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If you’re in a hurry, you need tips for pulling together a quick and easy salad, too. Get your salad bowls ready — here are some tips to get started!","description":"When crafting that perfect salad, you need to know how to select the best green for the bowl and whisk up a simple and delicious salad dressing. If you’re in a hurry, you need tips for pulling together a quick and easy salad, too. Get your salad bowls ready — here are some tips to get started!","blurb":"","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. 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Here are some bold, spicy, and colorful veggies you may not have considered for the salad bowl:</p>\n<ul>\n<li><strong>Arugula:</strong> Also referred to as <em>aruculu, rocket,</em> and <em>rucola, </em>arugula can be on the spicier side of bold greens. It holds up beautifully to a little heat, whether from your favorite pizza to soups, and it pairs well with warm salad dressings.</li>\n<li><strong>Cress:</strong> Cress is similar to watercress, but it’s grown in soil. It’s a fast-growing green, and it adds zing to a salad mix.</li>\n<li><strong>Dandelion greens:</strong> These are one of my favorite wild greens, and they’re probably lurking in your or your neighbor’s yard. This popular weed is packed with nutrition and spice. If it’s too strong, soak the greens in salted water for 10 minutes to pull off extra bitters. Then chop and add to your favorite salad mix.</li>\n<li><strong>Endive:</strong> This can be red or green or almost all white. It has a softer mouthfeel and is often served as individual leaves topped with fruit and cheeses.</li>\n<li><strong>Frisée:</strong> This curly vegetable is bold yellow or light green in color. The flavor is slightly bitter, particularly near the stem. The visual appeal can’t be beat with this fun green.</li>\n<li><strong>Mizuna:</strong> This adds visual interest in a salad with its serrated leaves.</li>\n<li><strong>Mustard greens:</strong> Although they&#8217;re often cooked down, when thinly sliced, mustard greens can pair well in a salad mix.</li>\n<li><strong>Radicchio:</strong> This is a peppery chicory vegetable that looks like little, red cabbages. It holds up to a little heat.</li>\n<li><strong>Swiss chard:</strong> Swiss chard is a milder dark green. It pairs well with citrus or light vinaigrette dressings. (Bold flavors can mask the greens’ mild flavor.)</li>\n<li><strong>Tatsoi:</strong> This is a hardy green that withstands cold temps, often growing well into the winter months.</li>\n<li><strong>Watercress:</strong> An aquatic green that is slightly peppery in flavor, watercress is loaded with nutrients. It hails from the cruciferous family of plants, like cabbage and Brussels sprouts. If you’re looking for the most nutrition per bite, watercress is the winner!</li>\n</ul>\n<p class=\"article-tips tip\">Use a variety of salad greens, from bold, spicy, and colorful to boost the nutrition of each bite.</p>\n"},{"title":"Pro tips for whisking up a delicious dressing","thumb":null,"image":null,"content":"<p>A solid salad dressing can elevate the most mundane greens into something spectacular. A store-bought dressing may seem like a great solution, but they often have unwanted ingredients and can underdeliver on flavor.</p>\n<p>Instead, follow these simple pro tips for whisking up a quick and easy salad dressing right at home:</p>\n<ul>\n<li><strong>Mix up your acids.</strong> Most often, dressings call for just one variety of acid, but a chef’s secret is to balance the acid blend with a vinegar and citrus. Adding a little lemon or lime to a vinaigrette can help balance the acid profile.</li>\n<li><strong>Master emulsification.</strong> Oil and vinegar don’t want to mix. Even if you shake as hard as you can and as long as you can, they’ll inevitably separate when you stop. Adding a little Dijon mustard, mayonnaise, herbs, spices, or miso will help the oil and vinegar stay blended.</li>\n<li><strong>Use herbs and spices. </strong>A dressing doesn’t require fresh herbs, but it can enhance the flavor over the dried variety. If using dried, rub the herbs in your hands before adding to the dressing to release some of the oils from the herbs. Spices can be heated in the oil to release more of their flavors as well.</li>\n<li><strong>Don’t skimp on quality oils.</strong> High-quality oils that are packed with flavor can go rancid quickly. Be sure to store oils (like walnut oil, sesame oil, and extra-virgin olive oil) in your refrigerator unless you can go through it in a month. Taste the oils before using, they should be fruity without bitter notes.\n<p>Cold-pressed oils are less refined oils and are perfect for salads. Combine a little cold-pressed peanut oil with sesame oil and safflower oil for an Asian-inspired dressing or use a cold-pressed walnut oil with an extra-virgin olive oil on your favorite Mediterranean salad. A small amount of a high-quality, cold-pressed oil can add a lot of flavor to a dressing.</li>\n<li><strong>Keep in mind the oil-to-vinegar ratio.</strong> The rule of thumb for a vinaigrette is either a 4:1 or 3:1 ratio (oil to vinegar). It’s easier to start with ¼ cup oil to 1 tablespoon of vinegar and go from there when taste-testing a vinaigrette.