'Best Guess' Cooking Temperatures
High | 8.0
– HI |
Med High | 5.0
– 8.0 |
Medium | 3.0
– 5.0 |
Med Low | 2.0
– 4.0 |
Low/Simmer | LO – 2.0 |
Miniature Spoon Terminology
Tad | 1/4
teaspoon |
Dash | 1/8
teaspoon |
Pinch | 1/16 teaspoon |
Smidgen | 1/32
teaspoon |
Drop | 1/64
teaspoon |
Measurement Equivalents - Liquid Measures
1 Cup | 1/2 pint | 8 fl oz | 236.5 ml |
2 Cups | 1 pint | 16 fl oz | 473 ml |
4 Cups | 1 qt | 32 fl oz | 946 ml |
2 pts | 32 fl oz | 1 qt | .946 ltr |
4 qts | 1 gal | 128 fl oz | 3.784 ltr |
Measurement Equivalents - Dry Measures
3 tsp | 1 tbsp | 1/2 oz | 14.2 gm | |
2 tbsp | 1/8 cup | 1 oz | 28.35 gm | |
1 dsp | 2 tsp | 2/3 tbsp | ||
4 tbsp | 1/4 cup | 2 oz | 56.7 gm | |
5 1/3 tbsp | 1/3 cup | 2 2/3 oz | 75.6 gm | |
8 tbsp | 1/2 cup | 4 oz | 113.4 gm | |
12 tbsp | 3/4 cup | 6 oz | 170 gm | |
16 tbsp | 1 cup | 8 oz | 1/2 lb | 226 gm |
32 tbsp | 2 cups | 16 oz | 1 lb | 453.6 gm |
64 tbsp | 4 cups | 32 oz | 2 lbs | 907 gm |
Substitutions
For | Substitute |
1 1/2 tsp cornstarch | 1 tbsp flour |
1 oz unsweetened chocolate | 3 tbsp cocoa + 1 tbsp fat |
1 cup honey | 1 1/4 cups sugar + 1/4 cup liquid |
1 cup buttermilk | 1 tbsp cider vinegar or lemon juice + enough milk to equal 1 cup |
1 cup sour milk | 1 cup plain yogurt or 1 cup evaporated milk + 1 tbsp vinegar |
1 cup half and half | 1 cup evaporated milk |
Steak Thermometer Cooking Temps
NOTE! The meat continues to cook for a few minutes after you remove it from the heat. | |
RARE: | 130-140 degrees |
MEDIUM-RARE: | 140-150 degrees |
MEDIUM: | 150-160 degrees |
WELL DONE: | 160-170 degrees |
Clarify Butter
Melt
butter over very low heat
Skim
off what comes to the surface
Slowly
pour off the oil part into another container
Discard
the solids
Boiling Corn
Never boil corn for more than 3 minutes. Be sure to place the corn in boiling
water, and do not add salt. You will find the flavor is much better
than cooking for 10 minutes or more. Corn will never get soft, no matter
how long you cook it-it will only lose its taste.
Like
Poached Eggs?
Add a few drops of vinegar to the water. It will help keep the egg whites from
separating.
Brown sugar a solid rock?
Has your bag or box of brown sugar turned hard as a rock? Try this helpful hint:
Place a slice of fresh bread in the package of sugar and close securely.
Let set for a few hours and your sugar will be as good as new!
Fresh Egg Test
Fill a bowl or pan with cold water and add some salt. Place the egg in the
water. If it sinks to the bottom, it is fresh. If the egg rises to the
top, the egg is no good.
Choosing the right cooking oil
No Heat | Low Heat | Med Heat | MH Heat | High Heat | Characteristics and uses | |
Almond, refined | x | x | x | x | x | Clean, neutral flavor and a high-heat wonder. |
Avocado, refined or unrefined | x | x | x | x | x | Neutral flavor, lovely texture for dressings. Wonderful for searing meat, whipped potatoes and stir-fries. |
Butter | x | x | x | Flavor varies depending on origins. Best blended with other oils for a higher smoke point to prevent burning. | ||
Canola, refined | x | x | x | x | x | Neutral flavor, good all-purpose oil. |
Canola, unrefined | x | x | Mild flavor, vibrant orange color. | |||
Canola-olive oil blend | x | x | x | x | x | Convenient for cooks who like olive oil but want higher heat tolerance. |
Coconut (virgin/extra virgin), unrefined | x | x | * | Flavors range from neutral to mild. Good in soups, stews, curries and baked goods. | ||
Ghee (clarified butter) | x | x | x | x | Clarifying butter removes moisture and particles to give higher heat tolerance. Often used in Indian cooking. | |
Grape Seed, refined | x | x | x | x | x | Clean, neutral taste. Emerald green color. |
Macadamia nut, unrefined | x | x | Nutty, buttery flavor. | |||
Olive (extra virgin) unrefined | x | x | * | Wide range of flavors, depending on origin. Ideal for cold dishes, salads, pesto and dipping bread. | ||
Peanut, refined | x | x | * | * | A classic for tempura, fish, stir-fries and Asian dishes. Potential allergen. Heat tolerance can vary greatly. | |
Safflower, refined | x | x | x | x | x | Mild flavor, good all-purpose oil. |
Sesame, refined | x | x | x | x | x | Adds light sesame flavor to seared meats, stir-fries. |
Sesame (including toasted), unrefined | x | x | Highly aromatic, nutty, best in dressings and sauces. | |||
Sunflower (high oleic), refined | x | x | x | x | x | Neutral, all-purpose oil, good source of vitamin E. |
Sunflower, unrefined | x | x | x | x | x | Rich flavor, best in cold dishes, good source of vitamin E. |
Vegetable shortening (palm fruit), refined | x | x | x | Flavorless, good for vegan baked goods. Not hydrogenated (no trans fat). | ||
Walnut, refined | x | x | x | x | Adds a hint of walnut flavor to salads, marinades and sautés. Potential allergen. | |
* Heat tolerance of these oils can vary more than others, so check labels for manufacturer recommendations. If smoking occurs, lower heat to avoid consuming unhealthy, damaged oils. See "Frequently asked questions" about smoke point of oils. |
If oil smokes in the pan, discard it. The
temperature is too high. Clean the pan and start over at a lower temperature.
