{"appState":{"pageLoadApiCallsStatus":true},"categoryState":{"relatedCategories":{"headers":{"timestamp":"2023-05-15T12:01:08+00:00"},"categoryId":33847,"data":{"title":"Cooking & Baking","slug":"cooking-baking","image":{"src":null,"width":0,"height":0},"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847}],"parentCategory":{"categoryId":33839,"title":"Food & Drink","slug":"food-drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"}},"childCategories":[{"categoryId":33848,"title":"Food Prep Tools","slug":"food-prep-tools","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33848"},"image":{"src":"/img/background-image-2.fabfbd5c.png","width":0,"height":0},"hasArticle":true,"hasBook":true,"articleCount":40,"bookCount":2},{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"image":{"src":"/img/background-image-1.daf74cf0.png","width":0,"height":0},"hasArticle":true,"hasBook":true,"articleCount":80,"bookCount":9}],"description":"Are you the next master chef? Let the aroma of home cooking fill your kitchen as you up your game with these pro tips.","relatedArticles":{"self":"https://dummies-api.dummies.com/v2/articles?category=33847&offset=0&size=5"},"hasArticle":true,"hasBook":true,"articleCount":120,"bookCount":11},"_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":120,"items":[{"headers":{"creationTime":"2016-03-26T08:22:19+00:00","modifiedTime":"2023-05-09T19:44:01+00:00","timestamp":"2023-05-09T21:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How to Make Vegetable Purées","strippedTitle":"how to make vegetable purées","slug":"how-to-make-vegetable-purees","canonicalUrl":"","seo":{"metaDescription":"Vegetable purées are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. S","noIndex":0,"noFollow":0},"content":"<p>Vegetable <i>purées</i> are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. Starchy root vegetables like potatoes, sweet potatoes, rutabagas, parsnips, and carrots generally make the best purées, but broccoli, cauliflower, and roasted red peppers are also wonderful, especially when mixed with a dense root vegetable.</p>\r\n<p class=\"Tip\">Thick purées make a great side dish. When thinned with water, broth, or sauce, they make delicious toppings for meat, potatoes, pasta, or rice.</p>\r\n<p class=\"Tip\">To make a purée, put any soft-cooked vegetable or combination of vegetables in a blender or food processor with a bit of water or broth, and purée it. Serve it warm (you can reheat the purée in a saucepan over low heat if it’s cooled off too much). Or use an immersion blender and purée the vegetables right in the pan where you steamed or boiled them.</p>\r\n<p>Season with salt and black pepper and your favorite herbs or spices, or in the case of sweet potatoes or winter squash, a bit of honey, maple syrup, or cinnamon. Mmm, comfort food!</p>","description":"<p>Vegetable <i>purées</i> are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. Starchy root vegetables like potatoes, sweet potatoes, rutabagas, parsnips, and carrots generally make the best purées, but broccoli, cauliflower, and roasted red peppers are also wonderful, especially when mixed with a dense root vegetable.</p>\r\n<p class=\"Tip\">Thick purées make a great side dish. When thinned with water, broth, or sauce, they make delicious toppings for meat, potatoes, pasta, or rice.</p>\r\n<p class=\"Tip\">To make a purée, put any soft-cooked vegetable or combination of vegetables in a blender or food processor with a bit of water or broth, and purée it. Serve it warm (you can reheat the purée in a saucepan over low heat if it’s cooled off too much). Or use an immersion blender and purée the vegetables right in the pan where you steamed or boiled them.</p>\r\n<p>Season with salt and black pepper and your favorite herbs or spices, or in the case of sweet potatoes or winter squash, a bit of honey, maple syrup, or cinnamon. Mmm, comfort food!</p>","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":295752,"title":"10 Stress-Reducing Thanksgiving Prep Tips","slug":"10-stress-reducing-thanksgiving-prep-tips","categoryList":["home-auto-hobbies","food-drink","holiday-meals-entertaining","thanksgiving"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295752"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}},{"articleId":203428,"title":"3 Essential Knives for the Home Cook","slug":"3-essential-knives-for-the-home-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203428"}},{"articleId":203427,"title":"7 Specialty Pots and Pans for the Beginning Cook","slug":"7-specialty-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203427"}}],"fromCategory":[{"articleId":298662,"title":"Baking For Dummies Cheat Sheet","slug":"baking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/298662"}},{"articleId":297099,"title":"Cooking For One For Dummies Cheat Sheet","slug":"cooking-for-one-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/297099"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282110,"slug":"cooking-basics-for-dummies-5th-edition","isbn":"9781119696773","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119696771-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cooking-basics-for-dummies-5th-edition-cover-9781119696773-203x255.jpg","width":203,"height":255},"title":"Cooking Basics For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9335\">Marie Rama</b></b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p> <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119696773&quot;]}]\" id=\"du-slot-645ab48f08af7\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119696773&quot;]}]\" id=\"du-slot-645ab48f091cc\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2023-05-09T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":146859},{"headers":{"creationTime":"2016-03-26T10:50:13+00:00","modifiedTime":"2023-05-03T18:55:56+00:00","timestamp":"2023-05-03T21:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How To Make a Marinated Salmon Hors D'oeuvre","strippedTitle":"how to make a marinated salmon hors d'oeuvre","slug":"prepare-a-light-but-classy-hors-doeuvre-marinated-salmon","canonicalUrl":"","seo":{"metaDescription":"This marinated salmon hors d'oeuvre will impress your guests with its tangy acidic freshness, and it won't spoil their appetites.","noIndex":0,"noFollow":0},"content":"Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what's to follow. This spectacular recipe, Salmon Marinated in Ginger and Cilantro, can be prepared several hours in advance and has a tangy, herbaceous flavor that teases the palate without filling the stomach.\r\n<p class=\"Warning\">Don't substitute powdered ginger for fresh ginger root in this recipe; the same goes for the cilantro. The fresh ingredient tastes entirely different than the dried herbs do.</p>\r\nMarinating fish can be tricky business. The acid in the marinade — which comes from the lime and vinegar — actually \"cooks\" the surface of the fish. Be sure to leave the fish in the marinade only as long as the recipe indicates (4 to 5 hours, in this case).\r\n<h3>Salmon Marinated in Ginger and Cilantro</h3>\r\n<b><i>Prep</i></b><b><i>aration</i></b><b><i> time:</i></b><i> About 15 min</i><i>utes</i><i> plus marinate time</i>\r\n\r\n<b><i>Yield:</i></b><i> 8 servings</i>\r\n<p class=\"recipe_ingredient\">2 pounds skinless, boneless salmon fillets</p>\r\n<p class=\"recipe_ingredient\">1/2 cup fresh lime juice</p>\r\n<p class=\"recipe_ingredient\">1 large yellow onion, thinly sliced</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons white wine vinegar</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons olive oil</p>\r\n<p class=\"recipe_ingredient\">2 tablespoons chopped fresh cilantro</p>\r\n<p class=\"recipe_ingredient\">1 tablespoon grated fresh ginger root</p>\r\n<p class=\"recipe_ingredient\">1/4 teaspoon red pepper flakes</p>\r\n<p class=\"recipe_ingredient\">Salt and black pepper</p>\r\n<p class=\"recipe_ingredient_last\">Lettuce for garnish</p>\r\n\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Add the lime juice, onion, vinegar, oil, cilantro, ginger root, red pepper flakes, and salt and pepper to taste. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Taste for seasoning. If you need more salt, blend it in thoroughly.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Line small serving plates with the lettuce of your choice and place a serving of salmon over the lettuce. Discard the onion-marinade mix.</p>\r\n</li>\r\n</ol>\r\n<b><i>Per serving:</i></b><b><i> </i></b><i>Calories 174 (From Fat 76); Fat 9g (Saturated 1g); Cholesterol 62mg; Sodium 68mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 23g.</i>\r\n<p class=\"Tip\">If your salmon pieces have any small bones, use a pair of tweezers or your fingers to remove them before starting to prepare this dish.</p>","description":"Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what's to follow. This spectacular recipe, Salmon Marinated in Ginger and Cilantro, can be prepared several hours in advance and has a tangy, herbaceous flavor that teases the palate without filling the stomach.\r\n<p class=\"Warning\">Don't substitute powdered ginger for fresh ginger root in this recipe; the same goes for the cilantro. The fresh ingredient tastes entirely different than the dried herbs do.</p>\r\nMarinating fish can be tricky business. The acid in the marinade — which comes from the lime and vinegar — actually \"cooks\" the surface of the fish. Be sure to leave the fish in the marinade only as long as the recipe indicates (4 to 5 hours, in this case).\r\n<h3>Salmon Marinated in Ginger and Cilantro</h3>\r\n<b><i>Prep</i></b><b><i>aration</i></b><b><i> time:</i></b><i> About 15 min</i><i>utes</i><i> plus marinate time</i>\r\n\r\n<b><i>Yield:</i></b><i> 8 servings</i>\r\n<p class=\"recipe_ingredient\">2 pounds skinless, boneless salmon fillets</p>\r\n<p class=\"recipe_ingredient\">1/2 cup fresh lime juice</p>\r\n<p class=\"recipe_ingredient\">1 large yellow onion, thinly sliced</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons white wine vinegar</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons olive oil</p>\r\n<p class=\"recipe_ingredient\">2 tablespoons chopped fresh cilantro</p>\r\n<p class=\"recipe_ingredient\">1 tablespoon grated fresh ginger root</p>\r\n<p class=\"recipe_ingredient\">1/4 teaspoon red pepper flakes</p>\r\n<p class=\"recipe_ingredient\">Salt and black pepper</p>\r\n<p class=\"recipe_ingredient_last\">Lettuce for garnish</p>\r\n\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Add the lime juice, onion, vinegar, oil, cilantro, ginger root, red pepper flakes, and salt and pepper to taste. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Taste for seasoning. If you need more salt, blend it in thoroughly.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Line small serving plates with the lettuce of your choice and place a serving of salmon over the lettuce. Discard the onion-marinade mix.</p>\r\n</li>\r\n</ol>\r\n<b><i>Per serving:</i></b><b><i> </i></b><i>Calories 174 (From Fat 76); Fat 9g (Saturated 1g); Cholesterol 62mg; Sodium 68mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 23g.</i>\r\n<p class=\"Tip\">If your salmon pieces have any small bones, use a pair of tweezers or your fingers to remove them before starting to prepare this dish.</p>","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. 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She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. 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It includes measurement equvialents, ingredient substitutions, baking resources, and more.","noIndex":0,"noFollow":0},"content":"You start a recipe and suddenly realize you’re missing an ingredient! Oh no, what can you do? Before dashing out to the market, check out this Cheat Sheet for simple substitutions when you’re in a baking jam.\r\n\r\nOr, perhaps, you want some great resources for help when you’re baking. You’ve come to the right place.","description":"You start a recipe and suddenly realize you’re missing an ingredient! Oh no, what can you do? Before dashing out to the market, check out this Cheat Sheet for simple substitutions when you’re in a baking jam.\r\n\r\nOr, perhaps, you want some great resources for help when you’re baking. You’ve come to the right place.","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":297099,"title":"Cooking For One For Dummies Cheat Sheet","slug":"cooking-for-one-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/297099"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":281973,"slug":"baking-for-dummies","isbn":"9781394172467","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/139417246X-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/baking-for-dummies-2nd-edition-cover-9781394172467-203x255.jpg","width":203,"height":255},"title":"Baking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i></p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781394172467&quot;]}]\" id=\"du-slot-6451a43ef1cf8\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781394172467&quot;]}]\" id=\"du-slot-6451a43ef2a47\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"Emergency substitutions when baking","thumb":null,"image":null,"content":"<p>You may be making a batch of cookies or a cake and find out you’re out of an ingredient when you would have sworn you had plenty of it in your pantry. You can use these substitutions when you’re in a bind:</p>\n<ul>\n<li>1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour</li>\n<li>1 cup all-purpose flour = 1 cup plus 2 tablespoons cake flour</li>\n<li>1 cup self-rising flour = 1 cup all-purpose flour plus ½ teaspoon baking powder and ½ teaspoon salt 1 cup granulated sugar = 1 cup brown sugar or 2 cups confectioners’ sugar</li>\n<li>½ cup brown sugar = ½ cup granulated sugar plus 2 tablespoons molasses 1 package active dry yeast = 1 cake compressed fresh yeast</li>\n<li>1 square unsweetened chocolate = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon vegetable oil or butter</li>\n<li>1 cup buttermilk = 1 cup whole milk plus 1 tablespoon white vinegar or lemon juice. Stir and let stand 2 minutes or use 1 cup plain yogurt or sour cream</li>\n<li>1 cup plain yogurt = 1 cup sour cream</li>\n<li>1 cup whole milk = ½ cup evaporated milk plus ½ cup water. Or use dry milk and follow the package instructions to reconstitute the amount you need.</li>\n<li>1 cup raisins = 1 cup currants or other dried fruits such as cranberries, blueberries, and cherries 1 tablespoon cornstarch = 2 tablespoons flour (for thickening purposes)</li>\n<li>1 cup corn syrup = 1 cup sugar plus ¼ cup water</li>\n<li>1 cup honey = 1¼ cups granulated sugar plus ¼ cup liquid</li>\n</ul>\n"},{"title":"Substituting pan sizes","thumb":null,"image":null,"content":"<p>Sometimes you just don’t have the right size on hand. If you substitute pan sizes, be sure to closely monitor the baking time of your items — it will most likely change.