Kitchen Basics 101
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This book is a compilation of information that I have accumulated over the years. I started it for my family in answer to various questions about what to use when a recipe calls for an ingredient you don’t have. I’ve left lots of space for you to add other information you’ve found helpful. Here is a small sample of what you will find inside that I've taken from various parts of the book: TERMINOLOGY AL DENTE: Literal translation is “to the tooth” and it refers to pasta that is cooked just enough to maintain a firm and chewy texture. A FEW GUIDELINES FOR HERBS AND SPICES: Spices are seasonings for food that come from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees. FOOD EQUIVALENTS CAUTION! Liquid, reduced fat, soft, tub and whipped products should never be used in place of butter, stick margarine or shortening. They all contained air and/or liquids that will drastically change the outcome of your baking. FOOD SUBSTITUTES: 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar HOW TO MEASURE Most recipes give ingredients in the order they need to be added for best results. PAN SIZES If you don’t have the size pan called for in a recipe, you can check here for a different pan that holds the same amount. FREEZING CHART To keep food quality at it’s best, your freezer should be kept at 0° Fahrenheit or below. The freezer will maintain quality, but will not improve the quality. To keep flavor, nutrients and texture at their best, food should be sealed in a moisture proof container. REfRIGERATOR STORAGE GUIDELINES Keep your refrigerator at a safe temperature - 35 to 40 degrees Fahrenheit . KITCHEN TIPS AND HELPS Separate eggs means to separate the white from the yolk. To remove a piece of yolk or eggshell, use a large piece of eggshell.
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About the Book
This handy reference guide was compiled by a 72 year old great-grandmother for her great grandchildren as they begin their culinary journey. Questions from famiy over many years was the catalyst for the content. This book is great for kitchen beginners, but serves as a reminder and quick reference for the experienced cook as well. It is chock full of basic measuring techniques, different pan sizes, and substitutions for those occasions when you don't have a particular item or ingredient in your pantry. A cooking vocabulary, and description of certain recipe instruction methods are of great help. This book includes charts for freezer and refrigerator storage, a chart to convert a regular recipe to a crock-pot recipe, and a conversion chart for metric. This book will be must have in every kitchen. It will be a well used addition to the kitchens of those who own it.
About the Author
Ann is an energetic great-grandmother, who raised her family as a single working mom on a limited budget. As a result, she learned to "make do" using substitutes in recipes and creating interesting tasty meals within her budget. She has practical, hands-on ideas for those who want to make the most of their kitchen and recipes through her lifetime accumulation of tips and ideas. After living most of her adult life in Western Washington, Ann packed up the cats and moved to Eastern Washington to be closer to her great-grandchildren. Ann has always enjoyed creating wonderful things. She is an avid quilter, loves working on her computer, and enjoys working in the yard around her home. She excels in baking bread, and enjoys creating tasty dishes in her kitchen for her family and friends. Ann is excited that this book will ensure that her knowledge, skills and techniques will be passed from generation to generation in her family. This book is Ann's legacy to her family and her friends.