Miscellaneous Information

How Much To Cook

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When you’re cooking for a crowd, knowing how much to cook is your biggest concern.  Better to err on the side of too much.  Leftovers are a goal!

Drinks:
On average, guests will drink between three to four drinks in two to three hours, and you’ll want to have a mix of hard and soft drinks available, in addition to about two pounds of ice per person (more in hot weather.) Some quantities to remember:

  • A 750 ml bottle of wine serves between four and six glasses.
  • A 750 ml bottle of spirits yields 17 servings of 1 1/2 ounces each. (Plan for three bottles of mixers for each bottle of booze)
  • Serving beer? For every ten people, have five six packs on hand. A 5 gallon keg will have 40 16 ounce servings
  • Coffee/tea: plan on 1 -2 4 oz cups per hour.
  • Soft drinks:1 to 2 eight-ounce servings per hour.   A two-liter bottle of soda contains about ten eight-ounce glasses.
  • Punch:  1 to 2 four-ounce servings per hour

Savory Dishes:

  • Chips and dip: for ten people, about one pint of dip and 16-ounces of chips
  • Crudités: about one pound of veggies for ten people (or about eight vegetable pieces per person)
  • Appetizer – before a meal: at least 4 different appetizer types per person and at least 6 to 8 pieces per each per person.
  • Appetizer – without a meal:  at least 6 different appetizer types per person and at least 126 to 16 pieces per each per person.
  • Cheese:  at least 3 ounces per person

Meat:

  • For a boneless cut, you’ll want about four or six ounces per person.
  • For cuts with some bones—like steaks, chops, or a rib roast—you’ll need to up the amount to between five to nine ounces per person.
  • And for meats with loads of bones like spare ribs, lamb shanks, or brisket, figure between 12 and 16 ounces.
  • Ground beef: 1/2 pound
  • Shrimp: 5-7

Salad:
If it’s a side salad, go for one big handful per person. 1 head of lettuce is about 6 cups.

Vegetable and potato side dishes:
About four or five ounces of each should do.

Pasta, beans, rice, and grains:
Plan on 2 – 3 ounces cooked pasta per person.

  • Spaghetti:  1 pound is 5 cups raw, 9 cups cooked
  • Pasta: 1 pound is 4 cups raw, 9 cups cooked
  • Rice:  1 pound raw is 2 cups raw, 6 cups cooked
  • Beans, dried: 1 pound raw is 2 cups raw, 2 1/2 cups cooked

Soup, stew, chili

  • Served as a first course: 1 cup
  • Served as an entree: 1 1/2 to 2 cups

Casserole

A 9×13 will serve 6-8

Bread

  • 1 pound loaf:  18 slices, including heels
  • Sandwich loaf:  24 slices, including heels
  • Thick sliced: 15 slices including heels

Dessert:

  • Pie, cake, or tart: one slice per guest
  • Sheet cake:  2 x 2 piece
  • Cookies: For standard sized cookies, 2 to 3 per person
  • Ice cream: Five ounces per person
    Note: If you’re serving more than one of these, you can reduce the amount for each by about half.  If you have teenagers, double everything.

Paper Products:

  • Glasses: At least two glasses or cups per person — one for alcoholic beverages, one for water or soda. Don’t forget hot cups for coffee.
  • Napkins: At least four paper napkins per person or if you’re using cloth, go for two per person.
  • Plates: Two per person—one for savory and one for sweet.
  • Always have a roll of paper towels, and many trash bags.
Source:  Life

More Than You Ever Wanted to Know about Serving Wine

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The mystery of the champagne bottle — what is a jeroboam??  Now you know.  And a bunch of other stuff too.

Here are the various sizes, based on a 750-ml bottle.

  • Split: a quarter-size bottle (2 glasses)
  • Pint: half a standard bottle (3 glasses)
  • Standard: a 750-ml bottle (6 glasses)
  • Magnum: two bottles (12 glasses)
  • Jeroboam: four champagne bottles (24 glasses)
  • Rehoboam: six champagne bottles (36 glasses)
  • Methuselah: eight champagne bottles (48 glasses)
  • Salmanazar: twelve champagne bottles (72 glasses)
  • Balthazar: sixteen champagne bottles (96 glasses)
  • Nebuchadnezzar: twenty champagne bottles (120 glasses)

When deciding the number of wine bottles to purchase for a party, buy more wine than is needed, and allow for slight overages: calculate on the basis of five glasses of wine per 750-mL bottle, rather than six. A good rule is to be generous but never pressing.
To ascertain the number of wine bottles to purchase, remember that a glass is filled no more than half full, or 4 ounces. One bottle serves six people a 4-ounce drink; two bottles serves twelve people; three bottles serves eighteen people. Remember, allow for overages and have extra bottles handy.
The number of servings per bottle is largely determined by when the drink is taken.

Aperitif

  • Aperitifs are served before meals when guests are thirsty; plan on five to six servings per bottle.
  • When champagne is served as an aperitif, allow two glasses of champagne per person.

Table Wine

The amount of table wine is commensurate with the number of courses served with the meal and the length of time the guests are seated at the dinner table.

