Rebecca Gordon’s Cooking Class
Cooking & Baking Essentials
Lesson No. 1
The Appendix
The Objective: Today’s lesson focuses on the basic skill of measuring ingredients properly & familiarizing yourself with The Appendix which includes some general information that will help you know what temperature different foods & equipment should be & help you make quick substitutions to recipes in the future.
How To Measure Ingredients
There are specific methods for measuring certain types of ingredients & where this becomes the most crucial is when baking is taking place. Items such as buttermilk, water & juice should be measured in liquid measuring cups while dry measuring cups should be used for flour, sugar & chopped nuts just to name a few. When brown sugar is being used, it should be packed into measuring cups then use a butter knife to swipe the excess away. Following these two simple rules aides in accuracy & helps deliver the desired expectation once complete. Look to Chocolate Sugar Cookies for a visual that illustrates this technique as well as Texarkana Dry Rub which may be used to coat a variety of pork, chicken, & beef cuts for simple meal solutions which explains in further detail.
A Special Note
Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. Please let me know what you’re making too– I would love to learn the stories behind your signature recipes & let’s connect on Pinterest so I can see all of your wonderful creations!
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{helpful advice}
How To Use The Appendix
Cooking & baking does require a small amount of mathematics but when you have a general set of industry recognized guidelines that organizes a good bit of key information, you’ll find that it’s effortless to make quick decisions in the kitchen when necessary.
The Appendix
A central location containing valuable information that may be referenced time & time again when questions arise during cooking & baking procedures.
No. 1
Table Of Equivalents & Conversions
Liquid Measure Equivalents
1 Tablespoon = 3 Teaspoons or 1/2 ounce
2 Tablespoons = 1/8 cup or 1 fluid ounce
4 Tablespoons = 1/4 cup or 2 fluid ounces
5 1/3 Tablespoons = 1/3 cup or 2 2/3 fluid ounces
8 Tablespoons = 1/2 cup or 4 fluid ounces
16 Tablespoons = 1 cup or 8 fluid ounces
1 cup = 1/2 pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 quart = 2 pints or 4 cups
1 gallon = 4 quarts
Dry Measure Equivalents By Weight
4 ounces = 1/4 pound
8 ounces = 1/2 pound
12 ounces = 3/4 pound
16 ounces = 1 pound
No. 2
Ingredient Weights
1 large egg = approximately 2 1/4 ounces
1 large egg white = approximately 1 3/4 ounces
1 large egg yolk = approximately 1/2 ounce
1 lemon = approximately 1 ounce juice
No. 3
Temperature Fundamentals
Freezer = 0 degrees F
Freeze Water = 32 degrees F
Refrigeration = 40 degrees F
Boiling Water = 212 degrees F
Soft Ball = 234 degrees F
Firm Ball = 244 degrees F
Hard Ball = 250 degrees F
Moderate Oven = 350 to 375 degrees F
Hot Oven = 400 to 425 degrees F
No. 4
Safe Temperatures For Cooked Food
Consume or Refrigerate Within 2 hours
Beef * Pork * Veal * Lamb
145 degrees F
Ground Meats
160 degrees F
Poultry
Whole * Cut Portions * Ground
165 degrees F
Eggs & Egg Dishes
160 degrees F
Leftovers
165 degrees F
No. 5
The Beef Temperature Guide
Rare: 120 to 125 degrees F
Medium-Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium-Well: 150 to 155 degrees F
Well: 160 degrees F
No. 6
Rebecca Gordon’s Cooking Class Lessons
The Gift Of Culinary Skills & Knowledge
The Tune
“With You Anywhere You Are” Doris Day
httpa://www.youtube.com/watch?v=QavDVb9Id-w
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