Best Food Preparation - Kitchen Survival Recipe Guidebook

by Millie Nicholls

You open the cookbook and find out a recipe title or a photo that tempts your tastebuds. You then start to read the recipe, realize the preparation is a lot more difficult than you initially thought, and place the book back on the shelf.

Sound Familiar? Well here's a simple guide to help get you started:

1. Abbreviations for Measuring

Tsp. = teaspoon

Tbsp. = tablespoon, which equals 3 teaspoons

C = cup.

Tip: Obtain a set of measuring spoons. The set will often have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon.

Dry measure cups seem like little saucepans and can be leveled with a knife or any other straight-edged tool. They come in sets including the measuring spoons. Liquid measuring cups have ounce marking lines to be able to measure however many ounces you'll need.

Tip: Some recipes require exact measurements to make out right so figure out how to measure correctly.

2. Common Ingredients

Make sure you know what you need.


- Baking powder and sodium bicarbonate are not the same.

- Ask the produce manager in the market about vegetables and fruit, the meat manager about cuts of meat.

- When attempting something new, buy ONE. You can always return for more if it turns out well.

3. Common Terminology

- Bake: Dry heat inside the oven. Set oven control for your desired temperature while you're preparing the dish to be baked. Once the light which says it's heating turns off, the oven are at the proper temperature. Then make the food-for ideal results, center it within the oven.

- Boil: Heat a liquid until it bubbles. The faster the bubbles rise plus the more bubbles you obtain, the hotter the liquid. Some recipes demand a gentle boil-barely bubbling-or a rolling boil-just an issue of boiling over. Watch therefore it doesn't boil over.

- Braise: A moist cooking method using a little liquid that barely bubbles on top of the stove or perhaps in the oven. This is an excellent way to tenderize cheaper cuts of meat. The pan should be heavy and shallow having a tight-fitting lid to keep the liquid from boiling away. There's a great deal that can be done for flavoring inside your choice of liquid and of vegetables in order to smoke using the meat.

- Broil: Turn the oven for the highest setting. Position the food on broiler pan-a 2 piece pan that allows the grease to empty away from the food. Inside an electric oven round the broil setting only the upper element heats, and you'll regulate how fast the foodstuff cooks by how close to the element you place it. Help make your cooking time-it's easy to overcook food within the broiler.

- Brown: Cook until the food gets light brown. Usually used by frying or baking. Ground beef should usually be browned (utilize a frying pan) and have the grease drained before adding it with a casserole or meat sauce.

- Fold: A gentle mixing method that moves the spoon right down to the bottom of the bowl then sweeps up, folding what was on the bottom up outrageous. This is used to mix delicate ingredients such as whipped cream or beaten egg-whites. These ingredients just had air whipped into them, so that you don't want to reverse that process by mixing too vigorously.

- Simmer: Heat to simply the start of a boil though it at that point as long as the recipe requires. The recipe will most likely call for either constant stirring or stirring at certain intervals.

You are prepared to do the shopping and prepare that recipe that you've always aspired to try!

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