  • Multi-Course Meals. At a multi-course meal, normally one glass of white wine and two glasses of red wine are served for a total of 12 ounces per guest.
  • Simple Meals. At a simple meal, two glasses of wine are served per person, or a total of 8 ounces of wine per guest.
  • Luncheons. At luncheon, one and a half glasses of wine suffice, or 4 to 6 ounces per person.
  • Champagne with Meal. When champagne is served as a table wine, three glasses a person is sufficient.
  • Dessert Wine. Because dessert wine is served at the end of the meal, one glass is sufficient. Based on a 3-ounce serving, a bottle of dessert wine holds approximately eight glasses.
  • Champagne with Dessert. When champagne is served with dessert, one glass per guest is ample.
  • Liqueurs or Cordials. Following dessert and coffee, guests have little appetite or thirst, and a liqueur or cordial is offered in a small glass. Liqueur and cordial bottles hold approximately sixteen servings, based on 1 ½ ounces per guest.
  • Brandy. The average serving of brandy consists of an ounce or two. Generally one drink is served, and the average bottle of brandy holds around twelve servings based on a 2-ounce drink.

How to open a bottle of wine

Still table wine is opened with a spiral corkscrew.

  1. Grasp the Neck. The neck is the weakest part of a wine bottle. Grasp the neck of the bottle to support it.
  2. Remove the Foil. Use the blade of the corkscrew to cut the foil about 14 inch from the top. Otherwise, as wine pours over the foil the jagged edge will impart a metallic flavor.
  3. Wipe the Outside Lip. To remove mold or dust that may lie underneath the capsule, wipe the outside of the lip.
  4. Insert the Corkscrew. Gently insert the corkscrew in the center of the cork, but not all the way through. Otherwise small particles of cork may fall into the bottle.
  5. Turn Slowly to Remove the Cork. To avoid crumbling the cork, use a slow turning motion and steadily ease it from the bottle.
  6. Wipe the Lip. In the process of removal, the cork gently presses against the sides of the bottle and may leave a deposit on the inside of the neck. Before pouring the first glass, wipe the inside and outside of the lip to remove any traces of cork.
  7. Save the Cork. Save the cork to reseal the bottle.

If the cork breaks, push it all-the-way into the bottle; and hold it down with a skewer or any long metal object while pouring.  Or, filter the wine through a fresh piece of muslin.

Using a corkscrew to open a bottle of sparkling wine causes the cork to compress against the neck of the bottle, which creates pressure that makes the wine explode from the bottle.  Instead, open as follows.

  1. Remove the Metal Foil.
  2. Twist the Metal Loop. Twist the metal loop attached to the wire muzzle to the left.
  3. Remove the Muzzle.
  4. Grasp the Bottle. Grab the bottle by the neck.
  5. Hold the Cork with Your Thumb. To prevent the cork from shooting forth from pressure made by the bubbles, hold it in place with the thumb.
  6. Hold the Bottle and Loosen the Cork. Hold the bottle in one hand, and with the other hand turn and loosen the cork.
  7. Cover with a Napkin. To absorb any wine that may emit from the bottle when the cork is removed, cover it with a napkin.
  8. Tilt the Bottle. A tilted bottle of sparkling wine transfers pressure away from the cork and puts it against the side of the bottle. Hold the bottle at a 45-degree angle (pointed away from guests or breakable artifacts).
  9. Push the Cork. Push the cork upward with the thumb, and gently ease it from the bottle to prevent a loss of wine.
  10. Bang! The cork should expel with a soft sigh, rather than a loud bang.

How to pour a bottle of wine

  1. Wrap a napkin around the neck for insulation.
  2. Hold the bottle in the palm of your hand, label facing the guest, so he or she can observe the vintage.
  3. Pour table wine down the inside of a glass.
  4. Bring the bottle to the glass and twist the bottle over the glass to halt the drops to avoid spills.

Pouring Champagne

  1. Pour champagne soon after the bottle is opened
  2. Avoid stimulating the bubbles by pouring in a trickle
  3. Pour a small amount of champagne into a glass, let the froth settle for a moment, then fill the glass three-quarters full.

How much wine to pour

Generally, leave enough room in the glass to gently swirl the wine and release the bouquet.
White and Rose:   pour 3 ounces into the glass – fill the glass one-third full.
Red:  pour 4 ounces –  fill the glass half full.
Champagne and Sparkling Wine:  pour 4 ounces – fill the glass three-quarters full.
Brandy: To create a chamber for the inhalation of brandy, only an ounce or two are poured.

Aeration of wine

Red wine is aerated by opening the bottle in advance of service. Aeration removes from the bottle musty odors, such as those from an unclean barrel.  The amount of time red wine needs for aeration depends on the age of the wine.  Young red wines, usually those under 8 years old, are strong in tannic acid and require 1 to 2 hours to aerate.  Mature red wines, generally those over 8 years old, are mellow and need to breathe for approximately 30 minutes, if at all.  Very old red wines require no aeration.  Wines with delicate bouquets, such as white wine, rose, champagne, and sparkling wines are not aerated and are opened just before service.

Decanting wine

If it’s too tannic to drink. Pour it back and forth between two vessels a few times.

