upwards of 200,000 on the Scoville scale. They are generally yellow or orange, or red when very ripe, and shaped like a lantern, two inches by two inches. Fresh or cooked, they make one spicy salsa. Beware!

Tips for Cooking with Peppers
Use caution. After handling and especially after cutting peppers, be sure to wash your hands well with soap. The capsaicin on your fingers can be easily transferred to your eyes or other tender spots, causing much discomfort. The safest way to handle them is to use latex gloves. 

An old flame. Roasting a fresh pepper is a great way to start cooking with it, as it softens the flesh and adds a smoky flavor. To roast a pepper, hold it on a skewer over an open flame either on a grill or over the stove (watch that you don't inhale the smoke or get it in your eyes, however - it can burn) until the skin blackens and blisters. Then toss the pepper in a plastic or paper bag to let it sweat. After fifteen minutes, pull it out - the skin should peel or rub off easily. This is the first step toward making chiles rellenos.

Ease the heat. Most of a pepper's heat will be in the interior ribs and seeds, so if you want to reduce their heat, scrape the ribs out and remove the seeds. Another trick - leave the pepper whole and when your dish attains the heat you want, pull it out. You can even put it on a skewer to make it easier to remove. 

Go dry. When using dried peppers like chipotles or anchos, you can rehydrate them by soaking them in hot water for fifteen minutes. If you want to use them dry, roast them in a hot pan for a few minutes for a nuttier flavor, then grind or crush, or leave whole if you want to pull it out, as per the previous tip.

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Different Kinds of Chocolate
Submitted by: Julia, TX
Source: The Daily Recipe

Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste.  Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture.

* Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish.

* Semi-sweet chocolate is also used primarily in recipes.  It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, with more sugar for taste.

* Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate.

* Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered.

* White chocolate is somewhat of a misnomer. In the United States, in order to be legally called 'chocolate' a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.

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French Culinary Term
Submitted by: Richard, FL
Source: Bedrock Press

amuse-bouche (pronounced uh-MYUZ-boosh)

Similar to but not to be confused with hors d'oeuvre.

This is a tidbit, often tiny, served as a *free* extra to keep you happy while you are waiting for your first course
to come. It gives you an idea of the chef's approach to cooking and the restaurant's attention to your appetite.

From French, literally, "mouth amuser", from amuser (to amuse) + bouche (mouth).

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Freshness of Store-Bought Bread
Submitted by: Leslie, FL
Source: An email I received (I checked it out on snopes.com and they say it's true)

Know Your Noodles
Submitted by: Richard, FL
Source: About.com

Q. What is the Difference Between Lo Mein and Chow Mein?

A.  People frequently assume that the main difference between lo mein and chow mein is the type of noodles that are used. It makes sense - after all, chow mein noodles are crisp while lo mein noodles are soft, right?  Actually, the main distinction between these two popular dishes lies in how the noodles are prepared.

Know Your Noodle Vocabulary

Mein or mian is simply the Chinese word for noodles. Lo Mein means "tossed noodles," while chow mein or chao mian means "fried noodles."

What Type of Noodles are Used in Chow Mein and Lo Mein dishes?

Both lo mein and chow mein are made with Chinese egg noodles - wheat flour noodles with egg added. The noodles need to be softened in boiling water before cooking. Dried noodles are parboiled in boiling water for 5 to 6 minutes before using, while fresh egg noodles only need to be boiled for 2 to 3 minutes. The exact amount of cooking time will depend on the thickness of the noodles, so be sure to follow the package instructions if available. But whether you're working with fresh or dried noodles, the goal is to boil them until they are just cooked but not too soft (what the Italian's call "al dente," or "cooked to the tooth").

If Chinese egg noodles aren't available, Italian pastas such as fettuccini or linguini make a handy substitute. A "quick and dirty" lo mein can be made by using Ramen noodles with a flavor packet.

How are Lo Mein and Chow Mein Prepared?

The main difference between lo mein and chow mein lies in what happens to the noodles before they are combined with the other ingredients. In chow mein, the noodles are fried separately. Usually, the fried noodles are combined with the meat, vegetables and other ingredients in the wok at the end of cooking.

Noodles destined for a dish of lo mein skip this separate frying stage.  In fact, the noodles may not undergo any further cooking at all: it is common to serve the parboiled noodles in individual bowls at the table and pour the other ingredients over top. Alternately, the noodles may be quickly tossed with the sauce and other ingredients in the wok before serving.

Since the real star of any lo mein dish is the sauce, it's not surprising that Lo Mein recipes often use more sauce than chow mein recipes.  Frequently, the sauce is thickened with a cornstarch and water mixture before being combined with other ingredients.

Which is Better - Chow Mein or Lo Mein?

