First Principles Sampler

the

cookinghandbook

S E C O N D E D I T I O N

basics

VICTORIA HANSEN

VICTOR IA HANSEN ©2003-2010

the basics cooking handbook

Content © Victoria L. Hansen 2003-2010Bowral NSW Australia

Cover Design and Layout © Tracey Lee Cooper(Maverick Creative ~ Bowral NSW)

This book is copyright.

First published in Australia in 2003 by VLH Enterprises Pty Ltd.PO Box 2726, Bowral NSW 2576 Australia

ABN 49 060 653 590

www.bitesizecooking.com

ISBN 978-0-646-42825-3

First Edition (2003) printed in Australia

Second Edition (2010) printed in Australia

Of course all recipes came from somewhere else originally and therefore cannot be truly copyright. Whilst those contained in this book may resemble ones you have or have made, these versions will have their own unique twist either in the ingredient proportions, manipulation of the method or the variations described and I have been using most of them for over 30 years. As I have adapted them to suit my cooking style, tastes and cooking practices, I hope you will too.

Apart from exact duplication or replication of structure, design or layout of any part of this book, all the recipes are yours to do with what you wish. Please feel free to use and adapt them as you like, or copy them and send them to friends, family and colleagues, or change them however you wish. And if you come up with a version I haven’t thought of, or feel there’ s something I haven’t included in this book that could be worthwhile and valuable for a future edition, I’d love to hear from you. Please email me at [email protected]

victoria hansen first principles3

Victoria Hansen is a qualified home economist and high school cooking teacher. She has been cooking since she was 10 and her passion for being a cooking teacher has prevailed all her life. After leaving school she studied at the University of Western Sydney graduating with a Diploma of Education. She spent several years as a high school home economics teacher before moving into the commercial sector and eventually her own business.

She has worked as a professional speaker conducting seminars and workshops for corporate employees and has presented many keynote addresses at conferences and seminars. She began working in television in 1996 and has hosted over 1,000 hours of live TV for TVSN, Australia’s home shopping channel, where she presented her own cooking and craft shows.

From 2001 to 2004, she presented the ‘Good Taste Everyday’ and “Woolworths Fresh” cooking segments on the Seven and Nine Networks, for Woolworths and Good Taste Magazine and in 2007 and 2008 she presented a cooking segment “BiteSize Cooking” on the Susie show on the WIN network.

Today she manages the BiteSize Cooking® brand which consists of the website www.bitesizecooking.com, publishing, podcasts, videos, and the BiteSize Cooking Radio Vignettes which air on over 50 regional Australian radio stations.

Victoria lives in the Southern Highlands of New South Wales in Australia.

VICTOR IA HANSEN



contents

Acknowledgments 10

Introduction 11

About this Book 12

Essential Pantry & Cooking Equipment 16

Cooking Terms & Techniques 25


Cooking Fresh Produce 39Fish 40Fish Cooking Methods Chart 41Baked Fish 42Grilled Fish 43Barbecued or Chargrilled Fish 44Deep Fried Fish 45Pan-Fried Fish 46Steamed Fish 46Poached Fish 47Stewed or Casseroled Fish 80Seafood 48Squid (octopus/calamari) 48Fried or Sautéed Octopus 48Stuffed Octopus 49Clam 50Crab 50Crayfish 51Lobster 51Cutting Up anUncooked Lobster 51Grilled Lobster 51Mussels 52Scallops 52Fried Scallops 52Oysters 53Opening Oysters 53Prawns 54Boiled Prawns 54Sautéed Prawns 54Pan Fried Prawns 54Barbecued or Chargrilled Prawns 54 Beef, Lamb and Pork 55Roasting with Meat Thermometer 55Roast Beef 56Roast Lamb 57Roast Pork with Crackling 58Pan Fried Beef, Lamb and Pork 59

