Baking Pan Conversion Chart
10 Tips for Beginning Bakers
Quick Cooking Substitutions You Will Use Every Day
- 1 cup self-rising flour = 1 cup all-purpose flour + 1 tsp baking powder
- 1 cup cake flour = 1 cup all-purpose flour + 2 tbsp corn starch
- 1 cup buttermilk = 1 cup milk + 1 tbsp vinegar or 1 tbsp lemon juice
- 1 cup heavy cream = ¾ cup milk + ¼ cup butter
- 1 cup sour cream = 1 cup Greek yogurt + 1 tsp baking soda
- 1 cup oil = 1 cup applesauce
- 1 cup butter = 1 cup shortening or 1 cup apple sauce
- 1 egg = ½ a large banana
- 1 tbsp vanilla = 1 tsp maple syrup or 1 ½ tsp honey
- 1 cup honey = 1 cup maple syrup or ½ cup water + 1 ½ cup sugar
- 1 cup brown sugar = 1 cup sugar + 2 tbsp molasses or 1 cup sugar + 1 tbsp maple syrup
- 1 tsp cream of tartar = 2 tsp lemon juice or 2 tsp vinegar
- 1 tsp baking soda = 4 tsp baking powder
- 1 tsp baking powder = ¼ tsp baking soda + ½ tsp cream of tartar
- 1 cup bread crumbs = 1 cup rolled oats or 1 cup crushed corn flakes or 1 cup crushed crackers
Tips for Summer Grilling
If you want to thread vegetables on the same skewer as your meat use softer vegetables, such as mushrooms, peppers, onion chunks, cherry tomatoes, and zucchini. Cut vegetables as evenly as possible in bite sized pieces. Slower-cooking vegetables like potatoes should be partially cooked beforehand. Marinated meats should be patted dry to avoid the meat “boiling”. You want a nice char crust.
When choosing kabob meat for beef choose a tri tip cut( bottom sirloin steak), use a boneless chicken thighs for juicier, more flavorful meat.
Meat should be cut in 1 1/2 inch pieces and items on the skewer should be evenly spaced. lay the kebabs on the direct-heat side of the grill . Space them out to let them cook evenly. Don’t move them until the bottoms look slightly charred and they release easily from the grill. Then turn the kebabs as necessary to sear all sides. Once they’re seared, the meat may need a little extra cooking. Move the kebabs to the indirect-heat side of the grill and cover. Chicken should take 10-12 minutes and beef about 8-10, for medium-rare.
Grilling a steak
Pick a steak that’s at least 1 1/2 inches thick with marbling in the meat. Marbling means the fat is dispersed throughout the steak and the flavor will be, too. The fat adds flavor and makes it tender and juicy. .Cut off excess fat, but leave some for flavor. Bring the meat to room temperature and preheat the grill. Steaks should sit outside of the fridge for at least 20 minutes until room temperature. Set up the grill for direct and indirect heat at least 30 minutes before you cook. Get to know the hot and cool spots by carefully placing your hand 6 inches above the grill. Use tongs and a folded paper towel dipped in oil. Let the oil heat until it’s smoking on the grate, and then it’s time to cook. Pat the meat dry, season with salt and pepper on each side and then place the steaks on the hot part of the grill. Let them sear until they release without sticking. When the steak lifts easily from the grill, reposition it about 90 degrees to get professional-looking grill marks. Flip the steaks, let them cook and then give them another quarter turn. Insert the thermometer lengthwise for the best reading. A temperature of 130 to 145 degrees F is the range between medium-rare and medium. For a well-done steak, move it to the cooler part of the grill and let it cook longer. Remember, the steak will continue to cook after you remove it from the grill. Let the steaks rest for 5 to 10 minutes so the juices can settle
When you grill chicken on the bone, it’s more flavorful. Let it come to room temperature while you prepare the grill. Set up the grill for direct and indirect heat, with coals on one side. Oil the grill grate and heat until the oil is smoking. at the chicken dry with a paper towel, season with salt and pepper, and put it on the grill over the low-heat section. Place the dark meat closer to the flame and the white meat farther away. Place the breasts bone-side down, so the bone acts as a small roasting rack and the skin gets crispy. Cover the grill so it’s like an oven, roasting the chicken slowly After about 20 minutes, open the grill and turn the pieces over. Cover and cook for about another 15 minutes, until the skin is very crispy The breasts will cook fastest. Use a meat thermometer to determine their internal temperature. Insert lengthwise and avoid the bone for the best reading. When the chicken is at about 150 to 155 degrees F, you can baste with sauce if you like. If you want to serve sauce with the chicken, set some aside. Use a mop or brush to baste the chicken with the sauce. Discard any leftover sauce once you’re finished basting. Place the chicken on direct heat to finish cooking through; this makes the skin extra crispy. Turn sauced chicken as needed to prevent it from burning. At about 160 degrees F, the chicken is finished. Remove it from the grill and let rest 5 to 10 minutes. The internal temperature will rise about 5 degrees while resting.