In the kitchen with Elise

Here is something that every cook should know, print and have handy. Especially when it comes to making recipes from a different part of the world where the measurement system is totally different from yours. Not knowing the exact measurement required will make your entire recipe come out a disaster. Take a look and feel free to print it out for yourself, using the Print Recipe link at the bottom of the page. ml - milliliter mm - millimeter cm - centimeter tsp - teaspoon tbsp - tablespoon oz - ounce L - liter pt - pint qt - quart g - gram Dry Measurements 1/8 tsp - 0.5ml 1/4 tsp - 1ml 1/2 tsp - 2ml 3/4 tsp - 4ml 1 tsp - 5ml 1 tbsp - 15ml 2 tbsp - 30ml 1/4 cup - 60ml 1/3 cup - 75ml 1/2 cup - 125ml 2/3 cup - 150ml 3/4/cup - 175ml 1 cup - 250 ml 2 cup - 1pint = 500ml 3 cups - 750ml 4 cups - 1quart = 1 Liter lb - pound Liquid Measurements  1 fluid ounce - 2 tbsp = 30ml 4 fluid ounces - 1/2 cup = 125ml 8 fluid ounces - 1 cup = 250ml 12 fluid ounc...

Quick General Tso's Chicken Servings: 4 Servings Prep Time: 1 hour Total Time: 1 hour 30 min Source: Elise Jackson Ingredients 2 large egg white 3 tbsp cornstarch 3 tbsp cooking wine 3 tbsp soy sauce 1 lb boneless chicken breast (cut into 1" cubes) 1/4 cup chicken stock 2 tsp white vinegar 1/2 cup sugar 2 tbsp vegetable oil 1 tbsp minced garlic 1/2 cup sliced onions 1/2 cup green or red peppers ( optional) 1/2 cup chopped lightly toasted cashews In a bowl whisk together egg white, 2 tbsp cornstarch, 2 tbsp wine, and 1 tbsp soy sauce. Add chicken cubes and toss to coat. Cover and marinate in refrigerator for about 1 hour. Sauce: In a bowl whisk remaining 1 tbsp cornstarch with 1 tbsp chicken stock until smooth. Add remaining 3 tbsp chicken stock, 1 tbsp wine, 1 tbsp soy sauce, vinegar, sugar and whisk to combine. Set aside until ready to serve. Once ready to serve in a large pot heat up oil, remove chicken from marina...

Have you ever read a recipe whether it be here on my blog or elsewhere and wonder ' what do they mean?' How can you cook if you don't even understand what you're reading. Well here are a few tips aimed at helping you understand a recipe when you read it. Take a look, hopefully it will get you creating great dishes in no time. Abbreviations commonly used: Tbsp - Tablespoon Tsp - Teaspoon Oz - ounces Qt - Quart Pt - Pint F - Fahrenheit C - Celcius 1" - inch lb - Pound G - Grams Other Terms Double Boiler - This method is like a steamer. It is generally used when heating a sauce or liquid that could easily burn if placed directly on heat. Usually used for steaming vegetables, fish, for lighter sauces as used when heating chocolate, making caramel etc. This is done by simply placing a strainer or a smaller pot on top of another pot filled with water. The bottom pot will boil and the steam will cook or heat the items in the strainer or smaller pot....