Cooking Notes Learned

Question 1

How much like juice is in a lime?

Answer 1

Two tablespoons

Question 2

How to thinly chop veggies

Answer 2

Position knife closer toward you, and push forward as you cut

Question 3

Conversion: teaspoons and tablespoons

Answer 3

3 teaspoons = 1 tablespoon

Question 4

Conversion: tablespoons and ounces

Answer 4

2 tablespoons = 1 ounce

Question 5

Conversion: tablespoons and cups

Answer 5

4 tablespoons = 1/4 cup

Question 6

Conversion: cups and fluid ounces

Answer 6

1 cup = 8 fluid ounces

Question 7

Conversion: cups and pints

Answer 7

2 cups = 1 pint

Question 8

Conversion: pints and quarts

Answer 8

2 pints = 1 quart

Question 9

Conversion: quarts and gallons

Answer 9

4 quarts = 1 gallon

Question 10

Ratio when salting pasta water

Answer 10

Heavily salt it

A tablespoon of salt per four quarts of water is a good ratio. This allows the pasta to absorb some of the salt, making it more flavorful.

Question 11

Boiling water for soft/hard boiled egg

Answer 11

Boil water first, then

Use enough water to reach an inch over the eggs. Once it’s boiling, lay the eggs in with a spoon and cook 6 minutes for soft boiled and 12 for hard boiled. Immediately drain and place in cold water.

Question 12

Keeping knives sharp

Answer 12

In general, hone your knives after each use or every other use, and sharpen them once a year. This makes cutting faster and easier on your wrists. (Every time you use a knife, some of its teeth will be bent or misaligned. You hone the knife to fix them – to return the teeth to their optimal position.)

Question 13

How to follow a recipe

Answer 13

Read the whole recipe first

That way there are no surprises. You’ll know in advance if you need to pre-melt or cook anything, or if there’s something that needs to rest overnight.

Question 14

When to prep/measure ingredients

Answer 14

Prep/measure all ingredients first

Pre-chop vegetables and measure other ingredients into small containers before you begin cooking. This can save you from forgetting ingredients or rushing around in a frenzy while the stove is on.

Question 15

How to position your fingers when chopping/cutting

Answer 15

Curve your fingers down when slicing vegetables

If your knuckles are resting against the side of the blade, the blade can’t cut you.

Question 16

Food placement in pan

Answer 16

Don’t crowd the pan
Whether you’re searing meat or sauteing vegetables, leaving space between pieces allows them to brown and crisp. Crowding leads to soggy, steamed food.

Question 17

Kitchen tools

Answer 17

Use the right tool or pan for the job
If you stir-fry often, get a wok. Peel a lot of vegetables? Invest in a y-shaped peeler. Frost cakes? Get an offset spatula. Tools can be relatively cheap and save you a lot of time and frustration.

Question 18

How to store ginger root

Answer 18

Store ginger root in the freezer

Ginger often dries out before we have used most of it. Keep it in the freezer and grate it directly into your dish.

Question 19

Patting dry

Answer 19

Dry meats and vegetables before cooking them

It’s hard to brown chicken if you place it in the pan wet.

Question 20

Saving for soup stocks

Answer 20

Keep vegetable scraps and meat bones
Put a bag in the freezer for all your onion skins, carrot peels, chicken bones, and celery tops. When it’s full, make soup stock.

Question 21

Mixing batter for baking

Answer 21

When baking, be sure not to overmix the batter
Whether it’s cake, muffins, or biscuits, most wheat flour-based baked goods that aren’t yeasted need to be mixed just until all the flour is incorporated. Any more and the final result will be more dense and chewy than desired.

Question 22

Salted vs unsalted butter

Answer 22

Use unsalted butter for recipes
Unsalted butter gives you full control over the sodium content of your food. In baking, it’s important to remember that various butter brands have different amounts of salt and moisture, so unsalted is the best bet for consistent products.

Salted butter is simply butter that contains added salt. In addition to giving a saltier taste, the salt actually acts as a preservative and prolongs the shelf life of the butter. … As a result, unsalted butter has a shorter shelf life than salted butter (and many cooks will also tell you that it has a fresher taste).

Question 23

Prepping bowl to whip egg whites

Answer 23

When whipping egg whites, clean the bowl well
Any residual oil can prevent egg whites from whipping into stiff peaks, no matter how long you whip them for. For added insurance, wash the bowl in hot water, dry it, then wipe it down with lemon juice.

Question 24

Fixing broke emulsions

Answer 24

Broken emulsions can usually be saved
When making aioli, hollandaise, or other emulsified sauces, separation is common. Rather than tossing the curdled sauce, try re-whipping it with an extra egg yolk or a few tablespoons of hot water

Question 25

Water for activating yeast

Answer 25

Use luke-warm water to activate yeast
Water that is too hot can kill yeast, so use slightly warm water and keep the yeasted dough above 70 degrees while rising.

