Remember those conversions, plus a pint is half a quart, and you'll eliminate 80% of looking things up in the kitchen.
Half an onion will keep a week or two in a baggie, but you will never use the other half and will find it in the back of your fridge six months from now. A partial head of garlic will keep for weeks in the open air. If you find green shoots in the cloves, just remove them; they will make the garlic bitter.
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ninetydegrees
no subject
on 2011-11-14 05:58 am (UTC)4 Tbsp = 1/4 cup.
4 1/4 cups = 1 cup.
4 cups = 1 quart.
4 quarts = 1 gallon.
Remember those conversions, plus a pint is half a quart, and you'll eliminate 80% of looking things up in the kitchen.
Half an onion will keep a week or two in a baggie, but you will never use the other half and will find it in the back of your fridge six months from now. A partial head of garlic will keep for weeks in the open air. If you find green shoots in the cloves, just remove them; they will make the garlic bitter.
Finally, sautéeing onions is usually, in order of doneness, "until tender," "until translucent," or "until browned." The last two are easy to assess visually. If it doesn't say, assume translucence. (Browning introduces new flavors as the chemical compounds break apart and rejoin in new ways.)