Wine temperature

With wine, different styles require different temperature.  Serving wine too cold masks its aroma and flavor. Cold also brings out any bitterness in the wine. But, serving a wine too warm will make it seem flat and dull and overly alcoholic.
To protect red wine against vaporization and loss of bouquet, it is served at a slightly cooler temperature than the average room, or around 65°F (18°C).  Because warmth reduces the astringent taste of tannin, to lower the sharp flavor of red wine high in tannin, serve it at a warmer temperature than an aged red wine low in tannin.
Light-bodied wines are served chilled. In general, the sweeter the table wine, the colder it is served; this reduces the cloying taste. However, if chilled too long, light-colored wines lose their bouquet and taste.  Chill white wine, rose, and dessert wine in a refrigerator for 30 minutes to 3 hours before service.  Chill champagne or sparkling wine for approximately 1 hour.Chill white wine, rose, and dessert wine in a large container filled half with water and half with ice.  Salt: water speeds the melting process of ice, and salt increases the rate of chill.  To promote an even chill, submerge a bottle up to the neck in water.  To speed the rate of chill, gently twirl the bottle so the wine comes in contact with the cool sides of the bottle.  Chill approximately 10 to 15 minutes.
To chill champagne and sparkling wine in an ice bucket.  Fill the container with half water and half ice, but do not add salt; the mineral causes rapid chill, which causes the flavor to deteriorate. Chill  approximately 30 to 45 minutes.
Chill white wine, rose, and dessert wine in a freezer for approximately 5 to 10 minutes, and champagne 10 to 20 minutes or until the bottles are cool to the touch.Wine temperature guidelines

  • Sparkling wines and young, sweet white wines: 40° to 50°
  • Most whites: 43° to 53°
  • Rich, full-bodied whites: 50° to 55°
  • Light reds: 50° to 60°
  • Medium-bodied reds: 55° to 65°
  • Bold reds: 62° to 67°

Order of wine service

Begin the meal with the most temperate wine and progress to the headiest and most fragrant.  At a simple meal where one wine is served, chose a wine that best compliments the main course.  When two wines are served, serve in the following orders:

  • sparkling wine is served before still wine;
  • dry wine before sweet wine;
  • light wine before heavy wine;
  • young red wine before mature red wine; and
  • ordinary wine before fine wine.
  1. Appetizers: Aperitifs, dry sherry, dry champagne, and dry white wine
  2. Soup: White burgundy, dry champagne, chablis, or sherry (when sherry is an ingredient in soup)
  3. Fish: Dry champagne or dry white wine, such as white burgundy, chablis, chardonnay, and sauvignon blanc
  4. Fowl: Dry champagne or dry white wine, such as alsatian, pinot blanc, semillon, sylvaner, and traminer
  5. Game: Dry red wine, such as barbera, burgundy, cabernet sauvignon, gamay, pinot nair, or zinfandel
  6. Red Meat: Dry red wine, such as burgundy or claret, or those listed under “Game”
  7. Salad: no wine is served
  8. Cheese: Dessert wine, such as madeira, muscatel, tawny port, sweet sherry, or tokay
  9. Dessert: Sweet champagne, such as doux, or dessert wine, such as madeira, malaga, marsala, port, sauterne, and sweet sherry
  10. Fruit: Dessert wine
  11. Chocolate: Port or cream sherry

Storing wine

Cold and hot temperatures threaten the taste of wine. Cold temperatures slow the rate of fermentation, and extremely cold air increases the astringency of red wines high in tannic acid. Store wine in a cold place, such as a cellar, a closet, or an unused cupboard.  Don’t keep wine on the top shelf, because heat rises. Wines stored in warmish air mature too quickly and do not keep long.   Changes in temperature also affect wine, so don’t store it in an area where the temperature fluctuates. Sudden changes in temperature accelerate aging.

White wine, rose, sparkling wine, and dessert wine lose flavor and bouquet when stored in a refrigerator, but the taste is enhanced when they are chilled in a refrigerator for several hours. Avoid storing them in a refrigerator for too long. After five days, the cold refrigerator temperatures will slow the action of the bubbles.  In general, white wine, rose, and sparkling wine are stored at cooler temperatures than red wines. Wine stored in a house where the ambient temperature is 68 to 70°F (20 to 21°C) keeps for several months.

The humidity level for wine storage is a minimum 74 percent and a maximum 95 percent. To promote humidity, place a damp sponge on a saucer. Humidity above 95 percent encourages mold.  Store wine bottles horizontally. The position keeps the corks moist. They swell and prevent air and bacteria from entering the bottles. Wine breathes in the bottle; vibrations travel through wine and promote an unpleasant taste. Repeated vibrations foster wine lees, dead yeast cells left after fermentation that rise in the bottle and promote a sour taste. To reduce vibrations, allow space between the storage of bottles. Wine is susceptible to odors. To promote taste, keep storage areas free of odor-producing elements. Sunshine or ultraviolet light foster wine with a musty or flat flavor; incandescent light is recommended in a storage area.

Source: Etiquette Scholar

Meat and Poultry Roasting Chart

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If you prefer, you may choose to cook these meats and poultry to higher temperatures.  The time will vary. Also, altitude will affect time.  Buy a good meat thermometer!

