96 lines
5.9 KiB
XML
96 lines
5.9 KiB
XML
<?xml version="1.0" encoding="utf-8" standalone="yes"?>
|
|
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
|
|
<channel>
|
|
<title>Information on KemoNine's Culinary Notebook</title>
|
|
<link>https://culinary.kemonine.info/notes/2023/01/information/</link>
|
|
<description>Recent content in Information on KemoNine's Culinary Notebook</description>
|
|
<generator>Hugo -- gohugo.io</generator>
|
|
<language>en-us</language>
|
|
<lastBuildDate>Sun, 01 Jan 2023 00:00:00 +0000</lastBuildDate><atom:link href="https://culinary.kemonine.info/notes/2023/01/information/index.xml" rel="self" type="application/rss+xml" />
|
|
<item>
|
|
<title>Grandma's Cookie Notes</title>
|
|
<link>https://culinary.kemonine.info/notes/2023/01/grandmas-cookie-notes/</link>
|
|
<pubDate>Sun, 01 Jan 2023 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2023/01/grandmas-cookie-notes/</guid>
|
|
<description>Notes sometimes use canned (evaporated) milk don&rsquo;t use fat free milk use at least 2% milk cream or 1/2 and 1/2 works best for milk any milk will work if you use a little butter or margarine to substitute creaminess ; about 1 tsp or so always have powdered sugar handy in case consistency isn&rsquo;t right for spreading it should not run off cookie remember to stir frosting as you go, it hardens a bit i don&rsquo;t use a mixer either ; &ldquo;beat&rdquo; and whip by hand </description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Internal Meat Temps</title>
|
|
<link>https://culinary.kemonine.info/notes/2023/01/internal-meat-temps/</link>
|
|
<pubDate>Sun, 01 Jan 2023 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2023/01/internal-meat-temps/</guid>
|
|
<description> Chicken 165F Beef 160F Fish 145F Pork 160F </description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Measuring Conversions</title>
|
|
<link>https://culinary.kemonine.info/notes/2023/01/measuring-conversions/</link>
|
|
<pubDate>Sun, 01 Jan 2023 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2023/01/measuring-conversions/</guid>
|
|
<description> 3 tsp == 1 Tbsp 4 Tbsp == 1/4 cup 5 1/3 Tbsp = 1/3 cup </description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Dehydration Times</title>
|
|
<link>https://culinary.kemonine.info/notes/2022/12/dehydration-times/</link>
|
|
<pubDate>Sun, 04 Dec 2022 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2022/12/dehydration-times/</guid>
|
|
<description> Ingredient Temp Time Ground Pork + Ground Turkey mix 160F 4-6 hours Ground chicken 160F Unknown Ground veal 160F Unknown Snapper (Skin on or off) 160F 10-12 hours Herbs/Spices 110-115F 2-4 hours Peppers 135F 6-8 hours </description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Instapot Cooking Times</title>
|
|
<link>https://culinary.kemonine.info/notes/2022/12/instapot-cooking-times/</link>
|
|
<pubDate>Sun, 04 Dec 2022 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2022/12/instapot-cooking-times/</guid>
|
|
<description>Ingredient Ingredient:Water Ratio Setting Pressure Time Pressure Release Rice - Basmati (white) 1:1 Rice High 4-8 minutes Quick after 10 minutes if not natural Rice - Jasmine 1:1 Rice High 3-5 minutes Quick after 10 minutes if not natural Rice - Brown (long/short) 1:1 Rice High 22-28 minutes Quick after 10 minutes if not natural Rice - Wild mix 1:1 Rice High 25-30 minutes Quick after 10 minutes if not natural Risoto 1:2 Rice High 5-6 minutes Quick relase (NOT natural) Steel cut oats 1:1.</description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Chili Pepper Notes</title>
|
|
<link>https://culinary.kemonine.info/notes/2022/12/chili-pepper-notes/</link>
|
|
<pubDate>Sat, 03 Dec 2022 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2022/12/chili-pepper-notes/</guid>
|
|
<description>Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU </description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Cleaning Cast Iron</title>
|
|
<link>https://culinary.kemonine.info/notes/2022/12/cleaning-cast-iron/</link>
|
|
<pubDate>Sat, 03 Dec 2022 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2022/12/cleaning-cast-iron/</guid>
|
|
<description>While the pan is hot: put 1 tbsp olive oil in center of the pan and pour 1 tbsp salt onto it. Using tongs with paper towel, wipe the pan until clean.</description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Reliable Drying Rack Setup</title>
|
|
<link>https://culinary.kemonine.info/notes/2022/12/reliable-drying-rack-setup/</link>
|
|
<pubDate>Sat, 03 Dec 2022 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2022/12/reliable-drying-rack-setup/</guid>
|
|
<description>The below setup keeps paper towel off the food so the grease won&rsquo;t make it soggy but still absorb excess liquid.
|
|
Get a sheet pan Line bottom with paper towel Put cooling rack upside down on top of paper towel Put &lsquo;wet&rsquo;&lsquo;oily&rsquo;&lsquo;fried&rsquo; foods on rack </description>
|
|
</item>
|
|
|
|
<item>
|
|
<title>Storing Jerky</title>
|
|
<link>https://culinary.kemonine.info/notes/2022/12/storing-jerky/</link>
|
|
<pubDate>Sat, 03 Dec 2022 00:00:00 +0000</pubDate>
|
|
|
|
<guid>https://culinary.kemonine.info/notes/2022/12/storing-jerky/</guid>
|
|
<description>Once the jerky is completely cool, place it in a bag or airtight container. Failing to do so will make the jerky sweat in the container and encourage mold and bacterial growth.
|
|
Always remember:
|
|
If you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month. If you store in the fridge, you have four to six months to use it.</description>
|
|
</item>
|
|
|
|
</channel>
|
|
</rss>
|