It all comes down to your personal taste. Soft lo mein noodles soak up more of the sauce than western-style crisp chow mein noodles. On the other hand, you can get a greater variety of texture in a chow mein dish. For example, crunchy noodles and celery could be combined with soft mushrooms, bean sprouts and juicy tomatoes.

Did You Know?

While chow mein with thin crisp noodles is a staple of many Chinese take-out restaurants, authentic chow mein is made with soft noodles. The main difference between the two comes down to frying time: for dryer, crisper noodles, add more oil and increase the frying time.

(Also see The Skinny on Asian Noodles.)

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Many Types of Potatoes
Submitted by: Richard, FL
Source: Internet

Q. Would you please explain the different types of potatoes and what they can best be used for, baking, mashing, salads etc.

A. Potatoes can seem mysterious, even if your store carries only a few varieties. And with the recent renaissance of sorts in the potato world, there are more and more varieties available. Also, stores are not consistent about identifying what you're buying. For example, there is no Idaho potato, but since 99% of Idaho's potatoes are Russets, many stores call Russets Idahos.

For all practical purposes, potatoes fall into two easy categories — baking potatoes and boiling potatoes. There's also a middle ground, but we'll get to that in a minute.

Probably the chief difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.

Baking potatoes

These are also called starchy potatoes. They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked.

They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and frankly, the only potato worth frying.

Some of the names you'll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho.

Boiling potatoes

These are also called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch.

They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy.

You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent.

Now, there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the bakers.

And finally, as you must know by now, a new potato is just that — an immature, small potato of whatever variety. Red potatoes may be the type most often sold, but that does not mean that a red potato is a new potato or that a new potato is a red potato.

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Metric-US Measurements Conversion
Submitted by: Lillian, FL
Source: Internet

Here are two great links for converting measurements back and forth between US Measurements and Metric:

http://www.convert-me.com/en/convert/cooking - This one allows you to choose a particular substance, ranging from allspice to yeast, and when you fill in the measurement you know and click "Convert", it will fill in all the others, both in Metric and US Measurements.  A very handy tool!

http://www.pbs.org/wgbh/nova/units.html - This one gives you the formula to multiply any measurement you know, to get its equivalent, into and out of Metric.

Added by Julia, TX:

There are tons of conversion tools on the web, http://www.sciencemadesimple.net/weight.php for example.
Their main page: http://www.sciencemadesimple.net/conversions.html.

As well, Google will do the conversions for you.  Type "1000g in lbs" in the Google search bar (Web) or just in your regular web address field and it gives you an answer "1000 grams = 2.20462262 pounds"

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Rice Advice
Submitted by: Pats/AZ
Source: Allrecipes.com

Making a batch of plain old rice must be one of the oldest recipes in the world, yet many of us still manage to mess it up. Long or short grain white rice is the most commonly used rice. Measure two parts water to one part rice. Brown rice uses two and a half parts water because it takes longer to cook. For perfect rice, bring the rice and water to a boil in a saucepan. Cover and reduce the heat to low. Simmer for 15 to 20 minutes, until water is absorbed and rice is tender. Brown rice can take up to 30 minutes. Leftover rice is great to have on hand for fried rice or rice pudding.

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Softening Cream Cheese
Submitted by: Pats/AZ
Source: Kraft

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

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Sugar Substitutions
Submitted by: Richard, FL
Source: pastrywiz.com

In recipes for sweetened sauces and beverages, all the sugar can be replaced with Sweet'N Low. However, recipes for most baked goods require
sugar for proper volume and texture. For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Sweet'N Low.

Sweet'N Low Substitution Chart:

Equal® sweetens like sugar, but its cooking properties are different.  Equal® works very well in fruit pies; however, cakes, cookies and pastries depend on sugar for bulk, tenderness, and browning, properties that sugar alternatives don't have. When cooking with Equal®, use recipes designed for Equal® or add to recipes after removing from heat to maintain sweetness. Prolonged cooking at high heat levels may result in some loss of sweetness.

Equal Substitution Chart:

Ten Super Foods
Submitted by: Richard FL
Source: Kraft Healthy Living

Over the next two months, add these 10 super foods to your diet one at a time, and keep them there forever:

Beans:

Beans such as chick peas, kidney beans, and black beans are packed with fiber, and research shows that diets high in fiber can help boost weight loss efforts.  High-fiber foods help you feel fuller longer because they are digested slowly.  Boost your fiber intake gradually, over a period of several weeks, to prevent uncomfortable
side effects such as gas.

Peanut butter:

A bit of healthy fat is better for weight loss than eating a very low-fat diet.  A recent study revealed that when people included peanuts or peanut butter in a reduced-calorie diet, they were more likely to stick with the diet.

Pears:

This high-fiber fruit is a great way to start a meal.  In a study, people who ate a pear or an apple before each meal lost more weight than people who didn't munch on the fruit beforehand.

