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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"}},"_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":115,"items":[{"headers":{"creationTime":"2016-03-27T16:58:23+00:00","modifiedTime":"2022-04-27T18:14:28+00:00","timestamp":"2022-04-28T00:01:06+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. 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Barr","slug":"tracy-barr","description":"Tracy Barr has been an editor, editorial manager, writer, and consultant on several Dummies books.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9542"}}],"_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-6269d9425e6a3\"></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-6269d9425f009\"></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}},"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":"2022-02-24T17:07:17+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":"Rosanne Rust, MS, is a registered dietitian nutritionist, freelance writer, and blogger at rustnutrition.com, who specializes in nutrition communications. ","_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":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"}},{"articleId":206781,"title":"Cooking Hard-Cooked Eggs","slug":"cooking-hard-cooked-eggs","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206781"}}]},"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":"\n <p><b data-author-id=\"9357\">Rosanne Rust</b>, MS, is a registered dietitian nutritionist, freelance writer, and blogger at rustnutrition.com, who specializes in nutrition communications.</p>","authors":[{"authorId":9357,"name":"Rosanne Rust","slug":"rosanne-rust","description":"Rosanne Rust, MS, is a registered dietitian nutritionist, freelance writer, and blogger at rustnutrition.com, who specializes in nutrition communications. ","_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-6217bb45c6484\"></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-6217bb45c6e28\"></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. You can keep them in a separate bowl on your counter or on an upper or middle shelf in your fridge.</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}},"primaryLearningPath":"Explore","lifeExpectancy":"Two years","lifeExpectancySetFrom":"2021-12-08T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":289732},{"headers":{"creationTime":"2016-03-26T10:50:13+00:00","modifiedTime":"2021-12-13T14:58:46+00:00","timestamp":"2022-02-24T17:07:15+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":"Prepare a Light but Classy Hors D'oeuvre: Marinated Salmon","strippedTitle":"prepare a light but classy hors d'oeuvre: marinated salmon","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":"Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. ","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. 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He has written and cowritten a number of books.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":"Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. ","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[{"title":"For the Aspiring Aficionado","slug":"for-the-bougielicious","collectionId":287570}],"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-6217bb44002e2\"></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-6217bb4400cbd\"></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}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2021-08-06T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":148473},{"headers":{"creationTime":"2016-03-27T16:54:59+00:00","modifiedTime":"2021-10-14T18:17:40+00:00","timestamp":"2022-02-24T17:07:03+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 Basics For Dummies Cheat Sheet","strippedTitle":"cooking basics for dummies cheat sheet","slug":"cooking-basics-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"You might not be ready for Master Chef, but you'll be prepped to stock your pantry and read recipes with ease after viewing these tips.","noIndex":0,"noFollow":0},"content":"To save money and boost your health, you may be doing more home cooking than ever before. You can use simple tips and tricks to cook healthy meals, bake yummy desserts, throw a fabulous party, and save time in the kitchen. With a bit of planning, some expert advice, and fresh ingredients, you’ll be cooking delicious meals in no time — even if you consider yourself a kitchen novice.\r\n\r\n<img class=\"alignnone wp-image-288925 size-large\" src=\"https://www.dummies.com/wp-content/uploads/CookingBasics-586x586.png\" alt=\"Cutting board with knife and vegetables\" width=\"586\" height=\"586\" />\r\n\r\nPhoto by Katie Smith on Unsplash","description":"To save money and boost your health, you may be doing more home cooking than ever before. You can use simple tips and tricks to cook healthy meals, bake yummy desserts, throw a fabulous party, and save time in the kitchen. With a bit of planning, some expert advice, and fresh ingredients, you’ll be cooking delicious meals in no time — even if you consider yourself a kitchen novice.\r\n\r\n<img class=\"alignnone wp-image-288925 size-large\" src=\"https://www.dummies.com/wp-content/uploads/CookingBasics-586x586.png\" alt=\"Cutting board with knife and vegetables\" width=\"586\" height=\"586\" />\r\n\r\nPhoto by Katie Smith on Unsplash","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":"Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. ","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.","_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":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":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"}},{"articleId":190207,"title":"Staples for Your Pantry, Refrigerator, and Freezer","slug":"staples-for-your-pantry-refrigerator-and-freezer","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/190207"}}],"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":206781,"title":"Cooking Hard-Cooked Eggs","slug":"cooking-hard-cooked-eggs","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206781"}}]},"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, 5th Edition","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"\n <p><b data-author-id=\"9335\">Marie Rama</b> is a food writer, recipe developer, and coauthor of Grilling For Dummies. <b data-author-id=\"9336\">Bryan Miller</b> is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":"Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. ","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.","_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-6217bb37d3c95\"></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-6217bb37d4655\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":190205,"title":"Tips for Reading Recipes before Cooking","slug":"tips-for-reading-recipes-before-cooking","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/190205"}},{"articleId":190208,"title":"How to Cut Fat, Calories, and Carbs when Cooking","slug":"how-to-cut-fat-calories-and-carbs-when-cooking","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/190208"}},{"articleId":190206,"title":"Timesaving Cooking Tips","slug":"timesaving-cooking-tips","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/190206"}},{"articleId":190207,"title":"Staples for Your Pantry, Refrigerator, and Freezer","slug":"staples-for-your-pantry-refrigerator-and-freezer","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/190207"}}],"content":[{"title":"Tips for reading recipes before cooking","thumb":null,"image":null,"content":"<p>Preparing, understanding, and completing a recipe require looking ahead and thoroughly reading the recipe <i>before</i> you start cooking or baking. Save yourself from a cooking catastrophe by following these valuable tips on how to read a recipe.