Information
This section offers useful information and hints on cooking and baking. If you have specific questions, just send them to me via our Contact Pat page, and I will answer your question to the best of my ability.
Checking nutritional labels is also very important. There are numerous nutritional info sites to choose from, but I've found the following sites especially user friendly and complete.
Checking nutritional labels is also very important. There are numerous nutritional info sites to choose from, but I've found the following sites especially user friendly and complete.
Nutritional Information:
- If you have a recipe that you created or one that doesn't list nutritional values, you can enter all the ingredients on this site for that information.
- If nutritional values are not listed on a store-bought item, you can click on this site for that information. 07/06/22
Baking
Baking Soda vs Baking Powder: Usually the best thing to do is to use the recommended baking soda and/or baking powder in your recipes. However, if you don't have one of these ingredients, try these remedies. No Baking Soda? if a recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder as a replacement. No Baking Powder? For every teaspoon of baking powder, you'll want to substitute in 1/4 tsp of baking soda with 1/2 tsp of cream of tartar. For more info on these two ingredients, check out this site.
Food Hacks
Cake Flour Recipe: Start with 1 cup all-purpose flour, remove 2 Tbsps of flour and substitute with 2 Tbsps of cornstarch. Sift 4-5 times.
Crisp Up Limp Celery: Trim the top and bottom of celery and place the celery upright in a pitcher of ice cold water. This also works for asparagus, broccoli, cauliflower, lettuce and spinach by placing in ice cold water for 30 minutes.
Freezing Tofu: Often we have tofu and don’t want to use it immediately or do not use all of it. Any variety, whether it be silken, firm or extra-firm, can be frozen, however the texture may become more chewy and great for marinades. Just cut in cubes, freeze on a baking sheet, defrost and cook. Check this website for more information.
How to Ripen Avocados: Preheat oven to 200F, wrap avocado in foil, parchment paper, or in a covered dish. Place on baking sheet and bake for 10 minutes. Then refrigerate to cool.
Overripe Avocados: When your avocados start getting soft and brown, they are still usable for many recipes and purposes. Here are ideas for overripe avocados.
Sinking Fruit and Chocolate Chips? If you find your fruit pieces and chocolate chips sink to the bottom of your baked goods, just flour them before adding them to your mix.
Tenderizing Meat: If you want to tenderize meat, try coating the meat with baking soda before cooking. Here's how.
General Questions
Baking Pan Sizes: If you don't have the correct size pan for a baking recipe, this site is helpful since it lists pan substitutions.
Cooking Measurements: Below are the measurements for teaspoons and tablespoons. To print out a complete measurement conversion chart, click here.
- Dash or pinch = less than 1/8 teaspoon
- 1 1/2 teaspoons = 1/2 tablespoon
- 3 teaspoons = 1 tablespoon; 1/2 fluid ounce
- 4 1/2 teaspoons = 1 1/2 tablespoons
- 2 tablespoons = 1/8 cup; 1 fluid ounce
- 4 tablespoons = 1/4 cup; 2 fluid ounces
- 8 tablespoons = 1/2 cup; 4 fluid ounces
- 12 tablespoons = 3/4 cup; 6 fluid ounces
- 16 tablespoons = 1 cup; 8 fluid ounces; 1/2 pint
Herbs
Fresh vs Dried: When using herbs, a good rule to follow is 1 tablespoon of fresh herbs equals 1 teaspoon of dried.
Preserving Herbs:
- Refrigerating: You can wrap herbs loosely in a damp paper towel, roll up and place in a resealable bag and refrigerate them for 1-2 weeks.
- Freezing: Freeze on pan and then transfer to plastic bag and they can stay in freezer up to 12 months.
- Drying: Dry herbs completely and then they can be stored in cupboards up to one year.
How to Quickly Dry Herbs: Place herbs on paper towel and microwave on High for 30 seconds; toss and continue to dry in 15 second increments until completely dry.
Vegetarian or Vegan
Tofu: How to Make Tofu Crispy: After pressing the water out of the tofu; then toss with a little oil and tamari or soy sauce followed by coating the tofu pieces in cornstarch (or arrowroot starch) before baking or frying.