量匙

• 1 大匙 = 1 Table Spoon = 1 T = 15 ml
• 1 小匙 = 1 茶匙 = 1 Tea Spoon = 1 t = 5 ml

量杯

• 1 杯 = 240 ml

• 1 (台) 斤 = 0.6 公斤
• 1 ounce (oz) = 28 grams (g)

兑水 = 加水稀釋

Remember that water is often used to adjust the consistency of sauces, soups, and batters. Add gradually to avoid over-thinning.

The Power of Acid

“Roasted carrots, cauliflower, and broccoli—or anything that’s developed sweetness from browning—will always appreciate a squeeze of lemon or touch of vinegar. A little will go a long way.” — Samin Nosrat, Salt, Fat, Acid, Heat

Acidic ingredients like lemon juice and vinegar can brighten the flavors of roasted or sautéed vegetables, meats, and even grains.

A small splash added at the end of cooking can balance richness and enhance natural sweetness developed through browning (The Maillard Reaction 梅納反應).

For instance, after roasting carrots or cauliflower, try tossing them with a teaspoon of lemon juice or a drizzle of balsamic vinegar to elevate their flavor.