Guideposts in Cooking

1. Don't use too much oil in sauteing. Oil is better than solid fat. Among the vegetables oils, corn oil is one of the best.

2. Don't overheat oil when sauteing or frying. Fire should be moderately regulated. When oil smokes a certain substance is produced that causes irritation to the mucous membrane of the gastro-intestinal tract. Avoid too much frying as much as possible.

3. In cooking dried beans or legumes: Wash beans very well; then add enough water, bring to a boil, remove from fire and let stand overnight or at least 3 to 4 hours. Continue boiling until beans are done. (This method lessens the length of cooking time.) Beans cook faster also in soft or rain water.

4. Condiments and spices should be used very sparingly.


Measuring

Guys, always remember these proper ways of measurement in cooking!

3 teaspoons = 1 tablespoons
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 ounce = 2 tablespoons fat or liquid
4 ounces = 1/2 cup
8 ounces = 1 cup
16 ounces = 1 pound
2 cups fat = 1 pound
2 cups sugar = 1 pound
2 cups = 1 pint
5/8 cup = 1/2 cup + 2 tablespoons
7/8 cup = 3/4 cup + 2 tablespoons
2 2/3 cups confectioners sugar = 1 pound
2 1/4 cups packed brown sugar = 1 pound
4 cups sifted flour = 1 pound
1 pound butter = 2 cups
2 pints = 1 quart
1 quart = 4 cups