Life 5: Sharon Cooking

THINGS YOU’LL NEED:
1 tablespoon olive oil
1 large onion diced
2-3 jalapeno peppers diced (use bell pepper for milder heat)
6 cloves garlic
2 pounds lean ground beef
3 tablespoons chili powder or more to taste
1 tablespoon ground cumin
1 teaspoon cayenne pepper optional, for extra spicy
Salt and black pepper to taste
2 tablespoons tomato paste
1 1/2 cups beef broth
1 15 ounce can diced tomatoes with juices (or use fire roasted tomatoes as a tasty alternative, my preference)
1 15 ounce can crushed tomatoes with juices
2 15 ounce cans red kidney beans drained and rinsed
Optional Extras: 1 tablespoon or more hot sauce 1 tablespoon or more red pepper flakes (for a spicier version)

Easy Chili Recipe

RECIPE: https://preppykitchen.com/chili-recipe/

How to Know When Chicken Is Done | With & Without a Meat Thermometer!

Chicken Breast corn starch, baking soda, egg white

Best Braised Chicken Legs Ever

tenderize the beef

排骨 use flour, salt to clean

鸡肉 use flour, salt to clean

You must try this cold mixed noodles.

EASY STIR-FRIED GARLIC SCAPES WITH MEAT RECIPE

EASY SWEET & SOUR MEAT RECIPE

EASY STIR-FRIED CHICKEN BREAST RECIPE

Cucumber in hot water

空心菜

Rational iCombi Pro

Demo: Manual combi cooking in the iCombi Pro | RATIONAL

Tips & Tricks Part 24: manual modes on the combi oven | RATIONAL

【設備教學】RATIONAL iCombi Pro萬能蒸烤箱『手動烹調』

【設備教學】RATIONAL iCombi Pro iCP萬能蒸 List

Rational Documents downloads [ select Operating Instructions]

Store in my drive manual_original_instruction_icombi_pro_6-half,_6-full,_10-half,_10-full_english_usa

In Steam mode, the cooking cabinet humidity level is set to 100% and cannot be adjusted.
In Combi Steam mode, the steam generator supplements the food’s natural moisture. If the humidity exceeds the set humidity level, the cooking cabinet is dehumidified.
In In Hot Air mode, the steam generator does not supply additional moisture all moisture comes from the food itself. If the humidity exceeds the set humidity level, the cooking cabinet is dehumidified

Professional Cooking book

Professional Cooking 9th Edition (Required) by Wayne Gisslen

The most effective way to prevent bacterial growth is to keep foods below 41°F (5°C) or above 135°F (57°C). These temperatures won't necessarily kill bacteria; they'll just slow their growth greatly.

These foods are also called TCS foods. The abbreviation stands for time/temperature control for safety.

2. Kill bacteria. Most disease‐causing bacteria are killed if they are subjected to a temperature of 170°F (77°C) for 30 seconds, or higher temperatures for shorter times. This enables us to make food safe by cooking and to sanitize dishes and equipment with heat. The term sanitize means to kill disease‐causing bacteria

Cleaning means removing visible soil. Sanitizing means killing disease‐causing bacteria. Two ways of killing bacteria are by heat and by chemicals.

Aluminum, of course, cannot be used on induction cooktops, which work only with steel or iron.

Chapter 1

Another important invention that changed the organization of kitchens in the eighteenth century was the stove, or potager 汤类厨师, which gave cooks a more practical and controllable heat source than an open fire. Soon commercial kitchens became divided into three departments:

the rotisserie, under the control of the meat chef, or rôtisseur,
the oven, under the control of the pastry chef, or pâtissier;
and the stove, run by the cook, or cuisinier.

The meat chef and pastry chef reported to the cuisinier, who was also known as chef de cuisine, which means "head of the kitchen."

