KITCHEN notes
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.
WE USE:
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).
Food name equivalents
We all use cookbooks and magazines from around the world. These are some of the more common ingredients which have differing names. baking paper . . . . . . . . parchment paper/ silicone paper beetroot . . . . . . . . . . . . . beets cannellini beans . . . . . . white kidney beans capsicum . . . . . . . . . . . . bell pepper/ sweet pepper celeriac . . . . . . . . . . . . . . celery root coriander . . . . . . . . . . . . cilantro cream . . . . . . . . . . . . . . . heavy cream eggplant . . . . . . . . . . . . . aubergine fillet (as in meat) . . . . . tenderloin golden syrup . . . . . . . . . dark corn syrup hapuku . . . . . . . . . . . . . . groper icing sugar . . . . . . . . . . . confectioner’s sugar plain flour . . . . . . . . . . . . standard/pure flour prawn . . . . . . . . . . . . . . . jumbo shrimp rocket . . . . . . . . . . . . . . rocquette/arugula scallopini . . . . . . . . . . . . . pattypan squash spring onions . . . . . . . . green onions zucchini . . . . . . . . . . . . . . courgettes
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
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)
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