Red Meat, Type Oven °F Timing Minimum Internal Temperature & Rest Time
BEEF, FRESH
Beef, rib roast, bone-in; 4 to 8 pounds 325 23 to 30 min/lb 145 °F and allow to rest for at least 3 minutes
Beef, rib roast, boneless; 4 pounds 325 39 to 43 min/lb
Beef, eye round roast; 2 to 3 pounds 325 20 to 22 min/lb
Beef, tenderloin roast, whole; 4 to 6 lbs 425 45 to 60 minutes total
Beef, tenderloin roast, half; 2 to 3 lbs 425 35 to 45 minutes total
POULTRY: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.
Turkey, whole; 325 30 min/lb 165 °F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast.
Chicken, whole; 4 to 8 pounds 375 20 to 30 min/lb
CAPON, whole; 4 to 8 pounds 375 20 to 30 min/lb
CORNISH HENS, whole; 18 to 24 oz. 350 50 to 60 minutes total
DUCK, domestic, whole 375 20 min/lb
DUCK, wild, whole 350 18 to 20 min/lb
GOOSE, domestic or wild, whole 325 20 to 25 min/lb
PHEASANT, young, whole, 2 pounds 350 30 min/lb
QUAIL, whole 425 20 minutes total
LAMB
Lamb, leg, bone-in; 5 to 9 pounds
Lamb, leg, boneless; 4 to 7 pounds		 325 20-26 min/lb 145 °F and allow to rest for at least 3 minutes
Lamb, crown roast; 3 to 4 pounds 375 20-30 min/lb
PORK, FRESH
Pork, loin roast, bone-in; 3 to 5 pounds 325 20-25 min/lb 145 °F and allow to rest for at least 3 minutes
Pork, loin roast boneless; 2 to 4 pounds 325 23-33 min/lb
Pork, crown roast; 6 to 10 lbs 325 20-25 min/lb
Pork, tenderloin; ½ to 1½ lbs 425 20-30 minutes total
PORK, CURED
Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds 325 18-20 min/lb 145 °F and allow to rest for at least 3 minutes
Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds 325 22-25 min/lb
Ham, fully cooked, bone-in; Whole, 14 to 16 pound 325 15-18 min/lb 140 °F
Ham, fully cooked, bone-in; Half, 7 to 8 pounds 325 18-25 min/lb 140 °F
Ham, fully cooked, boneless; 3 to 4 lbs 325 27-33 min/lb 140 °F
Ham, country, dried (see label directions)
VEAL
Veal, boneless roast, rump or shoulder; 2 to 3 pounds 325 25-30 min/lb 145 °F and allow to rest for at least 3 minutes
Veal, bone-in roast, loin; 3 to 4 pounds 325 30-34 min/lb

Source:  Foodsafty.gov

Meat Cooking Time per Pound

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BEEF OVEN ROASTS
Bake at 350°
RARE:
15 to 18 minutes per pound until Internal Temperature reaches 140°
MEDIUM:
20 minutes per pound until Internal Temperature reaches 150°
WELL:
25 minutes per pound until Internal Temperature reaches 170°
TENDERLOIN
ROAST OF BEEF
Bake at 350°
RARE:
15 to 18 minutes per pound until Internal Temperature reaches 140°
MEDIUM:
20 minutes per pound until Internal Temperature reaches 150°
WELL:
25 minutes per pound until Internal Temperature reaches 170°
BEEF POT ROASTS
Sear well all over.
Add water to 1/2 height of roast, simmer approximately 1 hour & 15 minutes per pound.
Add onions for flavor.
MARINATED SIRLOIN TIPS
Best on Grill
Or Broil 5 to 7 minutes each side.
STEAK ROLLUPS
Place on a wire rack in a pan.
Bake in a 350° oven for 25 minutes.
GRAY CORNED BEEF & RIBS
Full boil for 30 minutes, then simmer for 45 minutes per pound.
MEATLOAF
Bake at 350° for 30 to 45 minutes.
TURKEYS
A 20 pound turkey will take 4 pounds of stuffing.
UNSTUFFED:
Cook at 350° for 18 minutes per pound.
STUFFED:
Cook at 350° for 20 for 25 minutes per pound.

PORK & LAMB ROASTS
30 minutes per pound at 350° until Internal Temperatures reaches 175°
STUFFED PORK CHOPS
Bake 45 to 50 minutes at 350°.
BONELESS CHINESE STYLE
SPARE RIBS
Best on Grill
OR Bake at 350° for 40 to 45 minutes.
BONE IN CHINESE RIBS
Bake 30 minutes at 350°.
HAMS
All hams are fully cooked.
Bake 12 to 15 minutes per pound at 325° to heat throughout.
POULTRY – BROILERS
& ROASTERS
Bake 30 minutes per pound until Internal Temperature reaches 185 to 190°.
MARINATED CHICKEN
Best on Grill
Or Bake at 350° for 20 minutes. OR Broil 10 minutes each side.

 

Source:  Haverhill Beef Company

 

Basic Tossed Green Salad

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Salad for your family dinner – easy. Salad for 50, not so much!  This should help.  Remember, this is not an exact science experiment – Sally will not eat anything green and Joe is on a salad only diet, and you know who will pick out all the tomatoes..