</p>\n<p>If you substitute glass for metal pans, be sure to lower the baking temperature by 25 degrees.</p>\n<table width=\"100%\">\n<tbody>\n<tr>\n<td width=\"82\"><strong>Pan</strong></td>\n<td width=\"80\"><strong>Size</strong></td>\n<td width=\"87\"><strong>Capacity</strong></td>\n<td width=\"235\"><strong>Substitutions</strong></td>\n</tr>\n<tr>\n<td width=\"82\">Rectangular</td>\n<td width=\"80\"></td>\n<td width=\"87\">8 cups</td>\n<td width=\"235\">None</td>\n</tr>\n<tr>\n<td width=\"82\">Rectangular</td>\n<td width=\"80\"></td>\n<td width=\"87\">15 cups</td>\n<td width=\"235\">Two 9-inch rounds or three 8-inch rounds</td>\n</tr>\n<tr>\n<td width=\"82\">Rectangular</td>\n<td width=\"80\"></td>\n<td width=\"87\">8 cups</td>\n<td width=\"235\">None</td>\n</tr>\n<tr>\n<td width=\"82\">Square</td>\n<td width=\"80\"></td>\n<td width=\"87\">8 cups</td>\n<td width=\"235\"> loaf, or two 8-inch rounds</td>\n</tr>\n<tr>\n<td width=\"82\">Square</td>\n<td width=\"80\"></td>\n<td width=\"87\">10 cups</td>\n<td width=\"235\">None</td>\n</tr>\n<tr>\n<td width=\"82\">Round</td>\n<td width=\"80\">8-inch</td>\n<td width=\"87\">5 cups</td>\n<td width=\"235\"> or  loaf</td>\n</tr>\n<tr>\n<td width=\"82\">Round</td>\n<td width=\"80\">9-inch</td>\n<td width=\"87\">6 cups</td>\n<td width=\"235\">None</td>\n</tr>\n</tbody>\n</table>\n"},{"title":"Equivalent measurements for common baking ingredients","thumb":null,"image":null,"content":"<p>While many bakers have a scale to help them along with these measurements, sometimes it’s nice just to have a quick reference of how many cups is equivalent to a pound or a pint. Check out the following:</p>\n<ul>\n<li>Almonds, 1 pound = 3 cups whole, 4 cups slivered</li>\n<li>Apples, 1 pound = 3 medium, 2¾ cups sliced</li>\n<li>Apricots, dried, 1 pound = 2¾ cups, 5½ cups cooked</li>\n<li>Bananas, fresh, 1 pound = 3 to 4; 1¾ cups mashed, 2 cups sliced</li>\n<li>Blueberries, fresh, 1 pint = 2 cups</li>\n<li>Blueberries, frozen, 10 ounces = 1½ cups</li>\n<li>Butter, 1 pound = 2 cups</li>\n<li>Butter, 1 stick = 8 tablespoons, ½ cup</li>\n<li>Cherries, fresh, 1 pound = 2½ to 3 cups pitted</li>\n<li>Chocolate wafers, 18 wafers = 1 cup crumbs</li>\n<li>Chocolate chips, 6 ounces = 1 cup</li>\n<li>Cranberries, 1 pound = 3 cups</li>\n<li>Cream (heavy, sour, half and half, light), ½ pint = 1 cup</li>\n<li>Cream (heavy), ½ pint = 2 cups whipped</li>\n<li>Flour, all-purpose, 1 pound = 3 cups sifted</li>\n<li>Flour, cake, 1 pound = 4½ to 5 cups sifted</li>\n<li>Graham crackers, 15 = 1 cup crumbs</li>\n<li>Lemons, 1 medium = 3 tablespoons juice, 2 to 3 teaspoons zest</li>\n<li>Maple syrup, 16 fluid ounces = 2 cups</li>\n<li>Milk, whole, 1 quart = 4 cups</li>\n<li>Oats, rolled, 1 pound = 5 cups</li>\n<li>Oil, 1 quart = 5 cups</li>\n<li>Peaches (fresh), 1 pound = 4 medium, 2½ cups chopped</li>\n<li>Peaches (frozen), 10 ounces = 1⅛ cups slices and juice</li>\n<li>Pumpkin (fresh), 1 pound = 1 cup cooked and mashed</li>\n<li>Raspberries, 1 pint = scant 1½ cups</li>\n<li>Shortening, 1 pound = 2 cups</li>\n<li>Strawberries, 1 pint = 2½ cups sliced</li>\n<li>Sugar, granulated, 1 pound = 2 cups</li>\n<li>Sugar, brown, 1 pound = 2¼ cups packed</li>\n<li>Sugar, confectioners’, 1 pound = 3½ to 4 cups</li>\n<li>Vanilla wafers, 22 wafers = 1 cup crumbs</li>\n<li>Walnuts, 1 pound = 3¾ cups halves, 3½ cups chopped</li>\n<li>Yeast, ¼-ounce package = 1 scant tablespoon</li>\n</ul>\n"},{"title":"Understanding baking measurements","thumb":null,"image":null,"content":"<p>Imperial measurements can be confusing, and not everyone is familiar with how many teaspoons are in a tablespoon or tablespoons in a cup. The following reference is also useful if you need to decrease or increase a recipe.</p>\n<ul>\n<li>Dash = 2 or 3 drops (liquid) or less than ⅛ teaspoon (dry)</li>\n<li>1 tablespoon = 3 teaspoons or ½ ounce</li>\n<li>2 tablespoons = 1 ounce</li>\n<li>¼ cup = 4 tablespoons or 2 ounces</li>\n<li>⅓ cup = 5 tablespoons plus 1 teaspoon</li>\n<li>½ cup = 8 tablespoons or 4 ounces</li>\n<li>1 cup = 16 tablespoons or 8 ounces</li>\n<li>1 pint = 2 cups or 16 ounces or 1 pound</li>\n<li>1 quart = 4 cups or 2 pints</li>\n<li>1 gallon = 4 quarts</li>\n<li>1 pound = 16 ounces</li>\n</ul>\n"},{"title":"10 great baking resources","thumb":null,"image":null,"content":"<p>These sources offer not only great baking goods, but also the most essential ingredient of any recipe — inspiration!</p>\n<p><strong><a href=\"https://www.webstaurantstore.com/\" target=\"_blank\" rel=\"noopener\">Chef Supply</a>: </strong>If you’re looking to purchase or upgrade your kitchen equipment, start with Chef Supply. The prices are better than department store prices and most online retailers. The company is based in Pennsylvania and has good customer service. You can find your choice of stand mixers, quality food processors, and many great baking supplies — including my favorite bakery-style hot mitts (that are extra-long to prevent oven burns).</p>\n<p><strong><a href=\"https://www.epicurious.com/\" target=\"_blank\" rel=\"noopener\">Epicurious</a>:</strong> This is a fantastic website for cooks of every skill level. Questions are answered, trends are tracked, and volumes of <em>Gourmet </em>and <em>Bon Appétit </em>recipes are cataloged. You’ll be exposed to much more than baking when you visit this site — and you may end up using it so often as a resource that you’ll end up bookmarking it in your browser.</p>\n<p>You have access to a wealth of information at Epicurious. For example, when you click on Learn, you discover etiquette guides, expert advice, a food dictionary, technique videos, and references. You can explore more than 333,000 recipes, plus you can shop, learn about foods and beverages, and do much more. It’s a great tool for everyone who cooks!</p>\n<p><strong><a href=\"https://www.kingarthurbaking.com/\" target=\"_blank\" rel=\"noopener\">King Arthur’s Flour Bakers</a>:</strong> King Arthur’s Flour Bakers is a great catalog for bakers at any level. You can find a large variety of quality flours, dried fruits, quality chocolate, high quality flours, and some baking equipment — all at a reasonable cost. Even if you’re just curious about some specialty products, check out the King Arthur’s website (from which you can place an order). You can also call 800-827-6836.</p>\n<p><strong><a href=\"https://www.kitchenkapers.com/\" target=\"_blank\" rel=\"noopener\">Kitchen Kapers</a>:</strong> Kitchen Kapers is a regional retail store that offers well-priced baking equipment and ingredients, plus many other kitchen supplies. Although you can only go in person to stores located in the New Jersey, eastern Pennsylvania, and northern Delaware area, you can experience the great goods, prices, and customer service via the catalog and website (check out the nice sale items, too). If you live in the New Jersey/Philadelphia area, Kitchen Kapers also offers cooking classes at select retail stores. Visit the website or call 800-455-5567.</p>\n<p><strong><a href=\"https://www.newyorkcakesupplies.com/\" target=\"_blank\" rel=\"noopener\">NY Cake and Baking Distributors</a>:</strong> This store has just about every baking supply and ingredient known to man. That may be a <em>small </em>exaggeration, but it <em>is </em>an amazing place. It sells all the usual baking supplies, plus it has special decorating supplies and equipment, including edible gold and silver decorating dust and paste, a variety of quality chocolate supplies, a variety of coloring pastes and powders, videos, books, and more. If there were a candy store for bakers, this would be it.</p>\n<p><strong><a href=\"https://cookswarehouse.com/\" target=\"_blank\" rel=\"noopener\">Cook’s Warehouse</a>:</strong> An online retailer, as well as an in-person culinary experience, Cook’s Warehouse is a great resource to keep on hand. Based in Chamblee, Georgia, they offer culinary classes to include children’s camps. Their online store also offers price matching.</p>\n<p><strong><a href=\"https://www.williams-sonoma.com/\" target=\"_blank\" rel=\"noopener\">Williams-Sonoma</a>:</strong> Chances are, you’re acquainted with the Williams-Sonoma catalog — and you also can find its stores in shopping centers across the United States. Williams-Sonoma offers an assortment of higher-end cooking and baking supplies (plus, the catalog offers you recipes to use with the equipment). It sells a host of seasonal baking supplies and ideas. Although you may find lower prices elsewhere, Williams-Sonoma does offer nationwide retail stores, so you can go in and shop around for what you need. It&#8217;s also a good source for specialty ingredients.</p>\n<p><strong><a href=\"https://wilton.com/\" target=\"_blank\" rel=\"noopener\">Wilton</a>:</strong> If you’re looking for any baking supply (including specialty shaped pans), sign up online for the Wilton catalogue, or search for recipes, ideas, or decorating tips. Wilton has been in the baking business for many decades and is a name well trusted for quality products.</p>\n<p><strong><a href=\"https://www.surlatable.com/\" target=\"_blank\" rel=\"noopener\">Sur La Table</a>:</strong> Sur La Table has taken off as a reliable baking resource, offering in-store culinary classes, online resources, and high-quality products. If you live near a store, pop into the store and see which culinary classes they’re offering. Even if you don’t, visit the website.</p>\n<p><strong><a href=\"https://www.amazon.com/\" target=\"_blank\" rel=\"noopener\">Amazon</a>:</strong> If you want something quickly and with ease, Amazon delivers. The prices and efficiency of Amazon are hard to beat. When I struggle to find a specialty product or tool, I’ll look on Amazon to find it.</p>\n<p>&nbsp;</p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2023-05-02T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":298662},{"headers":{"creationTime":"2023-02-07T21:42:51+00:00","modifiedTime":"2023-02-07T21:42:51+00:00","timestamp":"2023-02-08T00:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Cooking For One For Dummies Cheat Sheet","strippedTitle":"cooking for one for dummies cheat sheet","slug":"cooking-for-one-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying whil","noIndex":0,"noFollow":0},"content":"Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying while also saving you money, allowing more control over your nutritional intake, and providing an outlet to express your creativity.\r\n\r\nBeing able to shop, prep, cook, and feed yourself is the ultimate in self-sufficiency that will bring you energy and joy for the rest of your life.","description":"Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying while also saving you money, allowing more control over your nutritional intake, and providing an outlet to express your creativity.\r\n\r\nBeing able to shop, prep, cook, and feed yourself is the ultimate in self-sufficiency that will bring you energy and joy for the rest of your life.","blurb":"","authors":[{"authorId":35246,"name":"Jennifer Fisher","slug":"jennifer-fisher","description":"Jennifer Fisher is a health and food blogger with a large-scale media presence on her website, The Fit Fork. She is also a personal trainer, recipe creator, and cooking coach. Jennifer is an ambassador for several health and wellness brands, including the Texas Beef Council, National Watermelon Board, Great Lakes Wellness, and Get Set Up (a learning platform for active agers).","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/35246"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":297048,"slug":"cooking-for-one-for-dummies","isbn":"9781119886921","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119886929-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cooking-for-one-for-dummies-cover-1119886929-203x255.jpg","width":203,"height":255},"title":"Cooking For One For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b data-author-id=\"35246\">Jennifer Fisher</b> is a health and food blogger with a large-scale media presence on her website, The Fit Fork. She is also a personal trainer, recipe creator, and cooking coach. Jennifer is an ambassador for several health and wellness brands, including the Texas Beef Council, National Watermelon Board, Great Lakes Wellness, and Get Set Up (a learning platform for active agers).</p>","authors":[{"authorId":35246,"name":"Jennifer Fisher","slug":"jennifer-fisher","description":"Jennifer Fisher is a health and food blogger with a large-scale media presence on her website, The Fit Fork. She is also a personal trainer, recipe creator, and cooking coach. Jennifer is an ambassador for several health and wellness brands, including the Texas Beef Council, National Watermelon Board, Great Lakes Wellness, and Get Set Up (a learning platform for active agers).","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/35246"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119886921&quot;]}]\" id=\"du-slot-63e2e63f23b33\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119886921&quot;]}]\" id=\"du-slot-63e2e63f244f8\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"Setting up a kitchen for one","thumb":null,"image":null,"content":"<p>Stocking your kitchen space with the right equipment, gear, and gadgets when embarking upon a cooking-for-one journey helps to ensure success.</p>\n<p>When you are successful in any endeavor, it provides positive reinforcement to keep the new routine going. Food budgeting is usually an issue for most, but you don’t have to spend a fortune to get started.</p>\n<p>Many smaller sized appliances, pots and pans, and gadgets are quite affordable, or you can hit up a thrift shop to turn someone else’s perceived junk into just what you need!</p>\n<h3>Countertop appliance necessities</h3>\n<ul>\n<li>Microwave oven</li>\n<li>Blender</li>\n<li>Toaster oven</li>\n</ul>\n<h3>Countertop appliance &#8216;nice to haves&#8217;</h3>\n<ul>\n<li>Air fryer</li>\n<li>Multi-function pressure cooker or multi-cooker</li>\n<li>Mini waffle maker</li>\n<li>Small grill (indoor electric or outdoor gas)</li>\n</ul>\n<h3>Recipe prep tools</h3>\n<ul>\n<li>Knives<em>:</em> 8-inch chef’s knife, serrated knife, and small paring knife</li>\n<li>Cutting board: Preferably two, one for meats, one for produce</li>\n<li>Dry measuring cups: 1 cup, 1/2 cup, 1/3 cup, 1/4 cup</li>\n<li>Liquid measuring cup: 2-cup glass, microwave-safe</li>\n<li>Measuring spoons: 1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, and 1/8 teaspoon</li>\n<li>Instant-read thermometer</li>\n<li>Colander: 1- to 2-quart</li>\n<li>Mesh strainer: 6-inch</li>\n<li>Wire whisk: 6- to 8-inch</li>\n<li>Wooden spoons: Several</li>\n<li>Can and bottle opener</li>\n<li>Cheese grater</li>\n<li>Oven mitt and potholders</li>\n</ul>\n<h3>Pots, pans, and more</h3>\n<ul>\n<li>Skillets/frying pans: Oven-proof 3½-inch skillet, plus one 6- to 8-inch non-stick skillet</li>\n<li>Sauce pots: Oven-proof 1.5-quart saucepot with lid and 3/4 quart saucepot (sometimes called a <em>butter warmer</em>)</li>\n<li>Baking sheets: Standard-sized cookie sheet plus a rimmed baking sheet to fit in a countertop oven</li>\n<li>Muffin pans: 6-count standard muffin pan to fit countertop oven (or silicone muffin baking cups) and mini muffin pans</li>\n<li>Cake and pie pans: 8-inch and 5-inch round cake pans</li>\n<li>Ramekins: Oven- and microwave-safe ramekins in 4-, 6-, and 8-ounce sizes.