pot or dish for a long period of time. Braising is a good way to prepare a tough cut of meat or bone-in chicken.
Broiling A high-heat cooking method that sears the surface of the food. Usually done in the oven using the broiler setting. Always stay near your oven when broiling, and keep the door slightly ajar.
Grilling Cooking food over charcoal, wood or gas flames. Food can be grilled indoors on a grill pan or outdoors on a full grill.
Frying Cooking food in a skillet or pan over direct heat, usually in hot oil.
Roasting A dry heat cooking method in which heat is not transferred through a liquid medium as when braising or stewing. Roasting develops complex flavors and aromas.
Stewing A slow moist-heat cooking method using a pot with a lid. Ingredients are simmered until they are soft and the flavors have mingled thoroughly.
Stir-frying A quick dry-heat cooking method using a lightly oiled pan. Stir-frying uses high heat while continuously tossing ingredients.
Sautéing A high-heat method using fat such as butter or oil. I use the combination of butter and oil to achieve a crust on meat or poultry. No liquid is used with this method.
MEAT COOKING TEMPERATURES
I often refer to these guidelines when cooking meats. Remember to always let the meat rest for a few minutes before slicing or serving; the meat will continue to cook as it sits.
| BEEF, LAMB OR PORK ROASTS, STEAKS AND CHOPS | |
| Rare | 120–125°F (50–52°C) |
| Medium-rare | 130–135°F (55–57°C) |
| Medium | 140–145°F (60–63°C) |
| Medium-well | 150–155°F (65°–70°C) |
| Well done | 160°F (72°C) and above |
| Ground Meat | 160–165°F (72–75°C) |
| Poultry and Turkey | 165°F (75°C) |
| Pork Ribs, Shoulders & Beef Brisket | 160°F (72°C) and above |
| Sausage (raw) | 160°F (72°C) |
| Ham (raw) | 160°F (72°C) |
| Ham (pre-cooked) | 140°F (60°C) |
| Fish (steaks, fillet or whole) | 140°F (60°C) |
| Tuna, Marlin & Swordfish | 125°F (52°C) |
| QUANTITY EQUIVALENTS | |
| 3 teaspoons | 1 tablespoon |
| 2 tablespoons | ⅛ cup |
| 5 tablespoons plus 1 teaspoon | ⅓ cup |
| 8 tablespoons | ½ cup |
| 12 tablespoons | ¾ cup |
| 16 tablespoons | 1 cup |
| 1 ounce | 2 tablespoons of fat or liquid |
| 4 ounces | ½ cup |
| 8 ounces | 1 cup |
| 16 ounces | 2 cups, or one pint |
| 2 cups liquid | 1 pound |
| 2 pints | 1 quart |
| 1 quart | 4 cups |
| A pinch of salt = the amount of salt that you can fit between your finger and thumb |
| A speck = less than ⅛ teaspoon |
| METRIC CONVERSIONS | |
| Volume (for fluid measurements only; dry ingredients are measured by weight): | |
| 1 teaspoon | 5 grams |
| 1 tablespoon | 15 grams |
| ⅛ cup (1 ounce) | 30 ml |
| ¼ cup (2 ounces) | 65 ml |
| ⅓ cup (2.6 ounces) | 80 ml |
| ½ cup (4 ounces) | 125 ml |
| ¾ cup (6 ounces) | 185 ml |
| 1 cup (8 ounces) | 250 ml |
| 2 cups (1 pint) | 500 ml |
| 4 cups (1 quart) | 1 liter |
| 8 cups (1 gallon) | 3.7 liters |
| Weight: | |
| 1 ounce | 50 grams |
| 4 ounces (¼ pound) | 100 grams |
| 8 ounces (½ pound) | 250 grams |
| 16 ounces (1 pound) | 500 grams |
MINCING ONIONS
Cut a peeled onion through the middle, top to bottom.
Cut the half into vertical slices.
Holding the slices together, carefully cut the onion into horizontal slices.
Cut the onion into vertical slices again, this time at 90 degrees to the original vertical slices.
The mincing in progress.
Cut the roughly chopped pieces into as fine a mince as desired.
MINCING GARLIC
Carefully place a clove under the flat side of a kitchen knife blade.
Press down on the flat of the blade with the palm of your hand to split the skin of the clove.
Remove the skin and mince the garlic into small pieces.
CINDY’S TOP TWENTY COOKING TIPS
Here are some tips to help you make everyday cooking and entertaining easy and stress-free! A little advance planning and cleaning up as you cook will go a long way toward success in the kitchen.
1 Complete basic dinner preparations the night before or in the morning to make cooking the meal less stressful.
2 Making sauce or stock? Prepare in large quantities and freeze in quart containers or freezer-safe bags.
3 Avoid the temptation to test new recipes when entertaining. Stick to the recipes you can execute without a hitch, and save experiments for casual meals.
4 Cook spaghetti squash to al dente in advance. Just before serving time, toss in a large skillet with a little oil, salt
and pepper to warm through and finish cooking.
5 Bring eggs and butter to room temperature before using them for baking.
6 Allow meat to rest after grilling or roasting. This will allow the juices to redistribute and keep the meat moist.
7 Never overcrowd the pan when sautéing—you’ll end up with steamed food. Work in batches if needed, and keep a warm plate in the oven to keep sautéed items hot.
8 When you go shopping, always take a list, and never go hungry.
9 Always make sure your knives are sharp.
10 For best results, use exact measurements when baking.
11 To get the most juice from a lemon or lime, roll it on the counter under your palm before squeezing.
12 Clean as you cook!
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