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词汇

Units​

1 US tablespoon	= 4 fluid drams
                = 3 teaspoons
                = 1⁄2 US fluid ounce
                = 1⁄3 US shot
                = 1⁄8 US gill
                = 1⁄16 US cup
                = 14.8 ml

1 Australian tablespoon	= 20 ml
                        ≈ 2⁄3 fl. oz.
                        = 2 dessertspoons
                        = 4 teaspoons

1 TBSP = 15 g
1 TSP  = 5 g
1/2 TSP = 2.5g
1/2 CUP = 8 TBSP = 24 TSP = 120 g
1/4 CUP = 60 g

植脂末​

植脂末是一种食品原料，常用作非乳制奶精或脂肪替代品，广泛应用于各种食品中。 它是由植物油制成的，经常用于在不使用乳制品的情况下为食物和饮料增加奶油般的口感。

  • 好处
    • 乳糖不耐受者的选择
    • 保存稳定 - 比鲜奶保存更长、更好允许
    • 口感一致
    • 成本更低
  • 坏处
    • 营养价值低
    • 健康风险 - 一些植脂末可能含有反式脂肪和高水平的饱和脂肪
    • 可能包含其他过敏源 - 例如 大豆
    • 高度加工食品 - 可能含有添加剂和防腐剂

参考​

术语​

TBSP​

Tablespoon 汤勺

TSP​

Teaspoon 茶勺

塔塔粉​

酒石酸氢钾 食品工业称作塔塔粉，用作添加剂、膨松剂，也用作还原剂和缓冲试剂

替代​

一般说来，一茶勺塔塔粉可用一大匙柠檬汁或白醋代替，但要减少约十公克蛋白用量。使用白醋不需担心醋味，和蛋白的碱性中和及在烘焙后是感觉不太出来的。

But if you don’t have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of baking soda in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar. If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice. And for the whipping egg whites? Add 1/2 teaspoon lemon juice per egg white.

The results will be so close, you probably won’t notice the substitution.

1/2 TSP of baking soda -> 1 TSP lemon juice or white vinegar 1/8 teaspoon cream of tartar -> 3-4 drops of lemon juice

For beating egg whites 打蛋清 - Use an equal amount of white vinegar or lemon juice, or omit the cream of tartar from the recipe entirely

As a leavening agent 发酵 - Replace the baking soda and the cream of tartar called for in the recipe with baking powder.

食品工业​

  • 稳定蛋清，提高蛋清的耐热性和体积；
  • 防止糖浆结晶；
  • 减少蔬菜在煮熟过程中的变色；
  • 常与小苏打（需酸性物质激活）混合，用于制作泡打粉的配方；
  • 常用于用氯化钾作为无钠盐替代品的组合中；
  • 姜饼屋糖衣。