Ever
wonder about those numbers they give you for can sizes in some old recipes? The
ones that aren't even on today's cans? Or just what the hell IS a 'pinch', a
'smidgen' or a 'dash', anyway?
Well,
here you go!
#300
Can = 14-16 Oz. Or 1 ¾ Cups
#303
Can = 16-17 Oz. Or 2 Cups
#1
Tall Can = 2 Cups
#2
Can = 20 Oz. Or 2 ½ Cups
#2
½ Can = 1 pound, 13 Oz. Or 3 ½ Cups
#3
Can = 46 Oz. Or 5 ¾ Cups
#10
can = 12-13 cups
As far
as pinches, smidgens and dashes go... according to my handy Ekco measuring
spoon set, the dash is bigger than the pinch which is bigger than the smidgen -
and those look to be about 1/8 tsp, 1/16 tsp and 1/32 tsp, respectively.
In
quantities that small, the way we cook, does it really matter? We're likely
going to season to taste, anyway. In some instances, however - for powdered
mustard, maybe, or for cream of tartar or something equally noxious - it really
might make a difference. I heartily recommend the set of Ekco stainless steel
measuring spoons I got from Wal-Mart - best buck ninety-seven I ever spent.
You
don't need expensive cans of compressed air to clean your fake plants - unless
we're talking 6' Fig tree here - just put your silk flowers into a large bag
and pour in one cup of Morton® Salt.
Shake vigorously. Remove. And voilą! Your flowers are clean.
When
plastic wrap won't stick when you cover a dish, moisten the outer edge of the dish
before you wrap it.
The
problem is the shells stick and how do you prevent that "green halo"
from forming around the yolk? Fear not, if you cook your hard-boiled eggs
properly the yolks will be a beautiful yellow and the shells will slip right
off.
First, let's address the issue of eggs sticking to shells. To prevent this, use
eggs that are a week to 10 days old. Older eggs have a different pH from new
eggs, which researchers say affects peeling.
But really, what good is an easy-to-peel egg if it is going to have that ugly
green center? The green is made by the iron in the yolk combining with the
sulfur in the white. Heat is a big foe of this chemical reaction. The longer
you cook eggs, the more likely you are to end up with that green ring. The
trick is to cook eggs just until the yolk is set without overcooking them.
Removing the eggs from the hot water to an ice bath immediately after cooking
will also help prevent the green from forming.
The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is
to place the eggs in a pot of cold water and add a teaspoon of salt. Place the
pot on the stove and bring to a boil. Cover the pot and remove from heat and
let sit for 13 minutes. Drain the eggs and immediately place in an ice bath
until completely cooled. Drain again, peel, and enjoy your perfectly cooked
hard-boiled eggs. (I drain the eggs and shake 'em in the pan vigorously - easy
way to crack the shells!)
Remove
Fat from Soups
To remove
fat from soups, refrigerate until the fat hardens. If you place waxed paper on
top, it will peel away the hardened fat. No time to refrigerate? Try dropping a
lettuce leaf in the soup. Let it collect fat, then remove it.
Measure
Honey or Syrup
Oil measuring cups or spoons before filling with syrup or honey and the
ingredients will pour easily.
Remove Candle Wax from
Carpeting
Place
a paper towel over the stain and draw the wax up into it by placing a warm iron
over the paper towel (this is called "capillary action"); repeat if
necessary. Sponge the stained area with 1 c. isopropyl alcohol and 2-3 c. water
if the stain remains. Sponge from the outside to the inside of the stain. Be
very sure not to get the area too wet or you can bring up a stain from the
padding.
Remove Candle Wax from Furniture
Turn
stained furniture upside down. Put a piece of cotton cloth (T-shirt) over the
wax stain. Using a hot chrome or metal finish curling iron, heat wax and let it
melt into the cloth. This may take several applications to fully remove the
wax.
