RunawayChef
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heat123 said:I used to be in the same boat as those who brought their entire PC collection! LOL but lately I have been bringing only what I need for the recipe and TTA loaded up and a couple of misc things like collapsible bowl, sheet pan, new stuff and it's alot easier to load and unload and suprisingly enough, my sales have NOT decreased because of it! Much easier for me and sales have stayed the same!
As a Pampered Chef consultant, I often get asked about the amount of product that should be used for various recipes. Here are the top five most frequently asked questions:
The general rule of thumb for butter in baked goods is to use 1 cup (2 sticks) of butter for every 2-3 cups of flour. However, this can vary depending on the recipe and personal preference. It's always best to follow the specific measurements provided in the recipe.
When making a marinade, it's important to use enough seasoning to add flavor to the meat. A good rule of thumb is to use 1 teaspoon of seasoning per pound of meat. However, this can vary depending on the intensity of the seasoning and personal taste.
The amount of oil needed for cooking can vary depending on the type of dish and personal preference. As a general guideline, use about 1 tablespoon of oil for every 1 pound of meat or vegetables. You can also use cooking spray as a healthier alternative.
The amount of water needed for cooking rice can vary depending on the type of rice and the desired texture. A good rule of thumb is to use 1 ½ cups of water for every 1 cup of white rice. For brown rice, use 2 cups of water for every 1 cup of rice.
The amount of flour needed for making dough can vary depending on the type of dough and personal preference. As a general guideline, start with a 3:1 ratio of flour to liquid (water or milk) and adjust as needed. The dough should be smooth and slightly tacky, but not sticky.