Tag: glass

Weighing without scale, here's how to do it with spoon and glass! – Italian Cuisine

The scale in the kitchen is essential, but what if we don't have it available? Here's how to weigh the ingredients with spoons and glasses!

It may happen that you do not have the right tools in the kitchen and find yourself having to weigh without balance all kinds of ingredients: flour, milk, sugar, but also cocoa, oil, rice … How to do it? Nothing could be simpler! With a few tools that we all have at home, weighing without a scale is very easy. No more grams or milliliters, the units of measurement become one teaspoon, a spoon, one coffee cup from coffee or a glass.

However, weighing without a balance requires attention. First, a teaspoon of flour does not correspond to a teaspoon of sugar, in fact each ingredient has a different composition and a specific weight. For this we have collected below some of the most used ingredients in the kitchen, indicating for each the correspondence between grams, milliliters, spoons and glasses.
This method is also useful for converting units of measurement Angol-Saxon recipes, but remember: weighing without a scale is an excellent solution when there is no other choice, but – especially in pastry – the quantities are fundamental and it is therefore ideal to weigh them precisely.

How to weigh flour without a balance

A teaspoon of flour corresponds to 10 g
A spoonful of flour corresponds to 20 g
One cup corresponds to 35 g of flour
A cup of flour corresponds to 170 g
An average glass corresponds to 130 g of flour

Weigh the granulated sugar without balance

A teaspoon of granulated sugar corresponds to 5 g
A spoonful corresponds to 20 g of granulated sugar
One cup corresponds to 60 of granulated sugar
One cup corresponds to 250 g of granulated sugar
An average glass corresponds to 200 g of granulated sugar

How to weigh milk without a balance

One teaspoon corresponds to 6 g of milk
A spoonful corresponds to 12 g of milk
One cup corresponds to 60 of milk
One cup corresponds to 250 g of milk
An average glass corresponds to 220 g of milk

How to weigh potato starch without scale

One teaspoon corresponds to 8 g of starch
One spoonful corresponds to 20 g of starch
One cup corresponds to 120 g of starch
A medium glass corresponds to 100 g of starch

How to weigh without balance: cocoa or icing sugar

One teaspoon corresponds to 7 g of cocoa or powdered sugar
One spoonful corresponds to 15 g of cocoa or icing sugar
One cup corresponds to 120 g of cocoa or icing sugar
A medium glass corresponds to 100 g of cocoa or icing sugar

Weigh the cream without scale

One teaspoon corresponds to 6 g of fresh cream
A spoonful corresponds to 10 g of fresh cream
One cup corresponds to 60 of fresh cream
A medium glass corresponds to 220 g of fresh cream

How to weigh butter without a balance

One teaspoon corresponds to 7 g of butter
A spoonful corresponds to 15 g of butter

How to weigh without balance: oil

One teaspoon corresponds to 6 g of oil
A spoonful corresponds to 12 g of oil
A medium glass corresponds to 220 g of oil

How to weigh rice without a balance

One teaspoon corresponds to 9 g of rice
One spoonful corresponds to 20 g of rice
One cup corresponds to 80 of rice
A medium glass corresponds to 165 g of rice

These units of measure for weighing without scales are to be considered with a full glass or spoon and are indicative, as they are may vary slightly based on the size of the tools you have available.

We ate the new My Selection with Bastianich (dreaming of a glass of wine) – Italian Cuisine

The My Selection hamburger line created by Joe Bastianich for Mc Donald's has reached its third edition with two new recipes and a great confirmation. The best seller My Selection BBQ is confirmed for the third year without changing the recipe: 100% bovine from Italian farms, sauce based on Red Onion of Tropea Calabria PGI and Balsamic Vinegar of Modena PGI, with seasoned gouda cheese, coleslaw sauce, crispy bacon and salad.
Brand new instead My Selection Chicken Pepper with 100% Italian breaded chicken breast, Pecorino Toscano DOP, salad, tomato, three pepper sauce and bread with sesame seeds and My Selection Asiago DOP & Bacon with burgers of 100% beef from Italian farms, Asiago DOP, salad, crispy bacon, caramelized onion sauce, Caesar sauce and bread with sesame and poppy seeds.

