The Many Uses Of Vinegar – johanna
January 11th, 2010 | Filed under: KITCHEN SCIENCE, THE BOOKSHELF, THE GARDEN

Photo by Greener Loudoun

Vinegar came into existence, by mere chance, more than 10,000 years ago when a cask of wine had over-reached its expiration date. Centuries later in 1964, Scientist Louis Pasteur, discovered that it was the fermentation of natural sugars into alcohol followed by a secondary fermentation that resulted in the product vinegar.

Throughout the time that vinegar has been known to man the substance has been distilled using ingredients such as molasses, dates, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. Consequently, the flavors and varieties of vinegars available are just as vast and unique as the substances it is made from.

Since the first accidental discovery this inexpensive kitchen staple has been used in remarkable capacities. Recorded historical uses of vinegar began as far back as 5,000 BC.
-Babylonians used it as a preservative; flavoring the liquid with herbs and spices.
-Roman legionnaires consumed it as a beverage. In ancient Egypt, -Cleopatra used vinegar as a solvent dissolving pearls in it to win a wager that she could consume a fortune in a single meal.
-The Ancient Physician Hippocrates, discovered its medicinal qualities using it as a stringent and cough remedy.
-The Greeks used it for culinary purposes in pickling vegetables and meats.
-Hannibal, a great general, gained access across the Alps by heating a barrier of boulders and then doused them with vinegar. The boulders cracked and crumbled paving a path for his army to cross through.
-During the American Civil War, vinegar was used to treat scurvy.
-During World War I, vinegar was used to treat wounds.

Today we continue to enjoy the benefits of this ancient sour wine in cleaning, household projects, medicinal remedies, organic agriculture, and the culinary arts. The following tips use ordinary distilled white vinegar. This list is just a sample of the many uses of vinegar. For more fun facts and tips visit VinegarTips.com for 1001 Uses for White Distilled Vinegar.

Photo By: This Old House

CLEANING:

• Make your own cleaning solution by combining 1/2 cup vinegar, 1 cup Ammonia, 1/4 cup baking soda and 1 gallon hot water.

• Use vinegar to clean hard water stains from tub/shower stalls. Mix 1/2 cup vinegar and 1 cup fabric softener with 1 quart warm water. Spray glass shower door with furniture polish or lemon oil to prevent build up. For basic cleaning of tubs and sinks wipe with vinegar and then scrub with baking soda. Rinse clean with water.

• Whiten Grout. Scrub grout with a stiff brush dipped in vinegar. For extra fighting power add baking soda to make a paste.
• Remove mineral deposits from showerheads. Pour 1/2 cup of warm water into a resealable plastic bag. Drop in the showerhead, seal and let sit 1 hour. Rinse clean and wipe dry.
• Make the toilet bowl sparkle. Drop 1 denture cleaner tablet into the toilet with 1 cup vinegar. Let sit 30 minutes. Scrub with baking soda.
• Wipe glass doors and windows streak free. Mix 1/2 cup to 1 cup vinegar with 1/2 gallon of water. Pour into a spray bottle.

• Wash no-wax floors. Add 1/2 cup vinegar to a 1/2 gallon warm water.
  Carpet stain removal. (for the removal of fresh non-oily carpet stains) mix 1 teaspoon liquid detergent and 1 teaspoon of vinegar in a pint of warm water. Apply solution to the stain with a soft brush or towel and rub gently. Rinse with a towel moistened with clean water; blot dry. Repeat until the stain is gone. Then dry quickly, using a fan or hair dryer.
• Wipe out water rings on wood furniture by rubbing with a mixture of equal parts vinegar and olive oil. Rub with the grain and polish for the best results.
• Sanitize the refrigerator. Wipe with a solution of equal parts water and vinegar. Remove odor by placing 1 cup apple cider vinegar in a glass and place it in the refrigerator for a few days.
• Disinfect cutting boards; a nice alternative to using bleach. Wipe with full strength vinegar.
• Shine stainless steel appliances and sinks. Apply vinegar with a soft cloth to remove streaks from stainless steel appliances. (Try in an inconspicuous place first) You can also use lemon oil.

