I'm going to try to make spaghetti sauce, and the recipe calls for "salad oil" Is salad oil vegetable oil, or olive oil, or what ?
And how many tomatoes is in a bushel?
spaghetti sauce recipe
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- Geoff
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How many are you catering for?
A bushel sometimes refers to a weight, often 56lbs, but as a volume it is:
1 imperial bushel = 8 imperial gallons
= 4 imperial pecks
= 36.36872 litres
≈ 8.25645 US dry gallons
≈ 9.60760 US fluid gallons
≈ 2219.36 cubic inches
1 US bushel = 8 US dry gallons
= 4 US pecks
= 2150.42 cubic inches
= 35.23907016688 litres
≈ 9.3092 US fluid gallons
≈ 7.7515 imperial gallons
Hope you've got a big pan!
A bushel sometimes refers to a weight, often 56lbs, but as a volume it is:
1 imperial bushel = 8 imperial gallons
= 4 imperial pecks
= 36.36872 litres
≈ 8.25645 US dry gallons
≈ 9.60760 US fluid gallons
≈ 2219.36 cubic inches
1 US bushel = 8 US dry gallons
= 4 US pecks
= 2150.42 cubic inches
= 35.23907016688 litres
≈ 9.3092 US fluid gallons
≈ 7.7515 imperial gallons
Hope you've got a big pan!
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This seems an odd question for a first-time poster. A bushel is about 8 gallons (about 36 litres in the UK and 35 litres in the US - remember their pints and gallons are different to ours). I'd expect only a very confident home cook or a professional would be making sauces in that kind of volumes. Definitely a bizarre thing to do for someone who doesn't know how to make the sauce. We're talking about maybe 150+ portions!
As for what oil to use, most of us could name 100s of different types of oils. However, there are two main categories, ie cooking oil and finishing oil. As the terms suggest, you cook with cooking oil and you "dress" your dishes after cooking with finishing oil. The best olive oil is (or should be) only used as a finishing oil.
I didn't mention it before, as it never seemed relevant, but I qualified as a chef a couple of decades ago so I hope you believe I have some idea about culinary matters - even though I'm not very green-fingered.
As for what oil to use, most of us could name 100s of different types of oils. However, there are two main categories, ie cooking oil and finishing oil. As the terms suggest, you cook with cooking oil and you "dress" your dishes after cooking with finishing oil. The best olive oil is (or should be) only used as a finishing oil.
I didn't mention it before, as it never seemed relevant, but I qualified as a chef a couple of decades ago so I hope you believe I have some idea about culinary matters - even though I'm not very green-fingered.