</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Read through the recipe at least twice to make sure that you understand the directions.</p>\n</li>\n<li>\n<p class=\"first-para\">Make sure that you can perform all the techniques.</p>\n</li>\n<li>\n<p class=\"first-para\">Look at the recipe yield and decide if the number of servings is what you need. If not, consider whether you should cut the ingredient amounts in half or double them.</p>\n</li>\n<li>\n<p class=\"first-para\">Check that you have all the necessary equipment and ingredients.</p>\n</li>\n<li>\n<p class=\"first-para\">Make sure that you have enough time before serving to prepare and cook the recipe.</p>\n</li>\n<li>\n<p class=\"first-para\">Check whether you can (or need to) make any part of the recipe ahead of time.</p>\n</li>\n<li>\n<p class=\"first-para\">Read through the ingredients to see whether you like them all, as well as whether the recipe has too much fat, sugar, or salt for your dietary needs.</p>\n</li>\n<li>\n<p class=\"first-para\">Check whether you need to use an ingredient, such as butter or oil, at different stages in the recipe so that you don’t make the mistake of using that ingredient all at once.</p>\n</li>\n<li>\n<p class=\"first-para\">Find out whether you need to preheat the oven.</p>\n</li>\n</ul>\n"},{"title":"How to cut fat, calories, and carbs when cooking","thumb":null,"image":null,"content":"<p>You can create healthier meals without sacrificing flavor just by trying these simple substitutions. Bon appétit!</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Substitute lowfat or nonfat dairy products for full-fat dairy products. For example, use 2 percent or skim milk rather than whole milk or cream, lowfat or nonfat cottage cheese and yogurt rather than the full-fat versions made with whole milk, or lowfat or nonfat cheese for regular cheese. These products often give soups and sauces a thinner, less creamy consistency and may influence the texture in other dishes, but the health benefits may be worth it.</p>\n</li>\n<li>\n<p class=\"first-para\">Substitute lowfat or nonfat mayonnaise for regular mayonnaise and lowfat or nonfat salad dressing for regular salad dressing. Find brands you like so you don’t feel deprived.</p>\n</li>\n<li>\n<p class=\"first-para\">Looking for lower-fat meat options? Try ground turkey rather than ground beef, or choose ground beef that is at least 95 percent lean. (Just be aware that hamburgers made from very lean beef will be dryer and less juicy than those made with a higher fat ground beef.) Choose white meat over dark meat poultry, and find cuts of beef with the words <i>loin</i> or <i>round</i> in them.</p>\n</li>\n<li>\n<p class=\"first-para\">Choose olive oil and canola oil over butter when sautéing. These ingredients contain monounsaturated fats, a healthier option than saturated fats for heart health.</p>\n</li>\n<li>\n<p class=\"first-para\">To cut carbs, use lettuce leaves rather than bread for sandwiches or wraps. Just roll up lean meat and lowfat cheese with a dash of mustard inside a Romaine lettuce leaf.</p>\n</li>\n<li>\n<p class=\"first-para\">Decorate your salads with hard-cooked egg whites and walnuts rather than croutons and full-fat cheese.</p>\n</li>\n<li>\n<p class=\"first-para\">Avoid processed foods, especially those made with white flour, sugar, and hydrogenated or partially hydrogenated fats, which are found mostly in prepared meals that come from a box or package.</p>\n</li>\n</ul>\n"},{"title":"Timesaving cooking tips","thumb":null,"image":null,"content":"<p>Serving up a meal is a snap with these timesaving hints. You&#8217;ll cook more efficiently and enjoy more time with family and friends at the table!</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Have all ingredients prepared, measured, and set out within reach before you start cooking.</p>\n</li>\n<li>\n<p class=\"first-para\">Precook pieces of chicken or meat in your microwave before finishing them on the grill.</p>\n</li>\n<li>\n<p class=\"first-para\">If you’re using the oven, turn it on at least 15 minutes before you’re ready to roast or bake your dish. Don’t waste time waiting for the oven to heat after you’ve prepared the recipe.</p>\n</li>\n<li>\n<p class=\"first-para\">Buy vegetables that are already washed and cut, if doing so will get you to eat more vegetables or cook more often. Prepared ingredients such as bagged salad mix, stir-fry vegetables already cut to size, and boneless cuts of meat cost a bit more, but saving some time may be worth it.</p>\n</li>\n<li>\n<p class=\"first-para\">Remove steaks and other meats from the refrigerator about 15 minutes before cooking so that they warm to room temperature. They’ll cook faster and more evenly.</p>\n</li>\n<li>\n<p class=\"first-para\">Line the broiler pan with aluminum foil to ease cleanup when broiling hamburgers, fish, steaks, and chops.</p>\n</li>\n<li>\n<p class=\"first-para\">Don&#8217;t bother chopping onion, garlic, fresh herbs, and the like for a salad dressing. Instead, use a food processor or blender to save chopping time, add your liquids, and then blend for a quick dressing.</p>\n</li>\n<li>\n<p class=\"first-para\">Place a garlic clove on a cutting board and whack it with the flat side of a heavy knife or a cleaver to make removing the skin easier. The skin should split right off.</p>\n</li>\n<li>\n<p class=\"first-para\">Roll a lemon or orange under the palm of your hand on the countertop to make extracting the juice easier.</p>\n</li>\n<li>\n<p class=\"first-para\">Clean up as you go. You’ll be glad you did when the meal is over!</p>\n</li>\n</ul>\n"},{"title":"Staples for your pantry, refrigerator, and freezer","thumb":null,"image":null,"content":"<p>Family hungry and nothing to cook? Make sure that never happens again. If you always keep these staples in your pantry, refrigerator, and freezer, you’ll never again be stuck with no option but takeout. You can certainly add to these lists, but these essentials can always help you make a good meal. For items you use regularly (such as bread, eggs, and milk), plan to restock about once a week.