Everything you want to know

This page is in process. It is the place I have bookmarked and go when I want to know what I can't remember, or doubt my memory, or just plain don't know but need to know. If you think of something to add, email shopkeeper.

What fruit is in season - list by month - click here   - What vegetables are in season - by month - Click here


Cooking Temperatures - what USDA says

Chicken and turkey:  165° f including ground. Keep in mind that some parts will be more cooked than others with temperature read if the bone is in. 

Cooking Whole Cuts of Meats: For Pork, beef, veal, and lamb cuts, the safe temperature remains unchanged at 145 ºF, with a three-minute rest time as part of its cooking recommendations. 

Ground beef: 160°f because the air exposure to all of the meat you need to ensure, like a steak, the exposed meat is cooked. If you grind your own then other temps most likely apply.

For steaks: What Thermoworks says (best cooking thermometers)
Rare: 120-129° f
Medium Rare: 130-134° f
Medium: 135-144° f
Medium well: 145-154° f
Well done: 155-164° f 

 
Dry measure equivalents: - approx - your scale accuracy is going to effect the results

3 teaspoons             1 tablespoon     1/2 ounce       14.3 grams
2 tablespoons           1/8 cup            1 ounce          28.3 grams
4 tablespoons           1/4 cup            2 ounces        56.7 grams
5 1/3 tablespoons     1/3 cup            2.6 ounces     75.6 grams
8 tablespoons.          1/2 cup            4 ounces        113.4 grams.   
12 tablespoons         3/4 cup            6 ounces       .375 pound
32 tablespoons         2 cups              16 ounces      1 pound

Liquid measure equivalents:

 
Baked Potato: 205° to 212° f 


Bread and other baked goods: Between 195 and 210° f  These temps get you in the ball park. Touch, cake tester, experience is the best way to know when anything baked is done. Getting the cooking temps corect is important. Read about bread temps here on ThermoWorks Blog.


Banana Bread - 206°F/97°C


Blanching Vegetables

The general ratio is 1 gallon of water to 1 pound of vegetables. Leafy greens would need 2 gallons

Length of time is important. If you are preserving food be sure to find best practice information.

Timing varies generally from 3 to 6 minutes. In general look for the vegetable to change to a more vibrant color and they are good to go. Then dry before you fry or roast. 


Eggs - Rating list here