KITCHEN NOTES

Dish - - CONTENTS -

Tools, mea­sure­ments and more.

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.

BLANCHING

This is a way of pre­serv­ing the tex­ture of veg­eta­bles, or prep­ping them for freez­ing. Cut your veg into pieces of sim­i­lar size, and add to a large pot of boil­ing, salted wa­ter. Cook for about 30 sec­onds, quickly re­move with a slot­ted spoon, then plunge into a bowl of iced wa­ter to stop them cook­ing fur­ther.

JULI­ENNE

This term refers to food, of­ten veg­eta­bles, that are sliced into thin match­sticks. This is most eas­ily done us­ing a man­dolin but can also be done by hand. First cut into 3mm-thick slickes. Stack the slices and cut into 3mm-thick strips. Cut into de­sired length.

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.

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)

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