| You open the cookbook and see a recipe title or a | | | | bubbles rise and the more bubbles you get, the hotter |
| photo that tempts your tastebuds. Then you start to | | | | the liquid. Some recipes call for a gentle boil--barely |
| read the recipe, realize the preparation is more difficult | | | | bubbling--or a rolling boil--just short of boiling over. |
| than you first thought, and put the book back on the | | | | Watch so it doesn't boil over. |
| shelf. | | | | - Braise: A moist cooking method using a little liquid that |
| Sound Familiar? Well here's a simple guide to help get | | | | barely bubbles on the top of the stove or in the oven. |
| you started: | | | | This is a good way to tenderize cheaper cuts of meat. |
| 1. Abbreviations for Measuring | | | | The pan should be heavy and shallow with a |
| Tsp. = teaspoon | | | | tight-fitting lid to keep the liquid from boiling away. |
| Tbsp. = tablespoon, which equals 3 teaspoons | | | | There's a lot that can be done for flavoring in your |
| C = cup. | | | | choice of liquid and of vegetables to cook with the |
| Tip: Get a set of measuring spoons. The set will usually | | | | meat. |
| have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 | | | | - Broil: Turn the oven to its highest setting. Put the food |
| tablespoon. | | | | on broiler pan--a 2 piece pan that allows the grease to |
| Dry measure cups look like little saucepans and can be | | | | drain away from the food. In an electric oven on the |
| leveled off with a knife or other straight-edged tool. | | | | broil setting only the upper element heats, and you can |
| They come in sets like the measuring spoons. Liquid | | | | regulate how fast the food cooks by how close to the |
| measuring cups have ounce marking lines so you can | | | | element you place it. Watch your cooking time--it's |
| measure however many ounces you need. | | | | easy to overcook food in the broiler. |
| Tip: Some recipes require exact measurements to turn | | | | - Brown: Cook until the food gets light brown. Usually |
| out right so learn to measure correctly. | | | | used for frying or baking. Ground beef should usually |
| 2. Common Ingredients | | | | be browned (use a frying pan) and have the grease |
| Make sure you know what you need. | | | | drained before adding it to a casserole or meat sauce. |
| Tips: | | | | - Fold: A gentle mixing method that moves the spoon |
| - Baking powder and baking soda are not the same. | | | | down to the bottom of the bowl and then sweeps up, |
| If you base what you do on inaccurate information, | | | | folding what was on the bottom up over the top. This |
| you might be unpleasantly surprised by the | | | | is used to mix delicate ingredients such as whipped |
| consequences. Make sure you get the whole recipe | | | | cream or beaten egg whites. These ingredients just |
| story from informed sources. | | | | had air whipped into them, so you don't want to |
| - Ask the produce manager at the market about fruits | | | | reverse that process by mixing too vigorously. |
| and vegetables, the meat manager about cuts of | | | | - Simmer: Heat to just the start of a boil and keep it at |
| meat. | | | | that point for as long as the recipe requires. The recipe |
| - When trying something new, buy ONE. You can | | | | will usually call for either constant stirring or stirring at |
| always go back for more if it turns out well. | | | | certain intervals. |
| 3. Common Terminology | | | | Now you are ready to do the shopping and prepare |
| - Bake: Dry heat in the oven. Set oven control to the | | | | that recipe that you've always wanted to try! |
| desired temperature while you're preparing the dish to | | | | Happy cooking... |
| be baked. Once the light that says it's heating turns off, | | | | Now might be a good time to write down the main |
| the oven is at the proper temperature. Then put in the | | | | points covered above. The act of putting it down on |
| food--for best results, center it in the oven. | | | | paper will help you remember what's important about |
| - Boil: Heat a liquid until it bubbles. The faster the | | | | recipe. |