Posts from — July 2009

Glossary of Basic Cooking Terms

AL DENTE: Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of pasta but also applies to vegetables that are blanched, left still slightly crisp.

ASPIC:  A jelly made from clarified meat, poultry, fish, or vegetable stock.

AU JUS:  Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.

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U.S./Metric Weights and Measures

1 pinch = less than 1/8 dry teaspoon

1 dash = 3 drops to 1/4 liquid teaspoon

1 teaspoon = 5 ml

3 teaspoons = 1 tablespoon = 1/2 liquid or dry ounce = 15 ml

2 tablespoons = 1 liquid or dry ounce = 30 ml

4 tablespoons = 1/4 cup = 2 liquid or dry ounces = 60 ml

5 1/3 tablespoons = 1/3 cup = 80 ml

8 tablespoons = 1/2 cup = 4 ounces = 120 ml

10 2/3 tablespoons = 2/3 cup = 160 ml

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These are emergency substitutions: the recipe results may not be as good and will vary, these are some stand-ins for your staples… just in case.

1 cup light brown sugar = 1 cup granulated sugar plus 1/4 cup molasses

1 cup dark brown sugar = 1 cup granulated sugar plus 1/2 cup molasses

1 cup granulated sugar = 1 cup honey plus 1/2 teaspoon baking soda -or- 1 cup maple syrup plus 1/4 teaspoon baking soda

1 cup corn syrup = 1 cup honey or 1 cup maple syrup

1 cup sifted cake flour = 3/4 cup sifted all-purpose flour plus 2 tablespoons cornstarch

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The Basic Kitchen — Small Electrics

1 heavy-duty blender
1 toaster oven
1 small scale with reading for pounds and grams
1 electric hand mixer
1 food processor

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The Basic Kitchen — Baking Equipment

5 cake pans, with non-stick surfaces:
2   9-inch round
1   9-inch springform
2   8-inch round

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The Basic Kitchen — Utensils, Measuring, Bowls

1 set glass nested mixing bowls
1 set metal nested mixing bowls
1 set stainless steel measuring spoons
1 set stainless steel nested measuring cups, for dry ingredients

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The Basic Kitchen — Knives

Invest in high-quality knives and keep them sharp and correctly washed and stored. The best are made of high-carbon stainless steel with the steel running through the entire length of the knife. Wash in warm soapy water, and never put it in the dishwasher. Dry well and store in a knife block, blade side up. Placing in a block, the blade side down dulls the knife each time it is removed or replaced in a block.

This great self-sharpening knife block with knives

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The Basic Kitchen — Pots and Pans

Recommend – An assortment of:
-stainless steel w/ aluminum or copper bases
-enamel-coated cast iron
-glass-ceramic that is stove-top, oven, and microwave-proof

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