---
title: Cooking
modified: 2026-06-10
---

# 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

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

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# 兑水 = 加水稀釋

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

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## 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](https://www.google.com/search?q=The+Maillard+Reaction)).

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.