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Cooking Measurements

Thursday, September 20th, 2007 by The Cooking Guy

I have another post on cooking measurements earlier. Here is another one to help newbies to cooking.

Have you ever opened to a recipe that you are dying to try and found that you have no clue as to what a pint, gallon or dash consists of? I know I have. This chart will show you the difference between each measurement.

All recipes call for measurements whether for liquid or dry ingredients. Liquid measurements are usually slightly different than dry. For example, you may not get enough liquid if you are using measuring cups designed for dry ingredients. Using standard measuring spoons and cups will ensure correct measurements.

To help you understand many recipe abbreviations, listed below are some of the most common measurements.

Common Measurement Abbreviations

• Tsp= teaspoon
• Tbsp= tablespoon
• Ml= milliliters
• C= cups
• Fl oz= fluid ounce
• Pt= pint
• Qt= quart
• Gal= gallon

Listed are a few basic measurement conversions. These liquid and dry measurements may have more than one conversion as you will see listed below.

Liquid Measurements

• A dash= 1/4 teaspoon or less
• 1/8 cup= 1 fluid ounce
• 1/4 cup= 2 fluid ounces
• 1/2 cup= 4 fluid ounces
• 1 cup = 8 fluid ounces
• 1 cup = ½ pint
• 2 cups= 16 fluid ounces
• 2 cups= 1 pint
• 2 cups= ½ quart
• 4 cups= 32 fluid ounces
• 4 cups= 1 quart
• 4 cups= 1 liter
• 2 pints= 32 fluid ounces
• 2 pints =1 quart
• 2 pints= ¼ gallon
• 2 quarts= 64 fluid ounces
• 2 quarts= 4 pints
• 2 quarts= ½ gallon
• 4 quarts = 128 fluid ounces
• 4 quarts = 8 pints
• 4 quarts = 1 gallon
• 8 quarts= 256 fluid ounce
• 8 quarts= 1 peck
• 4 pecks= 1 bushel

Dry Measurements

• A dash= 1/16 teaspoon
• A pinch= 1/8 teaspoon or less
• 3 teaspoons=1 tablespoon
• 3 teaspoons=½ ounce
• 2 tablespoons= 1/8 cup
• 2 tablespoons= 1 ounce
• 4 tablespoons= 1/4 cup
• 4 tablespoons= 2 ounce
• 8 tablespoons= 1/2 cup
• 8 tablespoons= 4 ounce
• 12 tablespoons= 3/4 cup
• 12 tablespoons= 6 ounce
• 16 tablespoons= 1 cup
• 16 tablespoons= 8 ounce
• 32 tablespoons= 2 cups
• 32 tablespoons= 16 ounce
• 64 tablespoons= 4 cups
• 64 tablespoons= 32 ounce

Weight Measurements

• 8 ounces= 1/2 pound
• 16 ounces= 1 pound

Conversion Table for Metric

• 1 oz =28 grams
• 1 pound= 454 grams
• 1 teaspoon = 5 milliliters
• 1 tablespoon = 15 milliliters
• 1 fluid ounce = 30 milliliters
• 1 cup = 240 milliliters
• 2 cups or 1 pint = 470 milliliters
• 4 cups or 1 quart = .95 liter
• 4 quarts or 1 gallon = 3.8 liters

Miscellaneous Conversions

• 1 large egg= 2 ounces
• 1 large egg= ¼ cup
• 1 large egg= 4 tablespoons
• 1 stick of butter = ½ cup

Many recipes require precise and accurate measurements while others do not require an exact science. For example, many baked goods like cakes, cookies or pastries require precise measurements. If not, your goodies could turn out too hard, doughy or flat.

On the other hand, when cooking non baked goods exact requirements are not always necessary. This is not always true, so when in doubt follow the recipe. If you find the recipe or dish needs to be modified to fit your taste buds, this is where your preference comes in handy. If you like things a little spicy, well add an extra dash or two. For those who are just learning to cook, this is a great way to experiment with adding your own personal touch to your dishes. But just remember, little by little or you may over season your dish.

