Recipe Key – How We Write Recipes

These are general abbreviations used in recipes found on Pans & Perspective. This will will continue to expand and can be used a reference for clarification. t Teaspoon T Tablespoon oz Empirical Ounce floz Empirical Fluid Ounce C Cup Qt Quart G Gallon ea Quantity or Singular Piece TT To taste AN As needed #... Continue Reading →

Collards: All in one meal

Background Collards are a staple food for many southern cuisines. The green leafy vegetable takes hours to cook down and reduce so that you can eat it with ease. When making collards two by-products are often discarded; both the stems and cooking liquid are not used to their full potential. For hundreds of years have... Continue Reading →

Potato Skin Garnish – Make your Potato Dishes Pop!

Background It is not uncommon for you to go to a restaurant and see potato skins on the menu. Those stuffed skins typically come from the scraps of potatoes used for french fries and potato chips. The food industry re-purposes them in order to help lower food cost. A little over a week ago, I... Continue Reading →

Gingerbread Cheesecake

Background While I'm certain that this has been done before, I still had a great time making this gingerbread cheesecake. I got this idea when I had just finished preparing the gingerbread squares used for the gingerbread ice cream sandwiches at The Perfect Caper. Every time I prepped this item there was always a significant... Continue Reading →

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