Schell Cuisine, ltd
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Measurement Conversion Chart

3 teaspoons

=

1 tablespoon

2 tablespoons

= 

1 ounce 

8 ounces

= 

1 cup 

4 cups

= 

1 quart 

4 quarts

= 

1 gallon 

 
 
Cooking Temperatures
To achieve the optimal cooking temperature use a digital thermometer and remove the meat 5-10 degrees (depending on the size) BELOW the desired temp to account for carry-over cooking and ALWAYS allow meat to rest before serving.  While chicken legs and thighs are safe to eat at 165 degrees, they will remain chewy until 180 degrees. 
 RareMedium-RareMediumWell-Done
Beef 125130 140 160 
Pork  

140 

160 

Chicken

Breast

   

165 

Chicken

Thighs/Legs

   

180

 
 
Tips and Tricks
  • Knives and Cutting
    • Never use a dull knife.  Not only do they mutilate your food, but they are unsafe.  Keeping your knives sharp will make your job easier and prevent you from losing a finger.
    •  
      Put a wet rag or paper towel under your cutting board. This prevents the board from sliding around while you are chopping and again, keeps all your fingers attached to your hand.
      •  
  • Pasta
    •  
      When preparing pasta fill the pot with cold water.  Hot water strips impurities from the tap and deposits them into your pasta water.
    • Add a good amount of salt to your pasta water when it begins to boil.  The salted water gets absorbed by the pasta and seasons it better than salting it after it is cooked.
    • Use plenty of water so that the pasta has room to move and stir frequently to prevent sticking.  Also, it prevents the temperature from dropping too low.
    • DON'T trust the time on the box.  Start testing the pasta a minute or two before the shortest time on the box and strain it immediately when it is done... do not rinse it unless you are serving it cold or at another time.
    • Allow pasta to steam for a few minutes in the colander because the dryer it is the better your sauce will adhere to it.
      •  
  • Meat
    • Remove meat from refrigerator 1/2 to 1 hour prior to cooking to allow it to come to room temperature.  Room temperature meat takes less time to cook and thus stays juicier.
    • ALWAYS allow the meat to rest for 5 to 15 minutes (depending on a chop/steak vs. a roast) to allow the juices to redistribute.
    • Slice meat across the grain, this breaks the long muscle fibers into smaller pieces making it easier to chew.
        •  
  • Seasoning
    • Never trust a recipe, always test and adjust seasonings to your taste.  There are many variables that can affect the seasoning of food including: cooking time, reduction of liquid, age of spices.
    • Don't salt soups, stews, or sauces until they are almost ready to eat.  If you salt them in the beginning and then cook them for an hour or three they will reduce increasing the salt and perhaps making them too salty.
    • To substitute fresh herbs for dried use:
      • 1/3 dried to 1 part fresh
      • 3 x fresh to 1 part dried  

       

       

       

       

       

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