STOCKISTS

Gourmet Traveller (Australia) - - OCT -

Plus our cook’s notes and pri­vacy no­tice.

Mea­sures & equip­ment

• All cup and spoon mea­sures are level and based on Aus­tralian met­ric mea­sures.

• Eggs have an av­er­age weight of

59gm un­less oth­er­wise spec­i­fied.

• Fruit and veg­eta­bles are washed, peeled and medium-sized un­less oth­er­wise spec­i­fied.

• Oven tem­per­a­tures are for con­ven­tional ovens and need to be ad­justed for fan-forced ovens.

• Pans are medium-sized and heavy-based; cake tins are stain­less steel, un­less oth­er­wise spec­i­fied.

Cook­ing tips

• When sea­son­ing food to taste, we use sea salt and freshly ground pep­per un­less oth­er­wise spec­i­fied.

• To blanch an in­gre­di­ent, cook it briefly in boil­ing wa­ter, then drain it. To re­fresh it, plunge it in plenty of iced wa­ter (this stops the cook­ing process), then drain it.

• We rec­om­mend us­ing free-range eggs, chicken and pork. We use fe­male pork for pref­er­ence.

• To dry-roast spices, cook the spices in a dry pan, stir­ring con­tin­u­ously over medium-high heat un­til they’re fra­grant. The cook­ing time varies de­pend­ing on the spices used.

• RSPCA Aus­tralia’s rec­om­men­da­tions for killing crus­taceans hu­manely are to first ren­der the an­i­mals in­sen­si­ble by plac­ing them in the freezer (un­der

4°C – signs of in­sen­si­bil­ity are when the tail or outer mouth parts can be moved with­out re­sis­tance); crus­taceans must then be killed quickly by cut­ting through the cen­tre­line of the head and tho­rax with a knife. For crabs, in­sert a knife into the head. This split­ting and spik­ing de­stroys the nerve cen­tres of the an­i­mal.

• All herbs are fresh, and both leaves and ten­der stems are used, un­less oth­er­wise spec­i­fied. • Non-re­ac­tive bowls are made from glass, ce­ramic or plas­tic. Use them in pref­er­ence to metal bowls when mar­i­nat­ing to pre­vent the acid in mari­nades re­act­ing with metal and im­part­ing a metal­lic taste.

• Eg­g­wash is lightly beaten egg un­less oth­er­wise spec­i­fied, used for glaz­ing or seal­ing.

• Sugar syrup is made of equal parts caster sugar and wa­ter, un­less oth­er­wise spec­i­fied. Bring the mix­ture to the boil to dis­solve the sugar, re­move it from the heat and cool it be­fore use.

• Acidu­lated wa­ter is a mix­ture of wa­ter and lemon juice; it pre­vents dis­coloura­tion.

• To ster­ilise jars and lids, run them through the hot rinse cy­cle in a dish­washer, or wash them in hot soapy wa­ter, rinse well, place on a tray in a cold oven and heat at 120°C for 30 min­utes.

• To blind bake, line a pas­try-lined tart tin with bak­ing pa­per, then fill it with weights (ce­ramic weights, rice and dried beans work best).

• To test whether mar­malade, jam or jelly is at set­ting point, you’ll need a chilled saucer (place a cou­ple in the freezer be­fore you start cook­ing). Re­move the pan from the heat, spoon a lit­tle mix­ture onto the saucer and re­turn it to the freezer for 30 sec­onds, then draw your fin­ger through the mix­ture – it should leave a trail, in­di­cat­ing that the mix­ture has reached set­ting point. If not, cook for an­other few min­utes be­fore test­ing again. If you pre­fer, use a sugar ther­mome­ter to mea­sure when the mix­ture reaches 105°C; once it does, start test­ing for the set­ting point. • To clar­ify but­ter, cook it over low heat un­til the fat and the milk solids sep­a­rate. Strain off the clear but­ter and dis­card the milk solids. You will lose about 20 per cent of the vol­ume in milk solids.

Choco­late can­noli

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.