Gallon
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Gallon - an American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).
Game - wild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.
1 gallon = 4 quarts = 8 pints = 16 cups (8 ounces) =128 ounces.
1 fifth bottle = approximately 1 & 1/2 pints or exactly 25.6 ounces.
1 measuring cup holds 8 ounces (A coffee cup generally holds 6 ounces).
1 gallon apple juice, chilled to almost freezing
1 gallon Ginger Ale, chilled to almost freezing
1 quart fresh strawberries (if unavailable, use dry frozen strawberries without juice or sugar) ...
2 gallons - dry
1 pinch or dash
what can be picked up between thumb and first two fingers; less than 1/8 teaspoon ...
1 gallon grape juice
1 liter club soda
2 liters 7-Up or ginger ale
Pour all ingredients into a punch bowl and add ice. Best served very cold.
1 gallon water
4 heaping tablespoons unslacked lime
2 quarts whole dry corn ...
Pour 2 gallons of boiling water over 3 gallons of clean ripe berries that have been stripped from their stalks. Leave covered in a warm place for 24 hours.
Turkey, gallons hot water, pepper, bay leaves, salt, honey, maple syrup, orange juice, and lemon juice are used to cook Turkey Brine poultry brine recipe.
Pasteurize one gallon of skim milk in the double boiler by heating it to 160 degrees Fahrenheit, stirring constantly. Cool in an ice bath to 72 degrees Fahrenheit.
One tablespoon to 1 gallon of water provides sufficient potency. Unlike potassium metabisulfite and sodium metabisulfite, B-Brite in solution may not be stored for future use, but must be made afresh each time it is needed.
Bean curd: see Tofu.
To cook one pound of dried pasta, first bring one gallon of water to a rolling boil. Once the water is boiling, add enough salt so that the water tastes like sea water.
The first step in Dough this direction was made by the Lewis-Pointon dough dividers divider and weigher, which was intended for dividing and and gallons of water to the sack.
Use lots of water when cooking pasta, at least a gallon per pound. You can add salt to the water if you wish, but don't add oil. Bring the water to a rolling boil before adding the pasta.
Place water and vinegar in 10-gallon stockpot. Place steaming rack in bottom of pot. Place half of crabs on rack. Mix seafood seasoning with salt; sprinkle half over crabs.
Repeat layering with remaining crabs and seasoning mixture.
Cover pot.
5 gallons for 75 guests, again, assuming that only half the guests will partake. If you serve cole slaw, you should make 16 to 20 cups. An iceberg or romaine lettuce salad will require 11 heads, while you will need 40 cups of mesclun mix.
The cooking chambers of the different Deep Fryers built for home use will have capacities made to hold a quart of oil while some larger models will hold several gallons and may be large enough to fry whole ducks or a medium-sized turkey.
End-of-faucet water filters are easy to install within minutes and provide the ultimate in kitchen convenience; the filter lasts for 100 gallons or up to three months of average use. Changing the filter a few times each year is simple and inexpensive.
Bring a large pot of water (1 gallon of water per pound of food) to a rolling boil. If planning on preserving the blanched food, add a tablespoon of salt to the water
Wash and prepare fruits or vegetables before submerging in boiling water ...
It takes 40 gallons of fresh sap, which is boiled down, to make 1 gallon of maple syrup. The flavor and color of the maple syrup depends on many factors. You may obtain it from a natural foods store, local grocery or supermarket. (see molasses) ...
Store four pizzas in gallon Ziploc bags, fully topped and baked, separated by wax paper. Cut each pizza into four pieces. A gallon bag will then hold 16 slices of pizza ready to be removed and microwaved or added to a lunch box to thaw by noon.
In 1336, when the Duke of Burgundy invited his cousin, Philip the Fair of Valois, King of France, to a festival, 70 gallons of mustard were consumed at a single dinner. Generally, people consumed a lot of mustard back then.
55g/2oz allspice to each gallon vinegar
Preparation method
Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour.
This recipe makes about 2 gallons and has won 1st and 2nd place in chili cook-off contests. This chili will have just a touch of heat, so If you like spicy chili, double up the jalapeno and cayenne pepper. This recipe works well with venison too." ...
A measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.
Quatre-epices:
A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pates.
The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally.
Using meat mallet or rolling pin, pound to even thickness of 1/2 inch.Repeat with remaining cutlets.Place cutlets in gallon zip-top bag.Add 1/4 cup Tonkatsu sauce.Place in refrigerator and allow to marinate for a minimum of 30 minutes.
Demijohn - a large glass wine container which can hold up to 10 gallons.
Demi-Sec - a distinctive type of sweet champagne.
Demitasse - a small cup of coffee served after dinner.
Scattered about, hanging from the trees, were skinned hares, plucked chickens, and other game as well as sixty wine-skins holding eight gallons of wine each, and loaves of white bread and cheeses stacked like bricks making a wall.
Marmite - A large capacity (usually 10-14 gallons) lidded pot made of metal or earthenware used for boiling large quantities of food.
Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, ...
Mussels are filter feeders, filtering about 10-15 gallons of water a day to extract plankton, bacteria and organic material. Mussels are usually steamed until they are open. Serve with a glass of crisp white wine.
jeroboam A large wine bottle with the capacity of six ordinary bottles (about 4/5 of a gallon); named for the first king of the Hebrews.
 See also: Cooking, Water, Temper, Fruit, An
  
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