Chargrilled or Barbecued Beef, Lamb and Pork 60Stir Fried Beef, Lamb and Pork 61Corned Beef (boiled beef) 62Braised Beef, Lamb and Pork 63Pot Roast 63Stewed Beef, Lamb and Pork 80Variety Meats 64Heart 65Liver 65Tongue 65Sweetbreads 66Brains 66Kidney 67Tripe 67Marrow 67Oxtail 67Chicken 68Roast Chicken 69Chargrilled Chicken Breast 70Pan Fried Chicken Breast 70Deep Fried Chicken 71Poached Chicken 72Braised Chicken 73Stewed/Casseroled or Curried Chicken 80Game Birds 74Roast Turkey 76Roasted Game Bird 77Slow Cooked Game Bird 78Stews, Casseroles and Curries 79Basic Stew or Casserole of Beef, Lamb, Pork to Poultry 80Basic Indian Curry Sauce 81Basic Indian Curry and Variations 82Basic Thai Curry & Variations 83

CONTENTS


Cooking Fresh Produce 39

Pasta, Noodles Rice & Grains 95

Eggs 105

Stocks, Syrups & Flavourings 121

Soups 134

Fruits and Vegetables 84Boiling Vegetables 84Par Boiling Fruits and Vegetables 84Blanching Vegetables 85Skinning Fruits and Vegetables 85Mashing Vegetables 86Pureeing Vegetables 86Coulis 86Wilting Vegetables 87Steaming Vegetables 87Baked/Roast Vegetables 87

Stir-frying Vegetables 89Sweating Vegetables 89Sautéing Vegetables 89Chargrilling or Barbecuing Vegetables 90Stewed Vegetables 90Stewed Fruit 91Poached Fruit 91Microwaved Vegetables 91Cooking Dried Beans 92

Cooking Pasta 96Cooking Noodles 97Cooking Rice 98Basic Fried Rice & Variations 100

Basic Risotto & Variations 101Basic Polenta & Variations 102Basic Couscous & Variations 103

Scrambled Eggs 106Boiled Eggs (soft & hard cooked) 107Coddled Eggs 107Poached Eggs 108Fried Eggs 108Basic Pan Omelette & Variations 109

Basic Soufflé Omelette & Variations 110Basic Quiche and Variations 112Basic Frittata & Variations 114Basic Soufflé & Variations 115Basic Meringue 116Crème Anglaise & Variations 117

Stock 122Basic White Stock 123Master Stock 123Clarifying Stock 124Veal Stock 125Basic Brown Stock 126

Court Bouillon 127Sugar Syrup for Poaching & Freezing Fruit 128Béarnaise Essence 129Dashi Stock 130

Thick Soups 135 Broth and Consommé 140

CONTENTS


Sauces 146

Salsa, Pastes & Pestos 169

Preserves & Preserving Food 175

Cakes, Puddings & Biscuits 187

Mother Sauces 147Béchamel Sauce & Derivatives 147Basic Velouté Sauce & Derivatives 148Espagnole Sauce & Derivatives 149Basic Tomato Sauce & Derivatives 151Hollandaise Sauce & Derivatives 152Basic Mayonnaise & Derivatives 153Independent Sauces 154Beurre Blanc (Basic Butter Sauce) 154Basic Cream Sauce & Variations 155Gravy 157Jus 158Barbecue Sauce 159Cumberland Sauce 160

Apple Sauce 160Basic Vinaigrette & Variations 161Composite/Compound Butters & Variations 162Sweet Sauces 163Caramel Sauce 163Butterscotch Sauce 163Egg Custard Sauce 164Brandy/Liqueur Sauce/Custard 164Citrus Sauce 165Chocolate Sauce 165Sabayon (Egg Foam Sauce or Zabaglione) 166Fruit Coulis 167

Basic Salsa & Variations 170Basic Pesto & Variations 171

Basic Tapenade 172

Choice of Fruit for Jam 176Sterilizing Jars for Preserving 176Testing the Jell Set of Jams, Jelly’s and Marmalades 177Basic Jam 177

Basic Marmalade 178Basic Chutney 179Basic Relish 180Preserved Lemons 181Freezing Food 183

Basic Plain Cake & Variations 188Basic Muffins & Variations 189Basic Steamed Pudding & Variations 190Basic Sponge Cake 191Sponge Roulade or Swiss Roll & Variations 192Basic Friands & Variations 194

