Terminology in Cooking

I am by no means an expert when it comes to cooking, however I have come to learn some of the translations of the old fashioned recipes to modern day terminology.

I also want to state that non of these recipes are what one would consider healthy. They were not meant to be, they were meant to be tasty and filling. I have no idea how many calories, sugar or sulfates are in the cobbler or anything else listed on this site. BUT, they each and everyone taste delicious. If you need the nutritional information, you will need to calculate by ingredient and the take into account the transition caused through the baking and cooking process. You can gladly do this while I eat!

Pinch - a little less than 1/4 teaspoon
Dash - 1/2 teaspoon or a little more than a pinch
Dollop - a rounded tablespoon or a healthy glob
Hint - 1/8 of a teaspoon
Crumbly - has the consistency of oatmeal
Creamy - is just that - smooth as silk and thick as molasses
Mix well - if liquid - mix until the froth forms
if solid (flour, sugar, salt, etc) - mix until all ingredients are blended equally - no blobs please
Bake until done - depending on what you are cooking. Brownies will not come out clean on a toothpick, but the toothpick test almost always works on a standard cake - the toothpick should come out with no gooey on it when stuck in the middle of the cake. Do not over bake cakes and brownies. Use common sense, if it is a nice golden brown on top and crusting, it is done. Custards should be cooked until set. Custards will set some as they cool and when refrigerated, but if not cooked thoroughly they will never set and will remain mushy.

Make a thread - this term is used in making the filling for pecan pie and most cooked candies. Some will say "when the mixture makes a ball. " That doesn't mean a hill of beans to a new cook so listen up - take a cup of cold water, dip a clean tablespoon (coating the spoon well but do not dip a tablespoon of the mixture our - coat the spoon) in the mixture and drizzle off the spoon into the cup of cold water. It will make a thin stream or a thick stream when it hits the cold water. If the recipe calls for a soft ball or a hard ball, dip the mixture out of the cup and roll between the thumb and forefinger to determine the soft/hard ball stage. Remember, the longer you cook your mixture, the harder the ball.

I know a cooking thermometer is easier, but most old recipes do not state at what temperature to cook a candy mixture or a pie filling. Their baking and cooking was learned through experimentation and experience.

As new terms and phrases are encountered through this process of mine, I will update this site. If anyone has input, please leave a comment. Many thanks for joining me!

Happy Reading!

Belle