Remove Candle Wax from Fabric
Remove
the excess the best you can. This is best done by putting an ice cube on the
wax to harden it, then peeling or scraping off the excess wax. Then place an
absorbent piece of paper underneath, such as a brown paper bag. Put a white
paper towel on top. Place a warm (not hot) iron on top over the paper towel and
it should draw the wax up to the towel.
Remove
Candle Wax from Candle Holders
Put candle holders in the freezer til wax is frozen. Chip the wax off. Or, put
holders under very hot water and wipe wax off.
To
Clean Microwave Oven and Remove Odors
Place
a bowl of vinegar in the microwave and run on HIGH 'til it comes to a boil.
Wipe the interior clean with a rag dipped in the vinegar. You don't need to buy
those new fancy wipes in a pouch!
Arthritis
Aid
From
Paul Harvey: Soak white raisins (yellow Dole plump up best) in gin for seven
days then pour off gin. Eat nine raisins per day. You can grind the raisins and
take one heaping teaspoonful per day.
Tupperware
- Rubbermaid Shield
To
keep red sauces from staining your plastic bowls, spray the interior with
cooking spray.
Seasoning
Cast Iron Cookware
1.
Wash
in warm sudsy, water; dry thoroughly.
2.
Coat
the whole utensil in Planters peanut oil; place in a 300 degree oven for 1
hour.
3.
Remove
from oven and wipe off oil with a paper towel.
4.
Before
cooking, pre-heat utensil for 90 seconds over medium heat.
5.
Cleaning
and storage: Your cast iron will turn black after repeated use providing a
durable coating that prevents sticking. Just rinse in hot water (not the
dishwasher). Harsh detergents will remove the seasoning. Dry and store in a
warm dry place, do not stack.
6.
If
you notice rust, discolored food, blackened dishtowel or metallic taste,
re-season, using the steps above.
Shower
Doors
To
keep shower doors shiny and clear, use a soft cloth moistened with lemon oil.
It prevents scum build-up from dirt and soap. And hard water spots won't appear
for several months.
If you're not ready to invest in a professional vacuum sealing machine, try
this low-budget tip. Fill a bowl with water and immerse the bag, but do not let
water enter the bag. Pressure will force air up and out of the bag. When the
bag has collapsed, seal it and place it in the freezer. You can also remove air
from a bag by sucking it out through a straw.
General Shelf Lives for
Common Items
(From The Food Marketing
Institute In Washington DC)
1.) Flour unopened: up to 12 months. Opened: 6-8 months.
2.) Whole Wheat Flour unopened: 1 month. Opened: 6-8 months if refrigerated.
3.) Sugar unopened: 2 years. Sugars do not spoil but eventually may change
flavor.
4.) Brown sugar unopened: 4 months.
5.) Confectioners sugar unopened: 18 months.
6.) Solid shortening unopened: 8 months. Opened: 3 months.
7.) Cocoa unopened: indefinitely. opened: 1 year.
8.) Whole spices: 2-4 years. Whether or not opened.
9.) Ground spices: 2-3 years. Whether or not opened.
10.) Paprika, red pepper and chili powder: 2 years when kept in refrigerator.
11.) High acid canned items such as fruit juice, tomato soup and things in
vinegar unopened: 12-18 months.
12.) Baking soda unopened: 18 months. Opened: 6 `months.
13.) Baking powder unopened: 6 months. Opened: 3 months.
14.) Cornstarch: 18 months. Whether or not opened.
15.) Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
16.) Dry egg noodles unopened: 2 years. Opened: 1-2 months.
17.) Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
18.) Low acid canned items such as soup, meats, gravy and vegetables unopened:
2-5 years.
19.) Honey: 1 year. Whether or not opened.
20.) Worcestershire sauce: 1 year. Whether or not opened.
21.) Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
22.) Instant coffee in jars or tins unopened: 12 months. Opened: 3 months.
23.) Bottled water unopened: 1-2 years. Opened: 3 months.
24.) Pudding mixes unopened: 1 year. Opened: 4 months.
25.) Jams, jellies and preserves unopened: 1 year. Opened: 6 months if
refrigerated.
