chơi xổ số keno trực tuyến

{"appState":{"pageLoadApiCallsStatus":true},"categoryState":{"relatedCategories":{"headers":{"timestamp":"2025-01-31T04:01:10+00:00"},"categoryId":33849,"data":{"title":"General Cooking & Baking","slug":"general-cooking-baking","image":{"src":null,"width":0,"height":0},"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"parentCategory":{"categoryId":33847,"title":"Cooking & Baking","slug":"cooking-baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33847"}},"childCategories":[],"description":"Come on in and learn how to make the perfect hamburger, julienne vegetables, frost a cake, and a delicious array of other skills sure to impress whomever you might be cooking for.","relatedArticles":{"self":"//dummies-api.coursofppt.com/v2/articles?category=33849&offset=0&size=5"},"hasArticle":true,"hasBook":true,"articleCount":84,"bookCount":9},"_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":84,"items":[{"headers":{"creationTime":"2017-03-26T20:59:10+00:00","modifiedTime":"2024-10-20T20:43:22+00:00","timestamp":"2024-10-20T21:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Staples for Your Pantry, Refrigerator, and Freezer","strippedTitle":"staples for your pantry, refrigerator, and freezer","slug":"staples-for-your-pantry-refrigerator-and-freezer","canonicalUrl":"","收数据库索寻找网页网页平台推广":{"metaDescription":"Keep these staples stocked in your pantry, refrigerator, and freezer, and you'll always ensure you have options for cooking a meal.","noIndex":0,"noFollow":0},"content":"Family hungry and nothing to cook? 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She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"//dummies-api.coursofppt.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. 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But is your kitchen really that big? You can do just about any cooking chore with some basic pots and pans However, if you want to take it to the next level, you may consider acquiring some of these additional handy pans.\r\n\r\nThey aren’t essential, but they are pretty cool — and some of them even give you the opportunity to spout French to your guests. Who’s not impressed by that?","description":"If you really want to go to town with this pots-and-pans thing, you could probably buy a hundred different ones, each with its own specialized function. But is your kitchen really that big? You can do just about any cooking chore with some basic pots and pans However, if you want to take it to the next level, you may consider acquiring some of these additional handy pans.\r\n\r\nThey aren’t essential, but they are pretty cool — and some of them even give you the opportunity to spout French to your guests. 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Here's what you need in your kitchen to optimize cooking for one.","noIndex":0,"noFollow":0},"content":"Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying while also saving you money, allowing more control over your nutritional intake, and providing an outlet to express your creativity.\r\n\r\nBeing able to shop, prep, cook, and feed yourself is the ultimate in self-sufficiency that will bring you energy and joy for the rest of your life.","description":"Cooking for yourself is a skill anyone can do, whether you are 16 years old or 96 years old. Making your own meals from scratch can be immensely satisfying while also saving you money, allowing more control over your nutritional intake, and providing an outlet to express your creativity.\r\n\r\nBeing able to shop, prep, cook, and feed yourself is the ultimate in self-sufficiency that will bring you energy and joy for the rest of your life.","blurb":"","authors":[{"authorId":35246,"name":"Jennifer Fisher","slug":"jennifer-fisher","description":" <p><b>Jennifer Fisher </b>is a health and food blogger with a large-scale media presence on her website, The Fit Fork. She is also a personal trainer, recipe creator, and cooking coach. Jennifer is an ambassador for several health and wellness brands, including Texas Beef Council, National Watermelon Board, Great Lakes Wellness, and Get Set Up (a learning platform for active agers). ","hasArticle":false,"_links":{"self":"//dummies-api.coursofppt.com/v2/authors/35246"}}],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":299861,"title":"Cooking