For the salad greens, you can figure that each person will eat about 2.5 ounces (1 cup).

4 people – 10 ounces (4 cups)
6 people – 15 ounces (6 cups)
12 people – 30 ounces (12 cups)
20 people – 50 ounces (20 cups)

Ingredient Approximate Equivalent Measurements
Lettuce (Iceberg) 4 cups, shredded 1 medium head
Lettuce (Iceberg) 6 to 8 cups, torn 1 medium head
Lettuce (Leaf) 4 to 6 cups, torn 25 to 30 leaves
Lettuce (Romaine) 6 cups, torn 1 head

For the chopped vegetables, figure each person will eat 4 ounces (1/2 cup).
4 people – 16 ounces (2 cups)
6 people – 24 ounces (3 cups)
12 people – 48 ounces (6 cups)
20 people – 80 ounces (10 cups)

For the salad dressing, each person will eat about 2 tablespoons.

4 people – 8 Tbsp (1/2 cup)
6 people – 12 Tbsp (3/4 cup)
12 people – 24 Tbsp (1 1/2 cup)
20 people – 40 Tbsp (2 1/2 cups)

Can Size Conversion

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You’ve been looking forward to making grandma’s sauce recipe—it’s an heirloom, passed down from generation to generation, one that your grandmother cooked and that you are committed to making a part of your family’s favorite dishes. But some of the measurements aren’t quite making sense—like what is a “no. 10 can”?  When it comes to modern recipe ingredient lists, we are familiar with the measurements of the ingredient listed, as well as the size of the can when applicable—for example, 1 can (15-ounce) tomato paste.  But older recipes might just list a can size—which is not a weight or volume measurement but just a name or number—and little else. This is particularly tricky if you’re making grandma’s traditional recipe for the first time and you aren’t sure how much of an ingredient should be included, or if you are downsizing a recipe meant to feed a crowd and have no idea how to cut a “no. 3 squat” can in half.

Luckily, there is a way to convert these old-fashioned can sizes into something more familiar.

Can Size Conversion Chart

In the event you run across a recipe that doesn’t have the measurements spelled out, consider some generally accepted conversions, both for how much to use and how much to buy of that canned ingredient.

 Can Size Name  Weight  Volume
 Picnic  10 1/2 to 12 ounces  1 1/4 cups
 12 ounces vacuum  12 ounces  1 1/2 cups
 No. 1  11 ounces  1 1/3 cup
 No. 1 tall  16 ounces  2 cups
 No. 1 square  16 ounces  2 cups
 No. 2  1 pound 4 ounces or
1 pint 2 fluid ounces		  2 1/2 cups
 No. 2 1/2  1 pound 13 ounces  3 1/2 cups
 No. 2 1/2 square  31 ounces  scant 4 cups
 No. 3  51 ounces  5 3/4 cups
 No. 3 squat  23 ounces  2 3/4 cups
 No. 5  56 ounces  7 1/3 cups
 No. 10  6 pounds 6 ounces to 7 pounds 5 ounces  12 cups
 No. 300  14 to 16 ounces  1 3/4 cups
 No. 303  16 to 17 ounces  2 cups

Jar Size Conversion Chart

Jars used in preserving your own fruits and vegetables are considered “canned.” If you are looking at an old canning recipe, it may list a jar size. These are a little less confusing than the can sizes as jars come in sizes that already reference volume and weight. While there might now be some fancy jars available, older recipes relied on good-old Mason jars.

 Jar Size  Weight  Volume
 Jelly Jar  4 ounces  1/2 cup
 Jelly Jar  8 ounces  1 cup
 Jelly Jar  12 ounces  1 1/2 cups
 Half Pint  8 ounces  1 cup
 Pint  16 ounces  2 cups
 Pint-and-a-Half  24 ounces  3 cups
 Pint-and-Three-Quarters  28 ounces  3 1/2 cups
 Quart  32 ounces  4 cups
 Half Gallon  64 ounces  8 cups
 Gallon  128 ounces  16 cups
 Storage Jar  14 ounces  1 3/4 cups
 Storage Jar  38 ounces  4 3/4 cups

Miscellaneous Size Conversions

We all have probably come across a recipe with odd or vague ingredient measurements—or maybe no measurements at all. Use some basic conversions to fill in the blanks.

 Ingredient Measurement  Weight  Volume
 Baby food jar  3 1/2 to 8 ounces  depends on size
 Condensed milk  15 ounces  1 1/3 cups
 Evaporated milk  6 ounces  2/3 cup
 Evaporated milk  14 1/2 ounces  1 2/3 cups
 Frozen juice concentrate  6 ounces  3/4 cup

History of Can Sizes

To find out how many cups in a can are required, it’s useful to have a little history of the canning industry. According to the guidebook Canning and How to Use Canned Foods by A.W. Bitting and K.G. Bitting, the National Canners Association (it’s now called the Food Products Association) says, while there are (or were) some can sizes considered standard, these measurements aren’t based on any unit of volume or other requirements, and might lead to confusion for home cooks.  The Canners Association explained that in assigning the mysterious numbers to cans, the American can industry describes the dimensions of cylindrical cans by two numbers: diameter and height. The guidebook’s authors lamented the lack of foresight by the canning industry:

The regular No. 2 can is too large for peas, corn, and beans in amount for the average family to use at one time, and the unused part is not as attractive when reheated. The No. 3 can of tomatoes is likewise an anomaly though the objection is not so strong as for the No. 2. The No. 2½ can was introduced as a compromise on the No. 3, especially for fruits, but recently a better size is being used having the diameter of the No. 2½ but only half the height. After machines have once been built to make and close cans of a certain size, it is difficult to make changes no matter how desirable it may be.