• Keep garbage disposals fresh and clean. Make vinegar cubes by filling an ice tray with a mixture of 1 cup of vinegar and enough water to fill the ice tray; freeze. Run the mixture through the disposal, and then flush it with cold water for a minute or so. The ice sharpens the blades while the vinegar disinfects.
• Dishes and glasses. Pour 1 ½ cup to 2 cups vinegar in the bottom of the dishwasher. Add soap and wash full cycle. Use this technique instead of bleach to fight off the flu.
• Kill Germs in the Laundry. Add 1 tsp salt and 1/4 cup vinegar to wash.
• Fabric Softener. Add 1/4-1/2 cup to fabric softener dispenser. Especially great on baby clothes and towels.
• Deodorant stains. Rub with vinegar and wash as usual. For tough stains make a paste of vinegar and baking soda. Rub into stain. Leave garment in the sun. Wash as usual.

• Wine stains. Remove wine stains from 100% cotton, cotton polyester and permanent press fabrics within 24 hours. Sponge vinegar directly onto the stain and gently rub away the spots. Then clean according to the directions on the manufacturer’s tag.
• Keeping colors fast:
  To hold colors in fabrics, which tend to run, soak them for a few minutes in white distilled vinegar before washing.
  When color dyeing fabrics, add 1 cup of vinegar to the last rinse water to help set the color.
• Cleaning Vintage Lace. Soak the lace in cold water, rinsing it several times. Next, hand-wash with Woolite. Remove stains with equal parts vinegar and hot water.
• Unclog a steam iron. Pour equal amounts of vinegar and water into the iron’s water chamber. Turn to steam and leave the iron on for 5 minutes in an upright position. Then unplug and allow to cool. Any loose particles should come out when you empty the water.
  To remove the burn mark on the iron plate, heat equal parts vinegar and salt in a small pan. Rub the solution on the cooled iron surface.

• Shine brass, copper and pewter. Dissolve 1 teaspoon salt in 1 cup of vinegar. Stir in flour to make a paste. Apply paste to the metals and let stand for about 15 minutes. Rinse with clean warm water and polish until dry.
  Mix olive oil and vinegar in a one-to-one ratio and polish with a soft cloth. Try in an inconspicuous place first.
• Remove the blackened soot on fireplace glass doors. Wash fireplaces with a 50/50 ratio of water and vinegar to. Wipe dry with newspaper.
• Clean Gold Jewelry. Submerge jewelry in one cup apple cider vinegar; let sit 15 minutes. Remove and dry with cloth.
• Clean DVDs. Wipe smudged CDs and DVDs with vinegar. Dry completely before reinserting into player.

Photo By: This Old House

HOUSEHOLD:

• Non-poisonous ant solution. Dab a cotton ball with vinegar. Swab areas the ants trail. Heat a pot of vinegar then pour over ant hills.
• Fruit fly deterrent. Place a bowl filled with 1/2 quart water, 2 tablespoons sugar, 2 tablespoons. apple cider vinegar and a couple drops dish soap.
• Banish stickiness. Remove stickers and price tags from glass, wood and plastic. Dab vinegar on stubborn stickers; scrap surface clean.
• Clean paint brushes by soaking them 30 minutes in hot vinegar. Wash in hot soapy water, cleaning off paint.
• Rust Remover. Soak rusted tools in vinegar for a few days. Rinse with water.