for One: Sandwiches, Personal Pizzas, & Quesadillas","slug":"cooking-for-one-sandwiches-personal-pizzas-quesadillas","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/299861"}}],"fromCategory":[{"articleId":299861,"title":"Cooking for One: Sandwiches, Personal Pizzas, & Quesadillas","slug":"cooking-for-one-sandwiches-personal-pizzas-quesadillas","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/299861"}},{"articleId":298662,"title":"Baking For Dummies Cheat Sheet","slug":"baking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/298662"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/294929"}},{"articleId":289732,"title":"Zero Waste Cooking For Dummies Cheat Sheet","slug":"zero-waste-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/289732"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":297048,"slug":"cooking-for-one-for-dummies","isbn":"9781119886921","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"//www.amazon.com/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"//www.amazon.ca/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"//www.tkqlhce.com/click-9208661-13710633?url=//www.chapters.indigo.ca/en-ca/books/product/1119886929-item.html&cjsku=978111945484","gb":"//www.amazon.co.uk/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"//www.amazon.de/gp/product/1119886929/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"//coursofppt.com/wp-content/uploads/cooking-for-one-for-dummies-cover-1119886929-203x255.jpg","width":203,"height":255},"title":"Cooking For One For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"<p><p><b><b data-author-id=\"35246\">Jennifer Fisher</b> </b>is a health and food blogger with a large-scale media presence on her website, The Fit Fork. She is also a personal trainer, recipe creator, and cooking coach. Jennifer is an ambassador for several health and wellness brands, including Texas Beef Council, National Watermelon Board, Great Lakes Wellness, and Get Set Up (a learning platform for active agers).</p>","authors":[{"authorId":35246,"name":"Jennifer Fisher","slug":"jennifer-fisher","description":" <p><b>Jennifer Fisher </b>is a health and food blogger with a large-scale media presence on her website, The Fit Fork. She is also a personal trainer, recipe creator, and cooking coach. Jennifer is an ambassador for several health and wellness brands, including Texas Beef Council, National Watermelon Board, Great Lakes Wellness, and Get Set Up (a learning platform for active agers). ","hasArticle":false,"_links":{"self":"//dummies-api.coursofppt.com/v2/authors/35246"}}],"_links":{"self":"//dummies-api.coursofppt.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119886921&quot;]}]\" id=\"du-slot-6504c60f25240\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9781119886921&quot;]}]\" id=\"du-slot-6504c60f25776\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":0,"title":"","slug":null,"categoryList":[],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/"}}],"content":[{"title":"Setting up a kitchen for one","thumb":null,"image":null,"content":"<p>Stocking your kitchen space with the right equipment, gear, and gadgets when embarking upon a cooking-for-one journey helps to ensure success.</p>\n<p>When you are successful in any endeavor, it provides positive reinforcement to keep the new routine going. Food budgeting is usually an issue for most, but you don’t have to spend a fortune to get started.</p>\n<p>Many smaller sized appliances, pots and pans, and gadgets are quite affordable, or you can hit up a thrift shop to turn someone else’s perceived junk into just what you need!