Marie-Antoine Carême (1784 - 1833)
Escoffier: Georges -Auguste Escoffier (1847 - 1935)
his book: Le Guide Culinaire:
Caterers, Pastry Makers, roasters, pork butchers.
Quantity Cookery
home cooking
restaurant cooking
Ice and tallow carving

Chapter 2 CLEANING AND SANITIZING EQUIPMENT
Bacteria multiply by splitting in half. Under ideal conditions for growth, they can double in number every 15 to 30 minutes. This means that one single bacterium could multiply to one million in less than six hours!

lag phase

The world is full of bacteria, and many kinds do not fit the food safety guidelines outlined here. Some bacteria, for example, need cool or cold temperatures to grow. These are called psychrophiles. Others thrive at high temperatures. These are called thermophiles. Some extreme thermophiles even grow at temperatures above the boiling point of water (212°F or 100°C). Nevertheless, most foodborne pathogens are mesophiles 嗜温菌, bacteria that grow fastest at moderate temperatures (77°–113°F or 25°–45°C).

1. The most effective way to prevent bacterial growth is to keep foods below 41°F (5°C) or above 135°F (57°C). These temperatures won't necessarily kill bacteria; they'll just slow their growth greatly.

These foods are also called TCS foods. The abbreviation stands for time/temperature control for safety.

Fish to be eaten raw should be frozen at –4°F (–20°C) or lower for 7 days or 31°F (–1°C) or lower for 15 hours in a blast freezer.

ALLERGIES AND INTOLERANCES

Health professionals make a distinction between food allergies and intolerances. Allergies are reactions by the body's immune system. The body sees a food substance as a foreign invader and attacks it, harming the body in the process. A food intolerance is the inability of the body to process the food properly. For example, some people can't drink milk because of lactose intolerance. This means they can't digest milk sugar, or lactose. By contrast, a milk allergy is the reaction by the immune system to milk proteins.

PROCEDURE for Washing Hands

Wet your hands with hot running water. Use water as hot as you can comfortably stand, but at least 100°F (38°C).
Apply enough soap to make a good lather.
Rub hands together thoroughly for 20 seconds or longer, washing not only the hands but also the wrists and the lower part of the forearms.
Using a nail brush, clean beneath the fingernails and between the fingers.
Rinse hands well under hot running water. If possible, use a clean paper towel to turn off the water to avoid contaminating the hands by contact with soiled faucets.
Dry hands with clean single‐use paper towels or a warm‐air hand dryer.

The Four‐Hour Rule

Food is handled in many stages between the time it is received and the time it is finally served. This progression, called the flow of food, is discussed further in a later section. During each stage, food might be allowed to remain in the Food Danger Zone for a time. To protect food and keep it safe, follow the four‐hour rule: Do not let food remain in the Food Danger Zone for a cumulative total of more than 4 hours between receiving and serving.
For example, imagine a food that is left on the loading dock for 30 minutes before being put into cold storage, removed from storage and left on the worktable for an hour before being prepared, and finally cooked at a low temperature so that it takes 3 hours to reach a safe internal temperature . This food has spent a total of 4½ hours in the danger zone and should be considered unsafe.

Thaw frozen foods properly. Do not thaw at room temperature, because the surface temperature will go above 41°F (5°C) before the inside is thawed, resulting in bacterial growth. These methods may be used:

In a refrigerator, so that the food maintains a temperature of 41°F (5°C) or less.
Under cold running water, as long as the water temperature is at a temperature of 70°F (21°C) or lower. For ready‐to‐eat foods, no part of the food may go above 41°F (5°C). For raw meat, poultry, and fish, the temperature of the outside of the item may rise above 41°F (5°C) while thawing, but it must not remain at this temperature for more than 4 hours in total until it is cooked.
In a microwave oven, but only if the item is to be cooked or served immediately.

Refrigerator Storage
Keep all perishable foods properly refrigerated. Note the lower limit of the Food Danger Zone (41°F/5°C) is only the upper limit for refrigerator storage. Most foods keep even better at lower temperatures. The major exception is fresh fruits and vegetables, which are not considered potentially hazardous foods. Preferred storage temperatures for various foods.

