| Welcome to Kooking with Ken. These are simple and not so simple recipes developed or modified by Ken. One new recipe is added about once a month. Ken enjoys cooking, especially healthy foods that are easy to make and still taste good. Ken has dyslexia and finds recipes in paragraph style hard to follow, so these are all in list form. These recipes are also written to be easily followed by a beginner. |
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Fahrenheit to Celsius to Fahrenheit
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| Fahrenheit minus 32, then times 5/9 = Centigrade | Centigrade times 9/5, then add 32 = Fahrenheit |
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Liquid Measure 1 pinch = 1/8 or less teaspoon 60 drops = 1 teaspoon 3 teaspoons = 1 tablespoon 2 tablespoons = 1 ounce 4 tablespoons = 1/4 cup 8 tablespoons = 1/2 cup 2 gills = 1 cup 8 ounces = 1 cup 1 ounce = 1/2 of 1/4 cup 16 tablespoons = 1 cup 2 cps = 1 pint 16 ounces = 1 pint 32 ounces = 1 quart 4 cups = 1 quart 2 pints = 1 quart 4 quarts = 1 gallon 1 gallon = 3.7853 liters 1 liter = 1.0567 quarts 1 quart = .94635 liters 31.5 gallons = 1 barrel 60,000 gallons = 1 average swiming pool |
Dry Measure 2 pints = 1 quart 4 quarts = 1 gallon 2 gallons = 1 peck 4 pecks = 1 bushel 8 gallons = 1 bushel Weight 16 ounces = 1 pound 2000 pounds = 1 ton 1000 KG = 1 metric ton 1 troy ounce (ozt) = 31.1034768 grams 1 troy ounce = 1.09714286 (avoirdupois) ounces 12 troy ounces = 1 troy pound (Completely irrelevant but, an once of gold is heavier than an ounce of feathers, but a pound of feathers is heavier than a pound of gold. This is because a Troy ounce of gold is 1.097 ordinary ounces (such as of feathers), while a Troy pound of gold is 12 Troy ounces, a little over 12 ordinary ounces, or a bit over 3/4 pounds of feathers. So a pound of feathers is heavier than a pound of gold.) |
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| t = teaspoon | T = tablespoon |
Definitions | |
| Al dente | Slightly undercooked and a little firm. |
| Caramelize | heating a carbohydrate or sugar until a browning occurs, resulting in a nutty flavor. Temperatures very for different foods. |
| Cut julienne | Cut into long thin strips. |
| Dredge | To lightly coat food, usually meat or fish, with flour, breadcrumbs, cornmeal, or other dry powder or crumbs. This coats the food before cooking or frying to retain moisture. Sometimes dip in milk or egg first. For breading, it is better to use flour. To dredge, spread powder or crumbs in a shallow dish that's wide enough for the item that you want to coat and place item in powder and rotate to coat all sides. |
| Dutch oven | A heavy, usually cast iron, cooking pot with a tight fitting lid. It can be used on a cook top or in an oven. They can be used for deep frying. Season before use. |
| Marinate | Soak in a blend of liquids to tenderize and flavor meat. |
| Saute | To heat oil, butter, or other similar material over low to medium heat, then slowly cook and stir onion, garlic, or other vegetable until tender and a little transparent. |
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Ken's Theory on Casseroles You look in the refrigerator and see a lot of wilting vegetables, that will need to be thrown away tomorrow. Wash, chop fine, and throw in a 3 quart casserole. Cook a cup or two of rice, preferably brown and add to the casserole. Add a can of cream of mushroom soup (or any "cream of ..." you have around). Go through the spice rack looking for old spices you forgot you had and add a dash of those. Mix it all well and cover with bread crumbs. Cover with whatever cheese you have. Bake at 350 for 30 minutes. I make it differently every time. If they turn out well, I write them down. |
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Ken's Theory on "Salt and Pepper" in Recipes Many recipes call for "Salt and Pepper". I don't own a salt shaker and the can of pepper is old. I find that 99% of the time, this step can be skipped. If the proper spices are used, food tastes good without the added sodium. Salt and Pepper have been used in foods from ancient times to hide the fact that the food was rancid or spoiled. Today, thanks to modern mechanical techniques, we are not often forced to eat spoiled or rancid food, so why continue this ancient practice. For many people, too much salt is a problem, so just leave it out. I often leave out or reduce sugar as well. |
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Italian Seasoning It's 6 pm, you are half way through a recipe when it says "Italian Seasoning" and you realize you don't have any. What do you do? What kind of tree does Italian Seasoning come from any way? Substitute a pinch of each - as many as you do have: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, & Basil. That should come close. |
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Pumpkin Pie Spice 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves |
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Cooking Pasta
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Spaghetti Sauce My wife always uses store-bought spaghetti sauce, but I like to make my own. 1 15 ounce can tomato sauce, 1 6 ounce can of tomato paste, 1 4 ounce can mushroom pieces, 1 teaspoon Cilantro, 1 teaspoon Basil leaves, 1 teaspoon ground Thyme, 1 teaspoon ground Sage, 1 teaspoon garlic powder. 1 teaspoon Rosemary, 1/4 cup chopped onion. |
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Hummingbird Food This is also more for fun. Hummingbird Food. Hummingbirds eat small insects and the like for protein, but they also need nectar for energy. This is my recipe for hummingbird food. 4 parts water 1 part sugar A few drops of red food coloring is only an option. The birds really don't care, but it looks nicer and is easier to monitor the level so you can refill the feeder when empty. Heat the water, but not to boiling. The sugar will dissolve more easily if the water is hot. Stir until the sugar dissolve and water is clear. Allow to cool. I usually mix a big soup kettle full at once, it's easier. Store in a dark location until needed. It will turn moldy if exposed to light. Enjoy your hummingbird feeder. |
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This site maintained by Kenneth A. Larson.
Copyright © 2007 - 2023, Kenneth A. Larson. All Rights Reserved. Website content including photographic and graphic images may not be redistributed for use on another website. |
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it.
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