\n<p>If you’re working with flavorful oils, you may start with 3 tablespoons of a light oil, 1 tablespoon of a cold-pressed oil, 1 teaspoon of lemon juice, and 2 to 4 teaspoons of white wine vinegar. Start here and play with your seasonings to make a simple vinaigrette.</li>\n<li><strong>Ramp up the umami.</strong> Umami refers to the fifth sense of taste, often described as meaty or savory. Adding a small amount of fish sauce, miso, Worcestershire sauce, soy sauce, or Parmesan cheese can really give your dressing that mouthfeel and flavor profile that pairs well with a juicy steak or stir-fry.</li>\n<li><strong>Balance it out with a little sweetness.</strong> It doesn’t require much sugar or honey, but adding in a touch of sweetness can balance the bold flavors in vinegar and round out the overall flavor profile.</li>\n<li><strong>Taste with greens.</strong> You may be tempted to stick your finger in the dressing and give it a taste, but it won’t match the actual flavor profile of your salad. Instead, dip a piece of lettuce in and sample the dressing on the salad.</li>\n<li><strong>Season the dressing well.</strong> Salt and pepper need to go into your dressing. Season your dressing, not your salad.</li>\n<li><strong>Dress your salad first, and then plate.</strong> Although it’s tempting to put your salad in a serving bowl and then drizzle over the dressing, most chefs will whisk the dressing in a mixing bowl, toss the greens with the dressing, plate the salad, and finish with the remaining dressing or keep it lightly dressed. It’s an extra step, but well worth it.</li>\n</ul>\n<p>A simple recipe to get you started is 4 tablespoons sunflower or safflower oil, 1 teaspoon lemon juice, 3 teaspoons red wine vinegar, 1 clove garlic (minced), ½ teaspoon Dijon mustard, and salt and pepper to taste.</p>\n"},{"title":"5 tips for a delicious salad","thumb":null,"image":null,"content":"<p>It’s a Wednesday night, and you don’t know what vegetable to serve. Grab a salad bowl and follow these tips to building a simple and delicious salad:</p>\n<p><strong>Keep your greens cleaned and ready for the call.</strong> If you’re craving a salad or looking for a perfect side dish, having washed lettuce on hand will make this easier. Wash, spin, and dry your greens before storing in the refrigerator in a resealable bag, wrapped in a towel.</p>\n<ul>\n<li><strong>Add in crunch.</strong> Carrots, celery, cabbage, cucumbers, and bell peppers are easy-to-grab vegetables that will add crunch to the lettuce greens.</li>\n<li><strong>Use different knife cuts.</strong> Grab your best chef’s knife and cutting board and work on those knife skills. Using julienne, <em>brunoise </em>(a fine diced cut), or dice cuts in your salad, will boost curiosity and visual appeal.\n<p>Make the salad fun to encourage even the pickiest of eaters. Adding the simplest change in texture can make the boring seem fun. Even using a box grater or spiralizer can be a simple way to give your salad personality!</li>\n<li><strong>Whisk up your own salad dressing.</strong> Store-bought dressings have their place, but homemade is easier and cheaper and can be made with your favorite salad in mind. Keep a variety of oils and vinegars on hand to build a flavorful dressing.</li>\n<li><strong>Have fun with toppings.</strong> Fresh herbs, croutons, fried noodles, nuts, seeds, and cheeses can add visual appeal and crunch to a salad. Plus, many of these are pantry stars, making them easy to grab on short notice.</li>\n</ul>\n<p>A simple salad recipe to get you started is 2 cups butter lettuce, grated carrots, diced cucumbers, finely julienned red bell pepper, 1 tablespoon homemade vinaigrette, feta cheese, walnuts, and fresh parsley.</p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-11-14T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":295716},{"headers":{"creationTime":"2022-09-09T18:45:27+00:00","modifiedTime":"2022-10-20T16:58:47+00:00","timestamp":"2022-10-20T18:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Persian Cooking For Dummies Cheat Sheet","strippedTitle":"persian cooking for dummies cheat sheet","slug":"persian-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"Learn how to prepare delicious Persian meals, including the ingredients and tools you'll need, and the special techniques to know.","noIndex":0,"noFollow":0},"content":"Cooking Persian food at home is exciting and easy! All you have to do is say yes to adventure, new flavors, and new techniques.\r\n\r\nAfter you’ve learned about <em>advieh</em> (Persian spice mix) and understood the building blocks of a <em>khoresh</em> (Persian braise) and <em>polow khoresh</em> (Persian-style rice), you’ll be putting one together in no time at all.\r\n\r\nHaving the right ingredients commonly used in Persian cooking at hand, as well as some essential tools, will make the process fun and consistently successful.","description":"Cooking Persian food at home is exciting and easy! All you have to do is say yes to adventure, new flavors, and new techniques.\r\n\r\nAfter you’ve learned about <em>advieh</em> (Persian spice mix) and understood the building blocks of a <em>khoresh</em> (Persian braise) and <em>polow khoresh</em> (Persian-style rice), you’ll be putting one together in no time at all.