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Cooking Tips and Substitutions


Into The Pot

Bored with the same ol' recipes? Share yours and steal ours to spice up your life a bit.

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April 16th, 2011, 08:02 AM
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Don't have an ingredient? Look at these lists of allowable substitutions:
Common Ingredient Substitutions Article - Allrecipes.com
Ingredient Substitution - Joyofbaking.com

Not sure if your meat is done? Here's how to tell!
Fish is done when it flakes easily with a fork.
Chicken and red meat are done when the internal temperature reaches 160 degrees Fahrenheit.
Pork is done when the internal temperature reaches 180 degrees Fahrenheit. (Pork needs to cook longer because it can have parasitic cysts.)

What's that mean? Here is a list of common cooking definitions:
Cooking Terms Glossary

Clove of garlic: This means one piece of the head. NOT the whole thing you buy at the store!

Wet to dry measurements:
Do you have a recipe that calls for cooked pasta? Need to know how much dry pasta to cook? Just cut the amount in half. If you need 1 c cooked pasta, measure out 1/2 c of dry pasta to cook.

Fresh to dry:
Don't keep fresh herbs handy? Neither do I! Just cut the amount the recipe calls for in half and substitute dried herbs.
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