All spoon and cup measures in this book are level, not heaped. Dry ingredients should be leveled off with a knife.
Friday, November 30, 2007
Measuring Cups and Spoons
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Welcome!
This is a reference guide for utensils in the kitchen. Investing in a few pieces of good equipment will go a long way towards successful results. Choose carefully to get something which really lasts.
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- Lin, Food Fanatic
- This is my dedication to the joy of cooking with recipes, ingredients reference, utensils guide, and technique/tip secrets to make that perfect dish, which will surely get you oohs and aahs from your family and friends. Please leave feedback if you tried a recipe or email me with some of your favorite recipes for posting. Thanks for visiting and bon appetite.
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2007
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November
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- Lemon Squeezer
- Decorating Equipment
- Rolling Pin
- Jelly Moulds
- Lattice Cutter
- Tart/Flan Tins
- Palette Knife
- Whisks
- Corer
- Melon Baller
- Chinoise
- Baking Beads
- Dredger
- Flour Sifter
- Pastry Brush
- Pastry Wheel
- Cream Horn Moulds
- Measuring Cups and Spoons
- Canelle Knife or Citrus Zester
- Wooden Spoons
- Rubber Spatulas
- Cutters
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November
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