</p>\n<h3>Countertop appliance necessities</h3>\n<ul>\n<li>Microwave oven</li>\n<li>Blender</li>\n<li>Toaster oven</li>\n</ul>\n<h3>Countertop appliance &#8216;nice to haves&#8217;</h3>\n<ul>\n<li>Air fryer</li>\n<li>Multi-function pressure cooker or multi-cooker</li>\n<li>Mini waffle maker</li>\n<li>Small grill (indoor electric or outdoor gas)</li>\n</ul>\n<h3>Recipe prep tools</h3>\n<ul>\n<li>Knives<em>:</em> 8-inch chef’s knife, serrated knife, and small paring knife</li>\n<li>Cutting board: Preferably two, one for meats, one for produce</li>\n<li>Dry measuring cups: 1 cup, 1/2 cup, 1/3 cup, 1/4 cup</li>\n<li>Liquid measuring cup: 2-cup glass, microwave-safe</li>\n<li>Measuring spoons: 1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, and 1/8 teaspoon</li>\n<li>Instant-read thermometer</li>\n<li>Colander: 1- to 2-quart</li>\n<li>Mesh strainer: 6-inch</li>\n<li>Wire whisk: 6- to 8-inch</li>\n<li>Wooden spoons: Several</li>\n<li>Can and bottle opener</li>\n<li>Cheese grater</li>\n<li>Oven mitt and potholders</li>\n</ul>\n<h3>Pots, pans, and more</h3>\n<ul>\n<li>Skillets/frying pans: Oven-proof 3½-inch skillet, plus one 6- to 8-inch non-stick skillet</li>\n<li>Sauce pots: Oven-proof 1.5-quart saucepot with lid and 3/4 quart saucepot (sometimes called a <em>butter warmer</em>)</li>\n<li>Baking sheets: Standard-sized cookie sheet plus a rimmed baking sheet to fit in a countertop oven</li>\n<li>Muffin pans: 6-count standard muffin pan to fit countertop oven (or silicone muffin baking cups) and mini muffin pans</li>\n<li>Cake and pie pans: 8-inch and 5-inch round cake pans</li>\n<li>Ramekins: Oven- and microwave-safe ramekins in 4-, 6-, and 8-ounce sizes.</li>\n<li>Mugs: Large 15- to 25-ounce microwave-safe mug</li>\n<li>Glass canning jars: Wide-mouth jars in a variety of sizes such as 12 ounces, 8 ounces, and 4 ounces.</li>\n</ul>\n"},{"title":"Optimizing your cooking-for-one journey","thumb":null,"image":null,"content":"<h3>Food hunting and gathering tips</h3>\n<ul>\n<li>Always make a list before food shopping.</li>\n<li>Shop early or late to avoid crowds, or schedule online for curbside or home delivery.</li>\n<li>Use digital coupons and store apps.</li>\n<li>Shop the bulk department for mini portions.</li>\n<li>Ask for single-serve portions at the meat, seafood, and deli department.</li>\n<li>Look for single-serve containers of shelf-stable products like fruit, veggies, grains, dairy products, and more.</li>\n<li>Choose spice “blends” over numerous bottles of individual spices.</li>\n<li>Shop and split the big sizes at club stores with friends and family.</li>\n<li>Repurpose takeout condiment packets like ketchup, mayo, soy sauce, honey, and more.</li>\n</ul>\n<h3>Successful habits of single-portion chefs</h3>\n<ul>\n<li>Put into practice the tips and tricks to shop smartly for one.</li>\n<li>Understand how to scale up and down a recipe.</li>\n<li>Know how to use a freezer to its best advantage.</li>\n<li>Don’t be afraid of leftovers and know how to repurpose food smartly and store safely.</li>\n<li>Have a pantry stocked with shelf-stable staples including whole grains, beans, canned goods, dried fruits and nuts, and spices for impromptu meal-making.</li>\n<li>Embrace creativity and be willing to go “off script” to swap out a recipe ingredient.</li>\n<li>Take an interest in learning new cooking skills and celebrate self-sufficiency.</li>\n<li>Find joy in your accomplishments, and share your love of cooking with friends and family.</li>\n</ul>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Solve","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2024-02-07T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":297099},{"headers":{"creationTime":"2017-03-26T22:51:13+00:00","modifiedTime":"2024-09-11T20:32:06+00:00","timestamp":"2024-09-11T21:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"Recipe Measurement Abbreviations and Conversions","strippedTitle":"recipe measurement abbreviations and conversions","slug":"measurement-abbreviations-and-conversions","canonicalUrl":"","收数据库索寻找网页网页平台推广":{"metaDescription":"Recipes are full of culinary codes and weird measurements. Here's how to decipher them and help ensure success in your cooking.","noIndex":0,"noFollow":0},"content":"Recipes are full of culinary codes like abbreviations and weird measurements (how big is a pinch?). Deciphering between the different cooking abbreviations and their proper units of measurement can help make sure your dish comes out exactly as planned. You can find common abbreviations for measurements here, as well as conversions of various ingredient measurements.