The health benefits of Korean Style Grilled Beef

Sunday, September 16th, 2007 by The Cooking Guy

Korean Style Grilled Beef is a delightful dish for anyone who enjoys the exotic Asian taste. You can catch the video for the Korean style grilled beef at http://pickupcooking.com/Cooking-Videos.html

Although beef contains valuable nutrients, such as iron and several B vitamins, it should not form a massive part of a healthy diet. You can get a measure of the nature of meat by reflecting that the longest living nations, such as the Japanese, make fish, rather than meat their main source of animal protein. The prime difference between the two is fish contains valuable Omega 3 oil, which has been shown to be a of great benefit to the heat and cardiovascular system, whilst meat contains saturated fat, which is blamed for having the reverse effect.

However, provided lean meat is eaten in moderation,it makes a valuable contribution to a balanced diet.

The real saving grace of this dish is the choice of salad. Spinach is the classic vegetable advocated by Popeye The Sailor and how right he was! It is one of the super foods and one eaten by the people who appear most immune to cancer. It is particularly beneficial when eaten raw in a salad, as here, because cooking destroys some of its antioxidants.

Bell peppers — particularly the red ones — are crammed with vitamin C, which is one vitamin than cannot be stored in the body and should be taken daily. They also contain a substance called capsaicin, which has the ability to stop cell changes that can lead to cancer.

Red onions is a better choice to eat raw in a salad that the white ones,  as they are sweeter and without the strong flavor of the white onion. It also contains valuable amounts of quercetin — a potent antioxidant — not found in white onions. In common with all of the onion and garlic family they may protect against stomach cancer by decreasing the conversion of nitrates (used to preserve food, such as sausages) into cancer triggering nitrites in the stomach.

Essential Cooking Utensils and Equipment

Wednesday, September 5th, 2007 by The Cooking Guy

If you were to ask a hundred different cooks which utensils they would consider essential, you would probably get a hundred different answers.  For example, some prefer metal pots while others prefer non-stick surfaces. 

Depending on the kind of cooking you do, the list will differ.  However, you would probably find a list of common answers. 

Stocking your kitchen with the right utensils, equipment and gadgets is a personal preference.  Having the right equipment makes cooking a breeze and a lot more fun.  If you are just beginning to cook, you don’t necessarily have a lot to get started.  What you will need, is the stuff that fits your cooking style and preference. For example, if you love stir fry’s, for you a wok would be considered essential, but to others they may use it only once a year. 

Although you do not have to purchase the most expensive items you can find, however, you do want to make sure you are investing in good quality items that will last.  If not, you will find yourself purchasing the same items year after year.  If needed, do a little research before buying.  Read consumer review and reports. 

Start off with items that are multifunctional and can be used for many different purposes. Here is a list of essentials that will be sure to get you started in the right direction.

Utensils

• Vegetable peeler
• Colander
• Can Opener
• Wire Whisk
• Cutting Boards-preferably one solely for meats and one for multipurpose uses
• Tongs
• Box Grater
• Spoons-wood, plastic and metal
• Metal and Rubber spatulas
• Thermometer
• Ladles
• Pepper Mills
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Colander

Knives

• Kitchen Shears
• Carving knife
• Chefs-sometimes referred to as a cooks knife
• Paring knife
• Serrated  knife
• Knife sharpener

Small Appliances

• Blender
• Hand Blender
• Small Food Processor
• Hand or Stand Mixer
• Slow Cooker

Cookware

• Sauce Pans in various sizes
• Skillets in various sizes
• Large Pot
• Casserole Dishes
• Cast Iron Skillet

Baking

• Cookie sheets both flat and rimmed
• Cake pans
• Cooling rack
• Rolling Pin
• Pie Pan
• Pastry Brush
• Loaf Pan
• Muffin Tin

Miscellaneous Items

• Plastic storage containers in various sizes
• Oven mitts
• Pot holders
• Plastic Wrap and baggies
• Aluminum Foil
• Pizza cutter
• Spoon Rests

There may be other items you wish to add to your essential list of must haves.  Buy the things that fit your needs as well as your storage space.  After some trial and error, you will learn what works and what you are missing. 

