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 
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]
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 


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
Is Your Pan the Right Temp for Cooking? | Water Test!
How to Properly Heat a Pan
Steel Pans Become Non-Stick at THIS Temperature (Leidenfrost Effect Solved)




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