</p>\n<h2>Pantry</h2>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Baking powder</p>\n</li>\n<li>\n<p class=\"first-para\">Baking soda</p>\n</li>\n<li>\n<p class=\"first-para\">Bread</p>\n</li>\n<li>\n<p class=\"first-para\">Brown sugar</p>\n</li>\n<li>\n<p class=\"first-para\">Canned beans (pinto, white, or black)</p>\n</li>\n<li>\n<p class=\"first-para\">Cereal (hot or cold)</p>\n</li>\n<li>\n<p class=\"first-para\">Chicken, beef, or vegetable broth</p>\n</li>\n<li>\n<p class=\"first-para\">Cider or white vinegar</p>\n</li>\n<li>\n<p class=\"first-para\">Cocoa powder</p>\n</li>\n<li>\n<p class=\"first-para\">Coffee and/or tea</p>\n</li>\n<li>\n<p class=\"first-para\">Condiments: ketchup, mustard, mayonnaise, barbecue sauce, soy sauce, pickles, and pickle relish</p>\n</li>\n<li>\n<p class=\"first-para\">Cornstarch</p>\n</li>\n<li>\n<p class=\"first-para\">Dried herbs: Basil, bay leaves, oregano, rosemary, tarragon, thyme, and parsley</p>\n</li>\n<li>\n<p class=\"first-para\">Flour</p>\n</li>\n<li>\n<p class=\"first-para\">Granulated sugar</p>\n</li>\n<li>\n<p class=\"first-para\">Ground spices: Black pepper, cayenne pepper (or red pepper flakes), chili powder, cinnamon, cumin, curry powder, ginger, dry mustard, nutmeg, and paprika</p>\n</li>\n<li>\n<p class=\"first-para\">Jam, jelly, or preserves</p>\n</li>\n<li>\n<p class=\"first-para\">Pancake syrup</p>\n</li>\n<li>\n<p class=\"first-para\">Pasta</p>\n</li>\n<li>\n<p class=\"first-para\">Peanut butter</p>\n</li>\n<li>\n<p class=\"first-para\">Powdered sugar</p>\n</li>\n<li>\n<p class=\"first-para\">Rice</p>\n</li>\n<li>\n<p class=\"first-para\">Salt</p>\n</li>\n<li>\n<p class=\"first-para\">Tomato sauce, paste, and canned tomatoes</p>\n</li>\n<li>\n<p class=\"first-para\">Vanilla extract</p>\n</li>\n<li>\n<p class=\"first-para\">Vegetable oil</p>\n</li>\n</ul>\n<h2>Refrigerator</h2>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Butter</p>\n</li>\n<li>\n<p class=\"first-para\">Cheese (hard and soft)</p>\n</li>\n<li>\n<p class=\"first-para\">Eggs</p>\n</li>\n<li>\n<p class=\"first-para\">Fresh fruit</p>\n</li>\n<li>\n<p class=\"first-para\">Fresh vegetables, including leafy greens</p>\n</li>\n<li>\n<p class=\"first-para\">Meat, fish, poultry, or tofu to last three to five days</p>\n</li>\n<li>\n<p class=\"first-para\">Milk</p>\n</li>\n<li>\n<p class=\"first-para\">Yogurt and/or sour cream</p>\n</li>\n</ul>\n<h2>Freezer</h2>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\">Frozen fruit, for smoothies and sauces</p>\n</li>\n<li>\n<p class=\"first-para\">Frozen vegetables you will actually eat</p>\n</li>\n<li>\n<p class=\"first-para\">Ice cream or frozen yogurt</p>\n</li>\n<li>\n<p class=\"first-para\">Meat, poultry, and/or fish to last about a week</p>\n</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}},"primaryLearningPath":"Advance","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2021-10-14T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":208787},{"headers":{"creationTime":"2020-10-21T18:40:54+00:00","modifiedTime":"2021-10-04T21:00:50+00:00","timestamp":"2022-02-24T17:07:02+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":"Bread Making For Dummies Cheat Sheet","strippedTitle":"bread making for dummies cheat sheet","slug":"bread-making-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Learn how to form a round roll, one of the first steps to baking your own bread. Also discover the health benefits of sourdough.","noIndex":0,"noFollow":0},"content":"Bread making is making a comeback, and you’re not alone if you’re ready to try your hand at making your very own loaf at home! It helps if you know how to form a round roll. And if you’re considering sourdough, discovering the benefits of sourdough bread may be enough to push you over the edge. Finally, a key aspect of bread making is timing — setting a schedule is key to success!\r\n\r\n[caption id=\"attachment_273953\" align=\"alignnone\" width=\"556\"]<img class=\"size-full wp-image-273953\" src=\"https://www.dummies.com/wp-content/uploads/bread-making.jpg\" alt=\"bread making\" width=\"556\" height=\"371\" /> © OneStockPhoto / Shutterstock.com[/caption]","description":"Bread making is making a comeback, and you’re not alone if you’re ready to try your hand at making your very own loaf at home! It helps if you know how to form a round roll. And if you’re considering sourdough, discovering the benefits of sourdough bread may be enough to push you over the edge. Finally, a key aspect of bread making is timing — setting a schedule is key to success!\r\n\r\n[caption id=\"attachment_273953\" align=\"alignnone\" width=\"556\"]<img class=\"size-full wp-image-273953\" src=\"https://www.dummies.com/wp-content/uploads/bread-making.jpg\" alt=\"bread making\" width=\"556\" height=\"371\" /> © OneStockPhoto / Shutterstock.com[/caption]","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":"Wendy Jo Peterson MS, RDN, enhances the nutrition of her clients, ranging from elite athletes to pediatric patients, and teaches culinary arts at San Diego Mesa College.","_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":[{"articleId":274582,"title":"6 Steps to Making Great Bread","slug":"6-steps-to-making-great-bread","categoryList":["home-auto-hobbies","food-drink","recipes","bread"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/274582"}},{"articleId":274577,"title":"3 Savory Bread Recipes","slug":"3-savory-bread-recipes","categoryList":["home-auto-hobbies","food-drink","recipes","bread"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/274577"}},{"articleId":274572,"title":"The Basics of Bread Making","slug":"the-basics-of-bread-making","categoryList":["home-auto-hobbies","food-drink","recipes","bread"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/274572"}},{"articleId":274565,"title":"Sourdough Discard Recipes","slug":"sourdough-discard-recipes","categoryList":["home-auto-hobbies","food-drink","recipes","bread"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/274565"}},{"articleId":274559,"title":"2 Bread Recipes That Are Complete Meals","slug":"2-bread-recipes-that-are-complete-meals","categoryList":["home-auto-hobbies","food-drink","recipes","bread"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/274559"}}],"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":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"}},{"articleId":206781,"title":"Cooking Hard-Cooked Eggs","slug":"cooking-hard-cooked-eggs","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206781"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282020,"slug":"bread-making-for-dummies","isbn":"9781119758099","categoryList":["home-auto-hobbies","food-drink","recipes","bread"],"amazon":{"default":"https://www.amazon.com/gp/product/1119758092/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119758092/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/1119758092-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119758092/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119758092/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/bread-making-for-dummies-cover-9781119758099-1-203x255.jpg","width":203,"height":255},"title":"Bread Making For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"\n <p><b data-author-id=\"9460\">Wendy Jo Peterson</b> MS, RDN, enhances the nutrition of her clients, ranging from elite athletes to pediatric patients, and teaches culinary arts at San Diego Mesa College.</p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":"Wendy Jo Peterson MS, RDN, enhances the nutrition of her clients, ranging from elite athletes to pediatric patients, and teaches culinary arts at San Diego Mesa College.","_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;9781119758099&quot;]}]\" id=\"du-slot-6217bb367405e\"></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;9781119758099&quot;]}]\" id=\"du-slot-6217bb36749f5\"></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 form a round roll","thumb":null,"image":null,"content":"<p>If you slice into a loaf of bread too soon, you can be stuck with a gummy interior, which is no fun. You have to let bread fully cool before slicing into it, which can take anywhere from 1 to 12 hours for a loaf. If you love the idea of eating fresh baked bread, right out of the oven, bake rolls instead! That way, you can par-bake (partially bake) a batch, freeze it, and then do a quick 3- to 5-minute bake anytime you crave a hot, fresh-baked roll. Here’s how to roll a bread roll like a pro:</p>\n<ol>\n<li><strong>Cut the dough into equal portions. </strong>It’s best to use a scale and measure out a roll. Most rolls are around 40 to 65 grams in size. First, measure the weight of your dough; then divide by the number of rolls you need. Then weigh out the rolls before you begin forming them.