Question 26

Slicing beef

Answer 26

Slice beef against the grain
No matter the cut, you can make every bite of beef more tender by slicing perpendicular to the direction of the muscle fibers.

Question 27

Opening oven

Answer 27

Don’t open the oven unless absolutely necessary
A lot of heat escapes whenever the oven opens, and this prolongs cooking time. Use the light to check on baked goods, and only open to baste meat, rotate pans, or check done-ness.

Question 28

Substituting flour for corn starch

Answer 28

Substitute all-purpose flour for cornstarch
Cornstarch is a common thickening agent used in gravies and puddings. If you don’t have any, white flour is a fine substitute. Use 2 units of flour for every 1 unit of cornstarch that the recipe calls for.

Question 29

Measuring flour

Answer 29

When measuring flour, don’t scoop it with the measuring cup
Scooping straight out of the flour bag can compact flour into the cup, causing you to use way more than you intended. Always stir flour to fluff it up, spoon it gently into the measuring cup, and then level it off with a knife.

Question 30

Chilling/resting

Answer 30

If a recipe calls for chilling an ingredient, or letting it rest overnight, do not ignore this
There is a good reason, whether it’s to ensure your cookies don’t spread into each other, or to develop flavors or texture.

Question 31

Letting meat rest after cooking

Answer 31

Let cooked meat rest before slicing

This allows the juices to reincorporate, leading to a moist final product.

Question 32

Cracking eggs

Answer 32

Crack eggs on the counter, not the edge of the bowl

Flat surfaces create less shattered shells that can end up in your food.

Question 33

Why preheat oven

Answer 33

Putting food into a heating oven can cause it to burn on one side or cook unevenly.

Question 34

When to replace spices

Answer 34

Spices have a shelf life. They won’t make you sick, but they will taste like nothing. If it no longer has a distinct smell, get rid of it.

Question 35

Storing herbs

Answer 35

Store fresh herbs in water
Like a bouquet, your herbs will last longer if you place freshly cut stems in a cup of water, then cover in plastic and refrigerate.

Question 36

Improve flavor of boiled grains

Answer 36

Toast grains before boiling

This deepens their flavor. Try it with spices and nuts as well.

Question 37

When to season

Answer 37

Season often
Taste food and season it repeatedly throughout the cooking process. This way it will be perfect by the time it’s done and you won’t be scrambling to doctor a bland dish.

Question 38

Why crack eggs in separate bowl

Answer 38

Crack eggs into a separate bowl
This way if one has gone bad you won’t have ruined the whole batch. Also, if you get some shell in, it’ll be easier to pick out.

Question 39

How to easily peel tomatoes

Answer 39

Blanch tomatoes for easy peeling

Place fresh tomatoes in boiling water for about 20 seconds, then cool them. The peels will slide off.

Question 40

How to get crispier potatoes

Answer 40

For crispier potatoes, soak them in water
An hour before cooking, place sliced potatoes in water to remove some of the starch. Dry and roast or fry, according to your recipe.

Question 41

How to clean mushrooms

Answer 41

Don’t wash your mushrooms
Mushrooms soak up and store water. To prevent them from getting soggy, brush off any visible dirt rather than washing them.

Question 42

Homemade vinaigrette

Answer 42

Homemade vinaigrette is simple
Using a base of three parts oil to one part vinegar, you can play around with flavors, including fruit puree, mustard, and garlic.

Question 43

Sauteeing vegetables in stages

Answer 43

Sauteé vegetables in stages
Carrots need more time to soften than bell peppers or snow peas. Cook harder vegetables first, and save tender ones for last.

Question 44

Using herbs

Answer 44

Use fresh herbs by the handful, not by the pinch

Basil, cilantro, and parsley can be more than just a garnish for soups, sandwiches, tacos, fried rice, and pasta dishes.

Question 45

how much salt

Answer 45

Don’t be afraid to use salt
It brings out flavor. Salt your food scantly at first, then taste as you cook. Add a little more salt if necessary. Remember, processed and prepared foods are a much larger source of sodium than home-cooked food.

Question 46

Why sear meat

Answer 46

Sear your meat for flavor, not to seal in moisture

Searing meat causes browning, which adds flavor to stews and creates a great base for sauces.

Question 47

Peeling fruits/veggies

Answer 47

Don’t bother peeling every fruit and vegetable
Peels are great sources of fiber and nutrients. As long as they’re washed well, root vegetables, apples, and even peaches will cook fine into soups and pies, peelings included.

Question 48

Using fire for flavor

Answer 48

For more flavor, use fire
Fire-roasting peppers, eggplants, and tomatoes adds a smoky depth of flavor. In a pinch, use the broiler in your oven to char the skin, then peel.

Question 49

Double-frying

Answer 49

For extra crispiness, fry chicken or french fries twice

After deep-frying a batch, let it rest for 10 minutes then fry again for a few minutes before serving.