</li>\n<li>Mugs: Large 15- to 25-ounce microwave-safe mug</li>\n<li>Glass canning jars: Wide-mouth jars in a variety of sizes such as 12 ounces, 8 ounces, and 4 ounces.</li>\n</ul>\n"},{"title":"Optimizing your cooking-for-one journey","thumb":null,"image":null,"content":"<h3>Food hunting and gathering tips</h3>\n<ul>\n<li>Always make a list before food shopping.</li>\n<li>Shop early or late to avoid crowds, or schedule online for curbside or home delivery.</li>\n<li>Use digital coupons and store apps.</li>\n<li>Shop the bulk department for mini portions.</li>\n<li>Ask for single-serve portions at the meat, seafood, and deli department.</li>\n<li>Look for single-serve containers of shelf-stable products like fruit, veggies, grains, dairy products, and more.</li>\n<li>Choose spice “blends” over numerous bottles of individual spices.</li>\n<li>Shop and split the big sizes at club stores with friends and family.</li>\n<li>Repurpose takeout condiment packets like ketchup, mayo, soy sauce, honey, and more.</li>\n</ul>\n<h3>Successful habits of single-portion chefs</h3>\n<ul>\n<li>Put into practice the tips and tricks to shop smartly for one.</li>\n<li>Understand how to scale up and down a recipe.</li>\n<li>Know how to use a freezer to its best advantage.</li>\n<li>Don’t be afraid of leftovers and know how to repurpose food smartly and store safely.</li>\n<li>Have a pantry stocked with shelf-stable staples including whole grains, beans, canned goods, dried fruits and nuts, and spices for impromptu meal-making.</li>\n<li>Embrace creativity and be willing to go “off script” to swap out a recipe ingredient.</li>\n<li>Take an interest in learning new cooking skills and celebrate self-sufficiency.</li>\n<li>Find joy in your accomplishments, and share your love of cooking with friends and family.</li>\n</ul>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Solve","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2023-02-07T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":297099},{"headers":{"creationTime":"2022-12-02T16:25:08+00:00","modifiedTime":"2022-12-05T14:41:18+00:00","timestamp":"2022-12-05T15:01:02+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"Food Prep Tools","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33848"},"slug":"food-prep-tools","categoryId":33848}],"title":"Time-Saving Tools for Making Delicious Salads","strippedTitle":"time-saving tools for making delicious salads","slug":"time-saving-tools-for-making-delicious-salads","canonicalUrl":"","seo":{"metaDescription":"These kitchen tools allow you to slice vegetables and prepare lettuces and grains easily and quickly for perfect salads.","noIndex":0,"noFollow":0},"content":"Not another kitchen gadget, right? Overall, I am a fan of an excellent knife and solid cutting board for most salad recipes. Tools can help with storage and preparation techniques, and they can enhance your use of ingredients.\r\n\r\n[caption id=\"attachment_296001\" align=\"alignnone\" width=\"630\"]<img class=\"size-full wp-image-296001\" src=\"https://www.dummies.com/wp-content/uploads/mandoline-kitchen-tool-adobestock_207717304.jpg\" alt=\"Photo showing a mandoline slicing tool.\" width=\"630\" height=\"420\" /> ©Christian / Adobe Stock<br />A mandoline tool allows you to easily slice vegetables into a uniform thickness.[/caption]\r\n\r\nWhen you’re making a salad, you don’t need much — just a good knife, a solid cutting board, and a fun way to serve your salad. Those are the basics. But if you want to create some cool cuts or create salads that have roasted or spiralized vegetables, you may want to grab some more tools.\r\n<p class=\"article-tips remember\">If you love stocking up on kitchen gadgets, use this list as your excuse to cut loose! But you don’t need all the fancy tools to make a successful salad.</p>\r\n\r\n<h2 id=\"tab1\" >Useful tools for great salads</h2>\r\nYou can find each of the following items (listed roughly in order from most important to least important) at Williams-Sonoma or on Amazon:\r\n<ul>\r\n \t<li><strong>Chef’s knife:</strong> A 6- or 8-inch chef’s knife is ideal for many tasks when you’re making salads. Top-rated knife brands include Mercer, Opinel, Victorinox, Wüsthof, and Zwilling. <strong>Keep in mind: One good knife is better than a bunch of cheap knives</strong>.</li>\r\n \t<li><strong>Cutting board:</strong> Many people keep a couple of different colored cutting boards on hand to identify what they use them for — for example, green for produce, red for meats, and white for breads.The advantage of plastic cutting boards is that they’re usually dishwasher safe. Wood cutting boards are my favorite, though, and I oil mine with mineral oil every couple of weeks to keep the boards in top shape. IKEA has inexpensive wood cutting boards; if you keep wood cutting boards oiled, they’ll hold up to heavy use. Plus, wood cutting boards break down in landfills, unlike plastic.</li>\r\n \t<li><strong>Paring knife:</strong> A paring knife is handy for smaller knife skills or hand peeling.</li>\r\n \t<li><strong>Tongs:</strong> A variety of sizes exist. In my kitchen, I keep three sets of tongs on hand for turning meats or tofu in a frying pan, grilling, and tossing salads.</li>\r\n \t<li><strong>Salad spinner:</strong> Salad spinners really help prolong the life of your greens. Wash them as soon as you get them and spin them dry to have lettuce ready any day of the week. OXO makes a small salad spinner that’s a great starting point.</li>\r\n \t<li><strong>Food processor:</strong> Whether I’m whipping up a dressing or slicing vegetables, I regularly use my food processor. I’ve had a Cuisinart food processor for almost 30 years, and it still works well. You can find less expensive brands and more expensive brands — just consider your budget and what works best for your kitchen space.</li>\r\n \t<li><strong>Bread knife:</strong> A well-made serrated knife is great for slicing your favorite crusty French bread to serve with your salad.</li>\r\n \t<li><strong>Vegetable peeler:</strong> A multifunctional peeler can help with finite cuts, such as a julienne. The Deiss PRO Dual Julienne and Vegetable Peeler is well rated and can be found on Amazon.</li>\r\n \t<li><strong>Mandoline slicing tool:</strong> I have owned both a giant mandoline and a hand-held version, but I prefer a simple hand-held mandolin. The OXO Good Grips Simple Mandoline Slicer is easy to use and is dishwasher safe. Be mindful and use the guard when using a mandoline — even experienced chefs have cut the tips of fingers on a mandoline.</li>\r\n \t<li><strong>Spiralizer:</strong> You can make <em>zoodles</em> (vegetable noodles) or curly fries in an instant with a spiralizer. The Spiralizer 7-Blade Vegetable Slicer has earned top marks but is bulky and large. Look for one that fits in your kitchen and works well for your preferred vegetables. Read the reviews before making a purchase.</li>\r\n \t<li><strong>Blender:</strong> Blenders can be good when whipping up larger batches of dressings or blending soups. If you have a food processor, you may not need a blender.</li>\r\n \t<li><strong>Sheet pans:</strong> While I was living in Europe, I fell in love with cast-iron and heavy black steel pans. I like how these are versatile and can be used on the stovetop, on a grill, or in the oven. Cast iron also heats evenly. Aluminum pans are lightweight and easy to use in the oven. USA Pan Bakeware is a good brand for lightweight baking sheets and can be found on Amazon.</li>\r\n \t<li><strong>Digital thermometer:</strong> Many people still cut into meat to check for doneness, but I always encourage the use of a meat thermometer to check for doneness instead. A digital thermometer is inexpensive (ranging from $15 to $30) and quickly registers temperature, giving you an accurate measurement of the food’s internal temperature.</li>\r\n</ul>\r\n<h2 id=\"tab2\" >Taking advantage of a multicooker</h2>\r\nRice, grains, and legumes — important parts of many salad recipes — can be made to perfection in a multicooker, like an Instant Pot, for example. Making grains or legumes in bulk and freezing them will help future meals come together quickly.\r\n\r\nMulticookers are particularly useful when making bowl meals, which often have a grain, a legume, and raw and roasted vegetables with a dressing.","description":"Not another kitchen gadget, right? Overall, I am a fan of an excellent knife and solid cutting board for most salad recipes. Tools can help with storage and preparation techniques, and they can enhance your use of ingredients.\r\n\r\n[caption id=\"attachment_296001\" align=\"alignnone\" width=\"630\"]<img class=\"size-full wp-image-296001\" src=\"https://www.dummies.com/wp-content/uploads/mandoline-kitchen-tool-adobestock_207717304.jpg\" alt=\"Photo showing a mandoline slicing tool.\" width=\"630\" height=\"420\" /> ©Christian / Adobe Stock<br />A mandoline tool allows you to easily slice vegetables into a uniform thickness.[/caption]\r\n\r\nWhen you’re making a salad, you don’t need much — just a good knife, a solid cutting board, and a fun way to serve your salad. Those are the basics. But if you want to create some cool cuts or create salads that have roasted or spiralized vegetables, you may want to grab some more tools.\r\n<p class=\"article-tips remember\">If you love stocking up on kitchen gadgets, use this list as your excuse to cut loose! But you don’t need all the fancy tools to make a successful salad.</p>\r\n\r\n<h2 id=\"tab1\" >Useful tools for great salads</h2>\r\nYou can find each of the following items (listed roughly in order from most important to least important) at Williams-Sonoma or on Amazon:\r\n<ul>\r\n \t<li><strong>Chef’s knife:</strong> A 6- or 8-inch chef’s knife is ideal for many tasks when you’re making salads. Top-rated knife brands include Mercer, Opinel, Victorinox, Wüsthof, and Zwilling. <strong>Keep in mind: One good knife is better than a bunch of cheap knives</strong>.</li>\r\n \t<li><strong>Cutting board:</strong> Many people keep a couple of different colored cutting boards on hand to identify what they use them for — for example, green for produce, red for meats, and white for breads.The advantage of plastic cutting boards is that they’re usually dishwasher safe. Wood cutting boards are my favorite, though, and I oil mine with mineral oil every couple of weeks to keep the boards in top shape. IKEA has inexpensive wood cutting boards; if you keep wood cutting boards oiled, they’ll hold up to heavy use. Plus, wood cutting boards break down in landfills, unlike plastic.</li>\r\n \t<li><strong>Paring knife:</strong> A paring knife is handy for smaller knife skills or hand peeling.</li>\r\n \t<li><strong>Tongs:</strong> A variety of sizes exist. In my kitchen, I keep three sets of tongs on hand for turning meats or tofu in a frying pan, grilling, and tossing salads.</li>\r\n \t<li><strong>Salad spinner:</strong> Salad spinners really help prolong the life of your greens. Wash them as soon as you get them and spin them dry to have lettuce ready any day of the week. OXO makes a small salad spinner that’s a great starting point.</li>\r\n \t<li><strong>Food processor:</strong> Whether I’m whipping up a dressing or slicing vegetables, I regularly use my food processor. I’ve had a Cuisinart food processor for almost 30 years, and it still works well. You can find less expensive brands and more expensive brands — just consider your budget and what works best for your kitchen space.</li>\r\n \t<li><strong>Bread knife:</strong> A well-made serrated knife is great for slicing your favorite crusty French bread to serve with your salad.</li>\r\n \t<li><strong>Vegetable peeler:</strong> A multifunctional peeler can help with finite cuts, such as a julienne. The Deiss PRO Dual Julienne and Vegetable Peeler is well rated and can be found on Amazon.</li>\r\n \t<li><strong>Mandoline slicing tool:</strong> I have owned both a giant mandoline and a hand-held version, but I prefer a simple hand-held mandolin. The OXO Good Grips Simple Mandoline Slicer is easy to use and is dishwasher safe. Be mindful and use the guard when using a mandoline — even experienced chefs have cut the tips of fingers on a mandoline.</li>\r\n \t<li><strong>Spiralizer:</strong> You can make <em>zoodles</em> (vegetable noodles) or curly fries in an instant with a spiralizer. The Spiralizer 7-Blade Vegetable Slicer has earned top marks but is bulky and large. Look for one that fits in your kitchen and works well for your preferred vegetables. Read the reviews before making a purchase.</li>\r\n \t<li><strong>Blender:</strong> Blenders can be good when whipping up larger batches of dressings or blending soups. If you have a food processor, you may not need a blender.</li>\r\n \t<li><strong>Sheet pans:</strong> While I was living in Europe, I fell in love with cast-iron and heavy black steel pans. I like how these are versatile and can be used on the stovetop, on a grill, or in the oven. Cast iron also heats evenly. Aluminum pans are lightweight and easy to use in the oven. USA Pan Bakeware is a good brand for lightweight baking sheets and can be found on Amazon.</li>\r\n \t<li><strong>Digital thermometer:</strong> Many people still cut into meat to check for doneness, but I always encourage the use of a meat thermometer to check for doneness instead. A digital thermometer is inexpensive (ranging from $15 to $30) and quickly registers temperature, giving you an accurate measurement of the food’s internal temperature.</li>\r\n</ul>\r\n<h2 id=\"tab2\" >Taking advantage of a multicooker</h2>\r\nRice, grains, and legumes — important parts of many salad recipes — can be made to perfection in a multicooker, like an Instant Pot, for example. Making grains or legumes in bulk and freezing them will help future meals come together quickly.