Cooking Notes

  • Instant yeast conversion – 1 tsp = 3.15 g
    • Use 110 – 115 degree water and 1 tsp (4.2 g) to dissolve yeast. Proof for 5 – 10 min before adding to dough mixture
  • Cooking Times
    • Oven Roasted Little Potato Company – 350 deg for 40 min
      • Can overcook very small potatoes
    • Zucchini (medium slice) – 375 deg for 15 min
    • Broccoli, Steamed – 7 min after boiling water
    • Pork Tenderloin Medallions (3/4″ – 1″)
      • Sear in a cast iron skillet for 1 minute a side in butter
      • Place skillet in oven for 15 min
        • Did this for 20 minutes and overdone so check temp at 10 min
    • Burgers, 4.5 – 5.5 oz, Medium rare (128), Suis Vide
      • After bringing water to 128, cook for 60 minutes before 5 min rest and then sear. Tried 40 min and not to temperature yet.
  • Use oven as proofing box – https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box
IngredientApproximate Equivalent Measurements
Bacon (Cooked)1 tablespoon, crumbled1 slice
Bacon (Cooked)1 to 1 1/2 cups, crumbled1 pound
Bacon1 pound16 to 24 slices
Beef (Cooked & Diced)3 cups1 pound
Beef (Ground)2 cups raw, 12 ounces cooked1 pound
Chicken (Bone In)2 1/2 to 3 cups, cooked and diced3 pounds
Chicken (Boned)3 cups, cooked and diced1 pound
Chicken (Whole)2 to 3 cups, cooked and diced2 to 3 pounds
Ham3 cups, diced1 pound
Cheese (Cheddar)2 cups, shredded8 ounces
Yogurt1 cup yogurt “cheese”3 cups