\r\n<h2 id=\"tab1\" >Common cooking abbreviations</h2>\r\nAlthough some recipes spell out measurements, a lot of cookbooks use abbreviations. Oftentimes, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviations may look very similar and can be mistaken for one another:\r\n<ul>\r\n \t<li>a lowercase t can stand for teaspoon</li>\r\n \t<li>an uppercase T can stand for tablespoon</li>\r\n</ul>\r\nAdding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster!\r\n\r\nFind the common cooking abbreviations and their corresponding units of measurement below:\r\n<h3>Common Abbreviations for Measurements in Cooking</h3>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th>Cooking Abbreviation(s)</th>\r\n<th>Unit of Measurement</th>\r\n</tr>\r\n<tr>\r\n<td>C, c</td>\r\n<td>cup</td>\r\n</tr>\r\n<tr>\r\n<td>g</td>\r\n<td>gram</td>\r\n</tr>\r\n<tr>\r\n<td>kg</td>\r\n<td>kilogram</td>\r\n</tr>\r\n<tr>\r\n<td>L, l</td>\r\n<td>liter</td>\r\n</tr>\r\n<tr>\r\n<td>lb</td>\r\n<td>pound</td>\r\n</tr>\r\n<tr>\r\n<td>mL, ml</td>\r\n<td>milliliter</td>\r\n</tr>\r\n<tr>\r\n<td>oz</td>\r\n<td>ounce</td>\r\n</tr>\r\n<tr>\r\n<td>pt</td>\r\n<td>pint</td>\r\n</tr>\r\n<tr>\r\n<td>t, tsp</td>\r\n<td>teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>T, TB, Tbl, Tbsp</td>\r\n<td>tablespoon</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<h2 id=\"tab2\" >Common cooking conversion measurements</h2>\r\nNow that you have the abbreviations all sorted out, it’s time to learn the most common conversion measurements in cooking. Understanding these cooking conversions can help you quickly follow recipes, convert based on your available cooking equipment, or even allow you to do quick math to slightly alter recipes according to your liking.\r\n\r\nThis table lists common conversion measurements in cooking.\r\n<h3>Conversion Measurements in Cooking</h3>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th>Unit of Measurement :</th>\r\n<th>Equals:</th>\r\n</tr>\r\n<tr>\r\n<td>Pinch or dash</td>\r\n<td>less than 1/8 teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>3 teaspoons</td>\r\n<td>1 tablespoon</td>\r\n</tr>\r\n<tr>\r\n<td>2 tablespoons</td>\r\n<td>1 fluid ounce</td>\r\n</tr>\r\n<tr>\r\n<td>1 jigger</td>\r\n<td>1 1/2 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 tablespoons</td>\r\n<td>1/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>5 tablespoons plus 1 teaspoon</td>\r\n<td>1/3 cup</td>\r\n</tr>\r\n<tr>\r\n<td>12 tablespoons</td>\r\n<td>3/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>16 tablespoons</td>\r\n<td>1 cup</td>\r\n</tr>\r\n<tr>\r\n<td>1 cup</td>\r\n<td>8 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 cups</td>\r\n<td>1 pint or 16 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 pints</td>\r\n<td>1 quart or 32 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 quarts</td>\r\n<td>1 gallon</td>\r\n</tr>\r\n</tbody>\r\n</table>","description":"Recipes are full of culinary codes like abbreviations and weird measurements (how big is a pinch?). Deciphering between the different cooking abbreviations and their proper units of measurement can help make sure your dish comes out exactly as planned. You can find common abbreviations for measurements here, as well as conversions of various ingredient measurements.\r\n<h2 id=\"tab1\" >Common cooking abbreviations</h2>\r\nAlthough some recipes spell out measurements, a lot of cookbooks use abbreviations. Oftentimes, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviations may look very similar and can be mistaken for one another:\r\n<ul>\r\n \t<li>a lowercase t can stand for teaspoon</li>\r\n \t<li>an uppercase T can stand for tablespoon</li>\r\n</ul>\r\nAdding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster!\r\n\r\nFind the common cooking abbreviations and their corresponding units of measurement below:\r\n<h3>Common Abbreviations for Measurements in Cooking</h3>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th>Cooking Abbreviation(s)</th>\r\n<th>Unit of Measurement</th>\r\n</tr>\r\n<tr>\r\n<td>C, c</td>\r\n<td>cup</td>\r\n</tr>\r\n<tr>\r\n<td>g</td>\r\n<td>gram</td>\r\n</tr>\r\n<tr>\r\n<td>kg</td>\r\n<td>kilogram</td>\r\n</tr>\r\n<tr>\r\n<td>L, l</td>\r\n<td>liter</td>\r\n</tr>\r\n<tr>\r\n<td>lb</td>\r\n<td>pound</td>\r\n</tr>\r\n<tr>\r\n<td>mL, ml</td>\r\n<td>milliliter</td>\r\n</tr>\r\n<tr>\r\n<td>oz</td>\r\n<td>ounce</td>\r\n</tr>\r\n<tr>\r\n<td>pt</td>\r\n<td>pint</td>\r\n</tr>\r\n<tr>\r\n<td>t, tsp</td>\r\n<td>teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>T, TB, Tbl, Tbsp</td>\r\n<td>tablespoon</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<h2 id=\"tab2\" >Common cooking conversion measurements</h2>\r\nNow that you have the abbreviations all sorted out, it’s time to learn the most common conversion measurements in cooking. Understanding these cooking conversions can help you quickly follow recipes, convert based on your available cooking equipment, or even allow you to do quick math to slightly alter recipes according to your liking.