\r\n\r\nMulticookers are particularly useful when making bowl meals, which often have a grain, a legume, and raw and roasted vegetables with a dressing.","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson, MS, RDN,</b> is a dietitian, culinary instructor, award-winning coauthor of <i>Born to Eat</i>, and a contributor to <i>Taste of Home magazine</i>.</p> <p><b>Elizabeth Shaw, MS, RDN, CLT, CPT,</b> is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts. ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33848,"title":"Food Prep Tools","slug":"food-prep-tools","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33848"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Useful tools for great salads","target":"#tab1"},{"label":"Taking advantage of a multicooker","target":"#tab2"}],"relatedArticles":{"fromBook":[{"articleId":295973,"title":"How to Make a Cobb Salad","slug":"how-to-make-a-cobb-salad","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295973"}},{"articleId":295963,"title":"How to Make a Cold Soba and Edamame Salad","slug":"cold-soba-and-edamame-salad-recipe","categoryList":["home-auto-hobbies","food-drink","recipes","greens-grains"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295963"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}}],"fromCategory":[{"articleId":209431,"title":"Cast-Iron Cooking For Dummies Cheat Sheet","slug":"cast-iron-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209431"}},{"articleId":202284,"title":"How Cookware Affects Nutrients in Your Food — and Your Health","slug":"how-cookware-affects-nutrients-in-your-food-and-your-health","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/202284"}},{"articleId":201484,"title":"How to Make Your Cast Iron Last","slug":"how-to-make-your-cast-iron-last","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201484"}},{"articleId":201463,"title":"Aebleskiver (Danish Pancake Balls)","slug":"aebleskiver-danish-pancake-balls","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201463"}},{"articleId":201453,"title":"Basic Cooking Equipment","slug":"basic-cooking-equipment","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201453"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":295700,"slug":"salad-recipes-for-dummies","isbn":"9781119906711","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119906717-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/salad-recipes-for-dummies-cover-9781119906711-203x255.jpg","width":203,"height":255},"title":"Salad Recipes For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b>, MS, RDN,</b> is a dietitian, culinary instructor, award-winning coauthor of <i>Born to Eat</i>, and a contributor to <i>Taste of Home magazine</i>.</p> <p><b>Elizabeth Shaw, MS, RDN, CLT, CPT,</b> is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts.</p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson, MS, RDN,</b> is a dietitian, culinary instructor, award-winning coauthor of <i>Born to Eat</i>, and a contributor to <i>Taste of Home magazine</i>.</p> <p><b>Elizabeth Shaw, MS, RDN, CLT, CPT,</b> is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts. ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;food-prep-tools&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-638e07ae8a7ac\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;food-prep-tools&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-638e07ae8b772\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-12-02T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":295993},{"headers":{"creationTime":"2022-11-14T17:21:49+00:00","modifiedTime":"2022-11-15T18:48:46+00:00","timestamp":"2022-11-15T21:01:02+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Salad Recipes For Dummies Cheat Sheet","strippedTitle":"salad recipes for dummies cheat sheet","slug":"salad-recipes-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"This Cheat Sheet tells you how to pick the best greens, whip up a delicious dressing, and throw together a quick and easy salad.","noIndex":0,"noFollow":0},"content":"<figure style=\"margin: 0;\"><figcaption style=\"margin-bottom: 10px;\">Listen to the article:</figcaption><audio src=\"/wp-content/uploads/salad-recipes-for-dummies-cheat-sheet.mp3\" controls=\"controls\"><a href=\"/wp-content/uploads/salad-recipes-for-dummies-cheat-sheet.mp3\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\"></span>Download audio</a></audio></figure>\r\nWhen crafting that perfect salad, you need to know how to select the best green for the bowl and whisk up a simple and delicious salad dressing. If you’re in a hurry, you need tips for pulling together a quick and easy salad, too. Get your salad bowls ready — here are some tips to get started!","description":"<figure style=\"margin: 0;\"><figcaption style=\"margin-bottom: 10px;\">Listen to the article:</figcaption><audio src=\"/wp-content/uploads/salad-recipes-for-dummies-cheat-sheet.mp3\" controls=\"controls\"><a href=\"/wp-content/uploads/salad-recipes-for-dummies-cheat-sheet.mp3\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\"></span>Download audio</a></audio></figure>\r\nWhen crafting that perfect salad, you need to know how to select the best green for the bowl and whisk up a simple and delicious salad dressing. If you’re in a hurry, you need tips for pulling together a quick and easy salad, too. Get your salad bowls ready — here are some tips to get started!","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":295700,"slug":"salad-recipes-for-dummies","isbn":"9781119906711","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119906717-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119906717/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/salad-recipes-for-dummies-cover-9781119906711-203x255.jpg","width":203,"height":255},"title":"Salad Recipes For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i></p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-6373fe0ea41c9\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119906711&quot;]}]\" id=\"du-slot-6373fe0ea5271\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"How to pick the best greens and best lettuce for salad","thumb":null,"image":null,"content":"<p>Many people were raised on iceberg or romaine lettuces, but you have a wide variety of leafy greens to choose from. Here are some bold, spicy, and colorful veggies you may not have considered for the salad bowl:</p>\n<ul>\n<li><strong>Arugula:</strong> Also referred to as <em>aruculu, rocket,</em> and <em>rucola, </em>arugula can be on the spicier side of bold greens. It holds up beautifully to a little heat, whether from your favorite pizza to soups, and it pairs well with warm salad dressings.</li>\n<li><strong>Cress:</strong> Cress is similar to watercress, but it’s grown in soil. It’s a fast-growing green, and it adds zing to a salad mix.</li>\n<li><strong>Dandelion greens:</strong> These are one of my favorite wild greens, and they’re probably lurking in your or your neighbor’s yard. This popular weed is packed with nutrition and spice. If it’s too strong, soak the greens in salted water for 10 minutes to pull off extra bitters. Then chop and add to your favorite salad mix.</li>\n<li><strong>Endive:</strong> This can be red or green or almost all white. It has a softer mouthfeel and is often served as individual leaves topped with fruit and cheeses.</li>\n<li><strong>Frisée:</strong> This curly vegetable is bold yellow or light green in color. The flavor is slightly bitter, particularly near the stem. The visual appeal can’t be beat with this fun green.</li>\n<li><strong>Mizuna:</strong> This adds visual interest in a salad with its serrated leaves.</li>\n<li><strong>Mustard greens:</strong> Although they&#8217;re often cooked down, when thinly sliced, mustard greens can pair well in a salad mix.</li>\n<li><strong>Radicchio:</strong> This is a peppery chicory vegetable that looks like little, red cabbages. It holds up to a little heat.</li>\n<li><strong>Swiss chard:</strong> Swiss chard is a milder dark green. It pairs well with citrus or light vinaigrette dressings. (Bold flavors can mask the greens’ mild flavor.)</li>\n<li><strong>Tatsoi:</strong> This is a hardy green that withstands cold temps, often growing well into the winter months.</li>\n<li><strong>Watercress:</strong> An aquatic green that is slightly peppery in flavor, watercress is loaded with nutrients. It hails from the cruciferous family of plants, like cabbage and Brussels sprouts. If you’re looking for the most nutrition per bite, watercress is the winner!</li>\n</ul>\n<p class=\"article-tips tip\">Use a variety of salad greens, from bold, spicy, and colorful to boost the nutrition of each bite.</p>\n"},{"title":"How to make salad dressing","thumb":null,"image":null,"content":"<p>A solid salad dressing can elevate the most mundane greens into something spectacular. A store-bought dressing may seem like a great solution, but they often have unwanted ingredients and can underdeliver on flavor.</p>\n<p>Instead, follow these simple pro tips for whisking up a quick and easy salad dressing right at home:</p>\n<ul>\n<li><strong>Mix up your acids.</strong> Most often, dressings call for just one variety of acid, but a chef’s secret is to balance the acid blend with a vinegar and citrus. Adding a little lemon or lime to a vinaigrette can help balance the acid profile.</li>\n<li><strong>Master emulsification.</strong> Oil and vinegar don’t want to mix. Even if you shake as hard as you can and as long as you can, they’ll inevitably separate when you stop. Adding a little Dijon mustard, mayonnaise, herbs, spices, or miso will help the oil and vinegar stay blended.</li>\n<li><strong>Use herbs and spices. </strong>A dressing doesn’t require fresh herbs, but it can enhance the flavor over the dried variety. If using dried, rub the herbs in your hands before adding to the dressing to release some of the oils from the herbs. Spices can be heated in the oil to release more of their flavors as well.</li>\n<li><strong>Don’t skimp on quality oils.</strong> High-quality oils that are packed with flavor can go rancid quickly. Be sure to store oils (like walnut oil, sesame oil, and extra-virgin olive oil) in your refrigerator unless you can go through it in a month. Taste the oils before using, they should be fruity without bitter notes.Cold-pressed oils are less refined oils and are perfect for salads. Combine a little cold-pressed peanut oil with sesame oil and safflower oil for an Asian-inspired dressing or use a cold-pressed walnut oil with an extra-virgin olive oil on your favorite Mediterranean salad. A small amount of a high-quality, cold-pressed oil can add a lot of flavor to a dressing.</li>\n<li><strong>Keep in mind the oil-to-vinegar ratio.</strong> The rule of thumb for a vinaigrette is either a 4:1 or 3:1 ratio (oil to vinegar). It’s easier to start with ¼ cup oil to 1 tablespoon of vinegar and go from there when taste-testing a vinaigrette.If you’re working with flavorful oils, you may start with 3 tablespoons of a light oil, 1 tablespoon of a cold-pressed oil, 1 teaspoon of lemon juice, and 2 to 4 teaspoons of white wine vinegar. Start here and play with your seasonings to make a simple vinaigrette.</li>\n<li><strong>Ramp up the umami.</strong> Umami refers to the fifth sense of taste, often described as meaty or savory. Adding a small amount of fish sauce, miso, Worcestershire sauce, soy sauce, or Parmesan cheese can really give your dressing that mouthfeel and flavor profile that pairs well with a juicy steak or stir-fry.</li>\n<li><strong>Balance it out with a little sweetness.</strong> It doesn’t require much sugar or honey, but adding in a touch of sweetness can balance the bold flavors in vinegar and round out the overall flavor profile.</li>\n<li><strong>Taste with greens.</strong> You may be tempted to stick your finger in the dressing and give it a taste, but it won’t match the actual flavor profile of your salad. Instead, dip a piece of lettuce in and sample the dressing on the salad.</li>\n<li><strong>Season the dressing well.</strong> Salt and pepper need to go into your dressing. Season your dressing, not your salad.</li>\n<li><strong>Dress your salad first, and then plate.</strong> Although it’s tempting to put your salad in a serving bowl and then drizzle over the dressing, most chefs will whisk the dressing in a mixing bowl, toss the greens with the dressing, plate the salad, and finish with the remaining dressing or keep it lightly dressed. It’s an extra step, but well worth it.</li>\n</ul>\n<h2>What is a simple salad recipe?</h2>\n<p>A simple recipe to get you started is 4 tablespoons sunflower or safflower oil, 1 teaspoon lemon juice, 3 teaspoons red wine vinegar, 1 clove garlic (minced), ½ teaspoon Dijon mustard, and salt and pepper to taste.</p>\n"},{"title":"5 tips for a delicious salad","thumb":null,"image":null,"content":"<p>It’s a Wednesday night, and you don’t know what vegetable to serve. Grab a salad bowl and follow these tips to building a simple and delicious salad:</p>\n<p><strong>Keep your greens cleaned and ready for the call.</strong> If you’re craving a salad or looking for a perfect side dish, having washed lettuce on hand will make this easier. Wash, spin, and dry your greens before storing in the refrigerator in a resealable bag, wrapped in a towel.</p>\n<ul>\n<li><strong>Add in crunch.</strong> Carrots, celery, cabbage, cucumbers, and bell peppers are easy-to-grab vegetables that will add crunch to the lettuce greens.</li>\n<li><strong>Use different knife cuts.</strong> Grab your best chef’s knife and cutting board and work on those knife skills. Using julienne, <em>brunoise </em>(a fine diced cut), or dice cuts in your salad, will boost curiosity and visual appeal.Make the salad fun to encourage even the pickiest of eaters. Adding the simplest change in texture can make the boring seem fun. Even using a box grater or spiralizer can be a simple way to give your salad personality!</li>\n<li><strong>Whisk up your own salad dressing.</strong> Store-bought dressings have their place, but homemade is easier and cheaper and can be made with your favorite salad in mind. Keep a variety of oils and vinegars on hand to build a flavorful dressing.</li>\n<li><strong>Have fun with toppings.</strong> Fresh herbs, croutons, fried noodles, nuts, seeds, and cheeses can add visual appeal and crunch to a salad. Plus, many of these are pantry stars, making them easy to grab on short notice.</li>\n</ul>\n<h2>What is an easy salad recipe?</h2>\n<p>A simple salad recipe to get you started is 2 cups butter lettuce, grated carrots, diced cucumbers, finely julienned red bell pepper, 1 tablespoon homemade vinaigrette, feta cheese, walnuts, and fresh parsley.