Stocking your kitchen with these common cooking utensils and equipment can be fun, but most of all they can help make cooking a breeze. 

By the way, if you are interested, I have managed to secure a 15% on all Crockpots and Accessories. Just click on this link to grab this fantastic offer. Limited time only.

Choosing the Right Pots and Pans

Monday, September 3rd, 2007 by The Cooking Guy

One of the first steps in getting your kitchen ready to cook is choosing and purchasing the right cookware. One of the most important things you will need to buy are pots and pans. Having the right cookware makes cooking and clean-up a breeze and a lot more fun.

Before you buy
Before you buy, you need to determine what level of cooking you will be doing and most importantly how much you want to spend. Although you do not have to purchase the most expensive brands you can find, however, you do want to make sure you are investing in good quality pots and pans that will last. If not, you will find yourself purchasing them year after year. Plan on buying the best cookware you can afford. If needed, do a little research before buying. Read consumer review and reports.

What to buy
Here is a list of what most cooks consider to be essential pots and pans:

Sauce Pans are one of the most versatile pots. They are used for making sauces, cooking smaller portions of food, steaming, reheating or just about anything that needs to be heated. Because they are so versatile, you may want to consider purchasing a few different sizes. Some common sizes are 2 are 3 quarts with lids.

Saute Pans are wide and flat with straight sides to help when sautéing, searing or preparing recipes that have pan sauces and for recipes that require extended cooking times. Good sauté pans are made of metals that quickly and efficiently conduct heat. Sauté pans should also come with a long handle and a lid. Common sizes are 3 to 5 quarts.

Skillets or frying pans have moderately high, slightly flared sides. It is considered your all purpose pan for frying. Ideally they should be made out of metals that help conduct heat. Non-stick surfaces are helpful when cooking omelets. Common sizes are 8, 10 and 12-inch sizes.

Large Soup or Stockpots are tall and narrow. They are excellent for cooking or boiling things like soups, stews, stocks, pasta or large quantities of food. Good stockpots should be made out of stainless steel with an aluminum core or anodized aluminum. Depending on how much you will be cooking, you should have a capacity of at least 8 quarts; soup pots may be 4 to 6 quarts.

What to look for
If you are buying a set, make sure it is made of sturdy materials that won’t dent and warp. Handles should be comfortable and securely attached.

Pots and pans can be part of a set or bought individually. Buying sets can save a lot of money. If you do buy a set, make sure it fits your individual needs; otherwise it does not make sense to purchase pots and pans you will not use. The idea is to purchase ones that can be multifunctional.

Stainless steel is the most common and versatile material for cookware. Although stainless steel by its self is a poor conductor of heat. Stainless steel works best if it has an aluminum or copper core. It could also have a thick aluminum or copper disk bonded to the bottom of the pan. Adding a core will increase to the price, but will perform better. Anodized aluminum and no stick also make excellent choices.

Look for cookware that offers different shapes and sizes. Be picky about the pots and pans you need.
If you want uniformity, buy in a set or collect individual pieces from a specific line.

Hope you have found these tips useful to help you choose the right pots and pans. If you have any comments, please leave them below.

How To Cook Efficiently

Tuesday, August 28th, 2007 by The Cooking Guy

To cook efficiently here is a tip: Take the ingredients that take the most time to prepare and start with it first. For example, meats take a while to cook hence begin with it.
Meat
One tip is when you buy meat; cook it up once you get home. A great way to get shredded or chopped chicken is to buy a whole chicken and slow cook or roast it. Put the meat in individual meal sized baggies or containers and freeze or refrigerate until ready to use. This can save a lot of time when you are ready to make a dish that requires cooked meat. You can also do this with hamburger, sausage or any meat that stores well when chilled or frozen.