Hot Food Holding

To keep foods hot for service, use steam tables or other equipment that will keep all parts of all foods above 135°F (57°C) at all times.

Reheating Cooked and Cooled Foods

Cooled foods must be reheated in such a way that all parts of the food reach at least 165°F (74°C) in as short a time as possible and held at that temperature for a minimum of 15 seconds. They should then be transferred to holding equipment, such as steam tables, and held at a temperature above 135°F (57°C) until served.
Foods reheated in a microwave oven must be reheated to 165°F (74°C), then stirred, covered, and allowed to stand for 2 minutes after reheating.

CHEMICAL SANITIZING
The three most commonly used chemical sanitizers or disinfectants are chlorine, iodine, and quaternary ammonium, usually known as quats. Each of these chemicals has advantages and disadvantages. Read package instructions for each, and follow the appropriate guidelines for their use. All chemicals must be used with care.

Chlorine is widely used and inexpensive. It kills a broad range of pathogens and is effective in hard water, but it is less effective above 115°F (46°C).
Iodine is more expensive than chlorine and can stain surfaces with its brown color. However, it is not as quickly inactivated by dirt as chlorine is.
Quats works well in a wide range of temperatures, and it does not corrode metals, while chlorine and iodine can both be corrosive. However, it does not kill certain organisms.

Chapter 3 Tools and Equipment 3

Cooking Equipments

RangeTop: Cooktops, burners
Oven: Microwave oven
Broiler & Salamanders, 烤炉蜥蜴 Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above, and food items are placed on a grate beneath the heat source. Broiling is a favorite way of preparing steaks, chops, chicken, and many other items.
Deep Fryers 油炸锅
The tilting skillet, also known as the tilting brazier or tilting fry pan, is a versatile and efficient piece of equipment. It can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer, and bain‐marie or steam table. The tilting skillet is a large, shallow, flat‐bottomed pot. To look at it another way, it is a griddle with sides 6 inches (24 cm) high, plus a cover. It has a tilting mechanism that enables liquids to be poured out of it. Power may be gas or electric.
steam-jacked kettle
steam cooker
Pressures steamers
Pressureless or convection steamers

Processing, Holding, and Storage Equipment

Mixers: The kind of mixer shown here is called the planetary mixer, because the beater attachment revolves on its own axis as it also rotates around the bowl, like the motion of planets around the sun.

Food Cutters (buffalo chopper)
Slicer /shredder
Dicer
Vertical Cutter/Mixers
Food Processors

Blender

Hot Food Holding Equipment: This equipment is designed to hold foods above 135°F (57°C) in order to prevent the growth of bacteria that can cause diseas

steam table
bain marie
Overhead infrared lampse.

Cold Food Storage Equipment
usually below 41°F (5°C), the refrigerator (known in the trade as the cooler or the box)
refrigerators, freezers are available as walk‐ins, reach‐ins, and smaller units.

POTS, PANS, AND CONTAINERS

METALS AND CONDUCTIVITY

A good cooking utensil distributes heat evenly and uniformly. A poor cooking utensil develops hot spots that are likely to burn or scorch the food being cooked. Two factors affect a pan's ability to cook evenly:

Thickness of the metal. A heavy‐gauge pot cooks more evenly than one made of thin metal. Thickness is most important on the bottom.

Kind of metal. Different metals have different conductivity, or the speed at which they transfer or disperse heat. The following materials are used for cooking equipment:

+ Aluminum is used for most cooking utensils in food‐service kitchens. It is a good conductor, and its light weight makes pots and pans easy to handle. Because it is a relatively soft metal, it should not be banged around or abused.
Do not use aluminum for storage or for long cooking of strong acids because it reacts chemically with many foods. Also, it tends to discolor light‐colored foods such as sauces, especially if they are stirred or beaten with a metal spoon or whip.
Pans made of anodized aluminum, sold under such brand names as Calphalon, have surfaces that are harder and more corrosion‐resistant than regular aluminum pans. Although this is not, strictly speaking, a nonstick finish, it is less porous than untreated aluminum, so foods are less likely to stick. Also, it is more resistant to acids than regular aluminum, and it will not discolor light‐colored foods. Its disadvantages are that it is more expensive than and not quite as durable as standard aluminum.
Aluminum, of course, cannot be used on induction cooktops, which work only with steel or iron (p. 43).
+ Copper, the best heat conductor of all, was once widely used for cooking utensils. However, it is extremely expensive and requires a great deal of care. In addition, it is heavy. Today it is used mostly for show, although a few high‐end restaurants use it for cooking as well.
Copper reacts chemically with many foods to create poisonous compounds, so copper pans must be lined with another metal, such as tin or stainless steel.
Stainless steel is a poor heat conductor. Cooking pots and pans made of it tend to scorch foods easily because the heat does not disperse throughout the pan quickly and evenly. Stainless steel is ideal for storage containers because it does not react with foods as aluminum does. It is also used for low‐temperature cooking or holding equipment, such as steamer pans and counter pans, where scorching or hot spots are not a problem.
+ Stainless‐steel pots and pans are available with a heavy layer of copper or aluminum bonded to the bottom. Heavy aluminum pans may also be lined with stainless steel on the inside, or on both the inside and outside. This feature gives the advantages of stainless steel (hardness, durability, nonreactivity with acid foods, and nondiscoloration of light sauces) with the heat‐conducting qualities of copper or aluminum. These pans are usually expensive.
+ Cast iron is a favorite material with many chefs because of its ability to distribute heat evenly and to maintain high temperatures for long periods. It is used in griddles and heavy skillets. Cast iron cracks easily if dropped. It rusts quickly unless kept properly conditioned (p. 783) and dry.
+ Porcelain enamel‐lined pans should not be used. In fact, they are forbidden by some health departments. They scratch and chip easily, providing good hiding places for bacteria. Also, certain kinds of gray enamel can cause food poisoning if chipped.
+ Nonstick plastic‐type coatings, known by brand names including Teflon and Silverstone, provide a slippery finish, but one that requires a lot of care because it is easily scratched. Do not use metal spoons or spatulas with this equipment. Instead, use tools made of plastic, silicone, or wood. Do not use abrasive materials to clean the nonstick surface.
Nonstick pans are best reserved for eggs and other items that are likely to be damaged if they stick. Many chefs keep a set of nonstick egg pans and use them for no other purpose. In addition, these pans are useful for dietary cooking because they enable cooks to sauté foods with little or no added fat.
Nonstick coatings should not be used for sautéing and braising procedures that involve deglazing to make a sauce (p. 183). Foods do not brown as well in nonstick pans as in traditional metal pans, and they do not form a fond (the flavorful browned bits that stick to the pan) that can be deglazed to make a sauce or braising liquid.
+ Glass and earthenware have limited use in commercial kitchens because they break easily. They are poor conductors of heat but are resistant to corrosion and food acids.

Stockpot

Saucepot
Brazier, aka rondeau pot
Saucepan
Saute pan, straigh-sided aka sautoir pan
Saute pan, slope-sided aka sauteuse pan
cast-iron skillet
Double boiler 双层蒸锅
Sheet pan 1-inch
Bake pan: 2 inch
Hotel pan, ala Counter pan, steam table pan, service pan" 2 1/2 inch
Roasting pan:
Fish poacher
Bain‐marie insert, usually called simply bain‐marie. A tall, cylindrical stainless‐steel container. Used for storage and for holding foods in a bain‐marie (water bath). Sizes: 1–36 quarts (liters).

MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT

Scales: Traditional portion scales are spring‐operated and usually have a dial to indicate weight. More accurate digital scales
Volume measures
Measuring cups
Measuring spoons
Ladles
Scoops
Thermometers

Knife

Chef's knives and other knives have a number of parts, and you should be familiar with their names. These parts are illustrated in the diagram.

