HELPFUL FOOD TIPS:
Measurements (note: abbreviations may vary in some recipes)
Key: tbsp = tablespoon, tsp = teaspoon, c= cup , or see below:

A pinch = 1/8 teaspoon (tsp) or less
3 teaspoons = 1 tablespoon (tbsp)
4 tablespoons = ¼ cup (c )
8 tablespoons = ½ cup
12 tablespoons = ¾ cup
16 tablespoons = 1 cup
2 cups = 1 pint (pt)
4 cups = 1 quart (qt)
4 quarts = 1 gallon
16 ounces = 1 pound (lb)
32 ounces = 1 quart
8 ounces (liquid) = 1 cup
1 ounce (liquid) = 2 tablespoons

Tips for Cooking
To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
To slice meat into thin strips, as for Chinese cooking, partially freeze the meat and it will slice easily.

A lump of sugar added to water when cooking greens helps vegetables retain their fresh color. Vinegar or lemon juice (used sparingly) may also have the same effect.

Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.

Don't freeze spaghetti, macaroni or noodle mixtures. These tend to lose texture and become too soft when reheated.

A leaf of lettuce dropped into the pot absorbs the grease from the top of the soup. Remove the lettuce and throw it away as soon as it has served its purpose.

There are many different forms of tofu. Soft and silken tofu are used in recipes calling for blending and scrambling. Firm tofu can be cubed or sliced. Tofu can be used in both sweet and spicy dishes as it takes on the flavors of other ingredients.

 


Tofu will spoil and should be kept refrigerated. Once a package is opened, leftover tofu should be covered with fresh water for storage and the water should be changed daily.