Once you are ready to use the meat, if frozen, pop it in the microwave on defrost for a few minutes or put it in a frying pan with a little bit of oil. You will never know it was cooked and frozen. If you have put the meat in the refrigerator, take the meat and add it to the dish you are making.

Vegetables
Another great way to prepare ahead is to chop your vegetables. If you are not going to use your chopped vegetables within a few days, it is best to freeze them rather than refrigerate. Freezing vegetables is also a great way to keep your vegetables from going bad or use them up if they are starting to spoil. You won’t feel like you wasted money by having your fresh produce turn bad.

Vegetables like onions, bell peppers and zucchini freeze and defrost well. Other vegetables such as carrots, celery, broccoli, cucumbers, and jicama store well in the refrigerator. Vegetables like carrots and jicama store better if submerged in water for up to five days.

Recipe Suggestions
Here are some great recipe suggestions on how to use your cooked meats and vegetables. There are endless possibilities since the meats and vegetables do not taste like they have been frozen or chilled. Keep in mind that green peppers may change the flavor of frozen casseroles. The flavors of clove, garlic and pepper flavors get stronger when frozen, while onion gets milder.

• Soups and Stews
• Casseroles
• Tacos-beef and chicken
• Chicken Quesadillas
• Salads
• Pasta dishes
• Pizza
• Stir fry’s
• Or any other great dishes you love to cook

As you can see, the possibilities are endless. Preparing a few ingredients ahead of time, saves you prep time by making it possible to throw the ingredients together and cook.

Cooking with Kids

Thursday, August 23rd, 2007 by The Cooking Guy

Kids love to be creative. Cooking is a great outlet for kids to express their creativity. It can also help provide a wonderful way to build and develop self-esteem.

One-on-one Time
With our lives so busy, cooking provides a wonderful way to spend quality one-on-one time. The memories that are created while cooking together will last a lifetime. I am sure many of you have fond memories of learning and helping your parents or grandparents cook. It may take extra patience and time to prepare the meal, but the benefits far outweigh the time it takes to clean up.

Age Appropriate
Depending on age of your child, pick age appropriate tasks. For example, if your kids are too young to measure or assemble ingredients, let them have a quick stir or let them pour something into the bowl. They will be thrilled to just be able to help.

Older kids can help with things like measuring, stirring, assembling and helping follow the recipe. Teenagers can also help by preparing, shopping and cooking the meals with minimal guidance.

Benefits
So what are some of the benefits? Some you will see immediately and others may take a life time to notice. Either way, there are many great benefits.

Not only does it teach kids a lifelong skill, but it also helps instill healthy eating habits. Kids that learn to cook and eat healthy will be more likely to continue with good eating habits into adulthood. Encouraging kids to cook and eat healthy foods like fruits and vegetables in the home can also help reduce the amount of junk food they are consuming.

It also can reduce the number of times a family runs through the drive though or picks up take out, thus helping the family save money and reduce caloric intake while developing healthier eating habits.

Family Time
Another added benefit is that it provides children with structured family time. Children love stability and cooking and eating together is a chance to provide family togetherness. It also helps kids feel like they are contributing to the family. Plus when they help prepare the meal, they are more likely to feel a sense of accomplishment and actually want to eat the meal. Picky eaters will even venture out to try food they helped prepare, more so than they would if you simply put a plate of food in front of them. Now what parent doesn’t wish that mealtimes would go a little smoother?

Great family recipes and secrets are learned and passed down the line. Many of our favorite recipes get passed down the line from past generations. If your family has a great cooking history, pass it along to your kids. In turn, they will share it with their future families.