GARDENING:

• Increase soil acidity: In hard water areas, add a cup of vinegar to a gallon of tap water. Great for rhododendrons, gardenias or azaleas.
• Keep flowers fresh longer. Add 2 tablespoons sugar and 2 tablespoons vinegar with 1-quart water. Trim stems and change water every five days.
• Grass and weed control. To kill grass on sidewalks and driveways, pour full strength vinegar on it.
  For weeds, spray full strength vinegar on tops of weeds. Reapply on any new growth until plants have starved.
• Plant food. Mix vinegar and water in a ratio of one part vinegar to 8 parts water. Mix a separate solution of 1 part sugar to 8 parts water. Combine the vinegar and sugar mixtures.

Photo By: AppleCiderVinegarWeightloss.com

CULINARY:

• For burnt on food, submerge the area in vinegar and soak overnight. Clean with hot soapy water.
• To control weight swap out creamy salad dressings for a sprinkle of vinegar. Use flavors such as Champagne, Balsamic, Red Wine and seasoned.
• Flavor soups and stews using a tablespoon of your favorite vinegar.
• Meat tenderizer. Combine 1/2 cup of your favorite vinegar to 1 cup of bouillon or 1/4 cup oil. Rub into meat; let sit two hours.
• For sweeter more tender fish soak fish in vinegar and water before cooking. Add 1 tablespoon vinegar to water when poaching fish to keep it from crumbling.
• Add a little vinegar to the water when poaching or boiling eggs. It helps to keep the whites together.
• Prevent oxidation of potatoes. Peeled potatoes left sitting begin to oxidize and turn dark. Add a teaspoon of white distilled vinegar or cider vinegar to the pot of water.
• Fruit and vegetable wash. Freshen and wash vegetables by adding 2 tablespoons vinegar to 1 pint water; wash, then rinse thoroughly.

• Before frying doughnuts, add 1/2 teaspoon of vinegar to hot oil to prevent doughnuts soaking up extra grease. Use caution when adding the vinegar to the hot oil.

Photo By: Planet Green

MISCELLANEOUS TIPS:

• Remove fruit or berry stains from your hands by cleaning them with vinegar.
• To keep pets free of fleas and ticks mix 1teaspoon vinegar to each quart of drinking water. This solution is for a forty pound animal, Always get the approval of your pets doctor before trying natural home remedies.
• Smelly dog odor. Rinse the dog with fresh water. Saturate the dogs coat with a mixture of 1 cup vinegar and 2 gallons water. Do not rinse. Dry completely.
• Potty Accidents for both people and animals. Sprinkle area with vinegar. Wait a few minutes and sponge from the center outward. Blot up with a dry cloth. Repeat if necessary. (Test carpet in an inconspicuous place before trying)

• Frosted windows:
  For those rare winter mornings when there is frost on the car, wipe the windows the night before with a solution of one part water to three parts white distilled vinegar. They won’t frost over.
• Freshen lunch boxes by dampening a piece of bread with vinegar and enclose in the lunch box overnight.
• Freshen the kitchen. Odors can linger after cooking meats or with oil. Simmer an equal mix of water and vinegar until smell dissolves.

MEDICAL:

• Clean Calcium Deposits and Sanitize Humidifiers. Heat 1 ¾ vinegar. Pour vinegar into reservoir and replace cap. Let sit for 1 hour. Remove vinegar. Reservoir should be clean and calcium free. Contact manufacturer before cleaning with this method or review manufacturer’s directions.
• Soothe a bee or jellyfish sting. Douse with vinegar to soothe irritation and relieve itching. (You can also use tobacco. Make a paste with tobacco from a cigar and water. Tape in place over hole.)
  Relieve sunburn. Lightly rub white distilled or cider vinegar on area. Reapply as needed.
• For other types of burns, apply ice-cold vinegar right away to prevent blisters.
• Relieve dry and itchy skin such as Psoriasis. Add 2 tablespoons of vinegar to your bath water. (A compress of seaweed works well too) For dry scalp, after shampooing, rinse with a solution of 1/2 cup vinegar and 2 cups of warm water.

