COOKING - CONVERSIONS & TECHNIQUES

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).

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 500 mls/2 cups liquid to a light jelly.
1 rounded tablespoon granulated/4-5 leaves (gold grade) will set 500 mls/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 x 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 - 1/4 cup puree

Yeast
2 tablespoons fresh (compressed)
- 1 tablespoon dried (granulated)

OVEN TEMPERATURES
225° Fahrenheit = 110° Celsius = cool oven
300° Fahrenhelt = l50° Celsius = very low oven
350° Fahrenheit = 180° Celsius = moderate oven
4OO° Fahrenheit = 200° Celsius = hot oven
450° Fahrenheit = 230° Celsius = very hot oven

VOLUME
1 level teaspoon = 5 ml
1 level tablespoon = 15 ml
1 oz/f1 02 = 28.35 grams/ml
1 pound = 450 grams
1 cup liquid = 250 ml
1 pint = 600 ml
1 litre = l000 ml

WEIGHT
10 grams   = 1/4 oz
15 grams   = 1/2 oz
25 grams   = 1 oz (actual 28.35 grams)
450 grams  = 1 pound
1 kilogram = 2 1/4 pounds

LENGTH
l cm   = 1/2 inch
2.5 cm = 1 inch
12 cm  = 4 1/2 inches
20 cm  = 8 inches
24 cm  = 9 1/2 inches
30 cm  = 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 19O°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.

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 3 mm thick slices. Stack the slices and cut into 3 mm  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.

Shortcrust pastry:
180 grams plain flour
pinch of salt
90 grams butler, diced and chilled
1 egg yolk
2-3 tablespoons cold water

Put the flour, salt and butter in a food processor and process to coarse crumbs. Combine the egg yolk and 2 tablespoons of water and add to the flour. Pulse to process until the dough just starts to come together, only adding the extra water If necessary (over-mixing and too much water will make the pastry tough). Tip onto a large piece of plastic wrap and bring the dough together to form a flat disc. Wrap and chill until firm.

Sweet shortcrust pastry:
l 2/3 cups plain flour
1/2 teaspoon sea salt
3/4 cup icing sugar, sifted
110 grams butter, diced and chilled
1 egg yolk
2-3 tablespoons chilled water

Put the flour, salt, icing sugar and butter in a food processor and pulse to coarse crumbs. Combine the egg yolk and 2 tablespoons of the water and add, pulsing again until the dough just starts to come together. Add the extra water only if necessary. Tip onto a large piece of plastic wrap and bring the dough together to form a flat disc. Wrap and chill until firm.

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.

Excerpts from magazine "Dish" n.44, October/November 2012, (New Zealand). Typed, adapted and illustrated to be posted by Leopoldo Costa.

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