When you insert a fork into something and it goes in easily, then it is said to be fork-tender.
Because some meat may contain germs that can make you sick, it's a good idea to cook your meat until it's no longer pink inside. This is called being "cooked through." Even better, if you have an instant-read thermometer, simply insert the tip into the meat (there is usually a mark on the thermometer that shows how far it should be inserted), wait a few seconds until the temperature stops rising, and then read the number. For beef, medium well to well done is 150° to 165°F. For chicken, turkey, or pork, always cook to at least 160°F.
Dried vs. fresh herbs
Most of the recipes in this book call for dried herbs, since this is what most folks have at home. It's really easy to kick them up a notch by rubbing them between your fingers before adding them to the recipe. They will release more flavor this way! And hey, if your mom or dad has an herb garden and you have access to fresh herbs, feel free to use them in recipes. Just take the leaves off of the stems and chop into small pieces with a knife. Remember, though, that to get the same amount of flavor from fresh herbs, you'll have to use about 3 times the amount of dried herbs called for in the recipe.
When a recipe calls for ground black pepper, the kind you buy in spice jars or tins is just fine. However, if you have a pepper mill at home, there's nothing like the flavor of fresh-ground pepper.
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
1 cup = 1/2 pint = 8 ounces
2 cups = 1 pint = 16 ounces
2 pints = 1 quart = 32 ounces
4 quarts = 1 gallon = 128 ounces
1 stick butter = 8 tablespoons = 1/4 pound = 1/2 cup