• Stop Itching. Apply a paste of vinegar and cornstarch. Keep on until itch disappears.
• Toenail fungus. Soak toes in a solution of vinegar and water, using 1 part vinegar to 2 parts water, 15 minutes per day.
• Soften callused cracked Feet. Combine 1 cup vinegar to 2 gallons warm water. Soak feet for 45 minutes then use a pumice stone or file to remove dead skin from heels and callused areas of feet.
• Wart Remover. Mix warm water with 1 cup vinegar. Soak area for 20 minutes everyday until wart disappears.
• Soothe a sore throat. There are several ways to do this. Put a teaspoon of vinegar in a glass of water; gargle, then swallow. Mix 1 cup hot water, 2 tablespoons honey, 1 teaspoon vinegar, gargle then drink. (Mix 1/2 tsp salt to 2 cups water, add 1 tablespoon peroxide. Heat in the microwave until warm. Gargle, do not drink.)

• Treat sinus infections and chest colds. Add 1/4 cup or more vinegar to a vaporizer. Add water as needed per unit instructions.
• Chest congestion. Inhale a vapor mist from a steaming pot containing water and several spoonfuls of vinegar.
• Calm a queasy stomach. If you can stomach the smell and taste try downing some apple cider vinegar in water, with a little honey.

Photo By: My Little Cottage in the Making

FUN KIDS STUFF:

• Coloring Easter eggs. Mix 1 teaspoon of vinegar with each 1/2 cup hot water; add food coloring.
• Naked eggs. Magically remove the shell of an egg. This project takes two days to complete.
  Place eggs in a container so the eggs are not touching. Add enough vinegar to cover the eggs. Cover the container, put in the refrigerator and let sit for 24 hours. Use a slotted spoon to carefully scoop out the eggs. Dump out the vinegar. Put the eggs back in the container and cover with fresh vinegar. Leave the eggs in the refrigerator for another 24 hours. Scoop the eggs out again and rinse carefully. Throw away any eggs with broken membranes. Now you should have egg without a shell.
• Volcano. Make the cone of the volcano by mixing 6 cups flour, 2 cups salt, 4 tablespoons cooking oil and 2 cups of water. Mix until smooth and firm. Stand a soda bottle in a baking pan and mold the dough around it into a volcano shape. Do not cover the hole or drop dough into it. Fill the bottle most of the way with warm water and a few drops of red food coloring. Add 6 drops of detergent to the bottle contents. Add 2 tablespoons baking soda to the liquid. Slowly pour vinegar into the bottle.
• Berry ink pens. 1/2 cup ripe berries, 1/2 teaspoon vinegar, 1/2 teaspoon salt and feather.
  Fit a strainer over a bowl. Place berries in strainer. Using the back of a wooden spoon, crush the berries against the strainer. Keep pressing until most of the juice has been strained out and only pulp remains. Add the salt and vinegar to the berry juice. If the berry ink is too thick, add a tablespoon of water. Store in a baby food jar sealed tightly. Cut the tip of the feather at an angle. Cut a slit in the tip. Dip the tip into the berry ink; dap on paper towel. Repeat as needed.
• Magic Potion. Pour 2 tablespoons vinegar into a shallow bowl or cup set on a baking sheet. Add 1 tablespoon baking soda.
  Hot Air Balloon. Pour 4 tablespoons vinegar into a bottle. Pour 2 tablespoons baking soda into a balloon that isn’t blown up (make a siphon out of cone of paper). Without tipping the baking soda into the vinegar, put the balloon over the top of the container. Use your hand or a rubber band to hold the seal. Jiggle the balloon so the baking soda is dumped in.

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How To Grate Fresh Nutmeg – johanna
December 16th, 2009 | Filed under: KITCHEN SCIENCE

There are two spices derived from the fruit of the Myristica fragrans tree, nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my Microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

To grate nutmeg gently rub against the sharp edges of a microplane in a back and forth motion. Keep the hollow side turned up to catch the shavings. It makes it easier to see how much you have grated.

