====== Cooking Information ====== ===== Equivalents ===== Buttermilk = 2 cups milk + 1 Tbsp lemon juice\\ Light molasses = 1/2 blackstrap + 1/2 light corn syrup\\ Beet weights - beets=2lb10oz, greens=2lb50z - greens weight = beet weight\\ \\ ===== Meat ===== Beef- Rare-125deg F; Med/Rare-130deg F; Medium-135-140deg F\\ Sous Vide rare steak = 117 deg\\ Pork Shoulder = 195 deg, Cook at low temp 200-300 deg.\\ Salt meat liberally 3-1 days prior to cooking and store uncovered in refrigerator. Room temp prior to cooking\\ \\ ===== Brining ===== Standard Cook's Illustrated Brine = 9% by weight\\ Kosher salt 8.3oz wght/cup Water 8.34lb/gal results in 1 1/2 cups salt/gallon water\\ Table salt twice density of kosher salt - half volume required\\ CI quick turkey brine 1 cup table salt/gal - 4-6hr brine CI slow turkey brine - 1/2 cup table salt/gal - 12-14hr brine NYT Fried Chicken Brine - 4Tbsp kosher salt+4 cup lukewarm water - few hours to overnight in refrigerator\\ NYT Buttermilk Brine - 2Tbsp kosher salt + 4 cups buttermilk + black pepper - few hours to overnight in refrigerator\\ NYT Cider Brine - 4Tbsp kosher salt + 2 cups apple cider - few hours to overnight in refrigerator\\ \\ ===== Beans ===== Cook's Illustrate (Nov/Dec 2009) Dried White Beans evaluation *Favorite - Cannellini - buttery with subtle mushroom like character; meaty and lush *Favorite - Lima - Rich, buttery, with a distinct sweetness & earthiness; very creamy *Baby Lima - Same as regular Lima; very creamy *Navy (small white seed of green bean) - nutty and sweet; very creamy *Small white - mild & bland; starchy *Great Northern (large white seed of green bean) - strong mineral notes; slightly chalky and mealy\\ \\ Normal soak of dried beans is up to 24 hr\\ Add salt to soaking water to eliminate tough skins - 3 Tbsp/gallon (not necessary for baked beans)\\ Can drain and store soaked beans in zip lock bag in refrigerator for up to 4 days before using\\ Quick soak reduces gas creating components - 1 min boil followed by 1 hour soak\\ For max reduction add 10+ cups of boiling water per pound of beans, boil for 2-3 min., cover and soak overnight. \\ ===== Pork for Stew ===== Cook's Illustrated recommended cuts for pork in stew - Boston Butt or Picnic Roast \\ \\ {{tag>food}}