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Kitchen cheat sheets 3 Attachment(s) Recently found these online and thought they were cool enough to share. I'm going to tape them inside one of my kitchen cupboard doors. I had to take these from a pdf to a jpg...so I hope the resolution is okay for print... |
those are very convenient thanks for sharing! |
Love the cheat sheets and our kitchen is about to have these cheat sheets, too. ;) Thanks! |
Saved on my IPad for future ref. thanks. |
Thanks Ann! Will be printing and laminating these ASAP! |
Very useful...I have some like this that I give my students |
Printing them now...I will also laminate them and keep them with my cookbooks. Thanks :) |
They are wonderful |
I love cheat sheets :thumbup::thumbup::thumbup::thumbup: |
These are great! Thank you so much! I will also be laminating these. Had a thought that this would be a nice gift. to laminate these and give with a kitchen gift with maybe towels or a special gadget. I don't know a cook that wouldn't appreciate them. They would be nice to post on the inside door of , say, spice cabinet or such... ahhh the ideas! |
Thats awesome! Love them! I wouldn't follow the chicken cooking times though, you'd have pretty dried out nasty chicken! LOL 25 mins per 1 lb is a bit much. The beef ones will help me a lot.... i never know when beef is done, I don't cook it enough, and I hate cutting into it to find out and all the juices run out. |
The cheat sheets turned out great, thank you...will save on my computer! I couldn't find a cheat sheet for these, but occasionally I get into making a recipe and find out I don't have an ingredient that I swear I thought I had...these substitutions can be handy if you don't want to run out to the store mid recipe:) •Baking powder For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar. •Brown sugar For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup. •Buttermilk For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt. •Chocolate For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar. •Heavy cream For 1 cup: use 2/3 cup milk and 1/3 cup butter. •Eggs For one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this). •Egg yolk For one yolk: use 2 tablespoons cholesterol-free egg product. •Flour For 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt. •Honey For 1 cup: use 3/4 cup sugar + 1/4 cup liquid. •Milk For 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions. •Sour cream For 1 cup: use 1 cup plain yogurt. •Sugar For 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar. |
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