\r\n\r\nThis table lists common conversion measurements in cooking.\r\n<h3>Conversion Measurements in Cooking</h3>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th>Unit of Measurement :</th>\r\n<th>Equals:</th>\r\n</tr>\r\n<tr>\r\n<td>Pinch or dash</td>\r\n<td>less than 1/8 teaspoon</td>\r\n</tr>\r\n<tr>\r\n<td>3 teaspoons</td>\r\n<td>1 tablespoon</td>\r\n</tr>\r\n<tr>\r\n<td>2 tablespoons</td>\r\n<td>1 fluid ounce</td>\r\n</tr>\r\n<tr>\r\n<td>1 jigger</td>\r\n<td>1 1/2 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 tablespoons</td>\r\n<td>1/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>5 tablespoons plus 1 teaspoon</td>\r\n<td>1/3 cup</td>\r\n</tr>\r\n<tr>\r\n<td>12 tablespoons</td>\r\n<td>3/4 cup</td>\r\n</tr>\r\n<tr>\r\n<td>16 tablespoons</td>\r\n<td>1 cup</td>\r\n</tr>\r\n<tr>\r\n<td>1 cup</td>\r\n<td>8 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 cups</td>\r\n<td>1 pint or 16 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>2 pints</td>\r\n<td>1 quart or 32 fluid ounces</td>\r\n</tr>\r\n<tr>\r\n<td>4 quarts</td>\r\n<td>1 gallon</td>\r\n</tr>\r\n</tbody>\r\n</table>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Common cooking abbreviations","target":"#tab1"},{"label":"Common cooking conversion measurements","target":"#tab2"}],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":299861,"title":"Cooking for One: Sandwiches, Personal Pizzas, & 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Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/294929"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = 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id=\"du-slot-64ff800f471ed\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-10-04T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":200637},{"headers":{"creationTime":"2017-03-27T15:00:14+00:00","modifiedTime":"2024-08-15T19:22:00+00:00","timestamp":"2024-08-15T21:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How to Make and Peel Hard-Cooked Eggs","strippedTitle":"how to make and peel hard-cooked eggs","slug":"cooking-hard-cooked-eggs","canonicalUrl":"","收数据库索寻找网页网页平台推广":{"metaDescription":"Eggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. T","noIndex":0,"noFollow":0},"content":"<div class=\"x2 x2-top\">\r\n\r\n<div class=\"video-player-organism\"></div>\r\n\r\n</div>\r\nEggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. The following steps show you how to prepare and peel hard-cooked eggs.\r\n<h2 id=\"tab1\" >Steps for preparing and peeling hard-cooked eggs</h2>\r\n<ol>\r\n \t<li>Place the eggs in a saucepan and add cold water to cover them by about 1 inch. Use a pan large enough to hold the eggs in a single layer, with no eggs on top of each other.</li>\r\n \t<li>Cover the saucepan and bring the water to a boil over high heat. You want the water to start boiling as quickly as possible.</li>\r\n \t<li>Turn off the heat. If your stove is electric, remove the pan from the burner.</li>\r\n \t<li>Let the eggs stand in the covered pan: 12 minute for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo-sized eggs. No peeking under the cover! You want to keep the heat in the pan to cook the eggs.</li>\r\n \t<li>Carefully drain the eggs in a colander and run cold water over them.</li>\r\n</ol>","description":"<div class=\"x2 x2-top\">\r\n\r\n<div class=\"video-player-organism\"></div>\r\n\r\n</div>\r\nEggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. The following steps show you how to prepare and peel hard-cooked eggs.\r\n<h2 id=\"tab1\" >Steps for preparing and peeling hard-cooked eggs</h2>\r\n<ol>\r\n \t<li>Place the eggs in a saucepan and add cold water to cover them by about 1 inch. Use a pan large enough to hold the eggs in a single layer, with no eggs on top of each other.