Wizard Recipes

Allspice
The pea?size berry of the evergreen pimiento tree, native to the West Indies and South America, though Jamaica
provides most of the world’s supply (allspice is also known as Jamaica pepper ). The dried berries are dark brown and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. As with other spices, it should be stored in a cool, dark place for no more than 6 months. Allspice is used in both savory and sweet cooking.

Anise
Known as far back as at least 1500 b.c., this small annual plant is a member of the parsley family. Both the leaves
and seed have a distinctive, sweet licorice flavor. The greenish brown, comma?shaped anise seed perfumes and
flavors a variety of confections as well as savory dishes. It’s also used to flavor drinks such as Pastis, Arrack,
Anisette and Ouzo. Anise seed plays an important role in the cooking of Southeast Asia. Chinese cooks are
more likely to use Star Anise than anise seed.

Here are some of the most common cooking measurements, the abbreviations used, and what they mean. Included in this list is also some of the terms that you might hear from professional and older cooks.

• Pinch= 1/8 teaspoon (sometimes written as 1/8 tsp) in the United States.
• Dash= you need to add 1/4 teaspoon of the ingredient. This is sometimes written as 1/4 tsp in the United States.
• Teaspoon=(Tsp)roughly 4.67 grams in weight.
• Tablespoon=(Tbsp) thirty grams.
• 1/4 stick butter= (usually for) baked goods. This is equivalent to two tablespoons of butter.
• 1 stick butter= One stick of butter is equivalent to half a cup of butter, or eight tablespoons of butter.
• Cup= This term is one of the most frequent terms used in cooking, at least in the United States. Sixteen tablespoons is equivalent to one cup, as is half a pound, this also equates to roughly 228 grams.
• Ounce= (oz)  twenty-nine grams.
• Pound= (lb)  sixteen ounces, or roughly 454 grams.
• Package. This term, usually found in baking recipes, is highly dependent on the ingredient used. For example, if a recipe for chocolate chip cookies calls for one package of chocolate chips, this would be the equivalent of using sixteen ounces of chocolate chips, since most chocolate chip packages weigh that much. This would be the equivalent of using approximately454 grams of chocolate chips.

Is your dish over salted again? There’s no need to throw it out and order take out! Just cut a raw potato into medium-sized chunks and toss them into the pot for about 10 minutes. The potatoes will soak up much of the salt. Remove the potato chunks when they start to soften, and your meal will be saved.

It`s very simple! Add a pinch of salt to the water you will be boiling the eggs in (this also works for potatoes). They will remain in perfect shape after boiling. Also remember to bring eggs to room temperature before starting the process of cooking. This helps prevent cracking due to the sudden shock of temperature change that arises.

If you don`t have enough time, just take the eggs right out the refrigerator and put them in the pan, but add two three minutes to the cooking time. Also, remember not to crowd the pan, and that the water must cover the eggs.

If you like garlic, but only the thought of skinning it drives you crazy, try our method: dry the garlic cloves (also works for baby onions) well before using them; then put some oil on you palms and rub it well. Then rub the garlic between your palms, and the skin should come off easily.

If you want the garlic clove chopped, place it on a cutting board, and then with the side of a broad knife give the clove sharp whack with your free hand, breaking it open. You will be able to remove the peel easily. If the cloves are going to be whole, drop them in boiling water for a minute or two and they will peel easily.

Also you can try dropping the unpeeled garlic cloves into a glass of cold water and let them sit for 1/2 hour or more, which should make things a lot easier.