FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home > 

Cooking Tips >  Compound to Cutting Boards >  Crackers

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications
An extensive selection of free magazines and other publications

See also: Cracker Trivia and Facts

CRACKERS

29 Saltine squares = 1 cup crumbled crackers.

14 Graham crackers = 1 cup crumbled

If stored in an airtight container in a cool place, crackers will remain fresh and crisp for several weeks. If they become soggy, restore crispness by baking in a 300°F oven 4 to 5 minutes.

Those holes in crackers are not just there for appearance. If they are too close together, the crackers will turn out flat and tough, and if they are too far apart, the upper layer of the cracker will separate and form a large blister which is easily broken.
 

 

COOKING TIPS

  Compound to Cutting Boards   |   Compound   |   Condensed Milk   |   Convection Oven   |   Cookie Dough   |   Cooking, Keep it Simple   |   Cooking Temperatures   |   Coriander   |   Corn   |   Corn Meal   |   Corn Oil   |   Corn Smut   |   Cornstarch   |   Corn Syrup   |   Courgette   |   Couscous   |   Crab   |   Crab Apples   |   Crackers   |   Cranberries   |   Cranberries, Dried   |   Cream   |   Cream of Tartar   |   Crenshaw Melon   |   Crimini Mustrooms   |   Cuban Sweet Potato   |   Cucumbers  |   Cumin   |   Cup   |   Currants   |   Currant Tomatoes   |   Curry Leaf Tree   |   Curry Powder   |   Cutting Boards  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages