This category is for unit conversion for all cooking related units. All information for comparison about Cooking unit conversion will be categorized here.
Pastrami is made from beef, usually from the brisket, that one runs with spices in brine, later smoked and roasted. It originally served to preserve the meat on a long-term basis. First one salts the brisket in the brine later one smokes the meat and commonly roasts it until ready. The right brine is truly … Read more
A convection oven recipe tool is a practical aid that allows you to change recipes originally done for regular ovens so that they work for convection ovens. In convection ovens warm air moves around, which means that cooking food happens more quickly and more evenly than in regular ovens. That moving heat also helps to … Read more
The brine of the turkey is an old method, that is made up of dipping the whole bird in salt water for one to two days before cooking it. That process helps so that roasted turkey becomes more tasty, juicy and tender. Although brine needs a bit more time the final result truly deserves the … Read more
Rice is one of the main foods of people. A grain from cereals that feeds more than half of the world population, especially in Asia and Africa. It comes from the grass species Oryza sativa the domestic Asian variety that we best know. There is also a less common relative, Oryza glaberrima, that grows … Read more
The Fermentation process is probably the most ancient method for preserving foods, that folks used all along. What it requires? Only salt, water and vegetables. The secret happens in the Brine that forms a zone without oxygen, where only lactobacillus bacteria can grow. It is surprising that those helpful bacteria naturally stick to every fruit … Read more
The food cost in short shows how far one spends to prepare one dish. It counts everything that ends on the ready plate from the ingredients. To estimate it, one gathers the amount of everything bought according to recipe. Here one includes also the waste, for instance scraps and cores. That waste belongs to the … Read more
Afternoon Tea is not simply about drinking Tea. In truth it forms a whole meal by itself. One usually offers it between the 2nd and 5th afternoon with Tea in the centre plus little bites like tiny cakes and sandwiches. The typical setup is made up of three parts: first sandwiches, then scones with … Read more
Sourdough is a kind of bread made through fermentation without help of business. Rather than the use of store-bought yeast or chemical helpers like baking-powder or baking-soda, it depends on sourdough starter to rise the dough. Sourdough starter is made up of living culture from flour and water. That culture naturally rises the bread dough, … Read more
The bulk Fermentation is one of the most important steps for making fermented bread. It is also called the first rise or the main Fermentation. That phase starts just after the end of mixing and ends when one shapes and preforms the dough. In that time the dough stays as one big lump. It makes … Read more
In its core, brine simply is made up of salt settled in water (no fantasy here). The word itself comes from the old English Saxons, where “brīne” evolved to this exact idea. Simply said you see water fully packed with common salt, usually sodium chloride or calcium chloride. The focus of salt ranges from around … Read more