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How To Peel, Core and Slice Apples and Pears – johanna
December 9th, 2009 | Filed under: KITCHEN SCIENCE

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How to Make Turkey Stock – johanna
November 20th, 2009 | Filed under: KITCHEN SCIENCE, RECIPES - Soup / Salad, THE BUDGET PANTRY

Photo by: Chow.com

When I make soups I use a product I buy at Costco called Better Than Bullion. Basically it is stock that has been boiled down into a concentrated paste. I like it better than bullion or canned broth but it does not compare to the real stuff. I made a pot roast the other day and saved the juices to make beef stew. It was ten times better than anything from a can. Stock can be made using the drippings from a roast pan or by boiling the leftover turkey or chicken carcasses.

To make turkey stock:

- De-bone the turkey by removing all the meat from the bones.

- Chop up the turkey to fit in a large pot. Cover with water about 1-inch or so above the turkey. Bring the water to a boil then turn down the heat to low; cover and simmer for 2-3 hours. Occasionally skim the foam from the top.

Variations:
- Strain the broth into a large bowl or container using a thin kitchen cloth or cheese cloth placed on a strainer. Let cool. Skim the fat from the top. Freeze. This version does not have much flavor. It is best used in soups.

- Once the water has simmered for an hour add chopped onions, carrots, celery with the leaves, whole garlic cloves, parsnips, thyme, parsley and peppercorns. This version has flavor and can be used in soups, sauces or in anything else chicken or turkey stock is called for.

- Add the turkey neck and giblets to the pot with the turkey.

Should make about 3-4 quarts of stock.

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The Art of Bubbles – johanna
July 10th, 2009 | Filed under: KITCHEN SCIENCE

During the summer when it is really hot, I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.

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Clarifying Honey – johanna
June 20th, 2009 | Filed under: KITCHEN SCIENCE

I went to make some whole wheat banana scones one day but discovered the honey was crystallized. My brother mentioned how to clarify honey once.

Heat the bottle in a pan of simmering water until the honey begins to separate.

Pour the honey through a sieve to separate.

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The Many Uses of Flour – johanna
May 29th, 2009 | Filed under: KITCHEN SCIENCE, THE GARDEN

When the economy started it’s downward spiral the commodity most talked about was rice and flour. I started to write down all the many uses of flour. When used in baking it binds the ingredients together and supports the batter to prevent nuts and berries from sinking to the bottom of the pan. When used in cooking, it thickens sauces, creams and pie fillings.

The types of flour available seems practically endless: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy, wheat, cake, self rising, bread and all-purpose. The choice of flour used will ultimately affect the finished product. Here is a short lesson on the science of flour. Flour contains protein. When the protein comes in contact with water and heat it produces gluten. Gluten is what gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore varying  from what is called for in a recipe will alter the outcome of the baked good.

Cake Flour: The most common variance I can think of is using regular all-purpose flour in the place of cake flour. Cake flour has a protein base of 6-8%.  It is used to produce a delicate tender crumb. Using all-purpose flour to make biscuits or cake will produce a dense texture rather than a light and airy one. Make your own by adding 2 tablespoons cornstarch to 3/4 cups sifted all-purpose flour. To substitute cake flour for all-purpose use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

Bread Flour: Bread flour has a protein base of 12-14% and is used to make yeast breads.

All-Purpose: All-Purpose Flour has a protein base of 10-12% and is used to make traditional sweets like cakes, cookies, quick breads, and pastries.

Pastry Flour: Pastry flour is similar to cake flour, with an 8-10% protein base. To make two cups of pastry flour, combine 1 1/3 cups all-purpose flour with 2/3 cup cake flour.

Self-Rising Flour: Self-Rising Flour has a low protein base with salt and leavening already added. Combine 1 cup all-purpose, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Bleached Flour: Bleached flour has less protein than unbleached. Bleached is best for delicate baked goods such as yeast bread, pastries, pie crusts, cookies, quick breads, pancakes and popovers.

