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.

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