Basic Drop Biscuits/Cookies & Variations 195Basic Shortbread & Variations 196Fruit (Christmas) Cake 197Traditional Steamed Christmas Pudding 197Anzac Biscuits 197

CONTENTS


Fillings, Frostings & Icings 201

Batters 211

Dough 217

Bases, Toppings, Coatings & Stuffing’s 229

Pastry 237

Measurement Charts & Tables 243

Cooking Times Charts 247

Index 253

Basic Butter Frosting 202Ganache 203Basic Mousse & Variations 204Basic Cheesecake (Baked & Unbaked) 205

Pastry Crème (Crème Pâtissière) 206Basic Pannacotta (Clotted Cream) & Variations 207Chantilly Cream 208Roulade and Crepe Fillings 193

Basic Waffle Batter 212Basic Fritter Batter 213Tempura Batter 213Crêpe Batter 214

Pikelets Batter 214Pancake Batter 214Blinis Batter 214Yorkshire Pudding 214

Basic Scones/Damper & Variations 218Basic Pasta Dough 219Basic Pizza Dough 220

Basic Bread Dough 221Refrigerator Biscuits & Variations 223Basic Biscotti & Variations 225Basic Dumplings & Variations 226

Cheesecake Base 230Pie Base 230Crumble Topping 230Basic Stuffing & Variations 231

Fresh Breadcrumbs 232Toasted Breadcrumbs 232Coating Food for Frying 233Base for Roasted Proteins 234

Short Crust Pastry 238Biscuit or Champagne Pastry 239

Choux Pastry 240Puff Pastry 241

Conversion Formulae 244Oven Temperature 244

Equivalent Weights and Measures 245Stuffing Calculation Chart 245

Protein Cooking Times 248 Vegetable Cooking Times 250

CONTENTS

victoria hansen first principles

After such a successful first print run (100,000 copies sold) we have finally produced the second edition of First Principles, with even more base recipes and considerably more testing and refining.

Again many friends and family who are not even aware of their input have sampled my recipes on their many visits to my home and through their feedback I have refined the recipes ... adding some and removing others.

I would particularly like to thank my sister Tracey though. Without Tracey’s exceptional design skills, this, or most of my work, just wouldn’t exist. She is an inspiration and my best friend and I love her enormously. Onward and upward Trace, it’s you and me against the world. And as always - my loving and supportive parents who never stop believing in me and my brother Brett who has done much research and refinement of data for me for all my work.

ACKNOWLEGMENTS


The first cookbook I ever owned was The Commonsense Cookery Book, which I received at age 12 when I began high school. First published in 1934 it was the definitive cooking handbook for anyone of any age or culinary ability. It had something for everyone, from basic ingredient knowledge, to measurement tables, basic cooking techniques and, of course, recipes for the most commonly made recipes of the time.

It was used by home economic students as a reference and was retained and used in every year of high school. Many mothers purchased it for their children upon leaving home, as an essential kitchen tool.

I’m sure many Australian cooks would agree that it would be hard to replace The Commonsense Cookery Book. Perhaps it’s because the simplistic nature of its contents are hard to beat, or because it holds a sentimental place in our hearts and kitchens and reminds us of what simple cooking is all about. Whatever the reason, it is an historic part of Australian culinary history.

Today however, despite it’s legacies, many of its recipes are outdated, having been replaced by packaged and convenience forms, not to mention their considerable evolution and development making way for new and more suitable ingredient utilization. And yet, despite the multitudes of cookbooks on our shelves and cooking shows on our televisions, many Australians still don’t know the fundamentals of good simple cooking, and often don’t attempt much more than their weekly repertoire of tried and true recipes.

I felt the time had come for a 21st century Commonsense Cookery Book. ‘First Principles’ is just that, a comprehensive culinary guide that combines the fundamental principles of food preparation, with modern day resources and know how. A must have for cooks of any age or ability. The basic recipes in this book will form the foundations of your culinary imagination. Learn them, use them and develop them. They are as versatile as your imagination and they will work, every time you attempt them.

