ARROWROOT
January 4th, 2010
(Maranta arundinacea)
1 pound = 4 cups
1 cup = 4 ounces
1 ounce = 4 TB
1 TB = 1/4 ounce
Source:foodreference.com
Archive
Archive for the ‘Cooking Tips’ Category
APRICOTS
January 4th, 2010
Apricot purée is on the rise as a new substitute for oil or water in many high-calorie, high-fat recipes. Simply purée canned apricots in a blender or food processor until smooth. Unlike prunes (which can darken some baked goods) or applesauce (which may cause recipes to be watered down), apricot purée reduces the fat content [...]
APPLE SAUCE
January 4th, 2010
1 pound apple sauce = 2 cups
Canned Unsweetened Applesauce can be processed with added organic acids (such as erythorbic) to prevent oxidation (browning) if the packer so desires – the label will state if it has been added.
Pack
Unsweetened applesauce is packed in a No. 300 can, which is about two cups, or four ½-cup servings.
Storage
• [...]
APPLE PIE
January 4th, 2010
When cooking fresh apples for pies or sauces, the yield is about 50%.
1 pound raw = 1/2 pound cooked.
Use tart apples for apple pie.
Source:foodreference.com
APPLE CIDER, APPLE JUICE
January 4th, 2010
Apple cider in the U.S. is the same as apple juice.
Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized.
Fermented apple juice which is alcoholic, is called ‘hard cider’ in the U.S.
Unfermented apple juice is called ‘apple juice’ in most other [...]
APPLES
December 22nd, 2009
When cooking fresh apples for pies or sauces, the yield is about 50%.
1 pound raw = 1/2 pound cooked.
Apples absorb odors. They emit ethylene gas, which causes other fruit to ripen quicker.
Store apples at 35 degrees F, 80% humidity to prevent dehydration.
Use tart apples for apple pie.
Apples, pears and potatoes dropped in cold, lightly salted [...]
ANISE SEED
December 22nd, 2009
1 pound anise seed = 5 cups
1 cup = 3oz+
1 oz = 5 TB
1 TB = 1/5 ozFlavor/Aroma: Anise is distinguished by its strong licorice-like flavor and aroma. The seeds are characterized by minty, piney, and fruity flavor notes. Anise’s flavor also resembles that of Fennel but is somewhat sweeter.
Appearance: Pale brown, crescent shaped
Pairs Well [...]
ALMONDS
December 22nd, 2009
Roasted almonds are slightly harder in texture than natural almonds because the dry-roasting process removes some of the moisture. Natural almonds are better for baking and cooking.
There are about 23 almonds per one ounce serving.
Pack
Shelled whole dry-roasted and shelled whole natural almonds are packed in 2-pound cartons.
Storage
• After opening, almonds will keep 4 to 6 [...]
ALLSPICE
December 5th, 2009
1 pound allspice = 6 cups
1 ounce = 6 tablespoons
1 tablespoon = 1/6 ounce
Allspice flavor and aroma is a pleasant blend of cinnamon and clove.
Allspice is generally described as possessing a woody, cinnamon-like flavor which is slightly numbing.
Allspice is used in seasonings, sauces, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas. Caribbean [...]
Alcohol in Cooking
December 5th, 2009
Alcohol Content and Substitutions
Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.
Here are the facts from the Agricultural Research Service of the USDA (1989).
Alcohol remaining after preparation:
100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove [...]