</p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-11-14T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":295716},{"headers":{"creationTime":"2022-09-09T18:45:27+00:00","modifiedTime":"2022-10-20T16:58:47+00:00","timestamp":"2022-10-20T18:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Persian Cooking For Dummies Cheat Sheet","strippedTitle":"persian cooking for dummies cheat sheet","slug":"persian-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Learn how to prepare delicious Persian meals, including the ingredients and tools you'll need, and the special techniques to know.","noIndex":0,"noFollow":0},"content":"Cooking Persian food at home is exciting and easy! All you have to do is say yes to adventure, new flavors, and new techniques.\r\n\r\nAfter you’ve learned about <em>advieh</em> (Persian spice mix) and understood the building blocks of a <em>khoresh</em> (Persian braise) and <em>polow khoresh</em> (Persian-style rice), you’ll be putting one together in no time at all.\r\n\r\nHaving the right ingredients commonly used in Persian cooking at hand, as well as some essential tools, will make the process fun and consistently successful.","description":"Cooking Persian food at home is exciting and easy! All you have to do is say yes to adventure, new flavors, and new techniques.\r\n\r\nAfter you’ve learned about <em>advieh</em> (Persian spice mix) and understood the building blocks of a <em>khoresh</em> (Persian braise) and <em>polow khoresh</em> (Persian-style rice), you’ll be putting one together in no time at all.\r\n\r\nHaving the right ingredients commonly used in Persian cooking at hand, as well as some essential tools, will make the process fun and consistently successful.","blurb":"","authors":[{"authorId":35193,"name":"Najmieh Batmanglij","slug":"najmieh-batmanglij","description":"Najmieh Batmanglij has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/35193"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":294901,"slug":"persian-cooking-for-dummies","isbn":"9781119875741","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119875749-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/persian-cooking-for-dummies-cover-9781119875741-203x255.jpg","width":203,"height":255},"title":"Persian Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b data-author-id=\"35193\">Najmieh Batmanglij</b> has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.</p>","authors":[{"authorId":35193,"name":"Najmieh Batmanglij","slug":"najmieh-batmanglij","description":"Najmieh Batmanglij has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/35193"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119875741&quot;]}]\" id=\"du-slot-63518cdf60615\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119875741&quot;]}]\" id=\"du-slot-63518cdf60e25\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"Basic Persian ingredients","thumb":null,"image":null,"content":"<p>You probably have some of the ingredients you need already in your pantry but shopping for those you don’t have, taking a trip to a Persian market (if you have one nearby, or, if you don’t, browsing the Internet) will definitely be a fun experience!</p>\n<p>Here are some seasonings, spices, and herbs you’ll absolutely need to cook Persian food:</p>\n<ul>\n<li>Fine sea salt</li>\n<li>Whole peppercorns, to make freshly ground pepper</li>\n<li>Turmeric</li>\n<li>Advieh</li>\n<li>Saffron threads</li>\n</ul>\n<p>When you’ve learned some basic recipes and feel more confident, you can add the following:</p>\n<ul>\n<li>Dried limes</li>\n<li>Sumac powder</li>\n<li>Ground Persian hogweed seeds</li>\n<li>Dried mint</li>\n<li>Dried fenugreek leaves</li>\n<li>Cardamom</li>\n<li>Red pepper flakes</li>\n<li>Cayenne</li>\n</ul>\n<p>Having the following staples for Persian cooking in your pantry means that you can put together a healthy, delicious meal in a matter of minutes:</p>\n<ul>\n<li>Extra-virgin olive oil</li>\n<li>Basmati rice</li>\n<li>Tamarind paste</li>\n<li>Tomato paste</li>\n<li>Grape molasses</li>\n<li>Pomegranate molasses</li>\n<li>Date molasses</li>\n<li>Dried barberries</li>\n<li>Apple cider vinegar</li>\n<li>Lentils</li>\n<li>Red beans</li>\n<li>Chickpeas</li>\n<li>Yellow split peas</li>\n<li>Fava beans (frozen, second skins removed)</li>\n<li>Almond slivers</li>\n<li>Pistachio slivers</li>\n<li>Almond flour</li>\n<li>Chickpea flour</li>\n<li>Rice flour</li>\n<li>Sprouted wheat flour</li>\n</ul>\n"},{"title":"Basic Persian kitchen tools","thumb":null,"image":null,"content":"<p>If you’ve been cooking for a while, you’ll have everything you need to prepare your meal (such as a pot for cooking rice and a braiser for cooking braises). Your kitchen may also have a cutting board, a sharp knife, a peeler, a grater, and a few wooden and silicone spatulas.</p>\n<p>Here are a few specialized tools that you’ll need for some recipes:</p>\n<ul>\n<li><strong>Heavy-bottomed medium-size laminated cast-iron braiser with lid:</strong> A perfect pan for making a Persian braise.</li>\n<li><strong>Nonstick pot with lid:</strong> A 5-quart nonstick pot is perfect for making Persian-style rice with a golden crust. Swiss Diamond is a good brand.</li>\n<li><strong>Wide skillet with lid:</strong> A wide skillet is useful for making patties or caramelizing barberries without crowding the ingredients in the pan.</li>\n<li><strong>Fine-mesh colander with base and handles:</strong> A colander is very useful for draining and rinsing rice after parboiling.</li>\n<li><strong>Persian-style rice cooker:</strong> Rice cookers are a wonderful invention for cooking rice Persian-style because the nonstick coated mold and the thermostat settings allow for a golden crust. And the consistent temperature setting produces perfectly cooked rice every time. Buy ones available at Persian markets or the Pars brand on the Internet. <strong><em>Note:</em></strong> Japanese-style rice cookers will not make a golden crust.</li>\n<li><strong>Baking dish:</strong> For making meatballs and casseroles.</li>\n<li><strong>Nonreactive mixing bowls:</strong> For marinating meat; they have many other uses in the kitchen, too.</li>\n<li><strong>Mandolin:</strong> To make thinly sliced onions or cucumbers more easily.</li>\n<li><strong>Electric spice grinder:</strong> To grind spices quickly and efficiently.</li>\n<li><strong>Food processor:</strong> Very useful for mincing onions and chopping herbs.</li>\n<li><strong>Electric mixer:</strong> An electric mixer is very useful for making doughs for all the breads and pastries.</li>\n<li><strong>Handheld blender:</strong> For partially blending ingredients in the pot when making soups.</li>\n</ul>\n"},{"title":"Basic Persian kitchen techniques","thumb":null,"image":null,"content":"<p>Every cuisine has some techniques that are essential to make it work. Knowing a few key ones (such as how not to burn onions when caramelizing them or how not to make a braise too watery) will help you feel more relaxed and get you cooking like a pro.</p>\n<table>\n<tbody>\n<tr>\n<td width=\"103\"><strong>Technique</strong></td>\n<td width=\"233\"><strong>What It Does</strong></td>\n<td width=\"216\"><strong>What You’ll Need</strong></td>\n</tr>\n<tr>\n<td width=\"103\">Washing by soaking</td>\n<td width=\"233\">Washing rice by soaking for 30 minutes and rinsing before cooking will give it a wonderful aroma</td>\n<td width=\"216\">Container and fine mesh strainer to hold, drain, and rinse the rice</td>\n</tr>\n<tr>\n<td width=\"103\">Marinating</td>\n<td width=\"233\">Gives the meat flavors and tenderizes it</td>\n<td width=\"216\">Nonreactive container with a lid. This job can take up to three days</td>\n</tr>\n<tr>\n<td width=\"103\">Blooming saffron</td>\n<td width=\"233\">Blooming saffron in rose water deepens the color and adds more aroma. It can be done in advance and then stored in the fridge</td>\n<td width=\"216\">Small, airtight glass bottle</td>\n</tr>\n<tr>\n<td width=\"103\">Sautéing</td>\n<td width=\"233\">Creates depth of flavor and umami</td>\n<td width=\"216\">Wide braiser or skillet</td>\n</tr>\n<tr>\n<td width=\"103\">Stir-frying</td>\n<td width=\"233\">Sears without burning</td>\n<td width=\"216\">Wide braiser or skillet</td>\n</tr>\n<tr>\n<td width=\"103\">Parboiling</td>\n<td width=\"233\">Softens the rice before steaming</td>\n<td width=\"216\">Nonstick rice pot</td>\n</tr>\n<tr>\n<td width=\"103\">Steaming</td>\n<td width=\"233\">Cooking rice in a pot with a lid wrapped in a dish towel will enlarge and separate the grains</td>\n<td width=\"216\">Nonstick rice pot with a lid wrapped with a dish towel (or cloth bonnet) to absorb the condensation</td>\n</tr>\n</tbody>\n</table>\n"},{"title":"How to make a Persian braise","thumb":null,"image":null,"content":"<p><em>Chelow khoresh</em> &mdash; a braise over rice with some golden crust &mdash; could be called Iran’s signature dish. Making a braise to serve over rice in your own kitchen is simple when you understand the sequence of adding ingredients to the pan. Remember to let each component cook to the right point before adding the next one.</p>\n<ol>\n<li>Choose your favorite fat: olive oil, butter, or ghee.</li>\n<li>Add the fat to a braiser and heat it. A medium-size enameled cast-iron pot works well.</li>\n</ol>\n<ol start=\"3\">\n<li>Sauté the onions (and garlic if the recipe calls for it). This is the bit where patience comes in handy. Onions cooked until they’re very soft bring a natural sweetness and depth to the sauce.</li>\n</ol>\n<ol start=\"4\">\n<li>Add the lamb or chicken. Sauté the meat until browned on all sides and juices have been absorbed.</li>\n</ol>\n<ol start=\"5\">\n<li>Add the seasoning and ground spices. Medium temperatures bring out their flavors, give you more control, and prevent burning.</li>\n</ol>\n<ol start=\"6\">\n<li>Add the tomato paste (if the recipe calls for it). Blooming tomato paste intensifies the color and flavor.</li>\n</ol>\n<ol start=\"7\">\n<li>Pour in a liquid. Most Persian braises need water or broth to create a sauce. Some ingredients such as celery, meat on the bone, and tomatoes release their own juices, so be cautious of how much liquid you add. You can always add more, but you can’t take it out.</li>\n</ol>\n<ol start=\"8\">\n<li>Mix in the sautéed vegetables or herbs. When the meat is half-cooked (30 to 45 minutes), add the sautéed vegetables or herbs.</li>\n</ol>\n<ol start=\"9\">\n<li>Season with souring agent and sweeteners. When the all the ingredients are tender, add your souring and sweetening agents, cover, and allow to simmer to develop flavors.</li>\n</ol>\n<ol start=\"10\">\n<li>Adjust the seasoning to taste.</li>\n</ol>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-09-09T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":294929},{"headers":{"creationTime":"2016-03-26T08:22:23+00:00","modifiedTime":"2022-07-28T13:51:24+00:00","timestamp":"2022-09-14T18:19:49+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How to Slice and Pare Fruits and Vegetables","strippedTitle":"how to slice and pare fruits and vegetables","slug":"how-to-slice-and-pare-fruits-and-vegetables","canonicalUrl":"","seo":{"metaDescription":"Slicing and paring are two of the basic skills you need in cooking. Learn how to do them safely and efficiently.","noIndex":0,"noFollow":0},"content":"Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples.\r\n<h2 id=\"tab1\" >Slicing fruits and vegetables</h2>\r\nSlicing is the most common — and most important — knife task. There are really only two things to keep in mind:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Take your time to assure evenly thick pieces, whether you’re slicing an onion or a pineapple. Doing so makes the food look better and cook more evenly.</p>\r\n</li>\r\n</ul>\r\nThe figure shows how to slice a scallion. As you can see, you can slice with the knife straight in front of you or at a slight angle with the blade moving away from you.\r\n<div class=\"imageBlock\" style=\"width: 535px;\">[caption id=\"\" align=\"alignnone\" width=\"535\"]<img src=\"https://www.dummies.com/wp-content/uploads/454357.image0.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"535\" height=\"333\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\n<h2 id=\"tab2\" >Paring fruits and vegetables</h2>\r\nParing is one of the only cutting tasks you perform while holding the ingredient in your hand. Don’t worry — you don’t need the first-aid kit nearby! Your hands are designed for this kind of work. <i>Paring</i> means to remove skin from fruits and vegetables as well as to sculpt them into decorative shapes.\r\n\r\nThey can be small items, like shallots and garlic, or larger ones, like apples and tomatoes. Above all, a paring knife must be razor sharp to perform well.\r\n\r\nTo pare an apple, for example, hold it in one hand, barely pressing it into your palm, with fingers bracing the surface (outside of where the cutting proceeds). Pierce the skin of the apple with the paring knife and carefully peel it toward you, slowly turning the apple with your thumb. Spiral all the way to the bottom.\r\n<div class=\"imageBlock\" style=\"width: 307px;\">[caption id=\"\" align=\"alignnone\" width=\"307\"]<img src=\"https://www.dummies.com/wp-content/uploads/454358.image1.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"307\" height=\"359\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\nAlthough fruits and vegetables come in different shapes, this technique of holding food and slicing toward you is the same.","description":"Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples.\r\n<h2 id=\"tab1\" >Slicing fruits and vegetables</h2>\r\nSlicing is the most common — and most important — knife task. There are really only two things to keep in mind:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Take your time to assure evenly thick pieces, whether you’re slicing an onion or a pineapple. Doing so makes the food look better and cook more evenly.</p>\r\n</li>\r\n</ul>\r\nThe figure shows how to slice a scallion. As you can see, you can slice with the knife straight in front of you or at a slight angle with the blade moving away from you.\r\n<div class=\"imageBlock\" style=\"width: 535px;\">[caption id=\"\" align=\"alignnone\" width=\"535\"]<img src=\"https://www.dummies.com/wp-content/uploads/454357.image0.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"535\" height=\"333\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\n<h2 id=\"tab2\" >Paring fruits and vegetables</h2>\r\nParing is one of the only cutting tasks you perform while holding the ingredient in your hand. Don’t worry — you don’t need the first-aid kit nearby! Your hands are designed for this kind of work. <i>Paring</i> means to remove skin from fruits and vegetables as well as to sculpt them into decorative shapes.\r\n\r\nThey can be small items, like shallots and garlic, or larger ones, like apples and tomatoes. Above all, a paring knife must be razor sharp to perform well.