Victoria Hansen

I NTRODUCT ION

victoria hansen first principles

Most of the recipes you’ll come across are either base recipes or compound recipes, with some exceptions being unique recipes traditional to a culture or cuisine. The base recipes are those that have been around for ever and are the fundamentals of cooking. Many stem from classical French cuisine that have endured cooking styles throughout the ages, and others have been adapted and manipulated into all sorts of variations.

But the crux of food preparation and cooking is this, it all stems from a very fundamental set of skills, techniques and base recipes and, once you know and understand this set of knowledge, you can pretty much make any recipe from any cuisine, plus, you’ll be able to replicate meals you have at restaurants because you’ll be able to pull apart the dish and know what recipes and techniques have been employed to create it. Of course, the herbs and spices used may take you some time to master, but the basic construction is the same, no matter what cuisine you’re working with.

First Principles contains this fundamental knowledge from the terms and techniques used in cooking to the cooking methods of foods to the base recipes from which most recipes are made. What it does not contain are creative recipes, but rather the recipes from which you can be creative by showing you the basic ingredients and then the variations you can employ to create new and exciting flavours or use that recipes with different ingredients. I am sure that once you master what’s in this book, you’ll be able to cook just about any recipe without batting an eyelid.

Now a bit about the content itself. All recipes are metric, and where possible, standard cup and spoon measures have been used to make it easier for you when measuring ingredients. For ingredients that are difficult to measure with a cup or spoon, such as butter, the actual weight or quantity required has been listed. Many of these ingredients already have measurement guides on the packaging and therefore have been listed accordingly. Where a recipe calls for flour, it means plain flour. If self raising flour is called for, it will be stated specifically.

All the oven temperatures in the book are based on multifunction ovens, i.e. ovens with the ability to turn internal fans and elements on and off. As such all the temperatures have been adjusted to compensate for the heat increase produced by the fans and the shortened cooking time. If you don’t own a multifunction oven,

ABOUT TH IS BOOK

13

increase the oven temperatures listed in the recipes by 15-20°C and increase the cooking time by approximately 25%. Unless stated, all oven temperatures are for the fan forced setting.

Each recipe also states which function on your oven to use. If you are unfamiliar with each of the functions or the symbols that depict them, visit www.bitesizecooking.com/oven-settings to find out more. Every ingredient in the Essential Pantry is available from a supermarket. The beauty of this book is that if you stock your pantry with the essential items, you’ll be able to make most recipes at any time. You’ll also find most of the items listed in the Essential Kitchen Equipment available from a supermarket or any reasonable kitchen shop, or if not from some online store somewhere in the world. Most things today are a click away.

The recipes also use abbreviations. Use the following key as a guide...

Take some time to read the Cooking Terms & Techniques before you make any of the recipes. Knowing these will make all the difference in understanding the recipes and making the procedures easier. For video demonstrations of these, visit www.bitesizecooking.com. Videos will launch in 2010 and new ones will be added weekly.

You will need to be a subscribing member of the site to access the videos, but purchasing the second edition copy of First Principles gives you some special priviledges. Visit www.bitesizecooking.com to find out more.

ABOUT TH IS BOOK

Tbsp

tsp

g

ml

kg

ltr

tablespoon

teaspoon

grams

milliliters

kilogram

litre


essentialpantry

&essentialkitchen

equipment


One of the biggest deterrents when cooking, is finding a recipe you want to make and discovering you don’t have the ingredients you require. By keeping a stock of the most regularly used items in your pantry, you will be able to whip up most recipes when you get the urge. You’ll also find that your interest and enthusiasm in cooking will increase when the task of having to go out and specifically buy the ingredients is removed.

Stock your pantry, fridge and freezer with the following ingredients and cooking as a chore will become a thing of the past.