Question 50

Dry rub/brine meat before cooking

Answer 50

Dry rub or brine poultry and pork before cooking

To ensure juicy, flavorful meat, use a dry rub or salt brine on chickens, turkeys, ribs, and pork roasts.

Question 51

When is crab season?

Answer 51

Some of the largest crab-producing states, like Alaska and Maine, start crab season in the fall, around October, and end it as temperatures start climbing in early spring. In other states, like Florida and South Carolina, crab season is year-round.

Some states have crabbing seasons during warmer months instead of winter, when crabs are more dormant and inactive. For example, in Maryland, crabbing season starts April 1 and ends in November.

Question 52

When is oyster season

Answer 52

California sea food​ markets offer a vast variety of oysters. In addition to prevailing Pacific oysters, there are also eastern and Olympia oysters. The greatest demand for these sea delicacies is observed from September through April.

Perhaps the best reason to only buy oysters during the fall, winter, and spring—the “r” months—is related to the creature’s reproductive cycle. Oysters spawn in the warm summer months, usually May through August, although in the Gulf of Mexico, oysters spawn year-round because of the warm water. Spawning causes them to become fatty, watery, soft, and less flavorful. Oysters that are shucked in the colder months instead have a more desirable lean, firm texture and bright briny flavor.

In recent years, bacteria such as Vibrio parahaemolyticus have caused illnesses in several harvesting areas of the eastern United States throughout the summer months. The bacteria are not unique to oysters; high levels can also be found in tuna, mackerel, and other seafood. There’s a particular concern about this bacteria and oysters because they are eaten raw. So the presence of Vibrio puts another tick in the column of eating oysters only in cooler months.

The answer to the oyster season depends on several factors. You have to know your oyster. If you feel confident that you are getting a fresh oyster from a cool-water location, you should have a tasty oyster that will not make you sick any time of year. Likewise, if you are in a state along the Gulf of Mexico, have no fear if you are barbecuing or whipping up some oysters Rockefeller.

Warm-weather bivalves pose no threat in that situation. When you’re dining on local catch, though, it’s best to note the weather. If that’s the case, you may want to stick to the old “r” rule—better safe than sorry, right?

Question 53

Peak produce season - Winter

Answer 53

Winter Season

·         Chestnuts
·         Grapefruit
·         Lemons
·         Oranges
·         Tangerines
·         Kale
·         Leeks
·         Radicchio
·         Radishes
·         Rutabaga
·         Turnips

Question 54

Peak produce season - Spring

Answer 54

Spring Season

·         Apricots
·         Avocado
·         Mango
·         Pineapple
·         Rhubarb
·         Strawberries
·         Artichoke
·         Asparagus
·         Carrots
·         Celeriac
·         Chives
·         Collards
·         Fava Beans
·         Fennel
·         Fiddlehead Ferns
·         Morels
·         Mustard Greens

Question 55

Peak produce season - Summer

Answer 55

Summer Season

·         Blackberries
·         Blueberries
·         Nectarines
·         Peaches
·         Plums
·         Raspberries
·         Tomatoes
·         Watermelon
·         Broccoli
·         Cucumber
·         Green Beans
·         Zucchini

Question 56

Peak produce season - Fall

Answer 56

Fall Season

·         Apples
·         Cranberries
·         Figs
·         Grapes
·         Pears
·         Pomegranate
·         Quince
·         Butternut Squash
·         Cauliflower
·         Garlic
·         Ginger
·         Mushrooms
·         Potatoes
·         Pumpkin
·         Sweet Potatoes
·         Swiss Chard

Question 57

Mise en place

Answer 57

Mise en place is a French term that literally means “put in place.” It also refers to a way cooks in professional kitchens and restaurants set up their work stations—first by gathering all ingredients for a recipes, partially preparing them (like measuring out and chopping), and setting them all near each other. Setting up mise en place before cooking is another top tip for home cooks, as it seriously helps with organization. It’ll pretty much guarantee you never forget to add an ingredient and save you time from running back and forth from the pantry ten times.

Question 58

Salting vegetables before roasting

Answer 58

Salt a little extra, especially if potatoes as they absorb a lot of it

Question 59

Tarragon

Answer 59

Commonly used in French cuisine, known as the king of herbs in France. Loved for the way it’s anice-like flavors adds a lovely, aromatic pop to a variety of dishes , especially all kinds of recipes for chicken and eggs.

Question 60

Sauteing greens (often for eggs)

Answer 60

Can do kale or spinach.

Only add a little bit of oil to the pan. Less than a tablespoon for kale. Even less for spinach as spinach has lots of water. Spinach will wilt down quite a bit.

Adding salt: Add to kale about halfway through. Add to spinach closer to end.

Question 61

A clove of garlic is _____ teaspoons

Answer 61

About 1.5 teaspoons