The spine is the back of the blade. It is the edge opposite the cutting edge. The tip is the pointed end of the blade, while the heel is the back end of the blade closest to the handle. On some knives, the blade has a raised part called a bolster at the heel end. The bolster is a sort of guard that helps protect the hand from slips and also helps balance the weight of the knife.

The tang is the portion of the metal blade inside the handle. The highest‐quality, most durable knives have a full tang, which means the tang runs the full length of the handle. On knives with traditional wood handles, rivets hold the handle to the tang. The rivets should be perfectly smooth and flush with the handle. Composite molded handles are bonded to the tang without rivets.

French knife or chef's knife.
Santoku knife or Japanese cook's knife
Utility knife or salad knife.
Paring knife
Boning knife
Slicer
Serrated slicer
Butcher knife
Scimitar or steak knife.
Cleaver: also Chinese Cook knife
Oyster knife
Clam knife
Vegetable peeler
Steel: Not a knife, but an essential part of the knife kit. Used for truing and maintaining knife edges
Cutting board

HAND TOOLS AND SMALL EQUIPMENT

Ball cutter, melon ball scoop, or parisienne knife.
Cook's fork
Straight spatula or palette knife.
Sandwich spreader.
Offset spatula
Rubber spatula or scraper
Pie Server
Bench scraper or dough knife
Pastry wheel or wheel knife.
Spoons: slotted, perforated, and solid.
Skimmer
Tong
Wire whip, aka, whisks
Conical strainer
Fine conical strainer or chinois (shee‐nwah).
strainer
Drum sieve or tamis
colander
Food miller
Grater
Plane grater, aka. Micrograter
Zester
Channel knife
Mandoline; additional blades can be used in combination with the flat blade to cut julienne and bâtonnet. The serrated blade is used to cut gaufrette or waffle slices.
Pastry bag and tubes
Pastry brush
Can opener

Chapter 4 MENUS, RECIPES, AND COST MANAGEMENT

a la carte menus vs. A prix fixe menu vs. table d'hote menu

Culinary Art Program Summary

Fall 2025 9/22/2025 - 12/9/2025

Culinary Arts in RTC has two programs: Professional Baking & Professional Cooking.

Fall Quarter 2025, I Owe: $549.44

There is a huge change in Professional cooking. It splits into 3 offers. Effects on Fall 2025

Introduction to Professional Cooking Certificate: 1 quarter (3 months - full-time) or 2 quarters (6 months - part-time) with 20 credits

COL 101 College Success 2
BAK 130 Bakery Basics 3
CUL 103 Knife Skills 3
CUL 105 Foundations 3
CUL 114 Salad Bar 3
CUL 118 Breakfast Cookery 3
CUL 131 Dining Room/Beverage Management 3

Intermediate Professional Cooking Certificate: 1 quarter (3 months - full-time) or 2 quarters (6 months - part-time) 38 credits after completion of first certificate

CUL 106 Nutrition (3)
CUL 110 Culinary Fundamentals (6)
CUL 115 Deli (3)
CUL 132 Soup and Sauce (3)

Professional Cooking AAS Degree: 5 quarters (17 months - full-time) with 90 credits. Includes all certificate coursework.

When do classes meet? 7:00 a.m. to 1:30 p.m., Monday through Friday

Are summer classes required? No. This program does not have summer classes.

1. Courses

Fall quarter: 9/16/2024 - 12/3/2024 53 days

Winter Quarter: 1/6/2025 - 3/24/2025 53 days
Spring Quarter: 4/7/2025 - 6/24/2025 53 days

Fall Quarter 9/22/25 - 12/9/2025 53 days

BAK130 001 18746 - F24 - Bakery Basics Fall 2024 F: Fall

CUL103 001 18900 - F24 - Knife Skills Fall 2024

CUL118 001 18902 - F24 - Breakfast Cookery Fall 2024

CUL105 001 18741 - F24 - Foundations Fall 2024

CUL104 001 31915 - W25 - Boucher Winter 2025 W: Winter

CUL110 001 11091 - W25 - Fundamentals I Winter 2025

CUL111 001 11093 - W25 - Fundamentals II Winter 2025

CUL124 001 10385 - S25 - Fry Station Spring 2025 S: Spring [Gary Fowler]

