Cooking Information

"Everybody can cook" that was chef de Gusteau tell the rats on Ratatoille animation. And that is true, everybody can cook, the only problem if somebody cannot cook is they do not want to do it!!! 


Cooking is fun and no need pressure, just let it flow, follow the recipe,...then there you go,..the meal at least for yourself or your family is done! so let's cook and here is some basic knowledge of cooking.


Cook book interpretations

Au jus..........Serve in Gravy or in the juice of meat

Blanch..........To pretreat in boiling water water or steam

Blend...........To mix two or more ingredients, throughly.

Braise..........To brown meat or vegetables in a small amount of butter,

                   then cook slowly in covered utensil in a small amount of 

                   liquid.

Dredge.........To sprinkle or coat with flour or other substance.

Fricasse.......To cook by braising, usually applied to fowl, rabbit or veal 

                  cut into pieces.     

Glace..........To coat with thin sugar syrup cooked to the crack stage.

Lard............To insert stripes of fat or to place sliced of fat on top of 

                  uncooked lean meat to give flavor and prevent dryness.

Mask...........To cover completely. This usually applies to sauce 

                  or mayonnaise.

Saute..........To brown or cook quickly in a small amount of butter. 

Vegetable Cooking time Table

Asparagus.................................................................15 to 30 min.

Beans or potatoes (sweet or white)..............................30 to 45 min.

Beets (young)............................................................35 to 60 min.

Beets (old).................................................................2 to 4 hours.

Cabbage or tomatoes.....................................................13-20 min.

Carrots.....................................................................20 to 40 min.

Cauliflower........................................................................20 min.

Green Corn..................................................................7 to 12 min.

Onions, Spinach or Turnips...........................................30 to 45 min.

Weight and Measures

2 teaspoons..........................................................1 Dessert spoon.

3 teaspoons.............................................................1 Table spoon.

3 teaspoon soda.............................................................1/2 ounce.

2 teaspoons butter............................................................1 ounce.

3 teaspoons grated chocolate............................................1 square.

4 tablespoons flour............................................................1 ounce.

1 cup...............................................................................1/2 pint.

2 cups butter....................................................................1 pound.

2 cups lard.......................................................................1 pound.

2 1/4 cups granulated sugar................................................1 pound.

2 1/2 cups confectioners sugar............................................1 pound.

2 2/3 cups brown sugar......................................................1 pound.

2 cups rice.......................................................................1 pound.

3 cups raisins...................................................................1 pound.

4 cups flour......................................................................1 pound.

4 cups shelled nuts...........................................................1 pound.




Definition of Oven Heats

                                                         Degrees F           Degrees C
Slow oven............................................ 250-325             120-165
Moderately Slow................................... 325-350             165-175
Moderate oven..................................... 350-375             175-190
Moderately hot..................................... 375-400             190-205
Hot oven............................................. 400-450             205-235
Very hot.............................................. 450-500             235-260




Size of Cans

8 ounces   = 1 cup                   
Picnic       = 1 1/4 cups or 10 ounces
No.1        = 2 cups or 16 ounces
No.2        = 2 1/2 cups or 20 ounces
No.2 1/2  = 3 1/2 cups or 28 ounces
No.3       = 4 cups or 32 ounces
No.10     = 13 cups or 6 pounds, 10 ounces




Kitchen Metrics

Measure                                                   Metrics Equiv. (milliliters)   


1/4 teaspoon.....................................................................  1.2 ml
1/2 teaspoon.....................................................................  2.5 ml
1    teaspoon.....................................................................  4.9 ml
1    tablespoon.................................................................. 14.5 ml
1    jigger......................................................................... 44.4 ml
1/4 cup............................................................................ 59.2 ml
1/3 cup............................................................................ 78.9 ml
1/2 cup.......................................................................... 118.4 ml
2/3 cup.......................................................................... 157.7 ml
3/4 cup.......................................................................... 177.5 ml
1    cup.......................................................................... 236.8 ml
1    pint......................................................................... 473.6 ml
1    quart....................................................................... 947.2 ml
1    liter....................................................................... 1000.0 ml
1    gallon.................................................................... 3785.2 ml