A Wisdom Archive on tablespoon

In the Middle Ages in Europe, spoons served all the purposes in eating now served by forks or spoons; after the introduction of the fork, the spoon diminished in use. Spoons are nowadays used primarily for eating liquid or semi-liquid foods, such as soup, stew, or ice cream, and very small or powdery solid items which cannot be easily lifted with a fork, such as sugar and green peas. Spoons are still more used widely in cooking and serving, however. Teaspoons are commonly employed by heroin addicts to "cook" the drug in by use of holding a flame underneath. The resulting liquidified heroin is then trans ...

Read more here: » Spoon: Encyclopedia II - Spoon - History

On the average, for every 200 grams of pasta, one should use 2 liters of cold water and 1 tablespoon of salt. The salt should added to the water to flavor the pasta. (Although some people believe salt is added because it raises the boiling point of water, thereby cooking the pasta faster, this is not true. The amount of salt being added raises the boiling point of the pasta only a fraction of a degree. The salt is purely for flavor). In addition, some people also add a few drops of vegetable oil to the water, in order ...

Read more here: » Boiled pasta: Encyclopedia II - Boiled pasta - Salted water

Tango represents the letter T in the NATO phonetic alphabet. In international Morse code the letter T is Dah: - In Braille the letter T is represented as ⠞ (in Unicode), the dot pattern: .X XX X. T - Computing. In Unicode the capital T is codepoint U+0054 and the lowercase t is U+0074. The ASCII code for capital T is 84 and for lowercase t is 116; or in binary 01010100 and 01110100, correspondingly. The EBCDIC code ...

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According to USDA figures, one tablespoon of butter (14 grams) contains 100 calories, all from fat, 11 grams of fat, of which seven grams are saturated fat, and 30 milligrams of cholesterol.[20] In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. ...

Read more here: » Butter: Encyclopedia II - Butter - Health and nutrition

The water should be brought to a boil, stirring. Once the water is vigorously boiling, the pasta should be thrown in, all at once. The cooking time should be measured from this moment. When the cold pasta is added to the water, the latter usually stops boiling for a few moments. The stove's heat should be adjusted so that the water resumes boiling promptly, and stays boiling moderately while the pasta is cooking. The pasta should be kept entirely submerged at all times. (Failure to follow these rules will result in pasta ...

Read more here: » Boiled pasta: Encyclopedia II - Boiled pasta - When to add the pasta

Cooking time varies depending on the kind of pasta; usually it is given on the box. Typical times for dry pasta range from 5 minutes for thin spaghettini to 12 minutes or more for some thick varieties. Fresh, egg-based pasta (pasta all'uovo) takes very little time to cook - hardly a minute after the water has returned to a boil; filled pasta like tortellini needs only a few minutes. The recommended time needs to be increased when cooking pasta at great altitudes, since water will boil at a lower temperature. Also, the cooking time may depend ...

Read more here: » Boiled pasta: Encyclopedia II - Boiled pasta - Cooking time

When preparing a large portion that cannot be served immediately -- e.g., for a buffet-style meal — it is advisable to cool off the pasta a bit, immediately after draining it. Otherwise the heat still remaining in the pasta may cause it to overcook and stick to itself. This can be done by rinsing the pasta quickly in cold water, or spreading it out on a wide bowl or tray, or tossing it up into the air a few times with the colander. For the same reason, it is better to allow the pasta get cold, and re-heat it before serving, than try ...

Read more here: » Boiled pasta: Encyclopedia II - Boiled pasta - Storing cooked pasta

Bearnaise sauce - Ingredients. 2 tablespoons tarragon vinegar 2 tablespoons sherry wine vinegar 1 shallot 2 egg yolks 1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz melted butter (warm but not hot) salt and cayenne pepper to taste Bearnaise sauce - Preparation. Put the vinegars and finely chopped onion in a small saucepan; boil steadily until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.< ...

Read more here: » Bearnaise sauce: Encyclopedia II - Bearnaise sauce - Recipe