</li>\n<li><strong>Use your hands, either wet or lightly dusted with flour, to form a round shape.</strong></li>\n<li><strong>Stretch to create tension.</strong> Pull one edge of the dough and bring it to the center. Slightly rotate it, and repeat this same motion, working your way around until the roll begins to form a circular shape with a tight skin.</li>\n<li><strong>Place onto a baking sheet.</strong> Whether you prefer the rolls touching or individually shaped is up to you. A round cast-iron pan, lined with parchment paper, is great!</li>\n<li><strong>Cover and let the rolls rise (as needed) before baking.</strong> Then sneak a bite of one while you let the rest cool completely.</li>\n</ol>\n"},{"title":"The benefits of sourdough bread","thumb":null,"image":null,"content":"<p>There’s more to sourdough than a great-tasting bread. <a href=\"https://dummies-wp-content.dummies.com/food-drink/cooking/fermenting/what-is-a-sourdough-starter/\" target=\"_blank\" rel=\"noopener\">Sourdoughs</a> are fermented breads. They’re the oldest form of leavened breads — commercial yeast has only been available since 1859. The wild, fermented yeasts have long been cherished for their baking properties, but here are some additional benefits of sourdough bread:</p>\n<ul>\n<li><strong>Probiotics: </strong>The probiotics found in sourdough don’t exist in a baked loaf, but their work is done during the fermentation process. Wheat breads contain phytic acid, which can impair mineral absorption. The long fermentation process of sourdough bread making decreases the phytic acid content in wheat, thanks to these probiotics.</li>\n<li><strong>Prebiotics: </strong>Probiotics can’t withstand high heat baking, but prebiotics can. Prebiotics are the fibers that feed the healthy bacteria in the gut. In order for the bacteria in the intestines to stay healthy, they need to feed on prebiotics. When you bake a loaf of whole-grain sourdough (like spelt, emmer, einkorn, or whole wheat), the prebiotics in the bread will keep your gut bacteria happy and well fed.</li>\n<li><strong>Glycemic response: </strong>Interestingly, whole-wheat breads aren’t much different from white bread when it comes to blood sugar response. On the other hand, a slower spike in blood sugar is seen when people consume sourdough breads. The greatest health benefit was found in whole-grain, fermented, and sprouted breads. This topic is continually being researched and has been shown to vary among individuals and wild yeasts. When in doubt, choose whole-grain, sprouted sourdough bread, and eat in moderation.</li>\n<li><strong>Lactic acid: </strong>The wild yeasts in sourdough release a byproduct, lactic acid. Lactic acid hinders mold formation in bread, acting as a natural preservative. If your sourdough bread begins to stale, you can choose to upcycle the bread into bread pudding, Panzanella (Italian bread salad), or French toast knowing that there’s no hidden mold lurking in your stale bread.</li>\n<li><strong>Cost: </strong>Growing your own batch of wild yeast in a sourdough starter can save you money from trips to grocery store and rising prices.</li>\n</ul>\n<p>When you decide to embark on your sourdough baking adventures, consider choosing whole grains and sprouted grains to reap the maximum benefits of sourdough breads. Savor the flavors along with all the health benefits, too!</p>\n"},{"title":"Bread baker’s schedule","thumb":null,"image":null,"content":"<p>You’re craving sourdough bread, but the timing is all off and it’s just too late to pull off a loaf for dinner. Sound familiar? Here’s a quick schedule to help you pull off your favorite loaf just in time for a weekend dinner.</p>\n<h3>Thursday</h3>\n<p>Take your sourdough out of the refrigerator. Let it rise for 1 to 2 hours and then feed your sourdough (50 grams starter, 50 grams water, and 50 grams flour) and let it rise overnight.</p>\n<h3>Friday</h3>\n<p><strong>6 a.m.:</strong> Make your loaf of sourdough bread. Then replenish your starter and return it to the refrigerator (unless you want to make more loaves over the weekend).</p>\n<p><strong>7 a.m.:</strong> Stretch and fold your loaf.</p>\n<p><strong>8 a.m.:</strong> Stretch and fold your loaf.</p>\n<p><strong>4–6 p.m.:</strong> Check your loaf to see if it has doubled in size. If so, you have two options:</p>\n<ul>\n<li>Shape the dough, let it rise 1 to 2 hours, and bake.</li>\n<li>Shape the dough, place it into a banneton, and place it in the refrigerator for a cold ferment overnight or up to 48 hours before baking.</li>\n</ul>\n<h3>Saturday</h3>\n<p>Preheat the oven to 450 degrees for 1 hour.</p>\n<p>Remove the banneton from the refrigerator, place it into a Dutch oven lined with parchment paper, score the dough, and bake for 30 minutes with a lid and 30 minutes without a lid.</p>\n<p class=\"article-tips remember\">The key to a successful loaf is a well-fed and bubbly starter. If your starter has been neglected, focus on revitalizing the starter first; then begin your bread-making journey.</p>\n<p class=\"article-tips tip\">Prep for two loaves. Bake one as scheduled here. Shape the other into rolls and partially bake, cool for 3 hours, and then freeze! Now you can pull them out any night of the week, heat the oven to 400 degrees, and bake for 5 to 10 minutes or until heated on the inside and ready to serve!</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}},"primaryLearningPath":"Explore","lifeExpectancy":"Six months","lifeExpectancySetFrom":"2021-09-17T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":273952},{"headers":{"creationTime":"2016-03-26T22:51:13+00:00","modifiedTime":"2021-10-04T20:20:09+00:00","timestamp":"2022-02-24T17:07:02+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":"Recipe Measurement Abbreviations and Conversions","strippedTitle":"recipe measurement abbreviations and conversions","slug":"measurement-abbreviations-and-conversions","canonicalUrl":"","seo":{"metaDescription":"Recipes are full of culinary codes and weird measurements. Here's how to decipher them and help ensure success in your cooking.","noIndex":0,"noFollow":0},"content":"Recipes are full of culinary codes like abbreviations and weird measurements (how big is a pinch?). Deciphering between the different cooking abbreviations and their proper units of measurement can help make sure your dish comes out exactly as planned. You can find common abbreviations for measurements here, as well as conversions of various ingredient measurements.\r\n<h2 id=\"tab1\" >Common cooking abbreviations</h2>\r\nAlthough some recipes spell out measurements, a lot of cookbooks use abbreviations. Oftentimes, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviations may look very similar and can be mistaken for one another:\r\n<ul>\r\n \t<li>a lowercase t can stand for teaspoon</li>\r\n \t<li>an uppercase T can stand for tablespoon</li>\r\n</ul>\r\nAdding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster!\r\n\r\nFind the common cooking abbreviations and their corresponding units of measurement below:\r\n<table><caption>Common Abbreviations for Measurements in Cooking</caption>\r\n<tbody>\r\n<tr>\r\n<th>Cooking Abbreviation(s)</th>\r\n<th>Unit of Measurement</th>\r\n</tr>\r\n<tr>\r\n<td>C, c</td>\r\n<td>cup</td>\r\n</tr>\r\n<tr>\r\n<td>g</td>\r\n<td>gram</td>\r\n</tr>\r\n<tr>\r\n<td>kg</td>\r\n<td>kilogram</td>\r\n</tr>\r\n<tr>\r\n<td>L, l</td>\r\n<td>liter</td>\r\n</tr>\r\n<tr>\r\n<td>lb</td>\r\n<td>pound</td>\r\n</tr>\r\n<tr>\r\n<td>mL, ml</td>\r\n<td>milliliter</td>\r\n</tr>\r\n<tr>\r\n<td>oz</td>\r\n<td>ounce</td>\r\n</tr>\r\n<tr>\r\n<td>pt</td>\r\n<td>pint</td>\r\n</tr>\r\n<tr>\r\n<td>t, tsp</td>\r\n<td>teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>T, TB, Tbl, Tbsp</td>\r\n<td>tablespoon</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<h2 id=\"tab2\" >Common cooking conversion measurements</h2>\r\nNow that you have the abbreviations all sorted out, it’s time to learn the most common conversion measurements in cooking. Understanding these cooking conversions can help you quickly follow recipes, convert based on your available cooking equipment, or even allow you to do quick math to slightly alter recipes according to your liking.\r\n\r\nThis table lists common conversion measurements in cooking.\r\n<table><caption>Conversion Measurements in Cooking</caption>\r\n<tbody>\r\n<tr>\r\n<th>Unit of Measurement :</th>\r\n<th>Equals:</th>\r\n</tr>\r\n<tr>\r\n<td>Pinch or dash</td>\r\n<td>less than 1/8 teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>3 teaspoons</td>\r\n<td>1 tablespoon</td>\r\n</tr>\r\n<tr>\r\n<td>2 tablespoons</td>\r\n<td>1 fluid ounce</td>\r\n</tr>\r\n<tr>\r\n<td>1 jigger</td>\r\n<td>1 1/2 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 tablespoons</td>\r\n<td>1/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>5 tablespoons plus 1 teaspoon</td>\r\n<td>1/3 cup</td>\r\n</tr>\r\n<tr>\r\n<td>12 tablespoons</td>\r\n<td>3/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>16 tablespoons</td>\r\n<td>1 cup</td>\r\n</tr>\r\n<tr>\r\n<td>1 cup</td>\r\n<td>8 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 cups</td>\r\n<td>1 pint or 16 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 pints</td>\r\n<td>1 quart or 32 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 quarts</td>\r\n<td>1 gallon</td>\r\n</tr>\r\n</tbody>\r\n</table>","description":"Recipes are full of culinary codes like abbreviations and weird measurements (how big is a pinch?). Deciphering between the different cooking abbreviations and their proper units of measurement can help make sure your dish comes out exactly as planned. You can find common abbreviations for measurements here, as well as conversions of various ingredient measurements.\r\n<h2 id=\"tab1\" >Common cooking abbreviations</h2>\r\nAlthough some recipes spell out measurements, a lot of cookbooks use abbreviations. Oftentimes, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviations may look very similar and can be mistaken for one another:\r\n<ul>\r\n \t<li>a lowercase t can stand for teaspoon</li>\r\n \t<li>an uppercase T can stand for tablespoon</li>\r\n</ul>\r\nAdding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster!\r\n\r\nFind the common cooking abbreviations and their corresponding units of measurement below:\r\n<table><caption>Common Abbreviations for Measurements in Cooking</caption>\r\n<tbody>\r\n<tr>\r\n<th>Cooking Abbreviation(s)</th>\r\n<th>Unit of Measurement</th>\r\n</tr>\r\n<tr>\r\n<td>C, c</td>\r\n<td>cup</td>\r\n</tr>\r\n<tr>\r\n<td>g</td>\r\n<td>gram</td>\r\n</tr>\r\n<tr>\r\n<td>kg</td>\r\n<td>kilogram</td>\r\n</tr>\r\n<tr>\r\n<td>L, l</td>\r\n<td>liter</td>\r\n</tr>\r\n<tr>\r\n<td>lb</td>\r\n<td>pound</td>\r\n</tr>\r\n<tr>\r\n<td>mL, ml</td>\r\n<td>milliliter</td>\r\n</tr>\r\n<tr>\r\n<td>oz</td>\r\n<td>ounce</td>\r\n</tr>\r\n<tr>\r\n<td>pt</td>\r\n<td>pint</td>\r\n</tr>\r\n<tr>\r\n<td>t, tsp</td>\r\n<td>teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>T, TB, Tbl, Tbsp</td>\r\n<td>tablespoon</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<h2 id=\"tab2\" >Common cooking conversion measurements</h2>\r\nNow that you have the abbreviations all sorted out, it’s time to learn the most common conversion measurements in cooking. Understanding these cooking conversions can help you quickly follow recipes, convert based on your available cooking equipment, or even allow you to do quick math to slightly alter recipes according to your liking.\r\n\r\nThis table lists common conversion measurements in cooking.\r\n<table><caption>Conversion Measurements in Cooking</caption>\r\n<tbody>\r\n<tr>\r\n<th>Unit of Measurement :</th>\r\n<th>Equals:</th>\r\n</tr>\r\n<tr>\r\n<td>Pinch or dash</td>\r\n<td>less than 1/8 teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>3 teaspoons</td>\r\n<td>1 tablespoon</td>\r\n</tr>\r\n<tr>\r\n<td>2 tablespoons</td>\r\n<td>1 fluid ounce</td>\r\n</tr>\r\n<tr>\r\n<td>1 jigger</td>\r\n<td>1 1/2 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 tablespoons</td>\r\n<td>1/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>5 tablespoons plus 1 teaspoon</td>\r\n<td>1/3 cup</td>\r\n</tr>\r\n<tr>\r\n<td>12 tablespoons</td>\r\n<td>3/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>16 tablespoons</td>\r\n<td>1 cup</td>\r\n</tr>\r\n<tr>\r\n<td>1 cup</td>\r\n<td>8 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 cups</td>\r\n<td>1 pint or 16 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 pints</td>\r\n<td>1 quart or 32 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 quarts</td>\r\n<td>1 gallon</td>\r\n</tr>\r\n</tbody>\r\n</table>","blurb":"","authors":[],"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":"Common cooking abbreviations","target":"#tab1"},{"label":"Common cooking conversion measurements","target":"#tab2"}],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat 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\"[{&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;:[null]}]\" id=\"du-slot-6217bb36071b5\"></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;:[null]}]\" id=\"du-slot-6217bb3607b6d\"></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}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2021-10-04T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":200637},{"headers":{"creationTime":"2020-06-02T18:24:19+00:00","modifiedTime":"2020-06-02T18:24:19+00:00","timestamp":"2022-02-24T17:05:56+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 Cut a Whole Chicken into Eight Pieces","strippedTitle":"how to cut a whole chicken into eight pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<div class='x2 x2-top'><div class=\"video-player-organism\"></div></div>Hone your knife skills and learn how to separate a whole chicken into eight pieces so you can leave the expensive, precut chicken pieces at the grocery store. Master the simple steps needed to cut a whole chicken into thighs, drumsticks, wings, and breasts. You’ll feel like a real kitchen pro!\r\n\r\n\r\n\r\n","description":"<div class='x2 x2-top'><div class=\"video-player-organism\"></div></div>Hone your knife skills and learn how to separate a whole chicken into eight pieces so you can leave the expensive, precut chicken pieces at the grocery store. Master the simple steps needed to cut a whole chicken into thighs, drumsticks, wings, and breasts. You’ll feel like a real kitchen pro!