They are already in 600 Mc Donald's restaurants, but we could not miss the opportunity to elbow the crowd that gathered today at the Base in Milan to try them together with Bastianich, just like in advertising. And even if we ate it comfortably seated at a table while Joe tasted them running between a photo and an interview, we can confirm his visceral love for hamburgers. That when he was a child, it was his parents' prize to tell him that he had done well, but also the perfect food to feel a bit more American and shorten distances with others.
Here's how he told us about his two new recipes of the project thanks to which McDonald's will buy 300 tons of PDO and PGI ingredients this year.

In the recipes of the new My Selection we have Asiago DOP and Pecorino Toscano DOP, why did you choose these cheeses?
"Tuscan pecorino because it is pleasantly savory, Asiago because it is sweeter, softer. Both are creamy, dark and ideal for filling a sandwich, but have very different characteristics .

How did they influence the choice of the other ingredients?
«In reality for me the basis from which to start is always the meat. Then come the cheeses, sauces and other ingredients such as bacon .

And what about bread?
«For me, the bread must be absolutely soft and sweet. Bread is fundamental .

Inspired by our new American magazine, we have imagined the perfect match between hamburger and wine, but now we want to know your expert opinion (Joe Bastianich produces wines in Friuli Venezia Giulia).
"The combination of wine and hamburger is something already very loved and explored in America. There cheeseburger and cabernet is a great classic. But I recommend choosing it based on the meat. With a beef burger like the one we are eating now, I suggest a Rosso di Montalcino. With chicken, on the other hand, a good white wine like my Vespa Bianco from Cantine Bastianich .

Self? Yes, but we trust!

Taleggio risotto (and a glass of wine) with friends – Italian Cuisine

Taleggio risotto warms the evening with its taste and creaminess. Here's how to prepare it and enjoy it with wine

All the summer illusions are definitively dormant with the arrival of solar time, and then all that remains is to make the best of a bad luck and start to write down all the reasons why you should be happy (despite) the arrival of winter. The first that comes to mind is the pleasure of to cook for friends. Are you aware of those evenings when you are all together, laughing and telling each other your last romance, in front of a good glass of wine? Which dish better than a risotto lends itself to such an evening? And specifically, a Taleggio Cheese Risotto, a rich and creamy cheese, which gives a softness and something velvety to every dish? And then the risotto with taleggio is a unique dish, full of taste and satiating, which solves the evening by itself. And it is perfect to combine with a full-bodied but elegant red glass, as can be a Pinot Noir or a Barolo.

Taleggio Cheese Risotto

Taleggio

The Taleggio cheese it's a cheese soft paste with the washed rind that is made with cow's milk, perfect to use in the kitchen to flavor gnocchi, crepes or a plate of polenta. It is also excellent in purity, at the end of a meal, and becomes a very popular dish if accompanied with onion jam, pumpkin or fig and walnut compote. Now let's see how to use this cheese to make risotto.

The recipe for risotto with taleggio

Ingredients for 4 people: 350 g Carnaroli rice, 200 g taleggio cheese, 1 shallot, a knob of butter, a glass of white wine, vegetable broth q.b., Parmesan, salt.

Method: first simmer the vegetable stock, then peel and slice the shallot. Put the knob of butter in a pan and when it is melted add the shallot and let it brown. Once browned, put the rice and toast it for three minutes. Then add the wine and let it evaporate. Then add the broth, one ladle at a time and cook until the rice is al dente. Season with salt and add the taleggio cheese into slices. Mix well and finish with a sprinkling of Parmesan. Serve the risotto with Taleggio cheese still steaming.

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