Cooking Tips

March 5, 2009

• Blackening As An Outdoor Cooking Method

  There aren't a lot of new methods for preparing foods outdoors. (…)

December 9, 2008

• How to Boiled Cracked Eggs

  Ingredients How to Boiled Cracked Eggs:

  Eggs have many nutrients and every family must have eggs in their houses. Eggs can cook meat dishes and desserts. (…)

November 30, 2008

• Vegetable Soup for 100

  Ingredients Vegetable Soup for 100:

  1 pound 12 ounces celery
  1 pound 12 ounces onions
  1 pound 12 ounces carrots
  14 ounces green peppers
  14 ounces green cabbage
  14 ounces rutabagas
  2 pounds 10 ounces potatoes
  1 1/4 cans diced tomatoes
  8 3/4 ounces parboiled rice
  14 ounces green beans, regular cut
  14 ounces frozen corn
  2 tablespoons plus 1 teaspoon salt
  1/2 teaspoon black pepper
  10 1/2 ounces beef base
  3 gallons plus 2 quarts water, boiling
  Dice celery, onions, carrots and peppers to 1/4 inch. (…)

• Boiled Eggs with Nutrition Fact

  Boiled Eggs with Nutrition Fact Ingredients

  Eggs
  Water
  Pot
  Cold water
  When boiled eggs should put eggs together with water and then bring it to boil.
  Not put eggs in scald.
  Should stew in eggs. (…)

November 11, 2008

• Tips for use a new pan

  New pan make you have a problem about your food stick on pan when you cook. I have some tip to tell you
  1. Cook rice (clean water type) 1 pot
  2. (…)

October 30, 2008

• Microwave Cookware For Cooking Pasta – Do They Really Work?

  Almost every home today has a microwave oven and some kind of microwave cookware that they use to cook with. (…)

October 28, 2008

• It's in the Bag – The Brown Bag 5 Easy Lunch Ideas For Mom and Dad

  Lunch considerations are important with kids going back to school, but they should also be important for parents going to work. (…)

October 27, 2008

• Sugar

  Sugar is another ingredient that can hide under many different names. If you see any of the following words on a label, beforwarned; it's sugar! (…)

October 24, 2008

• I Went Back to Cast-Iron

  Almost home from a long evening walk, in the dimming light I spotted out for trash, four black cast-iron frying pans. (…)

October 22, 2008

• Tips For Baking the Perfect Cookie

  When you're baking cookies, taking a few moments to prepare and make sure you have everything you need will insure that your cookies will turn out the best. (…)

October 20, 2008

• Weight Loss Diets – Tips For Low Carb Cooking

  Interested in trying your hand at the ever-popular low carb diets? Want to get started but aren't sure if this is really what you want to do? (…)

• The Heart of the Home is the Kitchen

  In today's busy lifestyle with most people having a very full agenda, it's not a wonder family and friends tend to drift apart. (…)

October 18, 2008

• Baking Without an Oven

  In the West, we are used, these days, to having an oven in every home. The truth is that this situation is actually a fairly new one, only arising with the global availability of electricity. (…)

October 16, 2008

• Metric Conversions

  Solid Weight Conversions

  IMPERIAL
  METRIC

  1/2 oz
  15 g

  1 oz
  30 g

  2 oz
  55 g

  3 oz
  85 g

  4 oz (1/4 lb)
  115 g

  5 oz
  140 g

  6 oz
  170 g

  8 oz (1/2 lb)
  225 g

  12 oz (3/4 lb)
  340 g

  16 oz (1 lb)
  455 g

  1/5 teaspoon
  1 ml

  1/4 teaspoon
  1.25 ml

  1/2 teaspoon
  2.5 ml

  3/4 teaspoon
  3.75 m

  1 teaspoon
  5 ml

  1 tablespoon
  15 ml

  1/4 cup
  62.5 ml

  1/2 cup
  125 ml

  3/4 cup
  187.5 ml

  1 cup
  250 ml

  Standards

  1 oz = 30 g
  1 lb = 16 oz (455 g)

  1 g = 0.35 oz
  1 kg = 2.2 lb

  Liquid Conversion

  IMPERIAL
  METRIC
  US UNITS

  1/2 fl
  15 mL
  1 tbsp

  1 fl oz
  30 mL
  1/8 cup

  2 fl oz
  60 mL
  1/4 cup

  3 fl oz
  90 mL
  3/8 cup

  4 fl oz
  120 mL
  1/2 cup

  5 fl oz (1/4 pint)
  150 mL
  2/3 cup

  6 fl oz
  180 mL
  3/4 cup

  8 fl oz
  240 mL
  1 cup (1/2 pint)

  10 fl oz (1/2 pint)
  285 mL
  300 mL

  12 fl oz
  340 mL
  1 1/2 cup

  16 fl oz
  455 mL
  2 cups (1 pint)

  20 fl oz (1 pint)
  570 mL
  2 1/2 cups

  1 1/2 pints
  900 mL
  3 3/4 cup

  1 3/4 pints
  1 litre
  4 cups (1qt)

  2 pints
  1 1/4 litres
  1 1/4 quarts

  2 1/3 pints
  1 1/2 litres
  3 US pints

  3 1/4 pints
  2 litres
  2 quarts

  Standards

  1 tsp = 1/2 fl oz (5 mL)
  1 UK pint = 20 fl oz

  1 tbsp = 1 1/2 fl oz (15 mL)
  1 US pint = 16 fl oz

  1 fl oz = 30 mL
  1 litre = 33 fl oz (1 US qt)

  1mL = 0.035 fl oz

  Oven Temperature Conversion

  °F
  GAS
  °C

  225
  1/4
  110

  250
  1/2
  120

  275
  1
  140

  300
  2
  150

  325
  3
  160

  350
  4
  175

  375
  5
  190

  400
  6
  200

  425
  7
  220

  450
  8
  230

  475
  9
  240

  500
  10
  260

  Length Conversions

  1 cm = 0.4 in

  1 in = 2.5 cm

• Too Tired to Cook? 5 Ways to Create Fast Healthy Dinner Plans

  So, you know you're eating out too much, you've added a few pounds, and the cost is starting to get out of hand. (…)

October 14, 2008

• Top 10 Reasons to Love Your Food Processor

  You should get a food processor if you don't already have one. In fact, go out and get one today! Out of every appliance in my kitchen, it is my absolute favorite, and I use it constantly. (…)

October 12, 2008

• Make Your Next Cheesecake the Perfect One With These Cheesecake Recipe Tips

  Everybody has a trick up their sleeve when it comes to making the perfect cheesecake, but there are a few things you should know before attempting to create perfection. (…)

October 10, 2008

• Here a Zucchini, There a Zucchini, Zucchini is Everywhere – 5 Ways to Use Zucchini

  It is that time in summer. The zucchini is overflowing from the back yard gardens and farm baskets. Zucchini (summer squash) is called a vegetable, but is really a fruit. (…)

October 8, 2008

• Gourmet Sauces – Most Commonly Sought Item in Kitchens All Over the World

  Understanding Gourmet Sauces

  The technical definition of a sauce states that it is a semi-solid food that is not consumed by itself but is used to add flavor, moisture and visual appeal to other dishes. (…)

October 6, 2008

• Grilling Vegetables on the Grill For Vegetarians

  Grilling is one of the most popular ways to prepare food in the United States. (…)