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Cooking Measurements and Kitchen Quotes

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Kitchen Quotes

Famous Kitchen Quotes and Measurements

The following kitchen quotes are from some people whom we have all heard in time past! Many of them are unique and I am sure some we may have heard before. There are quotes from some Chefs also. Some of the more popular chefs of today handle some pretty foul language. We have omitted the ones with profanity or unsavory hints so anyone can enjoy this bunch of good, smart and funny kitchen quotes.

We have some very handy Cooking measurements in this article for your convenience. As with all of our articles of this nature, this is a printable piece. These measurements do not cover everything but there are lots of common measurements used every day and they are a handy and needful if you cook much. This is a great starting place for the average or new cook.

A passion for organics

So, without further ado, enjoy these kitchen quotes and measurements!

  • I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.~ Andy Rooney
  • “Cooking requires confident guesswork and improvisation– experimentation and substitution, dealing with failure and uncertainty in a creative way” ― Paul Theroux, Sir Vidia’s Shadow: A Friendship Across Five Continents
  • ”This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”-Julia Child
  • The worst food you’ll ever eat will probably be prepared by a ‘cook’ who calls himself a ‘chef.’ Mark my words. ~ Alton Brown
  • “A home cook who relies too much on a recipe is sort of like a pilot who reads the plane’s instruction manual while flying.” – Alton Brown
  • My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef. ~ Bobby Flay
  • “Find something you’re passionate about and keep tremendously interested in it” – Julia Child
  • “Cooking is like love, it should be entered into with abandon or not at all.” – Harriet Van Horne
  • “I come from a family where gravy is considered a beverage.” — Erma Bombeck
  • “Eat all the junk food you want as long as you cook it yourself.” – Michael Pollan
  • “Always start out with a larger pot than what you think you need.” ― Julia Child
  • “I cook with wine, sometimes I even add it to the food.” ― W.C. Fields
  • “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” ― Calvin Trillin
  • “There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ― Thomas Wolfe
  • ‎”You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients”- Julia Child
  • “To make my meal in a box taste better, I decided to tweak the logo, rather than the ingredients.” ― Jarod Kintz, This is the best book I’ve ever written, and it still sucks
  • “I read recipes the same way I read science fiction. I get to the end and say to myself “well, that’s not going to happen” ― Rita Rudner
  • “It can be exhausting eating a meal cooked by a man. With a woman, it’s, Ho hum, pass the beans. A guy, you have to act like he just built the Taj Mahal.” ― Deb Caletti, The Queen of Everything

 “Helpful Hints” Measurements and Kitchen Quotes of the past!

  • Organic Essential Oils For a very good thickener for soups, use oatmeal. This will add some flavor and richness to most any soup.
  • If you want a creamy look to your mashed potatoes, add the milk before you start mashing them.
  • If you wait until your stewed fruits boil for 10 minutes they take less sugar.
  • To keep cooked rice white and separated, add 1 teaspoon of lemon juice per quart of water.
  • Try sprinkling your potatoes lightly with flour before frying for a more golden appearance and taste.
  • Use a damp paper towel to wrap your lettuce so it doesn’t “rust” in the refrigerator.
  • Each time you open your oven door your temperature drops approx 25 degrees.
  • The coldest part of any refrigerator is the top rack / shelf in the back.
  • If a main dish or vegetable dish is too sweet, add a teaspoon of vinegar.
  • If your food is too salty as you cook it, add a peeled potato and discard when cooking is done.

  COMMON AND NOT SO “COMMON SUBSTITUTIONS”

  •  For Thickening: 1 tablespoon cornstarch = 2 tablespoons of flour
  • 1 Cup sifted all-purpose flour = 1 Cup + 2 tablespoons sifted cake flour
  • (1 oz) 1 chocolate square = 3 tablespoons cocoa + 1 tablespoon butter
  • 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tarter
  • 1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
  • 1 cup sour milk = 1 cup sweet milk + 1 tablespoon lemon or vinegar mixed, or 1 cup buttermilk
  • 1 cup sweet milk = 1 cup sour milk or buttermilk + 1/2 teaspoon baking soda
  • Note: Sweet Milk is referring to Regular whole milk, 2% milk, etc.