\r\n\r\n\r\n\r\n","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":"Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. ","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.","_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":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"}},{"articleId":190207,"title":"Staples for Your Pantry, Refrigerator, and Freezer","slug":"staples-for-your-pantry-refrigerator-and-freezer","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/190207"}}],"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":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"}},{"articleId":206781,"title":"Cooking Hard-Cooked Eggs","slug":"cooking-hard-cooked-eggs","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206781"}}]},"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, 5th Edition","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"\n <p><b data-author-id=\"9335\">Marie Rama</b> is a food writer, recipe developer, and coauthor of Grilling For Dummies. <b data-author-id=\"9336\">Bryan Miller</b> is a food and wine writer and a former restaurant critic for The New York Times. 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Master the simple steps needed to cut a whole chicken into thighs, drumsticks, wings, and b","uploadDate":"2017-06-06T19:37:27.097Z"}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":271252},{"headers":{"creationTime":"2016-03-26T22:56:57+00:00","modifiedTime":"2019-11-21T20:43:22+00:00","timestamp":"2022-02-24T17:05:33+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":"Basic Rules of Kitchen Safety","strippedTitle":"basic rules of kitchen safety","slug":"basic-rules-of-kitchen-safety","canonicalUrl":"","seo":{"metaDescription":"The kitchen is full of potentially dangerous things like knives, fire, and bacteria. Keep it safe and clean by following our 10 best kitchen safety tips!","noIndex":0,"noFollow":0},"content":"Cooking is fun, but kitchen safety is a priority. There are many pieces of equipment and environmental hazards that can be extremely dangerous. Sharp objects like knives, open fire by the oven, electrical appliances, and even bacteria around the kitchen. Observing basic rules of<strong> kitchen safety</strong> is a good habit to develop. Always pay attention to what you’re doing in the kitchen because one slip can cause serious injury or accidents. To prevent serious injuries or accidents: always pay attention to what you’re doing, adopt a plan for kitchen cleanliness, and have necessary safety equipment at your disposal. It’s also important to be aware of who is in the space – for example, children should never be left alone in the kitchen!\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Store knives in a wooden block or in a drawer. </b>Make sure the knives are out of the reach of children. Follow these <a href=\"https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-use-kitchen-knives-safely/\">knife safety tips</a> to prevent injury.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Never cook in loose clothes and keep long hair tied back.</b> You don’t want anything accidentally catching fire (not to mention hair ending up in the food!).</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Never cook while wearing dangling jewelry.</b> A bracelet can get tangled around pot handles.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Keep potholders nearby and use them! </b>Be careful not to leave them near an open flame.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Turn pot handles away from the front of the stove.</b> Children can’t grab them, and adults can’t bump into them if they’re out of the way.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Don’t let temperature-sensitive foods sit out in the kitchen. </b>Raw meat, fish, and certain dairy products can spoil quickly, so refrigerate or freeze them right away.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Wipe up spills immediately.</b> Keep the floor dry so that no one slips and falls.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Separate raw meat and poultry from other items whenever you use or store them.</b> This precaution avoids cross-contamination of harmful bacteria from one food to another.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Wash your hands before handling food and after handling meat or poultry. </b>Hands can be a virtual freight train of bacteria.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Get a fire extinguisher for your kitchen. </b>This device may not do much for your cherries jubilee, but it can avert a disaster. You should do your best to <a href=\"https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-prevent-kitchen-fires/\">prevent a kitchen fire</a>, but sometimes it’s out of your hands. So, make sure you know how to use the extinguisher before a fire breaks out. You can’t waste any time reading the directions amidst the flames.</p>\r\n</li>\r\n</ul>","description":"Cooking is fun, but kitchen safety is a priority. There are many pieces of equipment and environmental hazards that can be extremely dangerous. Sharp objects like knives, open fire by the oven, electrical appliances, and even bacteria around the kitchen. Observing basic rules of<strong> kitchen safety</strong> is a good habit to develop. Always pay attention to what you’re doing in the kitchen because one slip can cause serious injury or accidents. To prevent serious injuries or accidents: always pay attention to what you’re doing, adopt a plan for kitchen cleanliness, and have necessary safety equipment at your disposal. It’s also important to be aware of who is in the space – for example, children should never be left alone in the kitchen!\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\"><b>Store knives in a wooden block or in a drawer. </b>Make sure the knives are out of the reach of children. Follow these <a href=\"https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-use-kitchen-knives-safely/\">knife safety tips</a> to prevent injury.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Never cook in loose clothes and keep long hair tied back.</b> You don’t want anything accidentally catching fire (not to mention hair ending up in the food!).</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Never cook while wearing dangling jewelry.</b> A bracelet can get tangled around pot handles.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Keep potholders nearby and use them! </b>Be careful not to leave them near an open flame.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Turn pot handles away from the front of the stove.</b> Children can’t grab them, and adults can’t bump into them if they’re out of the way.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Don’t let temperature-sensitive foods sit out in the kitchen. </b>Raw meat, fish, and certain dairy products can spoil quickly, so refrigerate or freeze them right away.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Wipe up spills immediately.</b> Keep the floor dry so that no one slips and falls.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Separate raw meat and poultry from other items whenever you use or store them.</b> This precaution avoids cross-contamination of harmful bacteria from one food to another.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Wash your hands before handling food and after handling meat or poultry. </b>Hands can be a virtual freight train of bacteria.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\"><b>Get a fire extinguisher for your kitchen. </b>This device may not do much for your cherries jubilee, but it can avert a disaster. You should do your best to <a href=\"https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-prevent-kitchen-fires/\">prevent a kitchen fire</a>, but sometimes it’s out of your hands. So, make sure you know how to use the extinguisher before a fire breaks out. You can’t waste any time reading the directions amidst the flames.