I use powdered milk in ALL my recipes. Its a lot less expensive, for one thing. I use the full 1/3 cup powder and then add the amount of water equivalent to the amount of milk called for in the recipe up to 1 cup. (then just double it for more than 1 cup).
— submitted by The Duck
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This tip is sent with TIC (tongue in cheek), not that it isn’t authentic, but it is rather a tip most of us would seldom need, but it is interesting. It concerns tenderizing octopus with wine corks. I’ll bet I have your full attention now. There is an enzyme in cork that helps tenderize the octopus. Use one cork per quart of liquid. Oh, and the octopus really doesn’t care if the cork is from red or white wine.
— submitted by “Cheeks” Wilma
Tim says: although this caught my eye (and seeing as how I eat 1 octopus per day — TIC), I believe the facts are out and they mostly say this notion is a myth. Besides, corks are becoming hard to find.
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I find the following information very helpful when scaling or converting recipes…….it’s taped to the inside of a cupboard door in my kitchen.
Cup = Fluid Oz. = Tablespoons = teaspoons = milliliters
1 cup = 8 oz = 16 tbsp = 48 tsp = 237 ml
3/4 cup = 6 oz = 12 tbsp = 36 tsp = 177 ml
2/3 cup = 5 oz = 11 tbsp = 32 tsp = 158 ml
1/2 cup = 4 oz = 8 tbsp = 24 tsp = 118 ml
1/3 cup = 3 oz = 5 tbsp = 16 tsp = 79 ml
1/4 cup = 2 oz = 4 tbsp = 12 tsp = 59 ml
1/8 cup = 1 oz = 2 tbsp = 6 tsp = 30 ml
1/16 cup = 1/2 oz = 1 tbsp = 3 tsp = 15 ml
— submitted by Brenna