</li>\r\n \t<li>Cover the saucepan and bring the water to a boil over high heat. You want the water to start boiling as quickly as possible.</li>\r\n \t<li>Turn off the heat. If your stove is electric, remove the pan from the burner.</li>\r\n \t<li>Let the eggs stand in the covered pan: 12 minute for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo-sized eggs. No peeking under the cover! You want to keep the heat in the pan to cook the eggs.</li>\r\n \t<li>Carefully drain the eggs in a colander and run cold water over them.</li>\r\n</ol>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Steps for preparing and peeling hard-cooked eggs","target":"#tab1"}],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":299861,"title":"Cooking for One: Sandwiches, Personal Pizzas, & Quesadillas","slug":"cooking-for-one-sandwiches-personal-pizzas-quesadillas","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/299861"}},{"articleId":298662,"title":"Baking For Dummies Cheat Sheet","slug":"baking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/298662"}},{"articleId":297099,"title":"Cooking For One For Dummies Cheat Sheet","slug":"cooking-for-one-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/297099"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"//dummies-api.coursofppt.com/v2/articles/294929"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":0,"slug":null,"isbn":null,"categoryList":null,"amazon":null,"image":null,"title":null,"testBankPinActivationLink":null,"bookOutOfPrint":false,"authorsInfo":null,"authors":null,"_links":null},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-64dbe78f272ac\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;cooking-baking&quot;,&quot;general-cooking-baking&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[null]}]\" id=\"du-slot-64dbe78f27996\"></div></div>"},"articleType":{"articleType":"Videos","articleList":null,"content":null,"videoInfo":{"videoId":"694277427001","name":"How to Hard Cook and Peel Eggs","accountId":"622696558001","playerId":"default","thumbnailUrl":"//cf-images.us-east-1.prod.boltdns.net/v1/static/622696558001/53fd3027-69ee-403a-af4a-b3414b2f7677/da5b1f3b-76e7-471c-abb8-0ae88123fa80/160x90/match/image.jpg","description":"Hard cooking (hard boiling) eggs and peeling them is basic cooking, but there's a method to hard cooking and peeling eggs successfully. This video shows you how to hard boil eggs, which form the basis for many great recipes.","uploadDate":"2023-06-30T15:23:53.172Z"}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2024-08-14T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":206781},{"headers":{"creationTime":"2017-03-26T08:22:27+00:00","modifiedTime":"2024-08-14T17:40:22+00:00","timestamp":"2024-08-14T18:01:02+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"//dummies-api.coursofppt.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How to Chop and Mince Food","strippedTitle":"how to chop and mince food","slug":"how-to-chop-and-mince","canonicalUrl":"","收数据库索寻找网页网页平台推广":{"metaDescription":"In this video and article, you learn how to chop, mince, julienne, and dice vegetables and meat for food preparation.","noIndex":0,"noFollow":0},"content":"<div class=\"x2 x2-top\">\r\n\r\n<div class=\"video-player-organism\"></div>\r\n\r\n</div>\r\n<i>Chopping</i> food means to use your chef’s knife to cut it into pieces. Those pieces don’t have to be exactly uniform, but the recipe will often tell you whether you need to chop something finely, coarsely, or somewhere in between. Another word for chopping something very finely is <i>mincing.</i> You’re most often asked to chop or mince veggies or herbs.\r\n\r\nTo chop or mince, hold the knife handle in a comfortable manner and cut the food into thin strips. Then cut the strips crosswise (as thickly as desired), rocking the blade with your hand and applying pressure on top. Your best bet is to grip the handle with one hand and place your other hand on top of the blade.\r\n<h2 id=\"tab1\" >Chopping an onion</h2>\r\nWant to practice chopping? Many recipes call for chopped onions, so they’re a good place to start. Follow these step:\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Chop off the stem, and then cut the onion in half lengthwise through the bulbous center and peel back the papery skin.