CUL125 001 10388 - S25 - Saute Station Spring 2025 [Gary Fowler]

CUL126 001 10392 - S25 - Broiler Station Spring 2025 [ Gary Fowler]

CUL 131 Dining Room/Beverage Management - F25 Fall 2025

CUL 114 Salad Bar - F25 3 Fall 2025

[$1,199.44 ] [ Not taking it ]

CUL 112 Fundamentals III | [Parker] F25 Fall 2025

CUL 115 Deli [ Parker] Winter 2025 F25 Fall 2025

Foundation Scholarship paid for my tuition

Fall 2024 $2000;
Winter 2025 $1000;
Spring 2025 $2000 (91% rewarded)
Fall 2025 $1000
Winter 2025 $1000 Culinary Arts 501 Fund
$500 Book & Equipment

Foundation Lectures at 7-8am everyday except Wed & Fri

2. Instructors Names
1. Chef:: Tony Parker CEC, AAC, FMP, CE

tparker@rtc.edu
425-235-6532
253-355-0412, call or text after school hours
Monday - Thursday: 7:00 am – 1:30 pm
Classroom: I107, Main Kitchen

2. Chef: Gary Fowler

3. Dean Tim O'Donnell, C.E.C: Dean of Culinary Arts and Director of Food Services

4. Chef: Holland (Bakery)

5. RTC adviser, Chelsea Good

6. 陈清凤 Fong. Phuong (Bakery sales, wechat)

Fryta ( Dining room, I have her phone number

Torsen (Purchasing & Receiving)

Win ??? (Breakfast???)

7. Chef: David Wynne, MA Ed (retired)

Over my culinary tenure, I have worked within many culinary environments, Hawaii Islands, China, Philippines, New York. What is amazing about our industry is that kitchens, and their staffs generate microcosms of the world, and as such micro communities with great diversity. The school environment presents the same microcosms of infinite diversity, of which I strive to inspire students within that educational culinary environment toward their chosen career paths.

Brief History: My first career path was in the Arts, as a New York artist and sculptor. My second life reincarnation and journey had me attending the Culinary Institute of America at 34 years of age creating a series of experiences opening my life and world to a multitude of culinary adventures. I was the oldest student in all my classes, and proof positive that age is just a number, and that a person should follow their passion at whatever age... I did, and I am having an exciting career through cuisine.

Finally, I view my leadership style promotes a strong focus on student experience driven education. DVW 09/14/21

2nd rotation, 9/23 - 10/4, Breakfast , W/Andrei 菲利宾 start at 6am

3rd rotation, 10/7 - 11/18, Dining Room, W/Amiere, Mark

4th rotation, 10/21 - 11/1, Bakery basics, W/Stephanie, start at 6am

5th rotation, 11/4- 11/15 Knife skill, W/Estevan, Steven,

6th rotation 11/18- 12/3 P & R (Purchase & Receiving, Chef Wynnes

Manny , parents from Mexican, born in Seattle, swap servSafe test with him.

Catering (event stuff)
Instruction (for students)
Food service (napkins)
Taxable (cleaning)

Oct 24,2024 Thursday, Celebrity Chef: Christen Brown

Ice Carve (Chef Tony Parker)

3. Exams

Washington Food Worker Card

https://www.foodworkercard.wa.gov/

To renew your Food Worker Card you have to go through the course and take the test again. A renewal card is valid for 3 years if it is renewed before expiration.