Almonds:

Healthy fat, fiber, vitamin E, protein -- almonds contain it all!  Portion out small snack sizes ahead of time for a calorie-conscious, satisfying treat.

Low-fat yogurt:

Yogurt is a good source of calcium, and early research suggests a high-calcium diet may help ward off weight gain or boost weight loss efforts in someone who is cutting back on calories.

Olive oil:

This excellent source of monounsaturated fat may help you reap more rewards for your efforts at the gym.  In a study, exercise appeared to burn off calories from unsaturated fat much more readily than it burned off saturated fat calories.

Green tea:

A small study suggests that drinking green tea regularly may give a mild boost to weight loss efforts.  Plus, it's loaded with antioxidants.

Fish:

Although fruits and vegetables should be the cornerstones of your healthy eating habits, don't kick protein out of your diet. Your body needs protein to build lean muscle, and protein helps sate your appetite. Fish such as salmon and tuna are great choices because they contain healthy unsaturated fats, instead of the saturated fats found in most red meats and poultry.

Whole-grain breads and cereals:

Whole grains are another great source of fiber. You need at least 25 grams of fiber per day -- more if you are a man under 40 -- to achieve long-term health benefits. One study revealed that 26 grams of fiber per 1,000 calories of food resulted in more weight loss than a diet with only 7 grams of fiber per 1,000 calories of food.

Spinach:

Low-calorie, rich in nutrients and fiber -- raw spinach is almost the perfect food.  Try to eat a cup of raw, leafy green vegetables such as spinach each day.  Add fresh spinach to soups, slow-cooker meals, and sandwiches.

These 10 food choices are not a recipe for weight loss on their own -- combine smart food choices with portion control and exercise to make them work for you.  For best results, when you add one of these super foods each week, simultaneously cut back on a high-calorie, low-nutrition food from your diet.

After incorporating all 10 super foods for only two months, you'll have made tremendous progress in transforming your diet for long-term health.

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The Skinny on Asian Noodles
Submitted by: Richard - FL
Source: Cooking Light

Many Asian noodles can be found in the ethnic section of your grocery store. If you can't find them there, visit a local Asian market. Here's what to look for, and the Western substitutes you could use.

Cellophane noodles: These translucent noodles, also called bean threads, are made from the starch of mung beans, potatoes, or green peas. Substitute vermicelli, if necessary.

Chinese egg or plain noodles: These noodles are usually wheat-based and are readily available in grocery stores. You can substitute angel hair or vermicelli.

Rice sticks: Made from rice flour, these thin white noodles are distinctive, but angel hair or vermicelli can be used instead.

Soba noodles: From Japan, soba noodles are made with buckwheat, wheat flours, and water. Replace with vermicelli, but you'll lose the nutty flavor.

Wide lo mein noodles: These wheat-based noodles are easy to find, although fettuccine makes a nice substitute.

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Tips for Cooking with Tofu
Submitted by: Richard - FL
Source: Internet

Handling Tofu

Be sure to drain excess water from your tofu before using. For Medium Firm Tofu, let it sit in a colander for 10 minutes or pat dry with paper towel before using.

-Always cook tofu over low heat
-Do not over-cook
-Over-cooking causes it to become dry and tough
-Marinate tofu in a glass or enamel dish; a metal dish may leave an unpleasant taste.

Storing Tofu

After tofu is opened, store the unused portion in the fridge, where it will stay fresh for three to four days. Tofu is
perishable and must be kept refrigerated. Always check the "Best Before" date on the package. Discard tofu if it develops a sour odor or if the package becomes bloated.

-Medium Firm tofu should be immersed in water. The water should be changed daily.
-Firm and Extra Firm tofu can be wrapped in plastic wrap or transfer to plastic container.
-Soft and Dessert tofu can be covered with plastic wrap and stored in the original container or transferred into a plastic container.

Freezing Tofu

Medium Firm and firmer Varieties of tofu can be frozen. Soft and dessert tofu should not be frozen because they have a high water content. Freezing tofu is easy.

1. Wrap well-drained tofu in plastic wrap

2. Cut into smaller chunks or cubes if desired

3. Pop the tofu pieces into a zip lock plastic bag

4. Place them in the freezer

5. Frozen tofu should be consumed within 3 months.


Thawing Tofu

Thaw your frozen tofu, prior to use, either at room temperature or immerse in boiling water. Frozen tofu may also be thawed in the refrigerator or microwave. Remember to squeeze out the excess liquid before using. When thawed, tofu turns a creamy beige color and takes on a firmer, chewier meat-like texture.

Preparing Tofu

-Creaming tofu

Blended with water in a food processor, softer varieties of tofu acquire a milk-like consistency. Medium Firm Tofu may be used for non-dairy cheesecakes or dips. For creaming, use soft tofu, dessert tofu, or medium firm tofu.