</p>\r\n<p class=\"child-para\">Leave the root end intact. As you slice through the onion, the intact root end holds the onion half together while you slice and chop.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Place each half cut-side down and, with your knife tip just in front of the root end, slice the onion lengthwise in parallel cuts, leaving 1⁄8to@@bf1/4 inch between the slices.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Make several horizontal cuts of desired thickness, parallel to the board.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Cut through the onion crosswise, making pieces as thick as desired.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Finally, cut through the root end and discard.</p>\r\n\r\n<div class=\"imageBlock\" style=\"width: 535px;\">[caption id=\"\" align=\"alignnone\" width=\"535\"]<img src=\"//coursofppt.com/wp-content/uploads/454348.image0.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"535\" height=\"205\" /> Illustration by Elizabeth Kurtzman[/caption]</div></li>\r\n</ol>\r\n<p class=\"Tip\">No matter how you slice it, an onion releases intense flavor and juice, which is why so many recipes call for chopped or minced onion. The fumes they emit when sliced raw, however, can be irritating to the eyes. To minimize chopped onion tears, use a sharp knife that reduces cutting time, and frequently rinse off the onion in cold water as you go. Better yet, have someone else cut it.</p>\r\n\r\n<h2 id=\"tab2\" >Mincing garlic</h2>\r\nMincing garlic simply means chopping it very finely.\r\n\r\nFirst, a quick explanation of terms: In your grocery store, you find garlic bulbs. (Buy garlic that feels firm and hard, not soft.) A bulb is covered by papery skin. When you peel it off, you discover that the bulb contains multiple cloves with thin skins. If you have difficulty removing individual cloves, take a butter knife and pry them out. Then, here’s what you do:\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Peel the cloves.</p>\r\n<p class=\"child-para\">To help you get the skin off easily, set the cloves on your cutting board, and lay your chef’s knife across them with the blade facing away from you. Hold the knife handle with one hand, and use your other hand to whack the side of the blade above the cloves. Doing so should break the skins and let you slip them off easily.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Hold the garlic clove on the cutting board, with the knuckles of your index finger and middle finger leaning against the side of the knife blade.</p>\r\n<p class=\"child-para\">Keep your fingertips folded inward to prevent cutting yourself.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Keeping the tip of your knife on the cutting board, pump the handle up and down while you move the clove under the blade.</p>\r\n<p class=\"child-para\">You’ve probably seen this technique used by the pros on cooking shows.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Slowly move your knuckles toward the other end of the garlic as you mince.</p>\r\n</li>\r\n</ol>\r\nUsing fresh garlic really is worth a couple extra minutes of prep time because the flavor is so superior to the stuff that comes pre-chopped in a jar. That ingredient works in a pinch, however, so it doesn’t hurt to keep a jar in the refrigerator.","description":"<div class=\"x2 x2-top\">\r\n\r\n<div class=\"video-player-organism\"></div>\r\n\r\n</div>\r\n<i>Chopping</i> food means to use your chef’s knife to cut it into pieces. Those pieces don’t have to be exactly uniform, but the recipe will often tell you whether you need to chop something finely, coarsely, or somewhere in between. Another word for chopping something very finely is <i>mincing.</i> You’re most often asked to chop or mince veggies or herbs.\r\n\r\nTo chop or mince, hold the knife handle in a comfortable manner and cut the food into thin strips. Then cut the strips crosswise (as thickly as desired), rocking the blade with your hand and applying pressure on top. Your best bet is to grip the handle with one hand and place your other hand on top of the blade.