Have fun sharing and creating memories with your kids.

Health Benefits of Apple and Blackberry Crumble

Thursday, August 23rd, 2007 by The Cooking Guy

Ever heard that saying: “An apple a day keeps the doctor away”? Well, there’s more than a grain of truth in that, because research has shown that people who eat apples on a regular basis have fewer colds and other respiratory complaints, proving apples do boost the immune system.

Like potato skins, apples also contain chlorogenic acid, known to be a powerful anti-cancer agent.

Apples, when eaten raw, are good for diabetics and people wanting to lose weight, as it is very low on the glycaemic index, so won’t cause a rapid rise in blood sugar levels.

It has also been found that the pectin, found in apples, can bind to harmful heavy metals, such as lead and mercury, in the body and expel them safely.

Blackberries have about ten times the antioxidants of apples and are crammed with vitamin C as well as containing vitamin E.

You can, of course, use whole wheat flour for maximum health and if you use a olive oil based fat for the crumble you will find it makes a better taste than butter, which is, of course, a saturated fat.

Cooking With Kids (Part 2)

Friday, August 17th, 2007 by The Cooking Guy

Preparations
Before you begin cooking make the following preparations with your kids to ensure safely.

• Wear an apron to keep clothes clean.
• Tie back long hair so it does not get into the food.
• Roll up long sleeves.  This will keep the sleeves from getting into the food.
• Wash hands with lots of soap and water.  Continue washing especially after handling food like meats.
• Keep a damp towel or paper towels close for quick clean ups.
• Have hot pads ready for hot dishes.  Even things taken out of the microwave can be extremely hot.
• Get out all the ingredients for the recipe.  Let the kids help so they know where to find the common ingredients. Plus it helps the next time they need to get the same ingredient out.  Put them on the counter to make sure you have all the ingredients you will need.
• Get all your kitchen appliances, cook wear, bowls and utensils out.
• If your child is not tall enough to reach the counter, get a stool for them to stand on.
• Teach them what to do in case of an emergency, such as if they burn themselves, or if the catches fire.  Also have a first aid kit on hand.
• Teach them how to handle sharp objects like knives and scissors.  Once you use the knife or scissors, do not put them in the sink to soak.  Instead, lay them on the counter in a secure place until you are ready to wash them.

Clean as you go
You do not want to have a huge mess when you are finished, so teach your children to clean as they go.  Put the dirty pots and pans or bowls in the sink to soak.  You could even have a child designated as the washer. Put away all the ingredients and equipment you have used to help clear space so you have an open and clean area to continue the cooking process.

Cooking with your kids can be a great experience. Have fun and enjoy the memories being made.

How To Prepare Your Fish After Catching It

Thursday, August 16th, 2007 by The Cooking Guy

If you are nervous about cooking after catching a fish, here is how you can prepare it.

Preparing To Cook With Your Kids

Sunday, August 12th, 2007 by The Cooking Guy

Before you begin your cooking adventure with your kids, here are a few tips to get your kids comfortable in the kitchen. These tips can help your kids become safe and responsible cooks. Once they become acclimated with the kitchen they will love to help and be involved.
Simple Cooking Tasks   
Kids love to be creative.  They love to feel a sense of accomplishment.  Delegate detailed tasks to each child before you start the cooking process so each one knows what they will be responsible for.  This will make the cooking process flow smoothly.
If the child is old enough, don’t be tempted to criticize or take over.  Give gentle reminders or instruction to help them continue learning.

Organizing Makes Cooking Fun
Just as you would organize yourself before you cook, you will want to do the same thing with your kids.  Being organized will help make cooking a fun and memorable experience. Plus, the kitchen will be less messy and easier to clean-up.

Patience Is The Key
Cooking with your kids may lead to frustration, but remember to be patient.  This is a learning process that might take time to develop.

It may take extra time to prepare the meal, but the benefits far out way the time it takes to clean up.

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