Whole Wheat Flour: Whole wheat is made from the whole kernel and is higher in dietary fiber than white flours. Whole wheat does not produce as much gluten, so it is often mixed with all-purpose or bread flour to give a better rise. The protein base depends on the type of wheat used. Hard red wheat has a higher protein level than hard white wheat. Hard white wheat when ground is much like all-purpose flour and can be used in much the same way. Red wheat berries can be cooked and added to soups, casseroles or lasagna, eaten like oatmeal or ground and made into bread.

Other Types of Flour: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy and flaxseed are sometimes combined with all-purpose or wheat to give added flavor and nutrients. These flours can be used in pasta, yeast bread and some quick breads.

The Use of Flour:

Proper measuring of flour is extremely important. Too much flour will result in a tough and heavy baked good. When measuring flour always fluff the flour then spoon the flour into a measuring cup and level off with a knife. Do not pack it down or scoop the cup into the flour.

Sifting flour removes lumps and aerates it so that when combined with the liquid the batter mixes easily. If a recipe calls for 1 cup sifted flour this means you sift the flour before measuring. If the recipe calls for 1 cup flour, sifted this means you sift the flour after measuring.

Store flour in a cool dry place for up to six months. To prevent insects you can store flour in the refrigerator or freezer, bring to room temperature before using.

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Magic Magnets Science – johanna
January 28th, 2009 | Filed under: KITCHEN SCIENCE

One day while I was at Target, I picked up some Cars, the movie, magnets from the dollar bin. Mason and Everett went nuts over them allowing me to get dinner finished and on the table.

To play Magnets :
- Collect different types and sizes of magnets.
- How many places in the kitchen will the magnets stick.
- Discuss how magnets work- Magnets are attracted to magnetic properties such as iron or steel.

(Use caution with little kids. As they can pose a choking hazard and a more serious threat if swallowed)

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Holiday Spice Substitutions – johanna
November 18th, 2008 | Filed under: KITCHEN SCIENCE

I hate it when I am ready to cook something then discover I am missing an ingredient. So glad there are clever people out there who have figured out a few substitutions. Beware of substitutions though. I made the chili powder for my chili once and it turned out really spicy. Some substitutes you cannot even tell a difference but others will alter the taste and texture. It is of course always best to use the real deal.

Allspice: 1 tsp ground allspice = approximately 5 whole berries.

Allspice: 1/4 tsp cinnamon + 1/2 tsp ground cloves + 1/4 tsp nutmeg = 1 teaspoon.

Anise Seed: 3-4 Anise Stars = 1/2 teaspoon.

Apple Pie Spice: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/8 tsp cardamom = 1 teaspoon.

Arrowroot: 2 Tbsp all-purpose flour = 2 teaspoons.

Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp.

Baking Soda: 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid = 1 teaspoon.

Balsamic Vinegar: Equal amount of sherry or cider vinegar.

Bread Crumbs:  3/4 cup cracker crumbs = 1 cup.

Brown Sugar: 1 tbsp light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar = 1 cup.

Butter: salted- 1 cup or 2 sticks unsalted butter + 1/4 tsp salt OR 1 cup margarine OR 7/8 cup lard OR vegetable shortening.

Buttermilk: Place 1 tbsp white vinegar or lemon juice in a liquid measuring cup. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes OR 1 cup milk + 3/4 tsp cream of tartar OR 1 cup plain yogurt.

Chili Powder: 1 tsp paprika + 2 tsp ground cumin + 1 tsp cayenne pepper + 1 tsp oregano + 2 tsp garlic powder.

Chocolate: Bittersweet or Semi-Sweet (1 oz.)  = 1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar.

Cocoa Powder: 3 Tbsp. Dutch-processed = 1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 tbsp OR 3 tbsp natural cocoa powder + 1/8 tsp. baking soda.