\r\n<h2 id=\"tab1\" >Chopping an onion</h2>\r\nWant to practice chopping? Many recipes call for chopped onions, so they’re a good place to start. Follow these step:\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Chop off the stem, and then cut the onion in half lengthwise through the bulbous center and peel back the papery skin.</p>\r\n<p class=\"child-para\">Leave the root end intact. As you slice through the onion, the intact root end holds the onion half together while you slice and chop.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Place each half cut-side down and, with your knife tip just in front of the root end, slice the onion lengthwise in parallel cuts, leaving 1⁄8to@@bf1/4 inch between the slices.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Make several horizontal cuts of desired thickness, parallel to the board.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Cut through the onion crosswise, making pieces as thick as desired.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Finally, cut through the root end and discard.</p>\r\n\r\n<div class=\"imageBlock\" style=\"width: 535px;\">[caption id=\"\" align=\"alignnone\" width=\"535\"]<img src=\"//coursofppt.com/wp-content/uploads/454348.image0.jpg\" alt=\"[Credit: Illustration by Elizabeth Kurtzman]\" width=\"535\" height=\"205\" /> Illustration by Elizabeth Kurtzman[/caption]</div></li>\r\n</ol>\r\n<p class=\"Tip\">No matter how you slice it, an onion releases intense flavor and juice, which is why so many recipes call for chopped or minced onion. The fumes they emit when sliced raw, however, can be irritating to the eyes. To minimize chopped onion tears, use a sharp knife that reduces cutting time, and frequently rinse off the onion in cold water as you go. Better yet, have someone else cut it.</p>\r\n\r\n<h2 id=\"tab2\" >Mincing garlic</h2>\r\nMincing garlic simply means chopping it very finely.\r\n\r\nFirst, a quick explanation of terms: In your grocery store, you find garlic bulbs. (Buy garlic that feels firm and hard, not soft.) A bulb is covered by papery skin. When you peel it off, you discover that the bulb contains multiple cloves with thin skins. If you have difficulty removing individual cloves, take a butter knife and pry them out. Then, here’s what you do:\r\n<ol class=\"level-one\">\r\n \t<li>\r\n<p class=\"first-para\">Peel the cloves.</p>\r\n<p class=\"child-para\">To help you get the skin off easily, set the cloves on your cutting board, and lay your chef’s knife across them with the blade facing away from you. Hold the knife handle with one hand, and use your other hand to whack the side of the blade above the cloves. Doing so should break the skins and let you slip them off easily.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Hold the garlic clove on the cutting board, with the knuckles of your index finger and middle finger leaning against the side of the knife blade.</p>\r\n<p class=\"child-para\">Keep your fingertips folded inward to prevent cutting yourself.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Keeping the tip of your knife on the cutting board, pump the handle up and down while you move the clove under the blade.</p>\r\n<p class=\"child-para\">You’ve probably seen this technique used by the pros on cooking shows.</p>\r\n</li>\r\n \t<li>\r\n<p class=\"first-para\">Slowly move your knuckles toward the other end of the garlic as you mince.</p>\r\n</li>\r\n</ol>\r\nUsing fresh garlic really is worth a couple extra minutes of prep time because the flavor is so superior to the stuff that comes pre-chopped in a jar. That ingredient works in a pinch, however, so it doesn’t hurt to keep a jar in the refrigerator.","blurb":"","authors":[{"authorId":9335,"name":"Marie Rama","slug":"marie-rama","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.</p>","hasArticle":false,"_links":{"self":"//dummies-api.coursofppt.com/v2/authors/9335"}},{"authorId":9336,"name":"Bryan Miller","slug":"bryan-miller","description":" <p><b>Marie Rama</b> has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.</p> <p><b>John Mariani</b> is the author of several of the most highly regarded books on food in America today. 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