Dish

126 DISH

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:
A fan-forced oven unless otherwise specified
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 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)
= 1 tablespoon dried (granulated)

OVEN TEMPERATURES

225° Fahrenheit = 110° Celsius = cool oven

300° Fahrenheit = 150° Celsius = very low oven

350° Fahrenheit = 180° Celsius = moderate oven

400° Fahrenheit = 200° Celsius = hot oven

450° Fahrenheit = 230° Celsius = very hot oven

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

FOOD NAME EQUIVALENTS

We all use cookbooks and magazines from around

the world. These are some of the more common

ingredients which have differing names.

baking paper parchment paper/

silicone paper

beetroot beets

cannellini beans white kidney bean

capsicum bell pepper/

sweet pepper

celeriac celery root

coriander cilantro

cream heavy cream

eggplant aubergine

fillet (as in meat) tenderloin

golden syrup dark corn syrup

hapuku groper

icing sugar confectioners sugar

plain flour standard/pure flour

prawn jumbo shrimp

rocket rocquette/arugula

scallopini pattypan squash

spring onions green onions

zucchini courgettes

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.

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 (^1 / 8 -inch)

thick slices. Stack the slices and cut into 3mm

(^1 / 8 -inch) thick strips. Cut into desired length.

Remove pin bones from salmon: Fillets almost

always contain small pin bones. To remove them,

first run your finger down the centre of the fillet,

pushing down gently so the bones pop out slightly

as they are located. Using a pair of tweezers or

needle-nosed pliers, pull out each bone carefully,

with the grain to avoid tearing the flesh.

Roast capsicums: Place the capsicum on a tray

and roast in a pre-heated 200°C oven until tender

but not collapsing. When cool, peel and remove

the seeds.

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 seeds and 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.

KITCHEN NOTES