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 [...]
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 [...]
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 [...]
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 [...]
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 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 [...]
Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When you are going to beat egg whites, let the eggs [...]
This acorn-shaped squash is one of the most widely available among the small winter squash. It measures about 6 inches around and weighs 1 to 2 pounds. Acorn squash is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash.
Source:foodreference.com
Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.
Source:foodreference.com
Ingredients :
500g (1 lb) rump or sirloin steak
2 tbsp oil
1 small soft-leaved lettuce
200g (6.5 oz) cherry tomatoes, halved
1 Lebanese cucumber, cut into cubes
4 spring onions, chopped
1/2 cup (15g / 1/2 oz) fresh coriander leaves
Dressing:
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp sweet chili sauce
2 cloves garlic, crushed
1 tbsp chopped fresh coriander
Method :
Brush the steak [...]
