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TIPS - FACTS - FUN
 Good
Readin' for Good Cooks!
"Saved by Soup" - Judith
Barrett....has easy, low-fat recipes for htose of you with little
time but who would like to make your own soups
"Desserts by Pierre Herme" - Dorie
Greenspan....the Julia Child award winner for 1998 in the chefs
and restaurants categories. Book contains basic cooking techniques
Here are some convenient,
time saving and tasty tips
we've been sharing with our students for some time.........
| IN
YOUR PANTRY |
Dried fruits: dates,
figs, cranberries and apricots and, yes, prunes, add texture
to a stuffing, salads, or stews Wines:
use the red or white wines
that you like as a base for gravies, to saute fish, or
use as a marinade for meat dishes. Remember that the taste
of a cheap wine doesn't improve when poured into your
recipe! If you won't drink it - don't use it. |
| IN
YOUR FREEZER |
Nuts: almonds,
hazelnuts, and walnuts are handy for sprinkling over salads
and sauces for meat and fish. Remember to toast the nuts
for better flavor. |
| A
Refrigerator Stocked
with These Essentials: |
Leftovers: if
the word conjures up visions of gray meat and soggy vegetables,
you are in for a surprise. Combining the remainder of last
night's entre with other items will make a delicious meal
with the things that you have on hand. Chutney:
prepare a chutney from a variety
of fruits and spices and lend an exotic taste to salads,
vinaigrette and curries.
Mustard: add honey,
horseradish, grainy or Dijon style mustard to sauces,
vinaigrettes, stews and other dishes to step up the flavor. |
Remember things don't last
forever just because they are refrigerated or frozen.
Review the labels of items that you have stored for the "Use
by" date and discard them
if they have expired or are near expiration.
With regard to flour, sugar,
and other dry ingredients, these should also be reviewed
from time to time to ensure that they have not expired. If you recall
that your last purchase
of these items was over a year ago, you are better off discarding
them and updating
your inventory. Only wines improve with age!
Home
to Look Who's Cooking
| Oven Temperature Conversions......... |
Dry Measure Conversions.......... |
Microwave Power Conversions............ |
|
Fahrenheit |
Celsius |
1/48
cup |
1/6
fl oz |
1/3
tbsp |
1
tsp |
.075
ml |
Power
|
Add
to Each Minute |
Very
Slow |
250-275
|
121-135
|
1/16
cup |
1/2
fl oz |
1
tbsp |
3
tsp |
15ml |
700 Watt |
per recipe |
Slow |
300-325 |
149-163 |
1/8
cup |
1
fl oz |
2
tbsp |
6
tsp |
30
ml |
650 Watt |
10 seconds |
Moderate |
350-375 |
177-191 |
1/4
cup |
2
fl oz |
4
tbsp |
12
tsp |
59
ml |
600 Watt |
20 seconds |
Hot |
400-425 |
204-218 |
1/3
cup |
2
2/3 fl oz |
5
1/3 tbsp |
16
tsp |
79
ml |
500 Watt |
40 seconds |
Very
Hot |
450-475 |
232-246 |
1/2
cup |
4
fl oz |
8
tbsp |
24
tsp |
118
ml |
|
|
Extreme |
500-525 |
260-274 |
2/3
cup |
5
1/3 fl oz |
10
2/3 tbsp |
32
tsp |
158
ml |
|
|
|
|
|
3/4
cup |
6
fl oz |
12
tbsp |
36
tsp |
177
ml |
|
|
|
|
|
1
cup |
8
fl oz |
16
tbsp |
48
tsp |
237
ml |
|
|
Home
to Look Who's Cooking
| Liquid Measure Conversions |
|
|
|
|
1/2
fl oz |
.015
L |
1
tbsp |
3
tsp |
|
|
|
1/8
cup |
1
fl oz |
.03
L |
2
tbsp |
6
tsp |
|
|
|
1/4
cup |
2
fl oz |
.06
L |
4
tbsp |
12
tsp |
|
|
|
1/2
cup |
4
fl oz |
.12
L |
8
tbsp |
24
tsp |
|
1/4
qt |
1/2
pt |
1
cup |
8
fl oz |
.24
L |
|
|
|
1/2
qt |
1
pt |
2
cups |
16
fl oz |
.47
L |
|
|
| 1/4
gal |
1
qt |
2
pt |
4
cups |
32
fl oz |
.95
L |
|
|
| 1/2
gal |
2
qt |
4
pt |
8
cups |
64
fl oz |
1.89
L |
|
|
| 1
gal |
4
qt |
8
pt |
16
cups |
128
fl oz |
3.79
L |
|
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Look Who's Cooking, Inc
4 Birchwood Court ~ Apt. 4L ~ Mineola, NY 11501
Email: lookwhsckn@aol.com
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