faucets only provide concentrated water, in order to use it then you need to dilute it with liquid from the spigot.
Not really instant, but there is such a thing as powdered water.
Not quite correct. UK pints are 20 ozs rather than 16 for all liquids.
In terms of measuring cups, cups for solid measurements are set up so that to get an accurate measure you fill them up and draw a knife across the top to level them. Liquid and solid volumes are the same, but with water you have to deal with the meniscus so liquid measuring cups are calibrated to take that into account. The top of the meniscus should be lined up with the marks on the glass.
For many purposes it doesn’t make much difference, but in baking it could well.
use no chemicals. the heat will incinerate the spillage.
read the manual for your unit.
cleaning heat cycle could take 3 to 5 hours. the door may not unlock until cool or a display will show the oven too hot to open.
What’s the difference between stock and broth? Are they interchangeable for most applications?
broth=simmered meat, stock=simmered meat, bone, and connective tissue. basically the gelatin is the difference.
And it goes beyond that. A UK fluid ounce is slightly different than a US fluid ounce.
1 UK fluid oz. = 28.41 mL
1 US fluid oz. = 29.57 mL
Fair Rarity: the short answer is stock is made from bones, broth is made from meat. They are (more or less) interchangeable, but stocks have more gelatin from the connective tissues in the bone, and this have a much more unctuous and pleasant mouthfeel. You can always add unflavored gelatin to your broth to mimic this. My homemade chicken stock is lightyears superior in noodle soup to any broth. In beef soups, I despise beef broth- they are too thin and watery compared to beef stock.
If someone is serious about baking, I highly recommend an accurate kitchen scale, and using recipes that give ingredients in weights. It avoids that whole issue.
So sayeth an (Eastern/Central-European) Chicago cook. Not one who says, “Yeah, that’s pretty close.” ’
I did that until we got the rice cooker, but I added a couple of garlic cloves and sometimes bullion.
OK, here’s one: how are spatzle makers supposed to work? Should the dough be runny enough to run through the holes and them be cut by sliding the thingmajig, should it be stiff and “grated”? I can never get it to work right.
I’ve not made it, but I believe that you are supposed to be able to squeeze it through. I’d like an answer on that, too…I’ve a recipe somewhere…
I make the Hungarian version of spaetzle, and when I make them, I make the dough the consistency of a very stiff pancake dough. Basically, when it goes through the spaetzle maker (I assume you’re talking about a hopper type of device, rather than the ricer-type, or the rake-across-a-grater type), it should have a viscosity so gravity just starts pulling it through the holes, but not quite enough that it pours through without resistance.
Anyway, you have a wide range of viscosity here that will work. Try it and see what you like the best.
Your smoke detector is an Ionization type and needs to be replaced. My recommendation is a combination Ionization/Photoelectric type of detector.
Yeah, exactly, you can kind of half-ass cooking and be just fine or even awesome, but “that’s pretty close” is one hell of a lot harder to do with baking and still get good results. I’ve often heard the “baking is chemistry” or “cooking is art, baking is science” comparisons, and I think they’re right.
Re: Gordon Ramsay’s scrambled egg method- is it really that good? It looks like you end up with an egg “paste” when it’s done.
I’m going to try Gordon’s method tomorrow. I’ll report back.
Here’s one I’ve wondered about for years. Measuring weight versus measuring volume.
Measuring cups generally have two scales. One of them is for volume, e.g. 1/4 cup, 1/2 cup, 1 cup, etc. The other is for mass, usually ounces.
As I understand it, the mass scale applies to water. In other words, water to that level weighs that much (presumably at room temperature).
But I’ve sometimes seen people use a measuring cup to measure things like X ounces of flour or X ounces of sugar. This can’t be right, can it? A given volume of flour, or sugar, or bread crumbs does not weigh the same as that same volume of water.
Are these people doing it wrong? Should they be using a scale instead? Do the recipes assume that you’re cluelessly using a measuring cup and adjust for that cluelessness so that you’re actually using the correct amount? Are the recipe writers themselves clueless?
Am I the clueless one who is missing something here?
The ounces measurements are for liquids. Anything with the same general liquidity of water can be measured using the ounce measurements on the measuring cups, since “a pint’s a pound the world around” is more or less true.
But you’re right, when you’re not talking liquid (or are talking about liquids that are thicker than water, like molasses), the ounce measurements are totally off. A cup of flour is about 5 ounces, give or take. Sugar is 7 ounces to the cup.
Professional cookbooks and the more serious home cookbooks/magazines are moving more and more towards using weight as a measurement rather than volume. It’s more accurate, and it’s easier. I use a scale more than measuring cups for most common ingredients. Take a bowl, put it on the scale, tare it to zero. Add in your first ingredient, tare it, add the next ingredient. Repeat (without rinsing!) until done. Voila, you just measured out an entire recipe without dirtying anything other than the mixing bowl.