Australian Gourmet Traveller - (06)June 2019 (1)

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Measures &equipment


  • Allcupandspoonmeasures
    arelevelandbasedonAustralian
    metricmeasures.

  • Eggshaveanaverageweightof
    59gmunlessotherwisespecified.

  • Fruitandvegetablesarewashed,
    peeledandmedium-sizedunless
    otherwisespecified.

  • Oventemperaturesarefor
    conventionalovensandneedto
    beadjustedforfan-forcedovens.

  • Pansaremedium-sizedand
    heavy-based;caketinsarestainless
    steel,unlessotherwisespecified.


Cookingtips


  • Whenseasoningfood,weusesea
    saltandfreshlygroundpepper.

  • Toblanchaningredient,cookit
    brieflyinboilingwater,thendrain
    it. Torefreshit, plungeit inplenty
    oficedwater,thendrainit.

  • Werecommendusingfree-range
    eggs,chickenandpork.Weuse
    femaleporkforpreference.

  • Makrutlimeleavesarealsoknown
    askaffirlimeleaves.

  • Unlessspecified,neutraloilmeans
    anyofgrapeseed,canola,sunflower
    orvegetableoil.

  • Todry-roastspices,cookin a dry
    pan,stirringovermedium-highheat
    untilfragrant.Cookingtimevaries.

  • Non-reactivebowlsaremadefrom
    glass,ceramicorplastic.Usethem
    in preferencetometalbowlswhen
    marinatingtopreventtheacid
    in marinadesreactingwithmetal
    andimpartinga metallictaste.

  • RSPCAAustralia’sadviceforkilling
    crustaceanshumanelyis torender
    theminsensiblebyplacingthemin
    thefreezer(under4°C)untilthetail
    oroutermouthpartscanbemoved
    without resistance; crustaceans must


thenbekilledquicklybycutting
throughthecentrelineofthehead
andthorax.Forcrabs,inserta knife
intothehead.Thisprocessdestroys
thenervecentresoftheanimal.


  • Allherbsarefresh,withleavesand
    tenderstemsused,unlessspecified.

  • Eggwashis lightlybeateneggused
    forglazingorsealing.

  • Sugarsyrupis madeofequalparts
    sugarandwater,unlessotherwise
    specified.Bringthemixturetothe
    boiltodissolvesugar,removefrom
    heatandcoolbeforeuse.

  • Acidulatedwateris a mixtureof
    waterandlemonjuice.

  • Tosterilisejarsandlids,runthem
    throughthehotrinsecyclein a
    dishwasher,orwashthemin hot
    soapywater,rinsewell,placeon
    a trayin a coldovenandheatat
    120°Cfor 30 minutes.

  • Toblindbake,linea pastry-linedtart
    tinwithbakingpaper,thenfillit with
    weights(ceramicweights,riceand
    driedbeansworkbest).

  • Totestwhethermarmalade,jamor
    jellyis atsettingpoint,you’llneed
    a chilledsaucer.Removethepan
    fromtheheat,spoona littlemixture
    ontothesaucerandreturnit to
    thefreezerfor 30 seconds,then
    drawyourfingerthroughthe
    mixture– it shouldleavea trail,
    indicatingthatit’sreachedsetting
    point.If not,cookforanotherfew
    minutesbeforetestingagain.If you
    prefer,usea sugarthermometerto
    measurewhenthemixturereaches
    105°C;onceit does,starttesting.

  • Toclarifybutter,cookit overlow
    heatuntilthefatandthemilksolids
    separate.Strainofftheclearbutter
    anddiscardthemilksolids.Youwill
    loseabout 20 percentof the
    volume in milk solids.


Co ok’s notes


Buttermilk
friedchicken
with waffles

p 93


PHOTOGRAPHY KRISTOFFER PAULSEN. STYLING LISA FEATHERBY.

152 GOURMET TRAVELLER

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