KITCHEN NOTES
Tools, measurements and more.
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:
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).
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)
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 190°C–200°C 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 180°C 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.
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