-Crumbling tofu

Firmer varieties of tofu may be crumbled or mashed to create a consistency similar to ground meat. Use your hands or crumble with a fork or potato masher. In pasta sauces, cook with onions and garlic - the tofu will absorb the flavors. Crumbled tofu may also be sprinkled over salad or pizza like feta cheese. Note the tofu will not melt.

-Cubing, Marinating or Baking Tofu

Firmer varieties of tofu can be cubed, Marinated or Baked

-Marinate overnight in Italian-style salad dressing or teriyaki sauce if desired
-Marinate tofu in a glass or enamel dish
-Dress up a salad by tossing marinated cubes on top
-Coat tofu with Shake and Bake or breadcrumbs and bake

N.Zhou
 

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Tips for Home-Baked Bread
Submitted by: Richard FL
Source: Bedrock Press

~ If bread is not to be used within 2 to 3 days, wrap the loaf so that it is airtight and store at room temperature.

~ If bread is to be kept for more than a few days, seal the loaf in a freezer-proof bag and freeze. The bread may be kept frozen for up to 3 months.

~ Thawing frozen bread will take about 2 to 3 hours at room temperature. Bread sliced prior to freezing may be toasted immediately after removing from freezer.

~ To warm a whole loaf of bread, wrap loaf in foil and heat at 350F for 15 to 30 minutes. Unwrap bread in the last 5 minutes to produce a crisp crust. (If bread has been frozen, thaw thoroughly before warming in oven.)

~ Refrigerating and microwaving bread is not recommended.

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Vinegar & its Many Uses
Submitted by: Richard, FL
Sourced: Nakano

Enjoying a salad with a tangy vinaigrette dressing is one of the most popular ways to use vinegar in the kitchen. But that’s just the beginning! Regular and flavored vinegars are versatile recipe ingredients that add flavor and distinction, and can also contribute to good health!

To make basic vinaigrette salad dressing use 1 part white distilled vinegar to 4 parts oil.

Make creamy vinaigrette by adding some plain or whipped cream to a mixture of 1 part white distilled vinegar to 3 parts oil.

Tenderize meat with white distilled vinegar. Use it in marinades or when slow cooking any tough, inexpensive cuts of meat.

When poaching eggs, add a little white distilled vinegar to the water.  The whites stay better formed.

For extra tenderness with boiling ribs or stew meat add a tablespoon of white distilled vinegar.

To add a zesty new taste to fresh fruits such as pears, cantaloupe, honeydew, or others, add a splash of rice or balsamic vinegar. Serve immediately to prevent the fruit from becoming mushy.

Freshen wilted vegetables by soaking them in cold water containing a spoonful or two of white distilled vinegar.

When boiling or steaming cauliflower, beets or other vegetables, add a teaspoon or two of white distilled vinegar to the water to help them keep their color. This will also improve their taste, and reduce gassy elements. This also works when cooking beans and bean dishes.

Make pasta less sticky and reduce some of its starch. Add just a dash of white distilled vinegar to the water as it cooks.

Give some extra zest to your white sauce by adding 1/2 teaspoon of white distilled vinegar.

Try cider or malt white distilled vinegar instead of ketchup with french fries—that’s how the British like to eat them. Either one is also great on fish or any fried or broiled meat.

Remove kitchen odors that come from burnt pots or when cooking certain foods by boiling a small amount of water with 1/4 cup white distilled vinegar so that the steam circulates throughout the room.

Make onion odors disappear from your hands by rubbing with white distilled vinegar.

Add moistness and taste to any chocolate cake—homemade or from a box—with a spoonful of white distilled vinegar.

To keep frosting from sugaring add a drop of white distilled vinegar.  It will also help keep white frosting white and shiny.

Make perfect, fluffy meringue by adding a teaspoon of white distilled vinegar for every 3 to 4 egg whites used.

Perk up any can of soup or sauce with a teaspoon of red or white wine vinegar.

Eliminate the greasy taste in food cooked in a deep fryer by adding a dash of white distilled vinegar.

If you’ve added too much salt to a recipe, add a spoonful of white distilled vinegar and sugar to try correcting the taste.

Keep molded gelatin desserts and salads from sagging or melting in the summer heat by adding a teaspoon of white distilled vinegar for each box of gelatin used.

When making tuna salad add a dash of any herb-flavored white distilled vinegar.

Turn out great rice by adding a teaspoon of white distilled vinegar to the boiling water.

To make the perfect picnic potato salad dressing combine 1 cup mayonnaise, 3 tablespoons white distilled vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.

Olives or pimentos covered with white distilled vinegar can be kept almost indefinitely if refrigerated.

To keep eggs from cracking when boiling add a tablespoon or two of white distilled vinegar to water.

Copyright 2005 Mizkan Americas, Inc. All rights reserved.

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