</p>\r\n</li>\r\n</ul>","blurb":"","authors":[],"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":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"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;:[null]}]\" id=\"du-slot-6217badd29a48\"></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;:[null]}]\" id=\"du-slot-6217badd2a3e5\"></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}},"primaryLearningPath":"Solve","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201452},{"headers":{"creationTime":"2016-03-26T10:50:12+00:00","modifiedTime":"2019-06-18T19:40:15+00:00","timestamp":"2022-02-24T17:05:16+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":"A Summer Staple: Corn on the Cob","strippedTitle":"a summer staple: corn on the cob","slug":"a-summer-staple-corn-on-the-cob","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"Fresh corn on the cob is around for a few weeks each summer, and then it disappears. So when it’s available, make the most of this delicious vegetable. It’s not so hard to cook the perfect ear of corn if you follow a few simple tips:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Buy corn still in its husk, if possible, rather than the plastic-wrapped, fully shucked kind you often see in the store. It will taste fresher.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Do not shuck the corn until close to cooking time. The silk and husk help keep the kernels moist. If you have to store corn, put it in a plastic bag and refrigerate.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Don’t overcook your corn. About 5 to 6 minutes, just until the corn is heated through, is plenty for young, tender ears. Older ears may take up to 10 minutes.</p>\r\n</li>\r\n</ul>\r\n[caption id=\"attachment_262329\" align=\"alignnone\" width=\"535\"]<img class=\"wp-image-262329 size-full\" src=\"https://www.dummies.com/wp-content/uploads/corn-cob.jpg\" alt=\"corn on the cob\" width=\"535\" height=\"386\" /> © Shutterstock/Michael Stein[/caption]\r\n\r\nThis recipe calls for one ear of corn per person, but if you have more guests or you think your guests may eat more than one ear each, just add more to the pot. The cooking time remains the same.\r\n<h3>Perfect Corn on the Cob</h3>\r\n<b><i>Prep</i></b><b><i>aration</i></b><b><i> time:</i></b><b><i> </i></b><i>5 min</i><i>utes</i>\r\n\r\n<b><i>Cook</i></b><b><i>ing</i></b><b><i> time:</i></b><i> 5 to 6 min</i><i>utes</i>\r\n\r\n<b><i>Yield:</i></b><i> 8 servings</i>\r\n<p class=\"recipe_ingredient\">8 ears fresh sweet corn</p>\r\n<p class=\"recipe_ingredient\">Salt and pepper</p>\r\n<p class=\"recipe_ingredient_last\">1/2 cup (1 stick) butter</p>\r\n\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Bring a large pot of water to a boil. While waiting for the water to boil, husk the corn.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">When the water boils, carefully drop the ears, one at a time, into the pot. Cover and boil for 5 to 6 minutes.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Using tongs, remove the ears from the water and set them on a plate to drain. Serve immediately with salt, pepper, and 1 tablespoon of butter per ear.</p>\r\n</li>\r\n</ol>\r\n<b><i>Per serving: </i></b><i>Calories 178 (From Fat 112); Fat 12g (Saturated 7g); Cholesterol 31mg; Sodium 88mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 3g.</i>\r\n\r\n<b><i>Vary It!</i></b> Flavor the butter with assorted spices and herbs. For example, you can soften the butter to room temperature and mix in a little lemon or lime juice, chopped cilantro or chervil, or chopped fresh basil.","description":"Fresh corn on the cob is around for a few weeks each summer, and then it disappears. So when it’s available, make the most of this delicious vegetable. It’s not so hard to cook the perfect ear of corn if you follow a few simple tips:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Buy corn still in its husk, if possible, rather than the plastic-wrapped, fully shucked kind you often see in the store. It will taste fresher.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Do not shuck the corn until close to cooking time. The silk and husk help keep the kernels moist. If you have to store corn, put it in a plastic bag and refrigerate.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Don’t overcook your corn. About 5 to 6 minutes, just until the corn is heated through, is plenty for young, tender ears. Older ears may take up to 10 minutes.</p>\r\n</li>\r\n</ul>\r\n[caption id=\"attachment_262329\" align=\"alignnone\" width=\"535\"]<img class=\"wp-image-262329 size-full\" src=\"https://www.dummies.com/wp-content/uploads/corn-cob.jpg\" alt=\"corn on the cob\" width=\"535\" height=\"386\" /> © Shutterstock/Michael Stein[/caption]\r\n\r\nThis recipe calls for one ear of corn per person, but if you have more guests or you think your guests may eat more than one ear each, just add more to the pot. The cooking time remains the same.\r\n<h3>Perfect Corn on the Cob</h3>\r\n<b><i>Prep</i></b><b><i>aration</i></b><b><i> time:</i></b><b><i> </i></b><i>5 min</i><i>utes</i>\r\n\r\n<b><i>Cook</i></b><b><i>ing</i></b><b><i> time:</i></b><i> 5 to 6 min</i><i>utes</i>\r\n\r\n<b><i>Yield:</i></b><i> 8 servings</i>\r\n<p class=\"recipe_ingredient\">8 ears fresh sweet corn</p>\r\n<p class=\"recipe_ingredient\">Salt and pepper</p>\r\n<p class=\"recipe_ingredient_last\">1/2 cup (1 stick) butter</p>\r\n\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Bring a large pot of water to a boil. While waiting for the water to boil, husk the corn.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">When the water boils, carefully drop the ears, one at a time, into the pot. Cover and boil for 5 to 6 minutes.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Using tongs, remove the ears from the water and set them on a plate to drain. Serve immediately with salt, pepper, and 1 tablespoon of butter per ear.</p>\r\n</li>\r\n</ol>\r\n<b><i>Per serving: </i></b><i>Calories 178 (From Fat 112); Fat 12g (Saturated 7g); Cholesterol 31mg; Sodium 88mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 3g.</i>\r\n\r\n<b><i>Vary It!</i></b> Flavor the butter with assorted spices and herbs. For example, you can soften the butter to room temperature and mix in a little lemon or lime juice, chopped cilantro or chervil, or chopped fresh basil.","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":"Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. ","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.","_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":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":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":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, 5th Edition","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"\n <p><b data-author-id=\"9335\">Marie Rama</b> is a food writer, recipe developer, and coauthor of Grilling For Dummies. <b data-author-id=\"9336\">Bryan Miller</b> is a food and wine writer and a former restaurant critic for The New York Times. 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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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General (Cooking & Baking) Prepare a Light but Classy Hors D'oeuvre: Marinated Salmon