\r\n\r\nTo pare an apple, for example, hold it in one hand, barely pressing it into your palm, with fingers bracing the surface (outside of where the cutting proceeds). Pierce the skin of the apple with the paring knife and carefully peel it toward you, slowly turning the apple with your thumb. Spiral all the way to the bottom.\r\n<div class=\"imageBlock\" style=\"width: 307px;\">[caption id=\"\" align=\"alignnone\" width=\"307\"]<img src=\"https://www.dummies.com/wp-content/uploads/454358.image1.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"307\" height=\"359\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\nAlthough fruits and vegetables come in different shapes, this technique of holding food and slicing toward you is the same.","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Slicing fruits and vegetables","target":"#tab1"},{"label":"Paring fruits and vegetables","target":"#tab2"}],"relatedArticles":{"fromBook":[{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}},{"articleId":203428,"title":"3 Essential Knives for the Home Cook","slug":"3-essential-knives-for-the-home-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203428"}},{"articleId":203427,"title":"7 Specialty Pots and Pans for the Beginning Cook","slug":"7-specialty-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203427"}},{"articleId":203426,"title":"7 Essential Pots and Pans for the Beginning Cook","slug":"7-essential-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203426"}}],"fromCategory":[{"articleId":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282110,"slug":"cooking-basics-for-dummies-5th-edition","isbn":"9781119696773","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119696771-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cooking-basics-for-dummies-5th-edition-cover-9781119696773-203x255.jpg","width":203,"height":255},"title":"Cooking Basics For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9335\">Marie Rama</b></b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p> <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119696773&quot;]}]\" id=\"du-slot-63221b451eb2a\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119696773&quot;]}]\" id=\"du-slot-63221b451f532\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-07-28T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":146871},{"headers":{"creationTime":"2016-03-27T16:58:23+00:00","modifiedTime":"2022-04-27T18:14:28+00:00","timestamp":"2022-09-14T18:19:41+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"Food Prep Tools","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33848"},"slug":"food-prep-tools","categoryId":33848}],"title":"Cast-Iron Cooking For Dummies Cheat Sheet","strippedTitle":"cast-iron cooking for dummies cheat sheet","slug":"cast-iron-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"First of all, don't wash it! Second, learn how to shop and season your cast iron cookware, whether it's a skillet or griddle.","noIndex":0,"noFollow":0},"content":"Cooking with cast iron is a satisfying experience that bridges the days of hardy pioneers to current value for efficient, non-toxic cookware. If you’re new to cooking with cast iron, you need to know how to shop for and season your cookware. And, for cooking in general, it helps to have lists of ingredient and measurement equivalencies as well as ideas for spicing up your recipes in general. <i>Cast-Iron Cooking For Dummies</i> gives you all that and more.","description":"Cooking with cast iron is a satisfying experience that bridges the days of hardy pioneers to current value for efficient, non-toxic cookware. If you’re new to cooking with cast iron, you need to know how to shop for and season your cookware. And, for cooking in general, it helps to have lists of ingredient and measurement equivalencies as well as ideas for spicing up your recipes in general. <i>Cast-Iron Cooking For Dummies</i> gives you all that and more.","blurb":"","authors":[{"authorId":9542,"name":"Tracy L. Barr","slug":"tracy-barr","description":"Tracy Barr has been an editor, editorial manager, writer, and consultant on several Dummies books.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9542"}}],"primaryCategoryTaxonomy":{"categoryId":33848,"title":"Food Prep Tools","slug":"food-prep-tools","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33848"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":201484,"title":"How to Make Your Cast Iron Last","slug":"how-to-make-your-cast-iron-last","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201484"}},{"articleId":201463,"title":"Aebleskiver (Danish Pancake Balls)","slug":"aebleskiver-danish-pancake-balls","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201463"}},{"articleId":201407,"title":"How to Make Fried Chicken in a Cast Iron Pan","slug":"how-to-make-fried-chicken-in-a-cast-iron-pan","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201407"}},{"articleId":201380,"title":"How to Make Chicken Marsala","slug":"how-to-make-chicken-marsala","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201380"}},{"articleId":200753,"title":"Blueberry French Toast Cobbler","slug":"blueberry-french-toast-cobbler","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/200753"}}],"fromCategory":[{"articleId":202284,"title":"How Cookware Affects Nutrients in Your Food — and Your Health","slug":"how-cookware-affects-nutrients-in-your-food-and-your-health","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/202284"}},{"articleId":201484,"title":"How to Make Your Cast Iron Last","slug":"how-to-make-your-cast-iron-last","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201484"}},{"articleId":201463,"title":"Aebleskiver (Danish Pancake Balls)","slug":"aebleskiver-danish-pancake-balls","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201463"}},{"articleId":201453,"title":"Basic Cooking Equipment","slug":"basic-cooking-equipment","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201453"}},{"articleId":201407,"title":"How to Make Fried Chicken in a Cast Iron Pan","slug":"how-to-make-fried-chicken-in-a-cast-iron-pan","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201407"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282061,"slug":"cast-iron-cooking-for-dummies","isbn":"9780764537141","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"amazon":{"default":"https://www.amazon.com/gp/product/0764537148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764537148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764537148-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764537148/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764537148/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cast-iron-cooking-for-dummies-cover-9780764537141-203x255.jpg","width":203,"height":255},"title":"Cast Iron Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<p><b data-author-id=\"33342\">Tracy Barr</b> is the coauthor of <b><i>Adoption For Dummies</i></b> and <b><i>Latin For Dummies.</i></b><b data-author-id=\"33342\"> Lodge Manufacturing</b> is America's oldest family-owned cookware manufacturer and the sole domestic cast-iron cookware foundry. </p>","authors":[{"authorId":33342,"name":"Tracy L. Barr","slug":"tracy-l-barr","description":" <p><b>Tracy Barr</b> is the coauthor of <b><i>Adoption For Dummies</i></b> and <b><i>Latin For Dummies.</i></b><b> Lodge Manufacturing</b> is America&#39;s oldest family&#45;owned cookware manufacturer and the sole domestic cast&#45;iron cookware foundry. ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/33342"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;food-prep-tools&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764537141&quot;]}]\" id=\"du-slot-63221b3d96bc3\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;food-prep-tools&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764537141&quot;]}]\" id=\"du-slot-63221b3d97589\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":195582,"title":"How to Shop for Cast-Iron Pans","slug":"how-to-shop-for-cast-iron-pans","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195582"}},{"articleId":195583,"title":"How to Season Cast-Iron Pans","slug":"how-to-season-cast-iron-pans","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195583"}},{"articleId":195579,"title":"Spice and Herb Suggestions for Cast-Iron Cooking","slug":"spice-and-herb-suggestions-for-cast-iron-cooking","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195579"}},{"articleId":195580,"title":"Common Ingredient Substitutions for Cast-Iron Cooking","slug":"common-ingredient-substitutions-for-cast-iron-cooking","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195580"}},{"articleId":195581,"title":"Equivalent Measures for Cast-Iron Cooking","slug":"equivalent-measures-for-cast-iron-cooking","categoryList":["home-auto-hobbies","food-drink","cooking-baking","food-prep-tools"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195581"}}],"content":[{"title":"How to shop for cast-iron pans","thumb":null,"image":null,"content":"<p>Before you cook with cast-iron pans, you have to shop for cast-iron pans. You may find your pots at a garage sale, farm auction, or antique store, but no matter where you find your cast iron, pay attention to the following features:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Uniform thickness of sides and bottom with no dips and valleys. </b>Also avoid pieces that are warped. Dips, valleys, and any warping means that the pan is unsuitable for cooking.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Surface free of discoloration, blotches, and paint spots. </b>Discoloration and blotches indicate that the metallurgy is suspect. Paint spots may signal that the iron has been repaired with epoxy. Also be sure that the surface is free from pits, chips, cracks, and scratches.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Manufacturer’s logos: </b>American-made cast iron from now-defunct companies (specifically Wagner and Griswold) are collector’s items. The Lodge Manufacturing Company, the oldest family-owned U.S. producer of cast-iron cookware, puts the Lodge logo on every cast-iron piece that it manufactures.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Restoring possibilities: </b>If you want to be able to cook in secondhand cast iron, you need to be able to refurbish it to cooking condition. Be sure that any imperfections don’t render the pan unusable for cooking and that you’re willing to work to repair it.</p>\n</li>\n</ul>\n"},{"title":"How to season cast-iron pans","thumb":null,"image":null,"content":"<p>Seasoning cast iron is simple and essential. A well-seasoned cast-iron pan provides a cooking surface manufactured, non-stick coatings can only dream about. To season your cast-iron cookware, follow these steps:</p>\n<ol class=\"level-one\">\n<li>\n<p class=\"first-para\">Wash the new pan with soap and water to remove protective coating.</p>\n</li>\n<li>\n<p class=\"first-para\">Wipe the thin layer of vegetable oil on all the pan surfaces, including the sides, handle, lid, and so on.</p>\n</li>\n<li>\n<p class=\"first-para\">Place in a 350-degree oven for 1 hour; then let cool in the oven.</p>\n</li>\n</ol>\n<p class=\"Remember \">Don’t wash the good seasoning away with soap. To clean your cast-iron cookware, scrape off any stuck-on food, rinse, and dry.</p>\n"},{"title":"Spice and herb suggestions for cast-iron cooking","thumb":null,"image":null,"content":"<p>The fact that your cast-iron cookware is seasoned doesn’t mean that it imparts any flavor — far from it. However, you can change the taste of a dish you cook in cast iron — or any pot or pan — with herbs and spices. The following list recommends some fun spices and herbs that introduce some extra flavor in the accompanying foods.</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><strong>Allspice:</strong> Beef roasts, pork, potato soups, and oyster stews</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Basil:</strong> Beef, pork, fish, shellfish, fried chicken, clam chowder, beef stew, green beans, and squash</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Chili powder:</strong> Shrimp, fried chicken, and beef stew</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Cinnamon:</strong> Ham, pork, stewed chicken, carrots, and sweet potatoes</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Cloves:</strong> Corned beef, ham, fish, roast chicken, baked beans, bean soup, carrots, squash, and sweet potatoes</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Ginger:</strong> Beef roast, chicken, and duck, baked beans, rice dishes, seafood, bean soup, carrots, and squash</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Nutmeg:</strong> Pot roast, fried chicken, beans, and carrots</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Oregano:</strong> Swiss steak, veal, chicken, pheasant, fish, shellfish, and stews</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Sage:</strong> Pork, veal, chicken, turkey, duck, stew, squash, biscuits, and cornbread</p>\n</li>\n<li>\n<p class=\"first-para\"><strong>Thyme:</strong> Roasts (all types), clam chowder, stew, carrots, green beans, potatoes, biscuits, and cornbread</p>\n</li>\n</ul>\n<p class=\"Remember\">Start out using just a little bit of the spice and add more as you go.