 KITCHEN QUOTES FOR “COMMON WEIGHTS & MEASURES”

  • 3 teaspoons = 1 tablespoon
  • 2 tablespoons = 1/8 cup
  • 4 tablespoons = 1/4 cup
  • 5 1/3 tablespoons = 1/3 cup
  • 8 tablespoons = 1/2 cup
  • 10 2/3 tablespoons = 2/3 cup
  • 12 tablespoons = 3/4 cup
  • 14 tablespoons = 7/8 cup
  • 16 tablespoons = 1 cup

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KITCHEN QUOTES FOR “COMMON COOKING TERMS”

  1. Baste: To moisten something with liquid, use a spoon or bulb baster, more often for pot roast, over or broiled meats and fish.
  2. Bind: Thicken the liquid of soup, gravy, or a stew with a starch like flour, cornstarch or egg yolks.
  3. Blanch: Place in boiling water for a set amount of time and then place in cold water partially cooking and for peeling.
  4. Blend: Combine different textured ingredients such as sugar and butter but gentler than mixing.
  5. Braise: Brown or sear in fat or oil then cook slowly covered with liquid.
  6. Breading: Coating, usually flour or breadcrumbs used for foods to be fried. To help adhere the coating you can use beaten eggs or milk.
  7. Coat a Spoon: Indicates a degree of doneness when cooking custards and and sauces that contain egg yolk or corn starch. These are done when cooked until they coat a spoon when dipped into the sauce and removed.
  8. Fold: This combines a mixture that is lighter with a mixture that is heavier. Example is Beaten cream cheese and Cool Whip. Add the cream cheese on top of the cool whip and draw the spatula through this and fold it together as you do so. This is not like mixing vigorously!
  9. Flambe’: Heated liquor like brandy poured over partially cooked meat. This is ignited and allowed to burn off.
  10. Julienne: Cutting food into long thin strips like match sticks.
  11. Knead: working dough by pushing with the heel of the hand and folding it over and repeating until the desired consistency or smoothness is reach that is called for.
  12. Marinate: Soaking food. This used usually for meats and fish adding a flavor to help it be more tender.
  13. Roux: Removing, skimming fat from the top of soups, stews, or gravies after it has risen to the top. As these liquids cool the fat comes to the top.
  14. Steam: Cooking with steam. Steaming preserves the flavor and vitamins better than boiling.

Cultivating Herbal Friendships

KITCHEN QUOTES FOR “THIS EQUALS THIS”

BUTTER & CHOCOLATE:

  • 2 tablespoons of butter = 1oz
  • 1 stick or 1/4 pound of butter = 1/2 cup
  • 1 square of chocolate = 1oz

CRUMBS:

  • 20 salted crackers = 1 cup of fine crumbs
  • 12 graham crackers = 1 cup of fine crumbs
  • 22 vanilla wafers = 1 cup of fine crumbs
  • 1 slice of bread = 1/2 cup of soft crumbs

CEREALS

  • (1 – 1 1/4 cups) 4 oz macaroni = 2 1/4 cups when cooked
  • (1 1/2 – 2 cups) 4 oz noodles = 2 1/4 cups when cooked
  • (1 – 1 1/4 cups) 4 oz spaghetti = 2 1/2 cups cooked
  • (6 1/2 – 7oz) 1 cup uncooked rice = 3 3 1/2 cups when cooked
  • 1 cup pre-cooked rice = 2 cups when cooked

VEGETABLES AND FRUITS

  • 1/4 Lb celery, chopped = 1 cup
  • 1 medium onion, chopped = 1/2 cup
  • 1 medium apple, chopped = 1 cup
  • 1 orange peel grated = approx 2 teaspoons
  • Juice from 1 orange = 6 or 7 tablespoons
  • 1 lemon peel grated = 1 teaspoon
  • Juice from 1 lemon = 3 or 4 tablespoons

We have other articles on our blog dealing with “Common Cooking Terms” also.

You can find more Cooking Terms “HERE”

If you have enjoyed our article on Measurements and Kitchen Quotes leave us your thought below.

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