Article / Updated 12-13-2021

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) Cooking Basics For Dummies Cheat Sheet

Cheat Sheet / Updated 10-14-2021

To save money and boost your health, you may be doing more home cooking than ever before. You can use simple tips and tricks to cook healthy meals, bake yummy desserts, throw a fabulous party, and save time in the kitchen. With a bit of planning, some expert advice, and fresh ingredients, you’ll be cooking delicious meals in no time — even if you consider yourself a kitchen novice. Photo by Katie Smith on Unsplash

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General (Cooking & Baking) Bread Making For Dummies Cheat Sheet

Cheat Sheet / Updated 10-04-2021

Bread making is making a comeback, and you’re not alone if you’re ready to try your hand at making your very own loaf at home! It helps if you know how to form a round roll. And if you’re considering sourdough, discovering the benefits of sourdough bread may be enough to push you over the edge. Finally, a key aspect of bread making is timing — setting a schedule is key to success!

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General (Cooking & Baking) Recipe Measurement Abbreviations and Conversions

Article / Updated 10-04-2021

Recipes are full of culinary codes like abbreviations and weird measurements (how big is a pinch?). Deciphering between the different cooking abbreviations and their proper units of measurement can help make sure your dish comes out exactly as planned. You can find common abbreviations for measurements here, as well as conversions of various ingredient measurements. Common cooking abbreviations Although some recipes spell out measurements, a lot of cookbooks use abbreviations. Oftentimes, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviations may look very similar and can be mistaken for one another: a lowercase t can stand for teaspoon an uppercase T can stand for tablespoon Adding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster! Find the common cooking abbreviations and their corresponding units of measurement below: Common Abbreviations for Measurements in Cooking Cooking Abbreviation(s) Unit of Measurement C, c cup g gram kg kilogram L, l liter lb pound mL, ml milliliter oz ounce pt pint t, tsp teaspoon T, TB, Tbl, Tbsp tablespoon Common cooking conversion measurements Now that you have the abbreviations all sorted out, it’s time to learn the most common conversion measurements in cooking. Understanding these cooking conversions can help you quickly follow recipes, convert based on your available cooking equipment, or even allow you to do quick math to slightly alter recipes according to your liking. This table lists common conversion measurements in cooking. Conversion Measurements in Cooking Unit of Measurement : Equals: Pinch or dash less than 1/8 teaspoon 3 teaspoons 1 tablespoon 2 tablespoons 1 fluid ounce 1 jigger 1 1/2 fluid ounces 4 tablespoons 1/4 cup 5 tablespoons plus 1 teaspoon 1/3 cup 12 tablespoons 3/4 cup 16 tablespoons 1 cup 1 cup 8 fluid ounces 2 cups 1 pint or 16 fluid ounces 2 pints 1 quart or 32 fluid ounces 4 quarts 1 gallon

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General (Cooking & Baking) How to Cut a Whole Chicken into Eight Pieces

Video / Updated 06-02-2020

Hone your knife skills and learn how to separate a whole chicken into eight pieces so you can leave the expensive, precut chicken pieces at the grocery store. Master the simple steps needed to cut a whole chicken into thighs, drumsticks, wings, and breasts. You’ll feel like a real kitchen pro!

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General (Cooking & Baking) Basic Rules of Kitchen Safety

Article / Updated 11-21-2019

Cooking is fun, but kitchen safety is a priority. There are many pieces of equipment and environmental hazards that can be extremely dangerous. Sharp objects like knives, open fire by the oven, electrical appliances, and even bacteria around the kitchen. Observing basic rules of kitchen safety is a good habit to develop. Always pay attention to what you’re doing in the kitchen because one slip can cause serious injury or accidents. To prevent serious injuries or accidents: always pay attention to what you’re doing, adopt a plan for kitchen cleanliness, and have necessary safety equipment at your disposal. It’s also important to be aware of who is in the space – for example, children should never be left alone in the kitchen! Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of children. Follow these knife safety tips to prevent injury. Never cook in loose clothes and keep long hair tied back. You don’t want anything accidentally catching fire (not to mention hair ending up in the food!). Never cook while wearing dangling jewelry. A bracelet can get tangled around pot handles. Keep potholders nearby and use them! Be careful not to leave them near an open flame. Turn pot handles away from the front of the stove. Children can’t grab them, and adults can’t bump into them if they’re out of the way. Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy products can spoil quickly, so refrigerate or freeze them right away. Wipe up spills immediately. Keep the floor dry so that no one slips and falls. Separate raw meat and poultry from other items whenever you use or store them. This precaution avoids cross-contamination of harmful bacteria from one food to another. Wash your hands before handling food and after handling meat or poultry. Hands can be a virtual freight train of bacteria. Get a fire extinguisher for your kitchen. This device may not do much for your cherries jubilee, but it can avert a disaster. You should do your best to prevent a kitchen fire, but sometimes it’s out of your hands. So, make sure you know how to use the extinguisher before a fire breaks out. You can’t waste any time reading the directions amidst the flames.

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General (Cooking & Baking) A Summer Staple: Corn on the Cob

Article / Updated 06-18-2019

Fresh corn on the cob is around for a few weeks each summer, and then it disappears. So when it’s available, make the most of this delicious vegetable. It’s not so hard to cook the perfect ear of corn if you follow a few simple tips: Buy corn still in its husk, if possible, rather than the plastic-wrapped, fully shucked kind you often see in the store. It will taste fresher. Do not shuck the corn until close to cooking time. The silk and husk help keep the kernels moist. If you have to store corn, put it in a plastic bag and refrigerate. Don’t overcook your corn. About 5 to 6 minutes, just until the corn is heated through, is plenty for young, tender ears. Older ears may take up to 10 minutes. This recipe calls for one ear of corn per person, but if you have more guests or you think your guests may eat more than one ear each, just add more to the pot. The cooking time remains the same. Perfect Corn on the Cob Preparation time: 5 minutes Cooking time: 5 to 6 minutes Yield: 8 servings 8 ears fresh sweet corn Salt and pepper 1/2 cup (1 stick) butter Bring a large pot of water to a boil. While waiting for the water to boil, husk the corn. When the water boils, carefully drop the ears, one at a time, into the pot. Cover and boil for 5 to 6 minutes. Using tongs, remove the ears from the water and set them on a plate to drain. Serve immediately with salt, pepper, and 1 tablespoon of butter per ear. Per serving: Calories 178 (From Fat 112); Fat 12g (Saturated 7g); Cholesterol 31mg; Sodium 88mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 3g. Vary It! Flavor the butter with assorted spices and herbs. For example, you can soften the butter to room temperature and mix in a little lemon or lime juice, chopped cilantro or chervil, or chopped fresh basil.

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General (Cooking & Baking) How to Boil Water

Step by Step / Updated 04-05-2017

Boiling means bringing water to 212 degrees Fahrenheit for cooking. But you don’t need a thermometer to boil water. The process to boil water (or any other kind of liquid) is simple, and you need to follow only a few steps:

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