Tag: Kitchen basics

Derived from animal collagen, unflavored gelatin is prized for its ability to thicken and set foods without altering their inherent flavor. So, what does unflavored gelatin taste like? The surprising and simple answer is that high-quality unflavored gelatin is virtually tasteless and odorless.

In 1869, French chemist Hippolyte Mège-Mouriès invented a butter substitute called 'oleomargarine,' initially using beef fat. This historical detail is key to understanding what's the difference between margarine and oleo, revealing they are not distinct products but rather names stemming from the same invention.

According to nutrition data, a standard 3-ounce (85 gram) serving of medium shrimp contains about 7 pieces, meaning a 100-gram portion is slightly larger. This number, however, varies dramatically based on the size of the individual shrimp, which is why understanding how shrimp are sold is key to getting the right count for your recipe.

In 17th-century France, a culinary shift moved away from complex medieval spice blends towards simplifying flavors, inadvertently cementing salt and pepper's status as the ultimate pair. This established a precedent for why people put salt and pepper on everything today.

Did you know that the term 'celery stalk' is almost universally misused in home cooking? What most people call a stalk is actually a rib, with the true stalk being the entire bunch of celery you buy at the grocery store.

With its convenient, shelf-stable packaging and competitive price point, Kitchen Basics bone broth is one of the most widely available options for consumers. The key question remains: Is Kitchen Basics a good bone broth for your dietary needs, flavor preferences, and nutritional goals?

Introduced in 1911, Crisco has a long history in kitchens, but many wonder what makes its sprays so effective. The core ingredients in Crisco cooking spray include canola oil, soy lecithin, and an anti-foaming agent, formulated to prevent food from sticking to pans.

According to measuring spoon manufacturers and culinary reference books, one standard pinch is defined as 1/16 of a teaspoon. However, the actual amount of salt picked up by a cook's fingers can vary dramatically depending on the person and the type of salt used. This imprecision is a fundamental part of the measurement's nature, often intended as a guide to season 'to taste' rather than a hard rule.

One teaspoon of brown sugar has slightly fewer calories than the same amount of white sugar, though the difference is minimal. This seemingly minor detail is just one of several key distinctions between white sugar and brown sugar, a topic that goes far beyond just color.

According to the U.S. customary system, 1 cup is equivalent to 8 fluid ounces, which means the answer to 'Is 16 oz considered 2 cups?' is a straightforward 'yes' for liquid ingredients. However, the same conversion does not apply to dry ingredients, which can lead to significant errors in recipes.