\r\n\r\nHaving the right ingredients commonly used in Persian cooking at hand, as well as some essential tools, will make the process fun and consistently successful.","blurb":"","authors":[{"authorId":35193,"name":"Najmieh Batmanglij","slug":"najmieh-batmanglij","description":"Najmieh Batmanglij has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/35193"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":294901,"slug":"persian-cooking-for-dummies","isbn":"9781119875741","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119875749-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119875749/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/persian-cooking-for-dummies-cover-9781119875741-203x255.jpg","width":203,"height":255},"title":"Persian Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b data-author-id=\"35193\">Najmieh Batmanglij</b> has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.</p>","authors":[{"authorId":35193,"name":"Najmieh Batmanglij","slug":"najmieh-batmanglij","description":"Najmieh Batmanglij has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/35193"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119875741&quot;]}]\" id=\"du-slot-63518cdf60615\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119875741&quot;]}]\" id=\"du-slot-63518cdf60e25\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"Basic Persian ingredients","thumb":null,"image":null,"content":"<p>You probably have some of the ingredients you need already in your pantry but shopping for those you don’t have, taking a trip to a Persian market (if you have one nearby, or, if you don’t, browsing the Internet) will definitely be a fun experience!</p>\n<p>Here are some seasonings, spices, and herbs you’ll absolutely need to cook Persian food:</p>\n<ul>\n<li>Fine sea salt</li>\n<li>Whole peppercorns, to make freshly ground pepper</li>\n<li>Turmeric</li>\n<li>Advieh</li>\n<li>Saffron threads</li>\n</ul>\n<p>When you’ve learned some basic recipes and feel more confident, you can add the following:</p>\n<ul>\n<li>Dried limes</li>\n<li>Sumac powder</li>\n<li>Ground Persian hogweed seeds</li>\n<li>Dried mint</li>\n<li>Dried fenugreek leaves</li>\n<li>Cardamom</li>\n<li>Red pepper flakes</li>\n<li>Cayenne</li>\n</ul>\n<p>Having the following staples for Persian cooking in your pantry means that you can put together a healthy, delicious meal in a matter of minutes:</p>\n<ul>\n<li>Extra-virgin olive oil</li>\n<li>Basmati rice</li>\n<li>Tamarind paste</li>\n<li>Tomato paste</li>\n<li>Grape molasses</li>\n<li>Pomegranate molasses</li>\n<li>Date molasses</li>\n<li>Dried barberries</li>\n<li>Apple cider vinegar</li>\n<li>Lentils</li>\n<li>Red beans</li>\n<li>Chickpeas</li>\n<li>Yellow split peas</li>\n<li>Fava beans (frozen, second skins removed)</li>\n<li>Almond slivers</li>\n<li>Pistachio slivers</li>\n<li>Almond flour</li>\n<li>Chickpea flour</li>\n<li>Rice flour</li>\n<li>Sprouted wheat flour</li>\n</ul>\n"},{"title":"Basic Persian kitchen tools","thumb":null,"image":null,"content":"<p>If you’ve been cooking for a while, you’ll have everything you need to prepare your meal (such as a pot for cooking rice and a braiser for cooking braises). Your kitchen may also have a cutting board, a sharp knife, a peeler, a grater, and a few wooden and silicone spatulas.</p>\n<p>Here are a few specialized tools that you’ll need for some recipes:</p>\n<ul>\n<li><strong>Heavy-bottomed medium-size laminated cast-iron braiser with lid:</strong> A perfect pan for making a Persian braise.</li>\n<li><strong>Nonstick pot with lid:</strong> A 5-quart nonstick pot is perfect for making Persian-style rice with a golden crust. Swiss Diamond is a good brand.</li>\n<li><strong>Wide skillet with lid:</strong> A wide skillet is useful for making patties or caramelizing barberries without crowding the ingredients in the pan.</li>\n<li><strong>Fine-mesh colander with base and handles:</strong> A colander is very useful for draining and rinsing rice after parboiling.</li>\n<li><strong>Persian-style rice cooker:</strong> Rice cookers are a wonderful invention for cooking rice Persian-style because the nonstick coated mold and the thermostat settings allow for a golden crust. And the consistent temperature setting produces perfectly cooked rice every time. Buy ones available at Persian markets or the Pars brand on the Internet. <strong><em>Note:</em></strong> Japanese-style rice cookers will not make a golden crust.</li>\n<li><strong>Baking dish:</strong> For making meatballs and casseroles.</li>\n<li><strong>Nonreactive mixing bowls:</strong> For marinating meat; they have many other uses in the kitchen, too.</li>\n<li><strong>Mandolin:</strong> To make thinly sliced onions or cucumbers more easily.</li>\n<li><strong>Electric spice grinder:</strong> To grind spices quickly and efficiently.</li>\n<li><strong>Food processor:</strong> Very useful for mincing onions and chopping herbs.</li>\n<li><strong>Electric mixer:</strong> An electric mixer is very useful for making doughs for all the breads and pastries.</li>\n<li><strong>Handheld blender:</strong> For partially blending ingredients in the pot when making soups.</li>\n</ul>\n"},{"title":"Basic Persian kitchen techniques","thumb":null,"image":null,"content":"<p>Every cuisine has some techniques that are essential to make it work. Knowing a few key ones (such as how not to burn onions when caramelizing them or how not to make a braise too watery) will help you feel more relaxed and get you cooking like a pro.