Source:  The Spruce Eats

Crème Fraîche

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While sour cream and crème fraîche are both used to add richness and tangy flavor, are they really just the same thing? And is it worth paying the premium for crème fraîche?

How They’re Made:  Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it. In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. Since our cream is pasteurized here, crème fraîche is now made by adding fermenting agents with the necessary bacteria to cream.   → It’s cheap and easy to make your own crème fraîche: DIY Crème Fraîche
The Differences Between Sour Cream & Crème Fraîche:  Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker.  Crème fraîche has a fat content of about 30% and does not contain any added thickeners. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream.
Which One Should I Use?  Choosing between the two all depends on how you plan to use it. Because sour cream has less fat but more protein, simmering or boiling it will result in curdling, so use crème fraîche in sauces or soups instead (unless you just stir sour cream into something once it’s cooked and off the heat).  If using in a salad or as a topping, they’re pretty much interchangeable and the choice is yours — some people like the tanginess of sour cream, while others like the richness of crème fraîche.  Since crème fraîche is a specialty grocery item and costs more than sour cream, think about what you’re making so you make the right choice at the market!

Sure, you can buy it in the store, but where’s the fun in that?! Especially when it’s just as easy–and most certainly cheaper–to make it at home.

DIY Crème Fraîche

  • 2 cu heavy cream  *  You want to start this process when your cream is still fresh.  Do not use cream that has been in your refrigerator for a week.  Use the freshest cream you can purchase.  Pasteurized cream is fine, but not ultra-pasteurized.
  • 2 Tbs buttermilk (or 1/2 c sour cream)
  1. Stir the buttermilk into heavy cream in a non-reactive container (like glass or stainless steel) that has a lid.
  2. Cover securely and shake 15 seconds.
  3. Leave the container partially covered, and let it sit at room temperature until it’s as thick as you like it–about 8 – 24 hours.  Stir once or twice during that time.  NOTE:  Cream will thicken faster if the room is warm.  If it turns out that it’s too thin, try to keep it in a warm place and continue fermenting it.  Hint:  Preheat oven at 200 degrees F.  Then turn oven off and place the jar with the cream in the oven.
  4. Stir the contents and refrigerate at least 6 hours before serving,
  5. Keeps for up to two weeks.

How does this work? Bacteria in the milk convert sugars (lactose) into lactic acid. The acid lowers the pH of the liquid and prevents the formation of any illness-causing microbes. At the same time, the liquid thickens and develops the pleasant tart flavor we love. Cooks love chemistry!

Source:  Kitchn & What;s Cooking in America

Wonton Primer

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Wontons are Chinese in origin.  They have become international in use.

A wonton skin is just a very thin sheath of dough that envelopes the dumpling filling! Wonton wrappers are made like Italian pasta, only with less egg and lots of cornstarch to promote stretch-ability and a delicate, thin finish. Wonton wrappers (also called skins) are square shape and roughly 3-inches wide. They are not round dumpling wrappers that you’d use for pot stickers or steamed siu mai.

Wonton skins come in different thicknesses – thin, medium, and thick. Then there’s also super thin Hong Kong-style and eggless Shanghai-style skins that are pure white. Thick wonton skins produce an overly doughy result that can overwhelm the filling. Eggless wonton skins are great for vegans but lack a bit of richness. Supermarket brands are in the main, medium-thin. You won’t have a choice so trust your market.  Aim for skins with egg and no food coloring. Read the label. Frozen eggs are better than no egg at all. Manufactures add food coloring to mimic the use of real eggs. After determining the wonton skins thickness, run your fingers on the stack and if they fall nicely like a ream of paper, they they’re fresh and supple. If they don’t move, look at the corner: Can you make out each wrapper’s edge? If they are smashed together and damp looking, you don’t want that package.

One package can have 40 to 50 wrappers.  Unused wontons wrappers can be refrigerated for about 1 week, or frozen for up to 1 month.  You can also freeze shaped wontons. Once filled, set the uncooked wonton on a baking sheet lined with parchment paper and sprinkled with cornstarch or flour. Slide it into the freezer and once the wontons are hard, transfer them to an airtight container and keep for up to 1 month. Partially thaw the wontons before cooking them in broth. Fried wontons are best done with freshly shaped wontons (which you can keep chilled for hours before cooking).

How to shape wontons.

