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 (size 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 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 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 slices. 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.
POACH
This means to cook food, completely covered in barely simmering liquid (the surface of the liquid should not break). This liquid can be water, wine, sugar syrup, rendered duck or goose fat or olive oil. Poaching meat or poultry will give moist, succulent results and is especially ideal if the meat is to be served cold. It is particularly important to have a well-flavoured poaching liquid as this method of cooking does not allow any caramelisation to occur. Poaching can take place either in the oven at a very low temperature, as in confit of duck, or on direct heat. A simmer mat is a useful tool to ensure the gentlest heat is maintained. The poaching liquid can then be used as a base for a flavoursome soup. Stocks can be used over and over again – in fact, they get better with use as the flavours are enriched further. Care must be taken though to prevent bacterial growth.
• Always use the stock for the same type of meat, eg chicken
• After each use, bring the stock to the boil, skim it and strain it through a fine sieve
• Store it in a clean container with a well-sealed lid • Cool completely before refrigerating or freezing Foods that can be poached include apples and pears, beef, chicken, dried fruits, duck, eggs, fish, figs, quinces, stonefruits and vegetables such as leeks, carrots and globe artichokes.
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 it 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).