</p>\n<table>\n<tbody>\n<tr>\n<td width=\"103\"><strong>Technique</strong></td>\n<td width=\"233\"><strong>What It Does</strong></td>\n<td width=\"216\"><strong>What You’ll Need</strong></td>\n</tr>\n<tr>\n<td width=\"103\">Washing by soaking</td>\n<td width=\"233\">Washing rice by soaking for 30 minutes and rinsing before cooking will give it a wonderful aroma</td>\n<td width=\"216\">Container and fine mesh strainer to hold, drain, and rinse the rice</td>\n</tr>\n<tr>\n<td width=\"103\">Marinating</td>\n<td width=\"233\">Gives the meat flavors and tenderizes it</td>\n<td width=\"216\">Nonreactive container with a lid. This job can take up to three days</td>\n</tr>\n<tr>\n<td width=\"103\">Blooming saffron</td>\n<td width=\"233\">Blooming saffron in rose water deepens the color and adds more aroma. It can be done in advance and then stored in the fridge</td>\n<td width=\"216\">Small, airtight glass bottle</td>\n</tr>\n<tr>\n<td width=\"103\">Sautéing</td>\n<td width=\"233\">Creates depth of flavor and umami</td>\n<td width=\"216\">Wide braiser or skillet</td>\n</tr>\n<tr>\n<td width=\"103\">Stir-frying</td>\n<td width=\"233\">Sears without burning</td>\n<td width=\"216\">Wide braiser or skillet</td>\n</tr>\n<tr>\n<td width=\"103\">Parboiling</td>\n<td width=\"233\">Softens the rice before steaming</td>\n<td width=\"216\">Nonstick rice pot</td>\n</tr>\n<tr>\n<td width=\"103\">Steaming</td>\n<td width=\"233\">Cooking rice in a pot with a lid wrapped in a dish towel will enlarge and separate the grains</td>\n<td width=\"216\">Nonstick rice pot with a lid wrapped with a dish towel (or cloth bonnet) to absorb the condensation</td>\n</tr>\n</tbody>\n</table>\n"},{"title":"How to make a Persian braise","thumb":null,"image":null,"content":"<p><em>Chelow khoresh</em> &mdash; a braise over rice with some golden crust &mdash; could be called Iran’s signature dish. Making a braise to serve over rice in your own kitchen is simple when you understand the sequence of adding ingredients to the pan. Remember to let each component cook to the right point before adding the next one.</p>\n<ol>\n<li>Choose your favorite fat: olive oil, butter, or ghee.</li>\n<li>Add the fat to a braiser and heat it. A medium-size enameled cast-iron pot works well.</li>\n</ol>\n<ol start=\"3\">\n<li>Sauté the onions (and garlic if the recipe calls for it). This is the bit where patience comes in handy. Onions cooked until they’re very soft bring a natural sweetness and depth to the sauce.</li>\n</ol>\n<ol start=\"4\">\n<li>Add the lamb or chicken. Sauté the meat until browned on all sides and juices have been absorbed.</li>\n</ol>\n<ol start=\"5\">\n<li>Add the seasoning and ground spices. Medium temperatures bring out their flavors, give you more control, and prevent burning.</li>\n</ol>\n<ol start=\"6\">\n<li>Add the tomato paste (if the recipe calls for it). Blooming tomato paste intensifies the color and flavor.</li>\n</ol>\n<ol start=\"7\">\n<li>Pour in a liquid. Most Persian braises need water or broth to create a sauce. Some ingredients such as celery, meat on the bone, and tomatoes release their own juices, so be cautious of how much liquid you add. You can always add more, but you can’t take it out.</li>\n</ol>\n<ol start=\"8\">\n<li>Mix in the sautéed vegetables or herbs. When the meat is half-cooked (30 to 45 minutes), add the sautéed vegetables or herbs.</li>\n</ol>\n<ol start=\"9\">\n<li>Season with souring agent and sweeteners. When the all the ingredients are tender, add your souring and sweetening agents, cover, and allow to simmer to develop flavors.</li>\n</ol>\n<ol start=\"10\">\n<li>Adjust the seasoning to taste.</li>\n</ol>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-09-09T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":294929},{"headers":{"creationTime":"2016-03-26T08:22:23+00:00","modifiedTime":"2022-07-28T13:51:24+00:00","timestamp":"2022-09-14T18:19:49+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How to Slice and Pare Fruits and Vegetables","strippedTitle":"how to slice and pare fruits and vegetables","slug":"how-to-slice-and-pare-fruits-and-vegetables","canonicalUrl":"","seo":{"metaDescription":"Slicing and paring are two of the basic skills you need in cooking. Learn how to do them safely and efficiently.","noIndex":0,"noFollow":0},"content":"Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples.\r\n<h2 id=\"tab1\" >Slicing fruits and vegetables</h2>\r\nSlicing is the most common — and most important — knife task. There are really only two things to keep in mind:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Take your time to assure evenly thick pieces, whether you’re slicing an onion or a pineapple. Doing so makes the food look better and cook more evenly.</p>\r\n</li>\r\n</ul>\r\nThe figure shows how to slice a scallion. As you can see, you can slice with the knife straight in front of you or at a slight angle with the blade moving away from you.\r\n<div class=\"imageBlock\" style=\"width: 535px;\">[caption id=\"\" align=\"alignnone\" width=\"535\"]<img src=\"https://www.dummies.com/wp-content/uploads/454357.image0.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"535\" height=\"333\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\n<h2 id=\"tab2\" >Paring fruits and vegetables</h2>\r\nParing is one of the only cutting tasks you perform while holding the ingredient in your hand. Don’t worry — you don’t need the first-aid kit nearby! Your hands are designed for this kind of work. <i>Paring</i> means to remove skin from fruits and vegetables as well as to sculpt them into decorative shapes.