Corn Starch: (as a thickener) Equal amount of Minute Tapioca for cornstarch, use slightly less for flour or Arrowroot.

Cream of Tartar: 1/2 tsp white vinegar or lemon juice = 1/2 teaspoon.

Egg: 1 large egg =  3-1/2 tbsp thawed frozen egg or egg substitute OR 2 egg whites.

Garlic: 1 clove = 1/8 tsp Garlic Powder OR 1/4 tsp dried minced garlic.

Ginger, Fresh: 1 tsp ground ginger + 1/4 tsp white pepper + 1/2 tsp lemon juice OR 1 tbsp minced crystallized ginger with the sugar washed off = 1 tbsp grated.

Gingerroot:  1/8 tsp ground ginger powder OR 1 tbsp rinsed and chopped candied ginger = 1 tbsp minced.

Half & Half: 1 cup for cooking or baking- 1 1/2 tbsp butter or margarine + enough milk to equal 1 cup.

Heavy Cream: (1 cup) for cooking or baking 3/4 cup milk + 1/3 cup butter or margarine.

Herbs, Fresh: (three times the amount of dried) 1 Tbsp = 1 tsp dried herbs OR 1/4 tsp powdered herbs.

Honey: 1 cup for cooking or baking- 1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe.

Italian Seasoning: 1/2 tsp dried basil + 1/4 tsp dried oregano + 1/4 tsp dried thyme = 1 teaspoon.

Molasses: 1 cup honey OR 1 cup dark corn syrup OR 3/4 cup light or dark brown sugar , dissolved in 1/4 cup liquid = 1 cup.

Juniper Berries: 2 bay leaves + 1 tsp caraway seeds + 1 chopped mint leaf = 6 to 10 crushed.

Mushrooms, fresh:  1 cup sliced and cooked = 1 can (4 oz.) mushrooms, drained.

Mustard, Dry: 1 tbsp prepared mustard = 1 teaspoon.

Mustard, Prepared:  1/2 tsp dry mustard powder + 2 tsp white vinegar =1 tablespoons.

Oil: Canola, Sunflower and Vegetable Oils, Substitute one for one.

Onion, Chopped: Small- 1 tsp onion powder or 1 tbsp minced onion. Medium- 1 tbsp onion powder.

Onion, Minced: 1 small minced = 1/2 tsp onion powder.

Pumpkin Pie Spice: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/8 tsp cardamom = 1 teaspoon.

Pumpkin Pie Spice: 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp allspice + 1/8 tsp nutmeg = 1 teaspoon.

Poultry Seasoning:  1/4 tsp ground thyme + 3/4 tsp ground sage = 1 teaspoon.

Sour Cream:  1 cup plain yogurt or 1 tbsp lemon juice and enough evaporated milk to equal 1 cup.

Tomato Juice: 1/2 cup tomato sauce + 1/2 cup water = 1 cup for cooking.

Tomato Sauce: 1/2 cup tomato paste or puree + 1/2 cup water = 1 cup for cooking.

Wine, Red: Nonalcoholic wine, apple cider, beef broth or water.

Wine, White:  Nonalcoholic wine, white grape juice, apple juice, chicken broth or water.

Yogurt: 1 cup buttermilk OR 1 tbsp lemon juice and enough milk to equal 1 cup OR 1 cup sour cream.

Source: about.com

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Experimenting with Celery and Food Coloring – johanna
October 19th, 2008 | Filed under: KITCHEN SCIENCE

We had to make “orange” play dough for Mason’s homework assignment. While the play dough was cooling, Mason decided he was more interested in making other colors using the food coloring. A lot of green and a few drops of blue made…well, green. In a quest to dye objects, I quickly turned him onto an experiment with celery I remembered reading in my Gadgetology book.

What you need: Celery stalk (that still has leaves), water, a few drops of food dye.
Put the celery stalk in a cup of colored water. Wait a few hours. What do you think will happen?

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