Todays Cooking For One News
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Table For One offers strategies for solo cookZanesville Times RecorderSpending many years shuttling between coasts for his career producing music for films, Zanesville native Christopher Brooks found himself hungry for more than just dinner music -- and so he took up cooking. In his new cookbook, "Table for One," Brooks ... |
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Erie men share their love for cookingGoErie.com"I just enjoy cooking," said Dave Pennsy, 47, recently laid off from Verizon. "Using fresh ingredients and trying new things. I like going through the steps. It's just fun." Pennsy got interested in cooking while he was single, first buying a wok after ...and more » |
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Annual chili cook-off benefits communityWatertownDailyTimes.comThe Children's Home of Jefferson County made a vegetarian chili and believed its recipe could stand up to any meat-based one. “We've got the trophies on the wall to prove it,” said Joseph A. Martin, technical adviser. The home has competed every year ...and more » |
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Barbecue competitors join in Smoke on the WaterNews ChiefBy MIKE FREEMAN WINTER HAVEN - The real secret to making delectable barbecued ribs, Bill Jones said, isn't any one critical ingredient, such as the sauces or the brand of meat you cook with. It actually goes back, he said, to a much older philosophy: ...and more » |
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At one Rockville company, Fridays are sunny side upWashington PostThe tradition began when Campbell decided to take his griddle to work one Friday morning. He grabbed some eggs and pancake mix and started cooking in the office kitchen. The next Friday, he did the same thing. “I was like, 'Wow, this is really nice and ... |
New York Times |
Up One Flight, Expect the UnexpectedNew York TimesHe started cooking at age 10 with recipes from his aunt's copies of Food & Wine magazine, then learned his craft in kitchens across the Northeast, before burning out, he said, at a country club at the Jersey Shore. He spent the past few years building ...and more » |
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Localvore: A home cook discovers celery rootBurlingtonFreePress.comBut nothing could be easier than slicing off one end so the root sits flat, then using a heavy knife to cut away the skin in strips. Once peeled, the root is ready to cook. Most recipes call for dropping the peeled root into acidulated water to prevent ...and more » |
Sydney Morning Herald |
Cooking for a galah occasionSydney Morning HeraldWell, Laurel Evelyn Dyson, for one. In her 2002 book How To Cook A Galah* she quotes Aboriginal elder Dr Evelyn Crawford, of the Barkindji people of western NSW, on the subject (from her award-winning autobiography Over My Tracks): "Crane meat is very ...and more » |
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Cooking Tips Featured Article
Modifying Your Recipes, More or Less
02/05/12
by Carolyn Proctor
You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee!
That's when you notice that it makes enough to feed a small army, but you only need to feed two.
Or perhaps, it only makes enough for two; and that's just not going to cut it for your family of five.
You REALLY want to prepare that recipe for your family and/or friends. So what's a cook to do?
Well, you'll be happy to know that it's a cinch to reduce a recipe or increase a recipe. And most of the time you only need to reduce the ingredients by half for less or double the ingredients for more.
Reducing Recipes to make half a recipe...
It's pretty easy to reduce a recipe by half, you just use half of each ingredient. If the recipe calls for 2 tablespoons, you would use only 1 tablespoon.
It can get a little tricky with ingredients like eggs though. I mean, it seems kind of hard to come up with half of 1 egg, at first. But here's the trick...
If the reduced recipe calls for less than 1 egg, beat one whole egg. Measure out what you need with a tablespoon to divide. You can use the egg that is left in scrambled eggs, sauces, or discard (but if you're like me, you hate to waste food).
Remember, the size of your baking pans must be reduced also. The pans should measure about half the area of those for the whole recipe. Oven temperatures won't change. However, approximate baking time will be the same or maybe slightly less if the proportions of the pan are different.
Increasing Recipes to double a recipe...
When doubling a recipe, you do just that - double it!
You'll use exactly twice the amount of each ingredient. And you'll need to add an extra minute of beating for cakes.
Remember, when doubling recipes, you only add the top numbers of the fraction. For example, 2/3 cup plus 2/3 cup equals 4/3 cup. If you're good with numbers, then you can convert this to 1 and 1/3 cup.
However, if you're terrified of fractions like a lot of people, simply use a 1/3 measuring cup and measure out your ingredients until you have filled your 1/3 measuring cup 4 times and added to the recipe.
You will need to use twice as many pans of the same size indicated for the original recipe or a pan double in area. The batter should be the same depth in the pans so that the same baking time and temperature may be used.
Have Fun!
About the Author
Grab your copy of "The Ultimate Cookbook Collection", featuring 20 e-Cookbooks, lifetime updates, and more. Check out all the collection has to offer at http://www.bestsoulfoodrecipes.com/ultimatecookbook.html
You may reprint this article on your site or in your ezine as long as it is reprinted in its entirety and the resource information remains intact.
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