\r\n\r\nThey can be small items, like shallots and garlic, or larger ones, like apples and tomatoes. Above all, a paring knife must be razor sharp to perform well.\r\n\r\nTo pare an apple, for example, hold it in one hand, barely pressing it into your palm, with fingers bracing the surface (outside of where the cutting proceeds). Pierce the skin of the apple with the paring knife and carefully peel it toward you, slowly turning the apple with your thumb. Spiral all the way to the bottom.\r\n<div class=\"imageBlock\" style=\"width: 307px;\">[caption id=\"\" align=\"alignnone\" width=\"307\"]<img src=\"https://www.dummies.com/wp-content/uploads/454358.image1.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"307\" height=\"359\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\nAlthough fruits and vegetables come in different shapes, this technique of holding food and slicing toward you is the same.","description":"Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples.\r\n<h2 id=\"tab1\" >Slicing fruits and vegetables</h2>\r\nSlicing is the most common — and most important — knife task. There are really only two things to keep in mind:\r\n<ul class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">If you’re slicing a hard, round vegetable, like an onion or a winter squash, trim one side flat first so it doesn’t roll around on the cutting board.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Take your time to assure evenly thick pieces, whether you’re slicing an onion or a pineapple. Doing so makes the food look better and cook more evenly.</p>\r\n</li>\r\n</ul>\r\nThe figure shows how to slice a scallion. As you can see, you can slice with the knife straight in front of you or at a slight angle with the blade moving away from you.\r\n<div class=\"imageBlock\" style=\"width: 535px;\">[caption id=\"\" align=\"alignnone\" width=\"535\"]<img src=\"https://www.dummies.com/wp-content/uploads/454357.image0.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"535\" height=\"333\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\n<h2 id=\"tab2\" >Paring fruits and vegetables</h2>\r\nParing is one of the only cutting tasks you perform while holding the ingredient in your hand. Don’t worry — you don’t need the first-aid kit nearby! Your hands are designed for this kind of work. <i>Paring</i> means to remove skin from fruits and vegetables as well as to sculpt them into decorative shapes.\r\n\r\nThey can be small items, like shallots and garlic, or larger ones, like apples and tomatoes. Above all, a paring knife must be razor sharp to perform well.\r\n\r\nTo pare an apple, for example, hold it in one hand, barely pressing it into your palm, with fingers bracing the surface (outside of where the cutting proceeds). Pierce the skin of the apple with the paring knife and carefully peel it toward you, slowly turning the apple with your thumb. Spiral all the way to the bottom.\r\n<div class=\"imageBlock\" style=\"width: 307px;\">[caption id=\"\" align=\"alignnone\" width=\"307\"]<img src=\"https://www.dummies.com/wp-content/uploads/454358.image1.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"307\" height=\"359\" /> Illustration by Elizabeth Kurtzman[/caption]</div>\r\nAlthough fruits and vegetables come in different shapes, this technique of holding food and slicing toward you is the same.","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Slicing fruits and vegetables","target":"#tab1"},{"label":"Paring fruits and vegetables","target":"#tab2"}],"relatedArticles":{"fromBook":[{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}},{"articleId":203428,"title":"3 Essential Knives for the Home Cook","slug":"3-essential-knives-for-the-home-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203428"}},{"articleId":203427,"title":"7 Specialty Pots and Pans for the Beginning Cook","slug":"7-specialty-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203427"}},{"articleId":203426,"title":"7 Essential Pots and Pans for the Beginning Cook","slug":"7-essential-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203426"}}],"fromCategory":[{"articleId":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282110,"slug":"cooking-basics-for-dummies-5th-edition","isbn":"9781119696773","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119696771-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cooking-basics-for-dummies-5th-edition-cover-9781119696773-203x255.jpg","width":203,"height":255},"title":"Cooking Basics For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9335\">Marie Rama</b></b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. 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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. 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She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.<sup>&#174;</sup> Find her on social media &#64;chewthefacts or www.rustnutrition.com.</p> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9357"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":289365,"slug":"zero-waste-cooking-for-dummies","isbn":"9781119850441","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119850444-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119850444/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/1119850444-203x255.jpg","width":203,"height":255},"title":"Zero Waste Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9357\">Rosanne Rust</b></b> is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.