  1. Place a wonton wrapper on your hand.
  2. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with.
  3. Use your finger to moisten the edges of the wrapper with water.
  4. When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling.
  5. Fold the sides inward so that they overlap.
  6. Wet the portion where the sides meet.
  7. Pinch to close and seal.
  8. Now you have a cute little wonton!
  9. Place the finished wontons on a baking sheet lined with parchment paper.
  10. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

There are many traditional “folds” for wonton wrappers, many based on the contents of the wrapper.  Dim Sum, a wonderful Chinese delicacy, seems to have an endless assortment.

Source: Andrea Nguyen, Viet World Kitchen,  Namiko Chen , Just One Cookbook

KOA Open Bar

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When you set up an Open Bar – what do you need?  What are you going to forget?  This is a basic list – modify it to suit your group and occasion.  Keep in mind, this list is what we take camping! (There is always beer and soft drinks available)

Alcohol:

  • 1 Scotch
  • 1 Bourbon
  • 1 Gin
  • 1 Vodka
  • 1 Rum
  • 1 Tequila
  •            Dry Vermouth
  •            Sweet Vermouth

Mix and Garnish:

  • 1   Bitters
  • 1   Olives
  • 1   Cherries
  • 1   Onions
  • 2   Tonic
  • 2   7up
  • 2   Lime
  • 2   Lemon
  • 2   Soda Water
  • 1   Ginger Ale
  • 1   Coke
  • 1/2 gal Orange Juice
  •     Sweet & Sour Bar Mix
  •             Grenadine

Things you might forget:

  • Glasses Tall/Short
  • Jigger
  • Toothpicks
  • Straws
  • Stirrers
  • Napkins
  • Cutting Board
  • Knife
  • ICE, ICE, ICE

 

 

Gelatin Basics

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WHAT IS IT?

If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth.  This result is due to “collagen”, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals.  In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity.  It is cooled, extruded and dried into glassy brittle strips.  In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.

Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage.  Each envelope of Knox® Unflavoured Gelatine will gel 2 cups of liquid.  If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.

Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours.  This makes unflavoured gelatine extremely versatile:  it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!

GLOSSARY

Clear or Simple Gel:  A clear or simple gel is a basic juice or broth mixture.  Solids may be added after the mixture has chilled to “the consistency of unbeaten egg whites”.
Whip:  A whip is a clear gel that has been chilled until partially set; and then beaten until fluffy.  Solids are not added to whips.
Snow:  A snow is a clear gel that has been chilled until partially set; unbeaten egg whites are added, and the mixture is beaten until stiff.  Solids are not added to snows.  This dish is also sometimes called a “sponge”.
Mousse:  A mousse is a clear gel that has been chilled until the “mixture mounds slightly when dropped from spoon”.  Whipped cream is then folded in; solids may also be folded in at this time.
Custard Gel:  A custard gel contains egg yolks, milk and gelatine cooked to form a custard base.
Chiffon:  A chiffon is a custard gel that has been chilled until “mixture mounds slightly when dropped from spoon”.  Stiffly beaten egg whites are then folded in; solids may also be folded in at this time.
Bavarian:  A Bavarian is a chiffon with the addition of whipped cream.
Soufflé:  A soufflé is a mousse, chiffon or Bavarian mixture chilled in a soufflé dish with a collar.
Charlotte:  A charlotte is a mousse, chiffon or Bavarian mixture chilled in a bowl, loaf pan, or springform pan lined with ladyfingers.
Blend ‘N Gel:  A blend ‘n gel is a clear or custard gel prepared in a blender or food processor.  Generally, ice or another frozen food is added to speed the gelatine process.

WORKING WITH KNOX®
Depending on the nature of the recipe, you can choose one of four methods of dissolving the gelatine:

In a Bowl:  for most recipes.
Liquid Mix Method:
1.  In mixing bowl, sprinkle 1 pouch Knox®  Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Add 1/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved.
Sugar Mix Method:
1.  In a mixing bowl, combine 1 pouch Knox® Unflavoured Gelatine with 2 tablespoons (25mL) of sugar.
2.  Add 1/2 cup (125mL) boiling water; stir constantly until granules are completely dissolved.
In a Saucepan:  for recipes with ingredients that must be cooked or melted.
1.  In a saucepan, sprinkle 1 pouch Knox® Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Place over low heat; stir constantly until granules are completely dissolved – about 3 minutes.
In a Blender:
1.  In a blender, sprinkle 1 pouch Knox®Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Add 1/4 cup (50 mL) boiling liquid and process until granules dissolve, about 30 seconds.
In the Microwave:
1.  In a glass measuring cup, sprinkle 1 pouch Knox® Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Microwave on High (100%) for 30 – 40 seconds; stir once.
Once the gelatine has been dissolved using any of these methods, remaining ingredients are added and the mixture is then poured into a mould or bowl and chilled until set.

Unmoulding is easy:

  1. Carefully loosen gelatine from side of mould with moistened tip of sharp knife.
  2. Dip the mould into warm (not hot) water to the depth of the gelatine contents for about 5 seconds.
  3. Tilt or shake mould gently to loosen gelatine.
  4. Invert serving dish on top of mould.
  5. Hold both firmly together and turn over (to right side up).
  6. Shake firmly until gelatine slips down from mould into serving dish.  If gelatine doesn’t come loose easily, repeat the process.

