Unit Conversion

You may be asking what oregano oil is. It’s got quite a pungent odor to it but adds an interesting twist to everyday foods! The key are to get the flavor right without overdoing it on the spiciness. With this tool, you calculate how many drops or teaspoons go in your dish, then it translates … Read more

Adding citrus to the ceviche help ensure that it’s adequately cured in acidic juices. Ideally, the citrus will give a bright taste (not a sour one) while pulling some of moisture out of the fish/shellfish to ensure an even cure. If you add too much juice, your dish will be watery by the time it … Read more

Stroganoff is another dish where Paprika is a key ingredient. It adds some beef and mushroom notes but without overpowering the sour cream. When the amount of cream changes (and also the sauce volume & batch size), that’s where the paprika comes in: you don’t want to guess your way into a balanced meal! Stroganoff … Read more

The marinade has to be balanced, getting it right decides whether your dinner tastes balanced or just salty. How many times have you heard others complain about their meat being bland or briny? They uses a lot of soy sauce, right? And then they wonder what happened? Marinades are complex: the amount of soy sauce … Read more

Semolina is tricky, measuring your milk accuratly makes all the difference. The right proportion ensure that your mixture stays smooth rather then lumpy. This means you won’t need to spend time adjusting consistency afterwards. This throws out timing and wastes time! By using a reliable ratio, which takes into account both the type of milk … Read more

There’s an in-between place where red velvet cake resides: on the surface, it appears to be chocolate cake, yet it taste more like a tender buttermilk cake with cocoa added. Use just enough of the cocoa to make the batter change color and adjust its acid level; but not so much as to overpower flavor. … Read more

Panna cotta is a tricky dish; you have to know your setting agent as well as how it interact with other ingredients. Gelatin gives structure and holds all those ingredient together when they’re cold. If there’s not enough gelatin, the dish won’t come out of mold, or will slump over. With too much, it goes … Read more

Getting ice cream to taste like vanilla is easy, except when you have to get it right. It needs to withstand the sugar, fat, and mix-ins. It also need to freeze without losing its aroma, which cold can mute. Too little means a flat-tasting hard ice cream. Too much? Well then, the ice cream will … Read more

With a correct amount of cornstarch for pudding, it goes into set nicely. But not every ingredient are the same, so how much you need isnt an exact science; it’s based off what else you’re putting in the bowl. Sugar. Cocoa. Fruit. Egg yolks. Chill time. Volume of milk. All these factors affect final product. … Read more

Soup with Parmesan rind is an easy way to make it taste better. You’re making a pot of soup or beans on the stove. Oh, yeah: The rinds from those parmesans are still hiding in the fridge. How do I know how much and when? Will it get too salty? Why don’t I know these … Read more