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In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [2] Today, most of the world prefers metric measurement by weight, [3] though the preference for volume measurements continues among home cooks in the United States [4] [5] and the rest of North America ...
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Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat thermometer: Thermometer used to measure the internal temperature of meats and other cooked foods. Melon baller: Small scoop used to make smooth balls of melon or other fruit, or potatoes. [5] Mezzaluna: Herb Chopper
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
The hole in the center of the ladle is actually used to measure out a single serving of pasta. It works best with spaghetti and linguine. But, perhaps you can visualize the correct serving amount ...
A simple plastic measuring cup, capable of holding the volume one cup. A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (approx. 2 fl oz) upwards.
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The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
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