ESSENT IAL PANTRY

Baking PowderBicarbonate of SodaCream of TartarGelatineCooking SprayPlain FlourSelf-Raising FlourCornflourArrowrootNutmeals (such as almond, hazelnut - buy in small quantities and store in the fridge in an airtight container)

Nuts (raw unsalted - pistachios, hazelnuts, pinenuts, cashews, macadamias, pecans, walnuts etc - buy in small quantities and freeze in usable quantities, they’ll thaw in about 2 hours)Couverture Chocolate (Milk, Dark and White - buy small quantities)Coconut (desiccated and shredded)Dried Fruit (dates, sultanas, craisins etc)

BakingItems

Tomatoes (whole, pieces, puree and crushed)Peas and Beans (various - borlotti, broad, cannellini and kidney beans, split peas and chickpeas)

Bamboo Shoots(if you cook Asian)Water Chestnuts (if you cook Asian)

CannedVegetables

Onions (white, brown and red)

GarlicGinger

FreshVegetables


ESSENT IAL PANTRY

AllspiceBay LeavesBouquet GarniCardamomCayenne PepperChilli PowderCinnamon (Sticks) QuillsCloves (Whole)Cumin SeedsCoriander SeedsCurry PowderFennel SeedsGaram MasalaGround Cinnamon, Cloves, Coriander, Cumin, Ginger and NutmegMarjoram

Mustard PowderMustard SeedsMixed Dried HerbsOreganoPaprikaPeppercorns(Black, White, Green and Pink)Poppy SeedsSaffronSesame SeedsTurmericVanilla Beans

Herbs &Spices

Liquid Stock(Chicken, Beef and Vegetable Stock - just have 1-2 small containers of each on hand)Stock Cubes or Stock Powder (Chicken, Beef and Vegetable Stock Cubes)

Parisienne EssenceHome made stock(frozen in 1 cup quantities and in ice cube trays for making sauces)

Stocks &Cubes

White Granulated SugarCaster SugarBrown Sugar (light and dark)

Icing Sugar Mixture (or pure if you have gluten allergies)Palm Sugar(if you cook Asian)

Sugar

Evaporated MilkCondensed Milk

Powdered MilkMilks


ESSENT IAL PANTRY

Coconut Milk Coconut CreamThai Red Curry PasteThai Green Curry PasteIndian Curry Pastes(various Indian curry pastes if you like curry)

HoneyGolden SyrupMolassesTreacleMaple Syrup

Pastes;Creams;Syrups

Tomato PasteChopped ChilliesFlaked SaltVanilla Essence, Vanilla Extract or Vanilla Paste

Wasabi Powder (if you cook Asian)Miso Paste (if you cook Asian)

Seasonings;Favourings

Assorted Dried NoodlesAssorted Dried Pasta (various types depending on what you cook)Rice (short grain, medium grain and long grain rice)

Arborio RiceCouscousPolenta

Pasta;Rice;

Noodles &Grains

Olive OilRice Bran Oil or Vegetable OilSesame OilOil SprayWhite Vinegar

Brown Malt VinegarBalsamic VinegarTarragon VinegarRed Wine VinegarWhite Wine Vinegar

Oils &Vinegars

PortSherry (sweet and dry)MarsalaCherry Liqueur (Kirsch)Orange Liqueur (Tripple Sec, Cointreau or Grand Marnier)

Peppermint Liqueur (Creme De Menthe)Aniseed Liqueur (Sambuca)Hazelnut Liqueur (Frangelico)Red WineWhite WineBeer

Alcohol


ESSENT IAL PANTRY

TomatoWorcestershire

TabascoMint

Sauces

For Asian sauces, see the website... www.bitesizecooking.com/knowledgebase-conversionchartsandtables-essential-pantries-of-asian-cuisines

AnchoviesCrabmeat

SalmonTuna

Canned Fish& Seafood

Whole Egg MayonnaiseBlack and Green OlivesCapers

Various mustards including Dijon and Wholegrain

Condiments

EggsGrated Tasty CheeseParmesan CheeseMilk

Butter (salted butter and unsalted)Cream

Perishables(in the fridge)

Vanilla Ice-creamAssorted Berries

Pastry(Short Crust, Puff Pastry and Filo)

FrozenItems

Paper TowelsFreezer Bags(assorted sizes)Zip Lock Bags(assorted sizes)Cling WrapAluminium FoilBaking paper(parchment)

Freezer-Go-BetweenContainers with Lids(various sizes)ToothpicksBamboo SkewersKitchen TwineBag Clips or Rubber Bands

Miscellaneous


Each of you will have your version of the most essential kitchen equipment. Your opinion will be based on the amount and type of cooking you do, your level of cooking, i.e. whether you are a basic cook, a good cook or a gourmet cook, the size of your kitchen and your lifestyle. The kitchen equipment I have listed below is what I believe to be the basic essentials you’ll need to make most recipes once you’re a relatively competent cook. Until you get to that stage, some of this equipment may sit idle until you learn how to use it. My advice would be, start with the essentials, then gradually buy the extra bits and pieces as you can afford them and as the recipes you start to make call for them.

