Weights, measures, cooking times, etc..pdf


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Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
Mustard (dry)
1 tablespoon
1/4 oz
Mustard (dry)
1 cup
3.5 oz
Nutmegs (whole)
5
1 oz
Nutmegs (ground)
1 tablespoon
1/4 oz
Oats (rolled)
1 cup
2-3/4 oz
Peanuts (shelled)
1 cup
6-1/4 oz
Peas (dried, split)
1 cup
7 oz
Prunes
1 cup
5 oz
Prunes
3 medium sized
1 oz
Raisins (seeded)
1 cup
5 oz
Rice
1 cup
7-1/2 oz
Salt
1 cup
9-1/2 oz
Spice (ground)
1 tablespoon
1/4 oz
Sugar (brown)
1 cup
6 oz
Sugar (crystal domino)
4 lumps
1 oz
Sugar (confectioners')
1 cup
5-1/2 oz
Sugar (granulated)
1 cup
8 oz
Sugar (granulated)
1 tablespoon
1/2 oz
Tapioca
1 cup
6 oz
Tea
1 cup
2 oz
Vinegar
1 cup
8 oz
Walnuts (shelled)
1 cup
4 oz
Water
1 cup
8 oz
Wheat biscuit
1
1 oz
(shredded)
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TIME REQUIRED FOR COOKERY
"How long is it necessary to cook this ingredient?" is a question that has no easy
answer because many factors must be taken into account. There is much variation in
the size of the product; its age; the amount of moisture that it may contain, dependent
upon conditions of its growth; its tenderness or toughness; the texture of its fibers, etc.
The best of time tables therefore can simply act as a guide to the intelligent cook who
must temper its directions by his/her own experience.
Another factor closely allied to the matter of time for cooking is the temperature that
should be applied to various ingredients. One might almost say that all the problems of
cookery would be solved if we could know more definitely than
we do at present the exact temperature to which each food should be subjected and
the exact length of time to maintain it at that temperature. Today, our knowledge on
these matters is very incomplete, and investigations of time and temperature are
continually being carried on in cookery laboratories. Until the subject of cookery has
become better standardized such tables as the following will undoubtedly be an aid to
the cook.

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