Oven TemperaturesGas Mark | Fahrenheit | Celsius | 1 | 275° | 140° | 2 | 300° | 150° | 3 | 325° | 170° | 4 | 350° | 180° | 5 | 375° | 190° | 6 | 400° | 200° | 7 | 425° | 220° | 8 | 450° | 230° | 9 | 475° | 240° |
Crumble Mix8oz plain white flour,
5oz cubed butter at room temperature,
3oz soft light brown sugar. |
Boiled EggsSoft boiled eggs | 3 Minutes | Medium to hard boiled eggs | 5 minutes | Hard boiled eggs | 6-7 minutes |
White Sauce2oz butter,
2oz plain white flour,
1 pint semi-skimmed milk. |
RisottoRoughly 1 litre of stock to 400g rice. | Enough for 4 servings. |
Basic Bread Dough1 kg Strong bread flour,
625 ml lukewarm water,
3 x 7g sachets of dried yeast,
2 tbsp sugar,
1 level tbsp fine seasalt.
200oC,
25 minutes. |
Basic Pasta Dough600g '00' flour, | 6 large free range eggs. | Serves 4. |
| | Metric to Imperial Weight1 g | 0.0353 oz | 1 kg | 2.2046 lb | 1 Metric Ton | 0.9842 Imperial Ton | | | 1 oz | 28.35 g | 1 lb | 0.4536 kg | 1 st | 6.3503 kg | 1 cwt | 50.802 kg | 1 Imperial Ton | 1.016 Metric Ton |
Cups to Ounces1 Cup (US) | 8oz | 1 Cup (UK) | 10oz |
Basic Pizza Dough1 kg '00' flour or 800g '00' flour and 200g finely ground semolina flour,
1 level tablespoon fine seasalt,
2 x 7g sachets dried yeast,
1 tbsp golden caster sugar,
4 tbsp extra virgin olive oil,
650ml lukewarm water.
Gas Mark 6,
makes 6-8 medium/ thin bases. |
Pancakes100g plain flour, | 2 eggs, | 300ml semi-skimmed milk, | 1 tbsp sunflower or vegetable oil. | Serves 8. |
Victoria Sponge8oz self raising flour,
8oz butter,
8oz white granulated sugar,
4 medium eggs,
Gas Mark 4. |
Waffles4oz plain flour, | 4oz wholewheat flour, | 1 tbsp sugar, | 2 tsp baking powder, | pinch of salt, | 3 eggs, | 450ml milk, | splash of vegetable oil. |
| | Yorkshire Pudding Batter175g plain flour,
2 large eggs,
Salt and pepper,
175ml milk,
110ml water.
6-8 servings,
gas mark 7. |
Chicken Stock1 cooked carcass, | 2 onions, | 2 carrots, | 2 celery stalks, | 2 bay leaves, | 6 peppercorns, | enough water to cover. |
Beef Stock2 kg browned beef bones,
3 onions,
Bouquet Garni,
2 leeks,
2 carrots,
1 celery stalk,
2 large tomatoes,
1 tbsp peppercorns. |
Vegetable Stock2 carrots, | 2 onions, | 2 celery stalks, | 1/2 fennel bulb, | Stalk from a head of broccoli, | 2 tomatoes, | 8 button mushrooms, | 6 peppersorns, | Bay leaf, | 3 fresh parsley stalks. |
Fish Stock1 kg fish bones and skin,
1 carrot,
1 onion,
1 celery stalk,
1/2 fennel bulb,
6 peppercorns,
bay leaf,
3 fresh parsley stalks. |
|
Created By
Metadata
Favourited By
Comments
How do I semi-skin milk for the Pancakes? ;)
Er! You threaten it with a blunt spoon until it gives you its leather jacket?
Don't know if you're in the UK; but here semi-skimmed milk is like halfway between full fat or whole milk, and skimmed milk (milk flavoured water!!!).
hope this helps.
I don't think you can do cheat section on cups to ounces. The conversion depends on the density of the substance. For example, 1 cup of sugar = 6 oz but 1 cup of flour = 4 oz;
I always need to have at hand the conversion for a "stick" of American butter. I think it's 4oz or 120g.
Conventional US butter:
Mnemonic: Usually they're sold 4 sticks to the pound (16 oz). From there it's math :)
2 sticks = 8 ounces or 16 TBS (1 cup)
1 stick = 4 ounces or 8 TBS
Nice one. I like this
Add a Comment
Related Cheat Sheets
More Cheat Sheets by SpaceDuck