</p>\n"},{"title":"Common ingredient substitutions for cast-iron cooking","thumb":null,"image":null,"content":"<p>You’re elbow-deep in a recipe specially chosen for your new cast-iron pan and discover you’re missing a key ingredient. It’s a common scenario — you don’t always have exactly what a recipe calls for or the time to run to the store to get it. The following table shows substitutions you can use in a pinch:</p>\n<table>\n<tbody>\n<tr>\n<th>What You Need</th>\n<th>What You Can Use Instead</th>\n</tr>\n<tr>\n<td>Allspice, 1 teaspoon ground</td>\n<td>1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground<br />\ncloves</td>\n</tr>\n<tr>\n<td>Apple juice</td>\n<td>Equal measure of white grape juice or white wine</td>\n</tr>\n<tr>\n<td>Baking powder, 1 tablespoon</td>\n<td>1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar</td>\n</tr>\n<tr>\n<td>Buttermilk, 1 cup</td>\n<td>1 cup plain yogurt</td>\n</tr>\n<tr>\n<td>Chocolate, 1 ounce unsweetened</td>\n<td>3 tablespoons cocoa plus 1 tablespoon oil</td>\n</tr>\n<tr>\n<td>Cornstarch, 1 tablespoon</td>\n<td>2 tablespoons flour</td>\n</tr>\n<tr>\n<td>Egg, 1 whole</td>\n<td>2 egg yolks plus 1 tablespoon water</td>\n</tr>\n<tr>\n<td>Flour, 1 cup all-purpose flour</td>\n<td>1 cup plus 2 tablespoons cake flour</td>\n</tr>\n<tr>\n<td>Flour, 1 cup cake</td>\n<td>1 cup all-purpose flour minus 2 tablespoons</td>\n</tr>\n<tr>\n<td>Flour, 1 cup self-rising</td>\n<td>1 cup all purpose flour, 1 teaspoon baking powder, plus 1/2<br />\nteaspoon salt</td>\n</tr>\n<tr>\n<td>Garlic powder, 1/8 teaspoon</td>\n<td>1 clove glove</td>\n</tr>\n<tr>\n<td>Garlic, 1 clove</td>\n<td>1/8 teaspoon garlic powder or minced, dried garlic</td>\n</tr>\n<tr>\n<td>Herbs, 1 tablespoon chopped fresh</td>\n<td>1 teaspoon dried herbs or 1/4 teaspoon powdered herbs</td>\n</tr>\n<tr>\n<td>Herbs, 1 teaspoon dried</td>\n<td>1 tablespoon chopped fresh herbs</td>\n</tr>\n<tr>\n<td>Honey, 1 cup</td>\n<td>1 1/4 cup sugar plus 1/4 cup liquid</td>\n</tr>\n<tr>\n<td>Marsala, 1/4 cup</td>\n<td>1/4 cup dry white wine plus 1 teaspoon brandy</td>\n</tr>\n<tr>\n<td>Milk, 1 cup fresh whole</td>\n<td>1/2 cup evaporated milk plus 1/2 cup water</td>\n</tr>\n<tr>\n<td>Sherry, 2 tablespoons</td>\n<td>1 to 2 teaspoons vanilla extract</td>\n</tr>\n<tr>\n<td>Sugar, 1 cup powdered</td>\n<td>1 cup sugar plus 1 tablespoon cornstarch, mixed in blender</td>\n</tr>\n<tr>\n<td>Vanilla extract, 1 to 2 teaspoons</td>\n<td>2 tablespoons sherry or bourbon</td>\n</tr>\n<tr>\n<td>Wine, 1/4 cup or more white</td>\n<td>Equal measure of white grape juice or apple juice</td>\n</tr>\n<tr>\n<td>Yogurt, 1 cup plain</td>\n<td>1 cup buttermilk</td>\n</tr>\n</tbody>\n</table>\n"},{"title":"Equivalent measures for cast-iron cooking","thumb":null,"image":null,"content":"<p>When you adjust recipes as you cook with cast iron or other types of cookware, it helps to know measurement equivalents so that you can divide or double ingredients accurately. The following table lists some measurement equivalents:</p>\n<table>\n<tbody>\n<tr>\n<th>This</th>\n<th>Equals This</th>\n</tr>\n<tr>\n<td>3 teaspoons</td>\n<td>1 tablespoon</td>\n</tr>\n<tr>\n<td>1 tablespoon</td>\n<td>3 teaspoons</td>\n</tr>\n<tr>\n<td>4 tablespoons</td>\n<td>1/4 cup</td>\n</tr>\n<tr>\n<td>5 1/3 tablespoons</td>\n<td>1/3 cup</td>\n</tr>\n<tr>\n<td>1/4 cup</td>\n<td>4 tablespoons</td>\n</tr>\n<tr>\n<td>1/3 cup</td>\n<td>5 1/3 tablespoons</td>\n</tr>\n<tr>\n<td>2 cups</td>\n<td>1 pint</td>\n</tr>\n<tr>\n<td>4 cups</td>\n<td>1 quart</td>\n</tr>\n<tr>\n<td>4 quarts</td>\n<td>1 gallon</td>\n</tr>\n<tr>\n<td>1 pint</td>\n<td>2 cups</td>\n</tr>\n<tr>\n<td>1 quart</td>\n<td>4 cups</td>\n</tr>\n<tr>\n<td>1 gallon</td>\n<td>4 quarts</td>\n</tr>\n</tbody>\n</table>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Two years","lifeExpectancySetFrom":"2022-04-27T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":209431},{"headers":{"creationTime":"2021-12-08T16:19:30+00:00","modifiedTime":"2021-12-15T18:47:22+00:00","timestamp":"2022-09-14T18:18:55+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Zero Waste Cooking For Dummies Cheat Sheet","strippedTitle":"zero waste cooking for dummies cheat sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Learn how to use up everything you buy and store in your kitchen and pantry so you can waste less, save money, and cook delicious meals.","noIndex":0,"noFollow":0},"content":"If you’re like most people, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. In <i>Zero Waste Cooking For Dummies,</i> you learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment.\r\n\r\nKeep this handy Cheat Sheet as a reference for the basics of cutting down on food waste. It includes food staples to keep around for quick meals, how to organize your pantry, how to make a zero-waste grocery list, make the most of leftovers, and how to store cold foods to avoid unnecessary waste.","description":"If you’re like most people, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. In <i>Zero Waste Cooking For Dummies,</i> you learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment.\r\n\r\nKeep this handy Cheat Sheet as a reference for the basics of cutting down on food waste. It includes food staples to keep around for quick meals, how to organize your pantry, how to make a zero-waste grocery list, make the most of leftovers, and how to store cold foods to avoid unnecessary waste.","blurb":"","authors":[{"authorId":9357,"name":"Rosanne Rust","slug":"rosanne-rust","description":" <p><b>Rosanne Rust</b> is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.<sup>&#174;</sup> Find her on social media &#64;chewthefacts or www.rustnutrition.com.</p> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9357"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":289365,"slug":"zero-waste-cooking-for-dummies","isbn":"9781119850441","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119850444-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/1119850444-203x255.jpg","width":203,"height":255},"title":"Zero Waste Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9357\">Rosanne Rust</b></b> is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.<sup>&#174;</sup> Find her on social media &#64;chewthefacts or www.rustnutrition.com.</p>","authors":[{"authorId":9357,"name":"Rosanne Rust","slug":"rosanne-rust","description":" <p><b>Rosanne Rust</b> is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.<sup>&#174;</sup> Find her on social media &#64;chewthefacts or www.rustnutrition.com.</p> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9357"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119850441&quot;]}]\" id=\"du-slot-63221b0f1dcc2\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119850441&quot;]}]\" id=\"du-slot-63221b0f1e782\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"Keeping food staples handy for quick meals that waste less","thumb":null,"image":null,"content":"<p>Food staples are common ingredients used for cooking and baking. Some will be shelf-stable, while others may need to be refrigerated (like dairy and eggs) or kept in the freezer (frozen vegetables and fruit).</p>\n<p>Everyone’s cooking style and cultural preferences are different; this is just a guide to get you thinking about what food items your household routinely uses to make some go-to favorite dishes.</p>\n<ul>\n<li><strong>Oil:</strong> A neutral oil (such as soybean or canola) for baking, and an olive or avocado oil for cooking and salad dressings</li>\n<li><strong>Vinegar:</strong> At least two vinegars (such as apple cider and balsamic) for salad dressings and marinades</li>\n<li><strong>Canned foods:</strong> Tuna, salmon, chicken, tomato puree, diced tomatoes, an assortment of canned beans, corn, and other vegetables, canned fruit, and stock (some of these come in boxes or pouches also)</li>\n<li><strong>Grains:</strong> Pasta and other noodles, rice, farro, barley, quinoa, bread crumbs or panko, cereal, and oats</li>\n<li><strong>Spices and herbs:</strong> Garlic powder, onion powder, chili powder, curry powder, cumin, paprika, red pepper, black pepper, cinnamon, basil, oregano, thyme, rosemary, and Herbs de Provence</li>\n<li><strong>Basic condiments:</strong> Mustard, ketchup, pickles, olives, capers, soy sauce, Worcestershire sauce, salsa, and hot sauce</li>\n<li><strong>Frozen items:</strong> Frozen peas and legumes, vegetables, shrimp, fish, chicken breasts, fruits, bread dough, and precooked grains</li>\n<li><strong>Butter, vegetable oil spreads, and nut butters</strong></li>\n<li><strong>Baking products:</strong> Flour, white sugar, brown sugar, honey, baking powder, baking soda, salt, vanilla extract (and other extracts if desired), dried fruit, nuts, chocolate chips</li>\n<li><strong>Bread products:</strong> Sandwich bread, whole grain bread, sourdough bread, buns, bagels, English muffins, wraps, tortillas, crackers</li>\n<li><strong>Dairy foods:</strong> Milk, yogurt or sour cream, cheese, cream cheese</li>\n<li><strong>Meat:</strong> Choose cuts that you’ll either cook or freeze</li>\n<li><strong>Eggs </strong></li>\n<li><strong>Potatoes and onions, garlic</strong> (can use fresh cloves or minced garlic in jar)</li>\n</ul>\n"},{"title":"Organizing your pantry for less food waste","thumb":null,"image":null,"content":"<p>Organizing and rotating food on your pantry shelves creates less stress when you’re looking for an ingredient and makes it easier to take inventory for your shopping list. Check out these tips:</p>\n<ul>\n<li>As you purchase and put away canned, boxed, and jarred foods after grocery shopping, use a “first in, first out” system. Put items you bought most recently to the back and older items up front so they get used first.</li>\n<li>Keep a running list of what you have on hand, so you won’t buy more of it until you use what’s on the shelf.</li>\n<li>Keep things in categories — for instance, all rice, grain, and pasta in one area; all canned tomato products in another; all canned beans, vegetables, and so on.</li>\n<li>When you take inventory, donate any unopened items you don’t think you’ll use in the next 6 to 12 months to a local food pantry.</li>\n<li>Mark cans and boxes with either the date you bought the item or the best-by date, so it’s easy to spot at-a-glance.</li>\n</ul>\n<p class=\"article-tips remember\"><em>Best-by</em> and <em>use-before</em> dates indicate the best flavor and quality is by that date, not safety. Canned food is still safe to consume for months, or even years, after that date. Most boxed items such as rice or pasta are safe for months afterward too, although items like cereal or crackers could go stale.</p>\n<p>&nbsp;</p>\n"},{"title":"Putting your money and food to good use with a zero-waste grocery list","thumb":null,"image":null,"content":"<p>Having an organized shopping list can help you save money and reduce food waste. Consider creating a reusable list that you can customize however you prefer. Here are a few options to consider:</p>\n<ul>\n<li>You could divide your list into food categories (meat/poultry/fish, grains, bread, fruit/vegetables, dairy, condiments).</li>\n<li>You could divide the list according to the sections of your kitchen (pantry staples, frozen goods, refrigerated items).</li>\n<li>You could organize it according to sections of the stores you shop in (produce section, dry goods, fresh and frozen meats, bread aisle).</li>\n<li>You could break your shopping list into the items you get more routinely at local, smaller grocers or markets, and then other items that you’ll specifically go to a big box store for.</li>\n</ul>\n<p>You can also use a smartphone app like Anylist or Our Groceries to stay organized and keep an ongoing list as you use up staple food items.</p>\n<p>When you’re ready to create your grocery list, follow these helpful steps:</p>\n<ul>\n<li>Check out what items you already have in your pantry, refrigerator, and freezer. Think of ways to use those foods first, and avoid buying more of the same!</li>\n<li>Then consider the week’s schedule to determine how many meals you’ll actually be home to cook.</li>\n<li>Make note of the ingredients and food items you need to make the recipes or meals you’ve planned for the week, incorporating in-season and sale items, when possible, from the stores where you routinely shop.</li>\n<li>Check fliers, website ads, and store apps for bulk buys that make sense and allow you to use fewer single-serving items.</li>\n</ul>\n"},{"title":"Making the most of leftovers","thumb":null,"image":null,"content":"<p>My guess is that some people in your household love leftovers, and some don’t. The secret to getting everyone to love leftover night is to create something completely new with the cooked leftover ingredients. Sure, you can just reheat and eat the leftovers, but here are a few more creative ideas:</p>\n<ul>\n<li>Create a chopped salad with whatever lettuce or greens and extra veggies you have. Top with any leftover cooked protein (you can also use canned tuna, canned beans, or a sliced hard-boiled egg).</li>\n<li>Stuff your leftovers into a pita pocket or wrap.</li>\n<li>Make fresh rice to serve leftover chili over, melting a sprinkling of cheese on top.</li>\n<li>Add eggs to leftover sautéed sliced veggies. You can scramble them in or fold the leftovers into an omelet.</li>\n<li>Cook pasta and then top with leftover cooked meat and veggies.</li>\n<li>Bake a potato and add leftover chili, pulled pork, or cooked veggies to it. Garnish with cheese and sour cream if desired.</li>\n<li>Make any leftover more fun by making nachos! Create a base of tortilla chips, then top with leftover chili, beans, shredded rotisserie chicken, pulled pork, or roasted vegetables. Sprinkle with shredded cheese, then bake in a 350-degree oven for 10 to 15 minutes, or until cheese melts. Serve with a side of salsa or guacamole or sour cream — whatever you have to use, you have nothing to lose!</li>\n<li>Create a “power bowl” by adding each person’s leftover ingredients of choice onto a single-serving bowl of rice, then add extra canned beans, shredded cheese, sour cream, or some hot sauce to it— reheat and eat.</li>\n</ul>\n"},{"title":"Storing cold food items properly to avoid unnecessary waste","thumb":null,"image":null,"content":"<p>Proper food storage is key to a zero waste kitchen.</p>\n<p>Using your appliances properly and having a variety of containers on hand helps preserve both the safety and quality of food and ensures less waste. Reducing food waste with proper storage practices helps you save money and is one way to divert wasted food from landfills.</p>\n<p>Here are some fridge-specific ideas to try:</p>\n<ul>\n<li>Keep your unit set at the right temperature. Most refrigerators should be set between 38 and 40 degrees (and freezers at 0). Check your owner’s manual for your appliance’s preferred settings.</li>\n<li>The top refrigerator shelf and doors are the warmest. Store items that are cooked or don’t require cooking (pickles, jams and jellies, beverages, leftovers) on the top shelf and condiments, beverages, or juice on the doors.</li>\n<li>The middle shelf is the second coolest area. Store eggs, cheese, yogurt, and other dairy products on the middle or bottom shelf.</li>\n<li>The bottom shelf in your refrigerator is coldest. Store milk, raw meats, and fish here.</li>\n<li>Don’t pack your produce drawers. Keep them only about two-thirds full for best results. Use the crisper drawers to separate fruits and vegetables based on humidly tolerance.</li>\n</ul>\n<p>High-humidity drawer:</p>\n<ul>\n<li>Endive, leafy greens (lettuce, spinach, collards, arugula, and watercress)</li>\n<li>Broccoli, cauliflower, Brussels sprouts, and cabbage</li>\n<li>Carrots, celery, cucumbers, asparagus, peppers, zucchini, and eggplant</li>\n<li>Berries, cherries, and watermelon</li>\n</ul>\n<p>Low-humidity drawer: Avocados, figs, kiwifruit, honeydew, cantaloupe, mango, grapes, papaya, and stone fruit</p>\n<p class=\"article-tips tip\">Apples (and pears) release a large amount of a natural ripening gas called ethylene, so store them separately from any other fresh fruit or vegetable. 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Cooking & Baking Articles

