Parts in a Recipe

My recipe for a spice rub for baby back ribs asks for 8 parts brown sugar, what is a part?
Alison
Dear Alison,
What your recipe means by a part is just like a fraction. If the recipe calls for 1 cup salt that is one part so you would add 8 cups of brown sugar for you 8 parts. That does sound like a lot but it is easier to understand in large numbers. For lower numbers, if your recipe calls for 1 Tbls salt that equals your one part so in turn you would add 8 Tbls of brown sugar for your 8 parts. If the recipe just says one part salt, two parts chili powder, one part garlic powder, and eight parts brown sugar, you are in control of what you want to use. What we mean is one part salt can equal 1 pound of salt, so 2 parts chili equals to 2 pounds chili powder, one part garlic powder equals one pound of garlic, and 8 parts brown sugar equals 8 pounds of sugar. Those numbers can be what ever you want as long as your one part is your guide line.
If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe

Grilling vegetables

I try to grill vegetables and they turn out not so good to say the least. I try just oil and S&P also with some fresh herbs. But the herbs burn and there's always not enough salt. I try to grill squash, eggplant, onions, and peppers. Please Help!!
Sarah
Dear Sarah,
Grilling vegetables can be difficult even though it may look easy. To answer your questions we will start at the top.

1. For the herbs burning, the easy way to solve that is to just use dry herbs. The dried herbs will stay better on the grill. Fresh herbs should really be used at the end if you plan to cut up the vegetables and use as a medley. If not and you still want to use fresh herbs use long lasting herbs like thyme, rosemary, or oregano. Be sure to use enough oil to help them stay moist on the grill. Please do not use any herbs on your peppers because you will just burn them to much.
2. For the salt and pepper. If you always say you do not have enough S&P when you eat, you have to say to yourself "a little more" until you say that's to much. By doing that you will learn how much salt you like on your food. Be careful though, you may over salt too so just be ready.

If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe

Trouble with sugar cookies

I have tried to make sugar cookies in the summer months and they come out OK. The problem I have is they stick a little to much when I roll them out. I use flour to prevent them from sticking but then they turn out blah! How can I prevent them from sticking and from tasting Blah?
Kathy
Dear Kathy,
Great question! There are a few answers for this. First the reason they stick is the humidity in the air from your AC. Try to cook on cool days or in the morning. To prevent the sticking while rolling them out you can try to refrigerate between rolling and cutting for a long period of time. If time is of the essence, and to help prevent Blah cookies, instead of flour try powder sugar. The cookies will adsorb the sugar and not just plain flour. If that is to much sugar for you, you can try a 50-50 mix of flour and sugar.
If you have any more questions on this please let us know.
Sincerely,
Chef Chat Cafe