The Kitchen of the World  Recipe Cookbook

The Basics

Equipment 

A well-equipped kitchen is a must for cooking delicious meals. You can accomplish a lot with a good set of knives and a few well-chosen pots and pans. High-quality utensils, made from durable materials, last longer, so buy the best you can afford it could prove to be cheaper, with regular replacement's of your pots and pans. 

Stainless steel pans are easy to clean and not too heavy, but it is not a very good conductor of heat. 

Aluminium or copper core is often added to improve its heat conducting properties. 

Copper pans are excellent conductors of heat.  Cast iron and aluminium are inexpensive and excellent heat conductors, but because they react to acidic ingredients, such as tomatoes and wine. You could consider  modern non-stick or enamel coated versions.

Cutting & Chopping Basics 

Some, American, New Zealand and Australian recipes used here, use different terminology in terms of chopping and dicing of foods and measuring. I've given an explanation in the following paragraphs.

chopping & Shedding): 

To cut food into regular sized pieces: The tip of the knife remains on the cutting board; the knife handle is raised and lowered in a rocking motion while the knife is moved from left to right. or right to left depending which is your dominant hand. 

If necessary, tuck under the fingers of your non dominant hand and carefully push the food toward the blade as you chop.

Chop: (Various Shapes)

To cut food into irregular pieces: Roughly cut up the food, then move the knife through the food until you have the desired size for your recipe. Used for soups stews etc. 

Finely chop: (Small Diced)

To cut food into very small regular pieces, less than ¼ inch. 

Mince:

To cut into tiny irregular pieces, less than 1/8 of an inch

Cube: (Diced)

To cut into blocks; dimensions vary. For example, to cut into ½-inch cubes, first cut the food lengthwise into ½-inch-thick slices. Stack the slices and cut into ½- inch-wide sticks. Then cut crosswise into ½-inch cubes.

Matchstick strips: (Baton)

First, cut the food into slices 2 inches long and 1/8 inch thick. Stack the slices; cut lengthwise into - 1/8 inch-wide sticks.

Learning how to chop, slice, and cut properly can greatly reduce your meal preparation time. And remember, as with other skills, practice makes perfect.  

Cooking Essentials 

Once you have mastered a few basic but fundamental cooking skills, you will be assured success in your kitchen. Measuring ingredients may be a simple task, but it is a very important to get it right, it may be the difference between success or failure of your hard work. 

Measuring the Basics 

Measure ingredients carefully, and you'll get consistent results each time you prepare a recipe. 

You will need liquid measuring cups, dry measuring cups, and measuring spoons and a good set of scales. And a good amount of suitable sized containers to hold your measured ingredients until required.

For liquids, use clear glass marked measuring cups with pouring spouts. 

Cup need to be on a level surface and add the desired amount of liquid, check the accuracy of the measure at eye level (do not lift up the cup). 

For dry ingredients, use standard-size metal or plastic cups that can be levelled off, spoon the ingredients into the cups (do not use the cup   

Nesting sets of graduated measuring spoons are used to measure both liquid and dry ingredients. We use the "spoon-and-sweep" method for measuring dry ingredients such as flour, sugar, and cocoa. 

To measure flour

Stir it with a fork or whisk to aerate it (flour tends to pack down during storage). Lightly spoon the flour into a dry measuring cup to overflowing, then level it off with the straight edge of a knife or narrow metal spatula: 

Don't pack the flour or shake the cup. 

If a recipe calls for 1 cup sifted flour, sift the flour, then spoon it into the cup. If you need 1 cup flour, sifted, measure the flour and then sift. Do not "dip and sweep" (use the measuring cup to scoop the flour); it packs too much flour into the cup.

Butter and margarine 

Come in 250g packets, so there's no need to use a measuring cup just divide eg into 25g, 50g 100g. 

Some packets have markings on the wrapper so you can measure and cut it off the amount required. 

Here's basic butter and margarine math: 1 stick = 8 tablespoons = ½ cup = ¼ pound (4 ounces). 

Vegetable shortening and brown sugar 

should be firmly packed (pressed) into dry measuring cups or spoons and then levelled off. 

Sticky ingredients

such as corn syrup or molasses or corn syrup, coat the measuring cup or spoon with vegetable oil or non-stick cooking spray so the liquid can slide out easily. 

The Generic Conversion chart below can be used to convert the recipe weights into metric or imperial measurement's.

The Recipes

Second Service

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