Login in: just type name and DOB
11/26/2022 -- 11/26/2024 ( 2 years)
10/05/2024 -- 10/05/2027 ( 3 years)

ServSafe Manager [ServSafe Food Protection Manager] Certification

Test Account: ServSafe.com

SERVSAFE COURSEBOOK

12/3/2004 - 12/3/2009

4. Textbooks

Professional Cooking 9th Edition (Required)
by Wayne Gisslen
https://brytewave.redshelf.com/app/ecom/shelf
Brytewave lotus_june@yahoo.com, Rentontc#203014

Meat, CIA, (Recommended)
Thomas Schneller, E-Books, or Hard copy
ISBN: 9781428319943

Fish and Seafood, CIA, (Recommended)
Mark Ainsworth, E-Books or hard copy

Poultry, CIA, (Recommended)
Thomas Schneller, E-Books or hard copy

Reading Assignment

Knife Skill

Chapter 7 Mise En Place

Breakfast

Chapter 25 Breakfast preparation
Chapter 33 Quick bread

Bakery [Chef Holland]

Chapter 30 Food Presentation
Chapter 31 Bakeshop production: basic principles and ingredients
Chapter 32 Yeast Products
Chapter 33 Quick Breads
Chapter 34 Cakes and Icings
Chapter 35 Cookies

5. Flow of food

6. Grade

https://rtc.edu/student-life/student-services/enrollment-services/grading-scale.php

Wednesday, June 11, 2025

Cooking Tips

Powder Sugar + add water (glaze) -> drip on cookie

Measurement

1 TBSP ( tablespoon) = 3 tsp (teaspoon)

1 cup = 16 tablespoon
1⁄4 cup= 4 tablespoon

1 gallon = 16 cups

1 cup = 236.588 milliliter

250 ml is equivalent to 1 cup. This conversion is commonly used in cooking and baking, particularly when switching between the metric system (milliliters) and the US customary system (cups).

"tsp" is the abbreviation for teaspoon, while "tbsp" is the abbreviation for tablespoon:

Teaspoon: A unit of measurement for volume, typically used in cooking and baking. The abbreviation is "tsp" or, less commonly, "t.", "ts.", or "tspn.".
Tablespoon: A unit of measurement for volume, typically used in cooking and baking. The abbreviation is "tbsp.", "T.", "Tbls.", or "Tb."

Water

the boiling point is 100°C (212°F)
the freezing point is 0°C (32°F).

(°F − 32) × 5/9 = °C
165°F 74 °C [almost half]
325°F 162°C

350°F 176°C

Question?

1. Measure by weight or volume? water, milk, egg
2. 5 mother sauces [ super sauce]

(°F − 32) × 5/9 = °C
165°F 74 °C [almost half]
325°F 162°C
350°F 176°C

厨房

Non-slip kitchen shoes.

Cookware Materials 101: A Beginner’s Guide to Picking the Right Pans

Cookware Essentials: 9 Pots & Pans You Need (and 4 You Don’t)

Tenderizer

In cooking, a "tenderizer" refers to a substance or tool used to soften meat, making it easier to chew and digest by breaking down tough muscle fibers and connective tissues. This can be achieved through mechanical methods like pounding with a mallet or using bladed tools, or through chemical means like marinades containing enzymes or acids. Here's a more detailed breakdown:
1. Mechanical Tenderizers:

Meat Mallets/Pounders: These tools use force to physically break down the tough fibers in meat.
Bladed/Needled Tenderizers: These tools pierce the meat with blades or needles, severing muscle fibers and connective tissues.

2. Chemical Tenderizers:

Enzymes: Certain fruits (like pineapple and papaya) contain enzymes (bromelain and papain) that break down proteins in meat, making it tender.
Acids: Marinades with ingredients like lemon juice, lime juice, or vinegar can also help tenderize meat by breaking down proteins.
Salt: Salt can draw moisture out of the meat, which can also contribute to tenderness.

3. Other Methods:

Slow Cooking:Cooking methods that involve low temperatures and long cooking times (like braising or slow cooking) can also break down tough fibers.
Baking Soda: In some cases, a thin layer of baking soda can be used to tenderize meat by increasing its pH and breaking down proteins.

