Cooking and Baking Tips
Cooking and Baking Tips
The Cooking Center include cooking and baking tips.
COOKING MEASUREMENT CHART
Teaspoon and Tablespoons
·1 tablespoon (tbsp) = 3 teaspoons (tsp)
·1/16 cup (c) = 1 tablespoon
·1/8 cup = 2 tablespoons
·1/6 cup = 2 tablespoons + 2 teaspoons
·1/4 cup = 4 tablespoons
·1/3 cup = 5 tablespoons + 1 teaspoon
·3/8 cup = 6 tablespoons
·1/2 cup = 8 tablespoons
·2/3 cup = 10 tablespoons + 2 teaspoons
·3/4 cup = 12 tablespoons
·1 cup = 48 teaspoons
·1 cup= 16 tablespoons
Fluid, pint, and quarts
·8 fluid ounces (fl oz) = 1 cup
·1 pint (pt) = 2 cups
·1 quart (qt) = 2 pints
·4 cups = 1 quart
Gallon, ounces, milliliter, and inches
·1 gallon (gal) = 4 quarts
·16 ounces (oz) = 1 pound (lb)
·1 milliliter (ml) = 1 cubic centimeter (cc)
·1 inch (in) = 2.54 centimeters (cm)
SOUP FREEZING TIPS
When freezing leftover soup, freeze in small batches and use zip lock freezer bags. The thawing process with be faster.
Never fill containers to the top always fill about one half to two thirds full from the top to allow enough space to remove excess air.
Soup should be thawed in the refrigerator and reheated in a pot or saucepan.
Soups with cream or potatoes does not freeze as well as vegetable soups.
To help soup retain their wonderful flavor, do not freeze longer than 3 months.
Before freezing soup, make sure it has cooled down completely.
10 TIPS FOR A SUCCESSFUL PICNIC
--Have plenty coolers handy to keep cold foods at the proper temperature.
--After serving, refrigerated foods should not be left out more than 30 minutes. If the weather is extremely warm, refrigerate immediately after serving.
--Food should be covered to keep insects out. Lid covers, saran wrap, and aluminum foil works well.
--Have plenty of liquids available such as bottled water, fruit drinks, lemonade, tea, etc., especially for children and older adults.
--Have adequate ice on hand. Always purchase more than you think you’ll need.
--Have plenty food to serve your guests. Some guests will want seconds.
--Have plenty of plates, forks, and napkins available to serve everyone.
-Grilled hamburgers should be cooked all the way through. This will prevent a food borne illness.
--Have wipes, paper towels, and hand washing stations available such as water pales or buckets.
--Purchase a food thermometer to check the temperature on refrigerated items. Cold foods should be kept between 33 to 43 degrees. Anything higher than 43 degrees puts these foods in the danger zone.
COOKING AND BAKING TIPS
· Chesses should be served at room temperature, approximately 70 degrees.
· When baking chicken in the oven, sprinkle paprika over it to turn it golden brown.
· Always thaw meat in the refrigerator for safety purposes.
· Reduce oven heat by 25 degrees when baking in a glass dish.
· For best results, always bake with eggs and butter at room temperature.
· To keep a cake from crumbing up, lightly frost layers, then place in the freezer until set. Finish frosting the cake.
· Brown sugar will stay soft if you keep it sealed in the refrigerator.
· Refrigerating chocolate will extend its shelf life.
· When baking cheese cake, a small dish of water in the oven will prevent it from cracking in the center.
· Before using cooking spices, make sure you use before the expiration date. Cooking and baking tips
·When placing pans in the oven, they should never touch each other or be placed over or under each other on the racks.
·Keep brown sugar in the refrigerator to keep it from getting hard.
·Grease pans using a piece of paper towel. Always grease bottom and sides of the pan with small amount of shortening, butter, or margarine.
· When you bake, always line the bottom of the pan with wax paper to make the cake come out easier after baking. (I always line the pan in addition to greasing bottom and sides).
· When making a new recipe, never guess when measuring ingredients. Use the exact amount that the recipe call for until you are more familiar with the recipe.
· To test if a cake is done, use a toothpick: The toothpick should come out clean and dry, or have only a few crumbs around.
· Always sift dry ingredients for baking. Even if it seems there are no lumps present.
· Always use fresh ingredients, read labels and make sure cooking spices have not expired.
· Always wash your hand before making or eating food.
· Before you start cooking, make sure the areas that will be used is clean and free of clutter. Have all bowls and other cooking utensils and supplies available before starting.
· When making a pie crust from scratch, make sure all ingredients are cold.
Tips on Making a Pie Meringue - Cooking and baking tips
Make sure the bowl is room temperature and free of dust. Beat egg whites on high with electric mixer.
Tips on Making a New Recipe
Make sure you understand the recipe fully before starting. Never make a new recipe when guests are coming for dinner. That way if it turn out less than perfect, you don’t have to worry about quickly making something different.
Tips on How to Spice Up Your Recipes - Cooking and baking tips
In addition to crushed red paper and ground red pepper, red hot sauce is great for spicing up a recipe. For hot vegetables liquid heat such as hot sauce should be added toward the end of the cooking process. Crushed peppers flavors are released quicker, so add them the last 15 minutes of cooking.
What to Do with Slightly Stale Bread - Cooking and baking tips
Sprinkle bread with water or milk: wrap in aluminum foil: baked at 350 degree for abut 8 minutes. If bread is hard-crusted, open foil for 3 to 5 minutes more.
Have a Dry Coffee Cake - Here’s Help!
Put 2 tablespoons water or milk in large skillet: place un-iced cake on trivet. Cover. Leave over lot heat about 8 minutes. Do not cover iced coffee cake.
What to Do with Curdled or Separated Mayonnaise - Cooking and baking tips
In a warm bowl, put 1 teaspoon mustard, 1 tablespoon curdled mayo. Beat with whisk until creamy. Add mayonnaise slowly until blended.
How to Smooth Out Lumpy Sauce or GravyPour gravy or sauce through a strainer and mash out lumps with a wooden spoon. Reheat very slowly.
Common Cooking and Baking Problems With Solutions
Problem: Crack in middle of cake. Cooking and baking tips
Solution: The oven was too hot to start with or oven was uneven during baking. Disguise crack with icing.
Problem: Cake rises too much, overflows pan.
Solution: Too much baking powder; too little flour; or pan was filled more than two-thirds.
Problem: Cake rises in oven, caves in when cooling.
Solution: Pan was over-filled; or egg whites were beaten when recipe didn’t call for it. Fill unevenness with frosting.
Problem: Cake has shiny, sticky streak.
Solution: Poor mixing; too slow baking, or irregular heating of pan in oven.
Problem: Cake is sticky.
Solution: Too much liquid or too much sugar was used; or the baking powder was too old.
Problem: Brewed coffee is too weak.
Solution: Add a little instant coffee to the pot. It will strengthen it without changing the fresh taste.
Problem: Too much salt.
Solution: Add a little vinegar and sugar, then taste. A raw potato helps absorb soup in soups and stews.
Problem: Too much sugar.
Solution: Add a few drops of lemon juice or vinegar.
Problem: Fish has strong fishy odor.
Solution: Rub fish with lemon juice and salt to prevent the odor from being absorbed by other food.
Problem: Sticky rice.
Solution: Rinse rich thoroughly with warm water to wash out the excess starch. Grains will separate.
Problem: Hands smell from garlic and onion.
Solution: Rinse hand in cold water, rub with salt or baking powder, rinse again, then wash with soap and water.
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