President/CEO Lagniappe Enterprises Home of Lagniappe Specialty Spices.
Also offering Private Classes and Recipe Consultation.
https://www.facebook.com/antonio.taylor.05
https://www.instagram.com/antonioskitchen/
President/CEO Lagniappe Enterprises Home of Lagniappe Specialty Spices.
Also offering Private Classes and Recipe Consultation.
https://www.facebook.com/antonio.taylor.05
https://www.instagram.com/antonioskitchen/
“Enjoy cooking healthy food learning healthy lifestyles, Inspired Intl Cuisines
I provide Personal Chef, Catering services. I reside in Nashville Tn”
https://www.instagram.com/msdspot/
https://www.facebook.com/msdspot
“Randal Oulton is the author of CooksInfo.com, the largest food encyclopedia on the Internet since 1999, and Healthy Canning.”
https://www.healthycanning.com/
“More and more my work as a foodways teacher and historian leads me deeper into the importance of food production, gardens, farming, issues of food justice, cooking, and rural life skills. I’ve named my Indigo House farmstead work ‘home provisioning’; by that I mean not only providing for oneself but visioning what it will take for everyone to have the security of food. It may be an urban myth but I once heard that the average family does not have three days’ worth of food in their homes should there be an emergency! That’s scary and I want what I do to help change that!”
https://www.indigohouse.us/about-me-getting-to-now/
“I’m a mindfulness and transformational coach, professional chef, writer, TV/Radio personality, mum, and loyal friend, with a deep faith in humanity.”
https://www.madebythechef.com/ https://www.instagram.com/madebythechef/?hl=en
Dumpling. A ball of dough, originally savoury and served as an accompaniment to meat or as a dessert…A simple, satisfying food, dumplings were boiled and served to extend small amounts of meat. Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed using flour, cereals, pulses, stale bread, potatoes or cheese, sometimes with a raising agent added or enriched with fat in the form of suet, were developed. Local ingredients and method are used across Europe to make a variety of large or small dumplings, plain or flavoured with herbs, vegetables, spices or other ingredients…Dumplings are closely related to pasta. Italian gnocchi are good examples of small dumplings usually grouped with pasta and the spatzle of German and Austria, made from batter simmered until set in finger noodles, also hover between the two descriptions. Polish plain or filled dumplings are also very similar to gnocchi or filled pasta…The name dumpling is also used for Oriental specialties, such as the small filled dumplings of Chinese cookery, related more closely to pasta than European-style dumplings.” Larousse Gastronomique, Completely Revised, and Updated Clarkson Potter: New York 2002 (p. 437-8)
[48] Dumplings of the Pheasant [Isiia Plena] [Lightly roast choice] fresh pheasants [cut them into dice and mix these with a ] stiff forcemeat made of the fat and the trimmings of the pheasant, season with pepper, broth and reduced wine, shape into croquettes or spoon dumplings, and poach in hydrogarum [water seasoned with garum, or even plain salt water].
[49] Dumplings and Hydrogarym [Hydrogarata Isicia] Crush pepper, lovage and just a suspicion of pellitory, moisten with stock and well water, allow it to draw, place it in a saucepan, boil it down, and strain. Poach your little dumplings or forcemeat in this liquor and when they are done served in a dish for isicia, to be sipped at the table.”
[52] Plain Dumplings with Broth [Isicium Simplex] To 1 acetabulum of stock add 7 of water, a little green celery, a little spoonful of ground pepper, and boil this with the sausage meat of dumplings. If you intend taking this to move the bowels the sediment salts of hydrogarum have to be added.” Cookery and Dining in Imperial Rome, Apicius, edited and translated by Joseph Dommers Vehling [Dover: New York] 1977(p. 65-66)
I have stored my past posts. Please stay tuned for the new.
Cooking Measurements
1 teaspoon = 1/6 fl. ounce 1 Tablespoon = 1/2 fl. ounce 1 tablespoon = 3 teaspoons
1 dessert spoon (UK) = 2.4 teaspoons 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint
2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup
1 cup = 8 fluid ounces 2 cups= 1 pint 2 cups= 16 fluid ounces
1 quart = 2 pints 4 cups = 1 quart 4 cups = 32 fluid ounces
8 cups = 4 pints 8 cups = 1/2 gallon 8 cups = 64 fluid ounces
4 quarts =1 gallon 4 quarts = 128 fluid ounces 1 gallon (gal) = 4 quarts
16 ounces = 1 pound Pinch = Less than 1/8 teaspoon
F to C Degrees Conversion Chart
225F = 110C = Gas mark 1/4
250F = 120C = Gas mark 1/2
275F = 140C = Gas mark 1
300F = 150C = Gas mark 2
325F = 160C = Gas mark 3
350F = 180C = Gas mark 4
375F = 190C = Gas mark 5
400F = 200C = Gas mark 6
425F = 220C = Gas mark 7
450F = 230C = Gas mark 8
475F = 240C = Gas mark 9
500F = 260C
550F = 290C
Imperial to Metric
1/4 teaspoon = 1.25 ml 1/2 tsp = 2.5 ml 1 tsp = 5 ml
1 tablespoon = 15 ml 1/4 cup = 60 ml 1/3 cup = 75 ml
1/2 cup = 125 ml 2/3 cup = 150 ml 3/4 cup = 175 ml
1 cup = 250 ml 1 1/8 cups = 275 ml 1 1/4 cups = 300 ml
1 1/2 cups = 350 ml 1 2/3 cups = 400 ml 1 3/4 cups = 450 ml
2 cups = 500 ml 2 1/2 cups = 600 ml 3 cups = 750 ml
3 2/3 cups = 900 ml 4 cups = 1 liter
Weight Conversion
1/2 oz = 15g 1 oz = 25 g 2 oz = 50 g
3 oz = 75 g 4 oz = 100 g 6 oz = 175 g
7 oz = 200 g 8 oz = 250 g 9 oz = 275 g
10 oz = 300 g 12 oz = 350 g 1 lb = 500 g
1 1/2 = 750 g 2 lb = 1 kg
Bar Drink Measurements
1 dash = 6 drops
3 teaspoons = 1/2 ounce
1 pony = 1 ounce
1 jigger = 1 1/2 ounce
1 large jigger = 2 ounces
1 std. whiskey glass = 2 ounces
1 pint = 16 fluid ounces
1 fifth = 25.6 fluid ounces
1 quart = 32 fluid ounces
Cake Pan Size Conversions
20cm springform cake pan = 8 inch
20cm square cake pan = 8 inch
23cm springform cake pan = 9 inch
25cm springform cake pan = 10 inch