<sup>&#174;</sup> Find her on social media &#64;chewthefacts or www.rustnutrition.com.</p>","authors":[{"authorId":9357,"name":"Rosanne Rust","slug":"rosanne-rust","description":" <p><b>Rosanne Rust</b> is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.<sup>&#174;</sup> Find her on social media &#64;chewthefacts or www.rustnutrition.com.</p> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9357"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119850441&quot;]}]\" id=\"du-slot-63221b0f1dcc2\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119850441&quot;]}]\" id=\"du-slot-63221b0f1e782\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/"}}],"content":[{"title":"Keeping food staples handy for quick meals that waste less","thumb":null,"image":null,"content":"<p>Food staples are common ingredients used for cooking and baking. Some will be shelf-stable, while others may need to be refrigerated (like dairy and eggs) or kept in the freezer (frozen vegetables and fruit).</p>\n<p>Everyone’s cooking style and cultural preferences are different; this is just a guide to get you thinking about what food items your household routinely uses to make some go-to favorite dishes.</p>\n<ul>\n<li><strong>Oil:</strong> A neutral oil (such as soybean or canola) for baking, and an olive or avocado oil for cooking and salad dressings</li>\n<li><strong>Vinegar:</strong> At least two vinegars (such as apple cider and balsamic) for salad dressings and marinades</li>\n<li><strong>Canned foods:</strong> Tuna, salmon, chicken, tomato puree, diced tomatoes, an assortment of canned beans, corn, and other vegetables, canned fruit, and stock (some of these come in boxes or pouches also)</li>\n<li><strong>Grains:</strong> Pasta and other noodles, rice, farro, barley, quinoa, bread crumbs or panko, cereal, and oats</li>\n<li><strong>Spices and herbs:</strong> Garlic powder, onion powder, chili powder, curry powder, cumin, paprika, red pepper, black pepper, cinnamon, basil, oregano, thyme, rosemary, and Herbs de Provence</li>\n<li><strong>Basic condiments:</strong> Mustard, ketchup, pickles, olives, capers, soy sauce, Worcestershire sauce, salsa, and hot sauce</li>\n<li><strong>Frozen items:</strong> Frozen peas and legumes, vegetables, shrimp, fish, chicken breasts, fruits, bread dough, and precooked grains</li>\n<li><strong>Butter, vegetable oil spreads, and nut butters</strong></li>\n<li><strong>Baking products:</strong> Flour, white sugar, brown sugar, honey, baking powder, baking soda, salt, vanilla extract (and other extracts if desired), dried fruit, nuts, chocolate chips</li>\n<li><strong>Bread products:</strong> Sandwich bread, whole grain bread, sourdough bread, buns, bagels, English muffins, wraps, tortillas, crackers</li>\n<li><strong>Dairy foods:</strong> Milk, yogurt or sour cream, cheese, cream cheese</li>\n<li><strong>Meat:</strong> Choose cuts that you’ll either cook or freeze</li>\n<li><strong>Eggs </strong></li>\n<li><strong>Potatoes and onions, garlic</strong> (can use fresh cloves or minced garlic in jar)</li>\n</ul>\n"},{"title":"Organizing your pantry for less food waste","thumb":null,"image":null,"content":"<p>Organizing and rotating food on your pantry shelves creates less stress when you’re looking for an ingredient and makes it easier to take inventory for your shopping list. Check out these tips:</p>\n<ul>\n<li>As you purchase and put away canned, boxed, and jarred foods after grocery shopping, use a “first in, first out” system. Put items you bought most recently to the back and older items up front so they get used first.</li>\n<li>Keep a running list of what you have on hand, so you won’t buy more of it until you use what’s on the shelf.</li>\n<li>Keep things in categories — for instance, all rice, grain, and pasta in one area; all canned tomato products in another; all canned beans, vegetables, and so on.</li>\n<li>When you take inventory, donate any unopened items you don’t think you’ll use in the next 6 to 12 months to a local food pantry.</li>\n<li>Mark cans and boxes with either the date you bought the item or the best-by date, so it’s easy to spot at-a-glance.</li>\n</ul>\n<p class=\"article-tips remember\"><em>Best-by</em> and <em>use-before</em> dates indicate the best flavor and quality is by that date, not safety. Canned food is still safe to consume for months, or even years, after that date. Most boxed items such as rice or pasta are safe for months afterward too, although items like cereal or crackers could go stale.</p>\n<p>&nbsp;</p>\n"},{"title":"Putting your money and food to good use with a zero-waste grocery list","thumb":null,"image":null,"content":"<p>Having an organized shopping list can help you save money and reduce food waste. Consider creating a reusable list that you can customize however you prefer. Here are a few options to consider:</p>\n<ul>\n<li>You could divide your list into food categories (meat/poultry/fish, grains, bread, fruit/vegetables, dairy, condiments).</li>\n<li>You could divide the list according to the sections of your kitchen (pantry staples, frozen goods, refrigerated items).</li>\n<li>You could organize it according to sections of the stores you shop in (produce section, dry goods, fresh and frozen meats, bread aisle).