Rebecca Gordon’s Cooking Class: Lesson No. 1 The Appendix

Rebecca-Gordon-Cooking-Class-The-Appendix-Cooking-Tutorials-Baking-Buttermilk-Lipstick-Cooking-Lessons-Southern-Entertaining-Southern-Hostess-Rebecca-GordonRebecca 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!
The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM 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.

How-To-Measure-Ingredients-Rebecca-Gordon-Cooking-Class-The-Appendix-Cooking-Tutorials-Baking-Buttermilk-Lipstick-Cooking-Lessons-Southern-Entertaining-Southern-Hostessrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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

Whole * Cut Portions * Ground
165 degrees F

Eggs & Egg Dishes
160 degrees F

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

Lesson No. 2: Eggs

The Tune
“With You Anywhere You Are” Doris Day

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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