Breaded Southern Fried Pork Chops Recipe With Tutorial - The Hillbilly Kitchen [46 minutes]
https://www.youtube.com/watch?v=4SooHYTo5A0&t=532s
Manual meat tenderizer
23:00 / don't put pork in hot oil, otherwise it stick
24:00 low and slow, on low heat, more juicy, more tender
37:58 Cook the floor otherwise taste like flour

The Best Natural Meat Tenderizer
If it's got hair or hide, use a lime.
Fins or feathers, lemons are better!
--breakdown connective tissue.

@timcook9305
Back in the 1980s a friend was bbqing pork backbone ribs, bone in, and when he flipped them he brushed them with a mixture he had made using real butter (1/2 stick) real lemon juice(2 lemons) white vinegar 1/2cup, heated in microwave to melt butter, when he brushed it on ribs they immediately had a shine/glazed look and he glazed them a few times, but those ribs were soooo tender and good, unreal. So here I am 45 yes later still using that same glaze and I'm always asked to make ribs at all family get togethers...Thanks to my old friend Mike P. Enjoy

Fishery

1. Check fish: Should smell like oceans, not like fishy. Eye should be bright, not dull.
2. Fishery: long-line fish is better; Domino effect for sustainability.
3. Lobster: after 24 hours, no good.
4. Sea Inlet Oysters
5. Lam seafood market [location: TUKWILA, SEATTLE]

6. minutes, clam open done

1. Steak: Cook mostly for Medium -rare

Burger: standard [80/20, muscle/fat], Lean [90/10, muscle/fat],

2. Potato -- American

Noodle -- Italian

3. Butter:

America: 75% fat

European: 80% fat

Bubble: that is water to indicate how hot pan is.

brown butter

Clarified butter 澄清黄油, also known as drawn butter or ghee, is butter that has been cooked to remove the milk solids and some of the water, resulting in a clear, yellow liquid. This process leaves behind pure butterfat, which has a higher smoke point than regular butter and can be used for cooking at higher temperatures without burning.

4. Lemon zest

5. Pan temperature for cooking is generally categorized as low, medium, and high, with corresponding approximate temperature ranges. Low heat is typically around 200-300°F, medium is 300-400°F, and high is 400-600°F. A pan is considered hot enough when a drop of water sizzles and evaporates, indicating a temperature between 212°F and 400°F.

Here's a more detailed breakdown:

Low Heat:

Temperature: 200-300°F
Uses: Slow cooking, simmering, poaching, and smoking.

Medium Heat:

Temperature: 300-400°F
Uses: Sautéing, cooking chicken, vegetables, omelets, pancakes, and steaks.

High Heat:

Temperature: 400-600°F
Uses: Searing meat.

Determining if a pan is hot enough:

Water Test: Add a drop of water to the pan. If the water sizzles and evaporates, the pan is hot enough. If the water sits on the pan and slowly evaporates, it's not hot enough.
Oil Test: Add oil to the pan. If the oil ripples and moves across the surface, it's ready. If the oil forms streaks, the pan is too cold.
Surface Thermometer: Use a thermometer to measure the pan's surface temperature.

For the more precise home cook, you can roughly mark what the different pan temperatures are: Low heat is 200° F to 300° F - for slow cooking and smoking. Medium heat is 300 ° F to 400 °F - for cooking chicken, vegetables, omelettes and pancakes, steaks or oil frying. High heat is 400° F to 600° F for searing meat.

How to Tell if Your Pan Is Hot Enough Using Just a Drop of Water
https://www.youtube.com/watch?v=nWSb7VQZy_0
Is Your Pan the Right Temp for Cooking? | Water Test!
https://www.youtube.com/watch?v=ozV2T_G4ZFo
How to Properly Heat a Pan
https://www.youtube.com/watch?v=CB-SCA1reqE
Steel Pans Become Non-Stick at THIS Temperature (Leidenfrost Effect Solved)
https://www.youtube.com/watch?v=Il5_xadvNVc