</li>\n<li>You could break your shopping list into the items you get more routinely at local, smaller grocers or markets, and then other items that you’ll specifically go to a big box store for.</li>\n</ul>\n<p>You can also use a smartphone app like Anylist or Our Groceries to stay organized and keep an ongoing list as you use up staple food items.</p>\n<p>When you’re ready to create your grocery list, follow these helpful steps:</p>\n<ul>\n<li>Check out what items you already have in your pantry, refrigerator, and freezer. Think of ways to use those foods first, and avoid buying more of the same!</li>\n<li>Then consider the week’s schedule to determine how many meals you’ll actually be home to cook.</li>\n<li>Make note of the ingredients and food items you need to make the recipes or meals you’ve planned for the week, incorporating in-season and sale items, when possible, from the stores where you routinely shop.</li>\n<li>Check fliers, website ads, and store apps for bulk buys that make sense and allow you to use fewer single-serving items.</li>\n</ul>\n"},{"title":"Making the most of leftovers","thumb":null,"image":null,"content":"<p>My guess is that some people in your household love leftovers, and some don’t. The secret to getting everyone to love leftover night is to create something completely new with the cooked leftover ingredients. Sure, you can just reheat and eat the leftovers, but here are a few more creative ideas:</p>\n<ul>\n<li>Create a chopped salad with whatever lettuce or greens and extra veggies you have. Top with any leftover cooked protein (you can also use canned tuna, canned beans, or a sliced hard-boiled egg).</li>\n<li>Stuff your leftovers into a pita pocket or wrap.</li>\n<li>Make fresh rice to serve leftover chili over, melting a sprinkling of cheese on top.</li>\n<li>Add eggs to leftover sautéed sliced veggies. You can scramble them in or fold the leftovers into an omelet.</li>\n<li>Cook pasta and then top with leftover cooked meat and veggies.</li>\n<li>Bake a potato and add leftover chili, pulled pork, or cooked veggies to it. Garnish with cheese and sour cream if desired.</li>\n<li>Make any leftover more fun by making nachos! Create a base of tortilla chips, then top with leftover chili, beans, shredded rotisserie chicken, pulled pork, or roasted vegetables. Sprinkle with shredded cheese, then bake in a 350-degree oven for 10 to 15 minutes, or until cheese melts. Serve with a side of salsa or guacamole or sour cream — whatever you have to use, you have nothing to lose!</li>\n<li>Create a “power bowl” by adding each person’s leftover ingredients of choice onto a single-serving bowl of rice, then add extra canned beans, shredded cheese, sour cream, or some hot sauce to it— reheat and eat.</li>\n</ul>\n"},{"title":"Storing cold food items properly to avoid unnecessary waste","thumb":null,"image":null,"content":"<p>Proper food storage is key to a zero waste kitchen.</p>\n<p>Using your appliances properly and having a variety of containers on hand helps preserve both the safety and quality of food and ensures less waste. Reducing food waste with proper storage practices helps you save money and is one way to divert wasted food from landfills.</p>\n<p>Here are some fridge-specific ideas to try:</p>\n<ul>\n<li>Keep your unit set at the right temperature. Most refrigerators should be set between 38 and 40 degrees (and freezers at 0). Check your owner’s manual for your appliance’s preferred settings.</li>\n<li>The top refrigerator shelf and doors are the warmest. Store items that are cooked or don’t require cooking (pickles, jams and jellies, beverages, leftovers) on the top shelf and condiments, beverages, or juice on the doors.</li>\n<li>The middle shelf is the second coolest area. Store eggs, cheese, yogurt, and other dairy products on the middle or bottom shelf.</li>\n<li>The bottom shelf in your refrigerator is coldest. Store milk, raw meats, and fish here.</li>\n<li>Don’t pack your produce drawers. Keep them only about two-thirds full for best results. Use the crisper drawers to separate fruits and vegetables based on humidly tolerance.</li>\n</ul>\n<p>High-humidity drawer:</p>\n<ul>\n<li>Endive, leafy greens (lettuce, spinach, collards, arugula, and watercress)</li>\n<li>Broccoli, cauliflower, Brussels sprouts, and cabbage</li>\n<li>Carrots, celery, cucumbers, asparagus, peppers, zucchini, and eggplant</li>\n<li>Berries, cherries, and watermelon</li>\n</ul>\n<p>Low-humidity drawer: Avocados, figs, kiwifruit, honeydew, cantaloupe, mango, grapes, papaya, and stone fruit</p>\n<p class=\"article-tips tip\">Apples (and pears) release a large amount of a natural ripening gas called ethylene, so store them separately from any other fresh fruit or vegetable. 