By Inc. BarCharts
Loaded with conversions and conventional weights and measures like size, weight, liquid skill, etc., plus every little thing from cooking measurements to megapixels. Has been used and well-reviewed by way of everybody from scientists to handymen.
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Additional info for BarCharts QuickStudy Weights and Measures
Sample text
It’s not good for them, and it’s certainly no good for your fingers. Don’t use your knives as letter openers, dry paint scraper-uppers, package slitters, and jar pryer-openers. Keeping ’em sharp Keep your knives sharp. You can sharpen them with any of the following tools: A sharpening steel. It is a long, slightly rough, metal rod with a handle used for touch-up sharpenings. A whetstone. This is a fine-grained, rectangular stone wet with oil, used to reestablish and maintain a blade’s sharpness.
To Grace Freedson, my agent, for your total confidence. To the dedicated and crackerjack staff at the Dummies group, from Erin Connell who launched me; to Pamela Mourouzis, Tina Sims, Christine Beck, Elizabeth Kuball, Emily Nolan, the recipe tester; to the marketing and publicity departments; and especially to Norm Crampton, for his delicious humor and sense of style. To the talented photography team: David Bishop, photographer; Brett Kurzweil, food stylist; and Randi Barritt, prop stylist. To all the food boards and councils that tirelessly answered my questions.
A few exceptions call for sea salt or kosher salt. These are coarse-grained salts that are added at the end of a recipe. These types of salt measure differently than table salt and should not be interchanged. Spices Spices give a recipe character. Some of the basic spices you’ll want to have on hand include the following: Allspice Cardamom Cayenne Chili powder Cinnamon Cloves Cumin Ginger Nutmeg Dried herbs and spices are most flavorful when fresh. Buy them in the smallest quantity possible and replace them every 6 months.