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General Cooking & Baking How to Make Vegetable Purées

Article / Updated 05-09-2023

Vegetable purées are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. Starchy root vegetables like potatoes, sweet potatoes, rutabagas, parsnips, and carrots generally make the best purées, but broccoli, cauliflower, and roasted red peppers are also wonderful, especially when mixed with a dense root vegetable. Thick purées make a great side dish. When thinned with water, broth, or sauce, they make delicious toppings for meat, potatoes, pasta, or rice. To make a purée, put any soft-cooked vegetable or combination of vegetables in a blender or food processor with a bit of water or broth, and purée it. Serve it warm (you can reheat the purée in a saucepan over low heat if it’s cooled off too much). Or use an immersion blender and purée the vegetables right in the pan where you steamed or boiled them. Season with salt and black pepper and your favorite herbs or spices, or in the case of sweet potatoes or winter squash, a bit of honey, maple syrup, or cinnamon. Mmm, comfort food!

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General Cooking & Baking How To Make a Marinated Salmon Hors D'oeuvre

Article / Updated 05-03-2023

Appetizers that require marinating are a good way to start a meal. Their acidic freshness primes the palate for what's to follow. This spectacular recipe, Salmon Marinated in Ginger and Cilantro, can be prepared several hours in advance and has a tangy, herbaceous flavor that teases the palate without filling the stomach. Don't substitute powdered ginger for fresh ginger root in this recipe; the same goes for the cilantro. The fresh ingredient tastes entirely different than the dried herbs do. Marinating fish can be tricky business. The acid in the marinade — which comes from the lime and vinegar — actually "cooks" the surface of the fish. Be sure to leave the fish in the marinade only as long as the recipe indicates (4 to 5 hours, in this case). Salmon Marinated in Ginger and Cilantro Preparation time: About 15 minutes plus marinate time Yield: 8 servings 2 pounds skinless, boneless salmon fillets 1/2 cup fresh lime juice 1 large yellow onion, thinly sliced 3 tablespoons white wine vinegar 3 tablespoons olive oil 2 tablespoons chopped fresh cilantro 1 tablespoon grated fresh ginger root 1/4 teaspoon red pepper flakes Salt and black pepper Lettuce for garnish Slice the salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl. Add the lime juice, onion, vinegar, oil, cilantro, ginger root, red pepper flakes, and salt and pepper to taste. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours. Taste for seasoning. If you need more salt, blend it in thoroughly. Line small serving plates with the lettuce of your choice and place a serving of salmon over the lettuce. Discard the onion-marinade mix. Per serving: Calories 174 (From Fat 76); Fat 9g (Saturated 1g); Cholesterol 62mg; Sodium 68mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 23g. If your salmon pieces have any small bones, use a pair of tweezers or your fingers to remove them before starting to prepare this dish.

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General Cooking & Baking Baking For Dummies Cheat Sheet

Cheat Sheet / Updated 05-02-2023

You start a recipe and suddenly realize you’re missing an ingredient! Oh no, what can you do? Before dashing out to the market, check out this Cheat Sheet for simple substitutions when you’re in a baking jam. Or, perhaps, you want some great resources for help when you’re baking. You’ve come to the right place.

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General Cooking & Baking Cooking For One For Dummies Cheat Sheet

Cheat Sheet / Updated 02-07-2023

Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying while also saving you money, allowing more control over your nutritional intake, and providing an outlet to express your creativity. Being able to shop, prep, cook, and feed yourself is the ultimate in self-sufficiency that will bring you energy and joy for the rest of your life.

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Food Prep Tools Time-Saving Tools for Making Delicious Salads

Article / Updated 12-05-2022

Not another kitchen gadget, right? Overall, I am a fan of an excellent knife and solid cutting board for most salad recipes. Tools can help with storage and preparation techniques, and they can enhance your use of ingredients. When you’re making a salad, you don’t need much — just a good knife, a solid cutting board, and a fun way to serve your salad. Those are the basics. But if you want to create some cool cuts or create salads that have roasted or spiralized vegetables, you may want to grab some more tools. If you love stocking up on kitchen gadgets, use this list as your excuse to cut loose! But you don’t need all the fancy tools to make a successful salad. Useful tools for great salads You can find each of the following items (listed roughly in order from most important to least important) at Williams-Sonoma or on Amazon: Chef’s knife: A 6- or 8-inch chef’s knife is ideal for many tasks when you’re making salads. Top-rated knife brands include Mercer, Opinel, Victorinox, Wüsthof, and Zwilling. Keep in mind: One good knife is better than a bunch of cheap knives. Cutting board: Many people keep a couple of different colored cutting boards on hand to identify what they use them for — for example, green for produce, red for meats, and white for breads.The advantage of plastic cutting boards is that they’re usually dishwasher safe. Wood cutting boards are my favorite, though, and I oil mine with mineral oil every couple of weeks to keep the boards in top shape. IKEA has inexpensive wood cutting boards; if you keep wood cutting boards oiled, they’ll hold up to heavy use. Plus, wood cutting boards break down in landfills, unlike plastic. Paring knife: A paring knife is handy for smaller knife skills or hand peeling. Tongs: A variety of sizes exist. In my kitchen, I keep three sets of tongs on hand for turning meats or tofu in a frying pan, grilling, and tossing salads. Salad spinner: Salad spinners really help prolong the life of your greens. Wash them as soon as you get them and spin them dry to have lettuce ready any day of the week. OXO makes a small salad spinner that’s a great starting point. Food processor: Whether I’m whipping up a dressing or slicing vegetables, I regularly use my food processor. I’ve had a Cuisinart food processor for almost 30 years, and it still works well. You can find less expensive brands and more expensive brands — just consider your budget and what works best for your kitchen space. Bread knife: A well-made serrated knife is great for slicing your favorite crusty French bread to serve with your salad. Vegetable peeler: A multifunctional peeler can help with finite cuts, such as a julienne. The Deiss PRO Dual Julienne and Vegetable Peeler is well rated and can be found on Amazon. Mandoline slicing tool: I have owned both a giant mandoline and a hand-held version, but I prefer a simple hand-held mandolin. The OXO Good Grips Simple Mandoline Slicer is easy to use and is dishwasher safe. Be mindful and use the guard when using a mandoline — even experienced chefs have cut the tips of fingers on a mandoline. Spiralizer: You can make zoodles (vegetable noodles) or curly fries in an instant with a spiralizer. The Spiralizer 7-Blade Vegetable Slicer has earned top marks but is bulky and large. Look for one that fits in your kitchen and works well for your preferred vegetables. Read the reviews before making a purchase. Blender: Blenders can be good when whipping up larger batches of dressings or blending soups. If you have a food processor, you may not need a blender. Sheet pans: While I was living in Europe, I fell in love with cast-iron and heavy black steel pans. I like how these are versatile and can be used on the stovetop, on a grill, or in the oven. Cast iron also heats evenly. Aluminum pans are lightweight and easy to use in the oven. USA Pan Bakeware is a good brand for lightweight baking sheets and can be found on Amazon. Digital thermometer: Many people still cut into meat to check for doneness, but I always encourage the use of a meat thermometer to check for doneness instead. A digital thermometer is inexpensive (ranging from $15 to $30) and quickly registers temperature, giving you an accurate measurement of the food’s internal temperature. Taking advantage of a multicooker Rice, grains, and legumes — important parts of many salad recipes — can be made to perfection in a multicooker, like an Instant Pot, for example. Making grains or legumes in bulk and freezing them will help future meals come together quickly. Multicookers are particularly useful when making bowl meals, which often have a grain, a legume, and raw and roasted vegetables with a dressing.

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General Cooking & Baking Salad Recipes For Dummies Cheat Sheet

Cheat Sheet / Updated 11-15-2022

Listen to the article:Download audio When crafting that perfect salad, you need to know how to select the best green for the bowl and whisk up a simple and delicious salad dressing. If you’re in a hurry, you need tips for pulling together a quick and easy salad, too. Get your salad bowls ready — here are some tips to get started!

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General Cooking & Baking Persian Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 10-20-2022

Cooking Persian food at home is exciting and easy! All you have to do is say yes to adventure, new flavors, and new techniques. After you’ve learned about advieh (Persian spice mix) and understood the building blocks of a khoresh (Persian braise) and polow khoresh (Persian-style rice), you’ll be putting one together in no time at all. Having the right ingredients commonly used in Persian cooking at hand, as well as some essential tools, will make the process fun and consistently successful.

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General Cooking & Baking How to Slice and Pare Fruits and Vegetables

Article / Updated 07-28-2022

Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples. Slicing fruits and vegetables Slicing is the most common — and most important — knife task. There are really only two things to keep in mind: If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board. Take your time to assure evenly thick pieces, whether you’re slicing an onion or a pineapple. Doing so makes the food look better and cook more evenly. The figure shows how to slice a scallion. As you can see, you can slice with the knife straight in front of you or at a slight angle with the blade moving away from you. Paring fruits and vegetables Paring is one of the only cutting tasks you perform while holding the ingredient in your hand. Don’t worry — you don’t need the first-aid kit nearby! Your hands are designed for this kind of work. Paring means to remove skin from fruits and vegetables as well as to sculpt them into decorative shapes. They can be small items, like shallots and garlic, or larger ones, like apples and tomatoes. Above all, a paring knife must be razor sharp to perform well. To pare an apple, for example, hold it in one hand, barely pressing it into your palm, with fingers bracing the surface (outside of where the cutting proceeds). Pierce the skin of the apple with the paring knife and carefully peel it toward you, slowly turning the apple with your thumb. Spiral all the way to the bottom. Although fruits and vegetables come in different shapes, this technique of holding food and slicing toward you is the same.

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Food Prep Tools Cast-Iron Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 04-27-2022

Cooking with cast iron is a satisfying experience that bridges the days of hardy pioneers to current value for efficient, non-toxic cookware. If you’re new to cooking with cast iron, you need to know how to shop for and season your cookware. And, for cooking in general, it helps to have lists of ingredient and measurement equivalencies as well as ideas for spicing up your recipes in general. Cast-Iron Cooking For Dummies gives you all that and more.

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General Cooking & Baking Zero Waste Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 12-15-2021

If you’re like most people, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. In Zero Waste Cooking For Dummies, you learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment. Keep this handy Cheat Sheet as a reference for the basics of cutting down on food waste. It includes food staples to keep around for quick meals, how to organize your pantry, how to make a zero-waste grocery list, make the most of leftovers, and how to store cold foods to avoid unnecessary waste.

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