Culinary Quickies with Shoshana
Reader Question:
Do I need different measuring cups for liquid items versus solids?
Answer:
This seems to be a simple question but it is asked over and over in cooking classes and demos. There are two types of measuring cups used in cooking; liquid and dry; and YES it does make a difference which you use. One liquid cup is equal to 8 fluid ounces however 1 cup of a dry ingredient will have varying weights depending on the ingredient. When measuring dry ingredients by the cup one should use the cups that are designed to be leveled and before adding an ingredient a flat edge should be used to level the ingredient. Metal variations of this cup are the best choice as they remain accurate longer. (It should be noted that in a pinch dry measure cups can be used for liquids but because of spillage they aren’t the best choice.) Many times a recipe will give the measurement for a dry ingredient by weight and a good kitchen scale is then the best option when that is the case. Liquid is generally measured in a cup that is made of glass or plastic and has a spout for pouring and cannot have the contents leveled.(The same concepts apply when measuring using the metric system.)
Reader Question:
What is the best way to steam vegetables so that they are neither hard nor mushy?
Answer:
The key to perfectly steamed vegetables is threefold. First all of the vegetables being steamed at the same time need to be cut into even sized pieces and secondly they should all have approximately the same density – thus the same cooking time. Here is a great chart with suggested steaming times for most vegetables. Thirdly, to steam vegetables perfectly you must have the correct equipment. A pot large enough to hold a metal steam tray or heat resistant steam basket. Your steam basket should be placed over but not touching about 2 inches of water and then timed according to the particular vegetables’ steaming time. Another approach is a multi level steamer. These are available in both metal and bamboo varieties.
To submit a question please email Shoshana at: foodeditor@unorthoboxed.com
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