Recipes and food Preservation Basics

 

 

 

Units of Measurement

1 cup = 16 tablespoons = 48 teaspoons = 237 ml
2 cups =  1 Pint =  474 ml
4 cups = 1 Quart = 948 ml

1 Tablespoon = 3 Teaspoons = 1/2 ounce
1/4 cup = 12 teaspoons or 4 Tablespoons
1/2 cup = 24 teaspoons or 8 Tablespoons

Cups Grams Ounces
1/4 cup 55 g 1.9 oz
1/3 cup 73 g 2.58 oz
1/2 cup 110 g 3.88 oz
1 cup 220 g 7.75 oz

Basic Ingredients

Table Salt

Pickling Salt

Pink Salt

Sugar

Brown Sugar

Butter

 

Food storage and Preservation terms

Blanche: Putting something in boiling water for a short time and then placing in cold water to rapidly cool to stop the decaying process in relation to freezing vegetables for long term storage.

Drying: Natural or dehydrator removal of water from a food item, spice, plant for dry long term storage. Removal of water allows storage without cold.

Saute: Fast frying in a hot pan usually with a bit of oil and or garlic/onions. A preferred method of cooking tender or fragile plants, vegetables or mushrooms.

Vacuum Seal: Mechanical removal of air from a special bag that contains something to be preserved. The bag is automatically sealed following the air removal. A great way to prevent freezer burn.

 

Recipes

Preservation

Storage

Preservation

Pre-cooking meals, storing the garden harvest, making pickles, smoking fish…

Food preservation is important as it can save time in the future and saves on waste. Techniques and procedures for preserving your foods.

Cooking

Recipes are just a guide, every time you cook or bake its an experiment. Do not be afraid to adjust, change, add to or modify your recipes or mine. There are always a few key essentials to every recipe, and then a whole lot of “options”.

The Basics

Cooking, preserving and storage of food requires some basic skills and understanding. All sorts of measurements, common terms, processes and basic instructions go into cooking preserving and storage of foods.

 

Other Things

Foraging

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Articles

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Get In Touch

21 second street, nipigon

 

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