26.) Peanut butter unopened: 6-9 months. Opened: 2-3 months
Cookie Wisdom
Plain,
sturdy cookies, such as drop cookies like Chocolate Chip or Oatmeal Raisin,
make the best travelers.
To
insure that cookies arrive in the best possible condition, carefully pack them
between layers of waxed paper in a rigid tin. Use crumpled waxed paper to fill
in any extra space. Then pack this tin in a larger, sturdy shipping box. Pad
the area around the box with crumpled paper or other packing material, seal and
address.
If
you're using cookie cutters to make cut-out, decorated cookies, smaller designs
are less likely to break in transit than larger cookies.
Cool
cookies completely before storing or they will get soft and sticky.
When
storing soft or decorated cookies, separate layers with sheets of waxed paper
so they don't stick together.
Soft
cookies will stay fresher, longer if they are stored with a slices of apple or
a slice of bread (change the apple or bread slice every day).
Wrapped,
frozen logs of cookie dough, packed with baking instructions, make wonderful
gifts.
Most
baked cookies and brownies can also be frozen, well sealed, in airtight
containers. Decorated cookies, or those low in fat, unfortunately, do not
freeze well.
Cookies
with a high butterfat content will usually stay fresh for a week or longer in a
tightly covered container.
For
small, quick piping jobs, when you don't want to dig out the pastry bags, use a
small zipper top plastic bag. Fill with icing, remove excess air, seal the top
and snip off a tiny bit of one corner. You're now ready to pipe away!
If you
want the chocolate chips in chocolate chip cookies to retain their shape
better, freeze them before adding to your cookie or cake batters.
1 wineglass......................... 1/4
cup
1 jigger.................... 1.5
fluid ounces
1 gill................................. 1/2
cup
1 teacup.................... a
scant 3/4 cup
1 coffee cup.................... a
scant cup
1 tumbler.............................. 1
cup
1 pint................................. 2
cups
1 quart............................... 4
cups
1 peck.......................
2 gallons - dry
1 pinch or dash... less than 1/8 teaspoon
1 salt spoon.................. 1/4
teaspoon
1 kitchen spoon................ 1 teaspoon
1 dessert spoon 2 teaspoons or 1 soupspoon
1 spoonful.... 1
Tablespoon more or less
1 saucer............ 1
heaping cup (about)
1 penny weight................. 1/20 ounce
1 drachm......................... 1/8
ounce
60 drops thick fluid............ 1 teaspoon
Butter the size of a egg 1/4 cup or 2 ounces
Butter the size of a walnut.. 1 Tablespoon
Butter the size of a hazelnut... 1 teaspoon
Very slow oven .... below 300 degrees F.
Slow oven................. 300
degrees F.
Moderately slow oven .... 325 degrees F.
Moderate oven ........... 350 degrees F.
Moderately hot oven ..... 375 degrees F.
Quick oven ......... 375
- 400 degrees F.
Hot oven ............. 400-425
degrees F.
Very hot oven ........ 450-475 degrees F.
Extremely hot oven 500 degrees F. or more
Canned
Goods:
Tuna (in oil or water)--2 to 5 years
Beans--2 to 5 years
Broths--2 to 5 years
Tomatoes--12 to 18 months
Bottled Goods:
Peanut Butter--6 to 9 months
Roasted Red Peppers & Olives--12 to 18 months
Capers--12 to 18 months
Dijon mustard--12 months
Pasta and Grains:
Dried pastas--2 years
Rice--2 years
Cornmeal (de-germinated)--6 to 12 months
Stone-ground cornmeal--1 month
Couscous--2 years
Dried Beans and Legumes:
Beans (navy, black, pinto)--12 months
Legumes (lentils, split peas)--12 months
Oils:
Vegetable--2 years
Extra virgin olive--2 years
Flavored/Nut--2 years
Vinegars:
White or red wine--2 years
Cider--2 years
Balsamic--2 years
Sherry wine--2 years
Clarence Robbins Family
Memoirs
Stephen Alva Van Cleave
Memoirs
Tales of the Van
Cleave Elders