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},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"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":"2022-09-14T18:18:53+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":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":208787,"title":"Cooking Basics For Dummies Cheat Sheet","slug":"cooking-basics-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208787"}},{"articleId":203428,"title":"3 Essential Knives for the Home Cook","slug":"3-essential-knives-for-the-home-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203428"}},{"articleId":203427,"title":"7 Specialty Pots and Pans for the Beginning Cook","slug":"7-specialty-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203427"}},{"articleId":203426,"title":"7 Essential Pots and Pans for the Beginning Cook","slug":"7-essential-pots-and-pans-for-the-beginning-cook","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/203426"}}],"fromCategory":[{"articleId":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282110,"slug":"cooking-basics-for-dummies-5th-edition","isbn":"9781119696773","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119696771-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cooking-basics-for-dummies-5th-edition-cover-9781119696773-203x255.jpg","width":203,"height":255},"title":"Cooking Basics For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9335\">Marie Rama</b></b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p> <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[{"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-63221b0d43be1\"></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-63221b0d446ea\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"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":"2022-09-14T18:18:42+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":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":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":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":273952,"title":"Bread Making For Dummies Cheat Sheet","slug":"bread-making-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/273952"}},{"articleId":271252,"title":"How to Cut a Whole Chicken into Eight Pieces","slug":"how-to-cut-a-whole-chicken-into-eight-pieces","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/271252"}},{"articleId":210267,"title":"How to Sauté (Pan Fry) and Stir-Fry","slug":"how-to-saut-pan-fry-and-stir-fry","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/210267"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282110,"slug":"cooking-basics-for-dummies-5th-edition","isbn":"9781119696773","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1119696771-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1119696771/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/cooking-basics-for-dummies-5th-edition-cover-9781119696773-203x255.jpg","width":203,"height":255},"title":"Cooking Basics For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><b><b data-author-id=\"9335\">Marie Rama</b></b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p> <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9336"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119696773&quot;]}]\" id=\"du-slot-63221b021659a\"></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-63221b0216e40\"></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},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"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":"2022-09-14T18:18:40+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":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"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":294929,"title":"Persian Cooking For Dummies","slug":"persian-cooking-for-dummies","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/289732"}},{"articleId":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":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":"<p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","authors":[{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Meri Raffetto, RDN,</b> founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.</p> <p><b>Wendy Jo Peterson MS, RDN,</b> enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119758099&quot;]}]\" id=\"du-slot-63221b00afa60\"></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-63221b00b0565\"></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-admin.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},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"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":"2022-09-14T18:18:40+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":294929,"title":"Persian Cooking For 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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. 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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. 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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. 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General Cooking & Baking Articles

Come on in and learn how to make the perfect hamburger, julienne vegetables, frost a cake, and a delicious array of other skills sure to impress whomever you might be cooking for.

Articles From General Cooking & Baking

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General Cooking & Baking Salad Recipes For Dummies Cheat Sheet

Cheat Sheet / Updated 11-14-2022

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

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General Cooking & Baking Persian Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 10-20-2022

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

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

Article / Updated 07-28-2022

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

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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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