KITCHEN notes

Dish - - WINDOW SHOPPING -

Notes for cooks

To en­sure suc­cess­ful re­sults in cook­ing, we rec­om­mend you in­vest in ac­cu­rate mea­sur­ing tools – mea­sur­ing cups and spoons and a mea­sur­ing jug are es­sen­tial and elec­tronic scales are par­tic­u­larly use­ful as they weigh ac­cu­rately in both im­pe­rial and met­ric.

Al­ways fol­low one set of mea­sures in a recipe. Do not mix them up.

DISH USES:

A fan-forced oven un­less oth­er­wise spec­i­fied.

Large eggs (No.7). Level spoons and cup mea­sure­ments.

Liq­uids are al­ways mea­sured in a jug and dry in­gre­di­ents in mea­sur­ing cups.

NB: One ta­ble­spoon is 15ml

(the Aus­tralian ta­ble­spoon is 20ml).

Use­ful tech­niques

BAKE BLIND

Line a pre­pared pas­try case with bak­ing pa­per and fill with pie weights or dried beans. The beans sup­port the pas­try as it cooks. Bake in a pre­heated 190ºc - 200ºc oven for up to 20 min­utes be­fore re­mov­ing the pa­per and weights. The shell should now have taken form. Re­turn to the oven for the time spec­i­fied in the recipe.

ROAST NUTS

Spread the nuts out in a sin­gle layer on a shal­low bak­ing pan and place in a pre­heated 180ºc oven. Shake the pan ev­ery few min­utes un­til the nuts are golden. Watch care­fully as the nuts can be­come too brown very quickly. Re­move and tip into an­other dish to cool.

STER­ILISE BOT­TLES AND JARS

Put jars or bot­tles and their lids through a hot cy­cle of the dish­washer. Al­ter­na­tively, wash in hot soapy wa­ter and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 30 min­utes. TOAST AND GRIND SPICES

Heat a small dry pan over a medium heat. Add the spice and toss un­til fra­grant and just start­ing to darken in colour. Be very care­ful not to burn as this will make them bit­ter. Toast one spice at a time rather than com­bin­ing, as each spice will take a dif­fer­ent time to toast. Tip out onto a plate and cool. Grind in a mor­tar and pes­tle or a small cof­fee grinder, re­served for the pur­pose.

Oven tem­per­a­tures

Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . 110°C Very low oven . . . . . . . 300°F . . . . . . . . . . 150°C Moder­ate oven . . . . . . 350°F . . . . . . . . . . . 180°C Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . 200°C Very hot oven . . . . . . . 450°F . . . . . . . . . . . 230°C

Use­ful in­gre­di­ent equiv­a­lents

BREAD­CRUMBS 1 cup fresh . . . . . . . . . . . . . . . . . . . . . 50 grams 1 cup dried . . . . . . . . . . . . . . . . . . . . 115 grams

BUT­TER 1 (Amer­i­can) stick . . . . . . . . . . . . 100 grams 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams 2 ta­ble­spoons . . . . . . . . . . . . . . . . . 30 grams

CHEESE 1 cup grated tasty . . . . . . . . . . . . . 115 grams 1 cup parme­san . . . . . . . . . . . . . . . 150 grams

EGG WHITES

Large (No. 7) egg white . . . . . . . 30 grams

FLOUR 1 level mea­sur­ing cup . . . . . . . . 150 grams

GELA­TINE

3 tea­spoons gran­u­lated/3 leaves (gold grade) will set 500ml/2 cups liq­uid to a light jelly. 1 rounded ta­ble­spoon gran­u­lated/4–5 leaves (gold grade) will set 500ml/2 cups liq­uid to a firm jelly.

Leaf gela­tine comes in vary­ing grades. It is wise to check the set­ting prop­er­ties of the leaf gela­tine you buy be­fore use.

HONEY, GOLDEN SYRUP 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams

ONIONS 1 × 115 gram onion . . . . . . . . . 1 cup chopped

RICE 1 cup un­cooked rice . . . . . . . . . . 200 grams 1 cup cooked . . . . . . . . . . . . . . . . . . 165 grams

SUGAR 1 cup caster and gran­u­lated. . . 225 grams 1 cup brown sugar . . . . . . . . . . . . 200 grams 1 cup ic­ing sugar . . . . . . . . . . . . . . . 125 grams SPINACH

650 grams spinach leaves . . .¾ cup purée

YEAST

2 ta­ble­spoons fresh (com­pressed) is equal to 1 ta­ble­spoon dried (gran­u­lated)

Mea­sure­ments

VOL­UME 1 level tea­spoon . . . . . . . . . . . . . . . . . . . . . 5ml 1 level ta­ble­spoon . . . . . . . . . . . . . . . . . . 15ml 1 oz/fl oz . . . . . . . . . . . . . . . . 28.35 grams/ml 1 pound . . . . . . . . . . . . . . . . . . . . . . 450 grams 1 cup liq­uid . . . . . . . . . . . . . . . . . . . . . . . 250ml 1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml 1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml WEIGHT 10 grams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz 15 grams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz 25 grams . . . . . . 1oz (ac­tual 28.35 grams) 450 grams . . . . . . . . . . . . . . . . . . . . . . . 1 pound 1 kilo­gram . . . . . . . . . . . . . . . . . . . 2¼ pounds LENGTH 1cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ inch 2.5cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 inch 12cm . . . . . . . . . . . . . . . . . . . . . . . . . . 4½ inches 20cm . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 inches 24cm . . . . . . . . . . . . . . . . . . . . . . . . . 9½ inches 30cm . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 inches

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