I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?
One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :)
You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top).
towels (US) or tea towels (UK), are reusable cloth towels. Kitchen bench (AU) is the kitchen counter (US). Units of measurement & sizing : teaspoon (US,UK, CA) is 5 mL (note: abbreviated 't' or 'tsp') dessert spoon (UK) is 10 mL (although may have historically been closer to 15mL) tablespoon (US,CA) is roughly 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') but a tablespoon (UK) is 17.7mL... it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a tantalizing amount of information, including: The surface tension of water decreases from 76 mN/m to 59 mN/m as temperature increases from 0C to 100C. It's 72 mN/m at warm room temperature, 25C. 10% acetic acid (very strong vinegar) has a substantially reduced surface tension (55 mN/m at 30C) Alcohol can strongly reduce surface tension, to 46 mN/m at 11% and 30 mN/m at 40%. A concentrated sucrose syrup (55%) has somewhat higher
Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing something magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause. I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!
? This is the recipe. I got it from www.recipify.com: 250 gr of digestive biscuit/biscotti 80 gr butter 80 gr Philadelphia cheese 5 table spoon of Nutella 4 tablespoon of icing sugar 400 gr of creme Melt the butter in the sauce pan. Crumble the biscuit, and pour the melted button onto it. Cool it in the fridge for half an hour. Mix the Philadelphia cheese with the icing sugar. Once you have...Are there any good substitutes for sugar in Cheesecakes? I am not interested in synthetic sugar like Aspartame. I want to use natural sugar substitute like honey. But if mix honey into the cheese
I have seen and read some comments from the post: What is the difference between sea salt and regular table salt? My questions are. Does Rock or Natural salt contain iodine? Does Table Salt contain Iodine or has Iodine been removed? Does "Iodised" / "Iodized" table salt have Iodine added? I have been having a discussion with a friend on whether Iodine is added to salt.
I read from wiki that: Assam (Assamese: অসম, Hindi: आसाम, and also Hindi: असम) is a black tea named after the region of its production, Assam, in India. Assam tea (Assamese: অসমীয়া চাহ, Hindi: असमिया चाय) is manufactured specifically from the plant Camellia sinensis var. assamica (Masters).1 This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as "breakfast" teas. English Breakfast tea, Irish Breakfast tea, and Scottish Breakfast Tea
I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very bitter. It made me throw the tea out. I know that the FDA only checks randomly at the port so I'm leary of what's making it foam. Many years of tea making and this is a first. Does anyone have any experience or answers for this? Thank you!
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is fully mixed and hydrated. Only then does the recipe require the butter to be slowly added into the dough tablespoons at a time using a wooden spoon. I am usually used to creaming the butter at the very beginning or using melted butter in the wet ingredients and then mixing it with the dry ingredients. Incorporating the butter into the dough at the end using a wooden spoon took quite a while
I've been told that I should be rinsing Chinese tea with the boiled water before the first full infusion intended for drinking. I make the occasional very-expensive tea from Taiwan and I feel... tea experts. Thank you! Update: Since I asked the question, my mother-in-law came across a newspaper article, in Chinese, describing pesticides found on some teas from China, and so.... For that reason, I accepted the answer below which suggests rinsing for reduction of pesticides. Of course, I don't think I'd want to drink a tea with 17 kinds of pesticides present, even if rinsed