If Gelatine mixture becomes too firm:  Knox® Unflavoured Gelatine is more resilient than you may think.  If a recipe reads “chill mixture to consistency of unbeaten egg white” and it chills too firm, that’s easy to fix.  Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state.  Repeat the chilling process to the desired stage and the mixture will reset successfully.

Timesavers:

A metal pan or bowl chills faster than a glass container.
Small containers or individual moulds chill faster than large ones.
When chilling to a partially set stage, the bowl containing the gelatine combination may be set into a pan of ice and water to speed thickening.  Stir frequently to ensure even chilling, then stir constantly once the thickening starts.

Chilling Times
Chill to consistency of unbeaten egg white.  20-45 minutes.  Tip mixture off spoon.  It should pour off slowly in partially thickened state.  Combine with solids or whipped cream, to give an even        distribution.
Chill until mixture mounds when dropped from a spoon.  20-45 minutes.  Tip mixture off spoon.  It should mound slightly.  Combine with beaten egg whites, to give a fluffy even texture.
Chill until set (or firm):  Most dishes take 3 hours; large dishes 4-6 hours or overnight.  Tilt mould gently from side to side.  The gelatine should hold its shape firmly.  Unmould and serve.
*Chilling times may vary with quantity of mixture, material of container and refrigerator temperature.

FREQUENTLY ASKED QUESTIONS

MY GELATINE LUMPS WHEN I TRY TO MIX IT WITH HOT WATER – WHAT AM I DOING WRONG?
Unflavoured gelatine granules must be separated before a hot liquid is added or you’re guaranteed to have lumps.  You can separate the granules by mixing the gelatine with either sugar or a         cold liquid.  Then add the hot liquid, stir and there will be no lumping!

HOW DO I KNOW IF THE GELATINE IS DISSOLVED – AND WHAT’S THE BIG DEAL IF IT ISN’T ALL DISSOLVED?
Follow these easy steps:

  1. Use boiling water to dissolve gelatine in a bowl – temperature is important.
  2. Use a rubber spatula, and scrape the sides and bottom of the pan or bowl while stirring.  Easy does it … too vigorous stirring will splash the gelatine and leave it on the sides.
  3. It takes time as well as temperature to dissolve gelatine.  So stir for at least two minutes (or longer if the recipe says so).  You’ll know the gelatine is completely dissolved when there are no visible granules remaining.  Splash a little bit up against the side and check.  No granules?  You’re ready to go on with the recipe.

I’D LIKE TO MAKE A PRETTY GELATINE MOULD FOR A PARTY, BUT WHEN IT COMES TIME TO UNMOULD IT, I’M AFRAID I’LL BE QUIVERING MORE THAN MY MOULD.  HELP?

  1. Dip the mould into warm (not hot) water for about 5 seconds.
  2. Carefully loosen the mixture by running the tip of a sharp knife around the edges.
  3. Place the serving dish on top; flip over and holding firmly, shake gently until the gelatine slips from the mould onto the dish.  If it doesn’t come loose easily, simply repeat the process again.
  4. Some consumers find it easier to lightly oil the jelly mould before filling.

But don’t forget – you don’t have to use a mould.  Gelatine can be chilled in just about anything – bowls, dessert dishes, parfait glasses, baking or springform pans, graham cracker crusts, or even paper cups.

HOW MANY TABLESPOONS ARE IN AN ENVELOPE?

1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine.  If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.  Each pouch will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.

I HAVE A RECIPE THAT CALLS FOR “SHEET GELATINE”.  HOW MANY POUCHES OF UNFLAVOURED GELATINE SHOULD I USE?

Sheets of leaf gelatine are not readily available in the United States or Canada, but it can be found in Europe.  To use, these sheets are first softened in cold water for 1 to 2 minutes or until soft, then squeezed and then finally dissolved in hot liquid.  One pouch of Knox®Unflavoured Gelatine has the same gelling strength as 5 sheets (2-7/8″ x 8-1/2″) leaf gelatine.

I SOFTENED MY GELATINE ON COLD WATER, THEN ADDED IT TO THE REST OF THE INGREDIENTS.  WHY DIDN’T IT GEL?

Many people confuse “softening” with “dissolving”.  Softening gelatine in cold water or another cold liquid helps the granules swell, which is the first step in dissolving.  To actually dissolve the granules, boiling liquid or heating the cold liquid in which the gelatine is softened is needed, plus some stirring.

CAN I USE MY MICROWAVE OVEN TO DISSOLVE GELATINE?

Yes. Gelatine can be dissolved easily in a microwave oven.  Here’s how:  in a glass measuring cup, sprinkle 1 pouch unflavoured gelatine over 1/4 cup cold water and let stand for 1 minute.  Microwave on HIGH (100%) for 30-40 seconds; stir once.

WHY CAN’T I USE SOME FRESH FRUITS WITH GELATINE?

Fresh figs, kiwi fruit, papaya, pineapple and prickly pears contain protease enzymes (enzymes which destroy protein).  These enzymes have a softening effect on gelatine and prevent it from gelling properly.  Boiling the peeled cut-up fruit for 5 minutes, however, will usually inactivate these enzymes, making all these fruits (except kiwi fruit) usable in gelatine

Source:  Knox Gelatine