Anchovies now come packed in various ways, including in jars. A jar of anchovies can be of varying sizes and weights. However, most people are familiar with anchovies in a can. A typical can of anchovies is 2 ounces. You may also need ingredient conversions for anchovy paste if you are substituting it for canned … Read more
There are two primary ways to measure ingredients in the kitchen: by weight and by volume. Bakers prefer to weigh most dry or solid ingredients, as this ensures accuracy and consistency. Weight measurements are more suitable and accurate for dry and solid ingredients, such as flour. Volume measurements are more suited to liquid ingredients. This is … Read more
Let’s admit it. We don’t always use fresh garlic. But powdered garlic is much stronger than fresh garlic ,and it’s difficult to know how much to use when substituting powdered for fresh. Here is a handy conversion on fresh garlic to garlic powder, garlic flakes, and granulated garli,c which should serve you well in most … Read more
Baking at high altitudes will require some adjustments to ingredients, temperature, and baking time. If you are below 3000 feet in altitude, you do not have to make any adjustments, but any place at or above 3000 feet will require some changes to your baking procedure. The reason such high altitudes require changes in baking is because … Read more
Although many inaccurate or imprecise instructions appear in recipes, some people just hate the idea of being inaccurate when cooking. One of the most common inaccurate measurements is a “pinch.” You are likely to find a pinch of salt, for example, called for in a recipe. A pinch of salt, of course, is as much … Read more
Wild rice yields when cooking are not the same as rice. Also, although not many people know this, there are several types of wild rice you might find in a grocery store, and the cooking time will vary for each of these. Below is the amount of water to use for specific amounts of wild rice, followed … Read more