Cooking Techniques Notes
Ingredients:
Cooking Techniques Notes:
Cooking Techniques Notes:
- All spoon measures should be level.
- All cup measures of dry ingredients should be level.
- To measure flour, scoop it with the cup, then level the surface with the side of a knife.
- Make sure you read the line on the cup or pint measure at eye level when measuring liquids.
- Do not hold the measuring spoon into which you are pouring liquid over the dish you areĀ makingĀ incase you pour too much.
- Oven s should be preheated to the specified temperature. Broilers should also be preheated.
- Cooking times can vary according to the individual oven. Start checking to see whether the dish is cooked toward the end of the cooking time.
- If a recipe calls for eggs, extra large eggs should be used except where otherwise specified.
- When baking, follow the recipe exactly.
- You can adjust other recipes slightly according to taste objectives.
Equivalents:
- 3 tsp = 1 tbs
- 2 tbs = 1 fluid oz
- 4 tbs = 1/4 cup
- 5 tbs + 1 tsp = 1/3 cup
- 8 tbs = 1/2 cup or (4 fl oz)
- 10 tbs + 2 tsp = 2/3 cup
- 12 tbs = 3/4 cup
- 16 tbs = 1 cup (8 fl oz)
- 2 cups = 1 pint (16 fl oz)
- 4 cups = 2 pints = 1 quart
- 4 quarts = 1 gallon
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