The point to where oil smokes signals that the oil has been damaged and
potentially cancer-causing properties have formed.
Soy, corn, canola and cotton are the most
common genetically modified organism (GMO) crops and all are cooking oil
sources. To avoid GMOs, choose oils that are certified organic or verified by
the Non-GMO Project.
Extra virgin olive oil deserves its
reputation as an healthy culinary oil. It contains heart-healthy monounsaturated
fats and phenols — protective compounds that provide numerous benefits. But to
maximize the health benefits, we recommend using it raw for salads and dips or
for lower-heat cooking.
It is true that more than 90 to 95 percent
of the canola grown in the United States is GMO, but all canola oil sold at PCC
is either certified organic or Non-GMO-Project Verified. Canola was bred from
rapeseed, which 30 years ago contained elevated levels of erucic acid considered
harmful to humans. Today's canola contains less than two percent of this
controversial fatty acid.
Air, heat and
light cause oils to oxidize and turn rancid. Natural oils should smell and taste
fresh and pleasant. If in doubt, throw it out! Studies indicate that rancid fats
may promote cancer and heart disease.
For maintaining
quality of flavor and nutrition, it is best to store oils in an airtight glass
bottle in a cool, dark place. For oils that will sit unused for longer than one
month, storing in the refrigerator is ideal.
Natural fats contain varying ratios of three
types of fats: saturated, monounsaturated and polyunsaturated.
Saturated fats are solid at room temperature and very
stable. They resist oxidation, so they often can tolerate higher temperatures.
Polyunsaturated fats are liquid at room temperature and
generally the least stable for cooking. They oxidize easily and are found in
safflower and sunflower oils, if not labeled for high heat or "high
oleic."
Monounsaturated fats also are liquid at room temperature and
generally are more stable than polyunsaturates. They're found in canola, nuts
and olives.
PCC buyers seek out culinary oils that are
mechanically pressed from the seed without using chemical solvents. These also
are referred to as "expeller pressed."
·
Olive, avocado and walnut oils, for example, are from soft fruit or nuts
that need only expeller pressing and centrifuging. They may be labeled
"cold-pressed."
·
Hard oilseeds, such as soy or canola, usually require some pre-treatment
such as steam before pressing but the brands at PCC still do not rely on
chemical solvents.
·
In contrast, mass-market oils generally are extracted with toxic solvents
such as hexane. These oils then undergo harsh treatment to remove the solvent.
More chemicals, very high heat, and straining are used to deodorize and bleach
the oils — rendering them inferior in taste, fragrance, appearance and
especially nutritional quality.
Unrefined oils are filtered only lightly to
remove large particles. Some, such as sesame or olive oil, may appear cloudy or
have visible sediment after sitting. This does not compromise quality.
Unrefined oils have more pronounced flavors,
colors and fragrances than refined oils. Like unrefined whole grain flours,
unrefined oils are more nutritious and have a shorter storage life than refined.
Unrefined oils are best used unheated in
dressings or with low heat sautéing or baking. Their natural resins and other
beneficial particles burn easily and develop unpleasant flavors and unhealthful
properties if overheated. If you choose to bake with unrefined oils, expect the
flavor to be more pronounced.
Naturally refined oils are more thoroughly
filtered and strained than unrefined, usually with some additional heat but
without harsh or damaging chemicals. Refining reduces the nutrient level and
flavor. It also removes particles and resins and makes naturally refined oils
more stable for longer storage, more resistant to smoking, and a good choice for
high-heat cooking and frying.
Refined oils recommended for high-heat
cooking and deep-frying are "high oleic" safflower, sunflower, and
peanut oil. These oils are from varieties high in monounsaturated fats, which
are well-suited for high heat.