ESSENT IAL K I TCHEN EQU IPMENT

EssentialSet of Non Stick or Stainless Steel Utensils (choose based on the type of cookware you have)Rubber Spatulas - S/LWooden Spoons - S/M/LWire Whisks S/LStrainers - S/LColanderTongs - long & short handleMicroplanes (various)Stainless Steel GraterMeasuring SpoonsMeasuring CupsCan OpenerVegetable PeelerBottle OpenerCitrus Squeezer or Reamer3 x Mixing Bowls S/M/L3 Measuring Jugs S/M/LMeat MalletMortar and PestleCorkscrewTurkey BasterSalad Spinner

Skewers (metal or bamboo)Thermometers (candy, meat and oven)Cooks Timer Electronic ScalesVegetable/Mushroom BrushZesterPot Holders and Oven MittsEgg Rings or Egg PoacherToothpicks

OptionalFlour DredgeFlour SifterCookie Cutters(plain and fluted)Piping Bag Nozzles for piping bags, plain and flutedRolling PinMelon BallerPastry BrushSet of Funnels S/M/L Nut Cracker

Utensils



EssentialRound Springform TinSquare TinBar/Loaf TinMuffin Tins - S/M/L2 x Cookie Trays/Slides2 x Large Cooling Racks

Optional

Sandwich Tins (pair)Slice TinSwiss Roll/Roulade TinFluted Jelly Mould6 x 125ml Dariole MouldsSpecialty cake tins and moulds if you like to bake

Cake Tins(the number

and variety

of these

will depend on

how much baking

you do)

EssentialParing KnifeVegetable KnifeSerrated Tomato Knife Cooks KnifeBread KnifeCarving KnifeCarving ForkSharpening Steel (Diamond)ScissorsKnife block or wall magnet

OptionalUtility (Sandwich) KnifeBoning KnifeFillet KnifeCleaverSantoku KnifeMincing Knife (Mezzaluna)Cheese KnifeBirds Beak Knife (Tourne or Peeling Knife)

Knives

EssentialMedium Casserole with LidLasagne DishQuiche/Pie Dish

Optional6 x 7cm Ramekins1-2 x 10cm Ramekin1 x 18cm Ramekin

CeramicWare

EssentialBlenderFood ProcessorHand BeaterStick Blender

OptionalStand Mixer (if you bake)Mini ChopperSpice Grinder Slow CookerEspresso Machine (if you like baking and making desserts with coffee flavour, an espresso machine is absolutely essential).

SmallAppliances



Essential3 x Frypans S/M/L (at least 1 non-stick)3 x Saucepans S/M/L(ideally one non-stick) Large Sauté Pan with a LidStock Pot/Pasta Cooker

WokSplatter MatsChargrill PanRoasting/Baking Dishes (varying sizes)

OptionalPressure Cooker

Cookware Use this as a guide only. What cookware you purchase will be very dependent on the type of cooking you do and for how many. If you’re cooking for two, you might prefer to buy more smaller saucepans instead of one of each size. If you do mostly oven cooking, you might not need many saucepans or frypans at all. Base your choice on your cooking style.

Chopping Boards

CutleryCrockeryGlassware Various platters, serving bowls and utensils

Miscellaneous

A selection for raw food and cooked food. The coloured chopping boards made from polyethylene are the best choice from a food safety perspective and for ease of cleaning.



cooking terms

&techniques


is an Italian expression that literally means ‘to the tooth’ and refers to food that offers a little resistance when you bite into it. It is used in reference to cooking pasta which should be soft but still firm, and noodles and rice.

is a julienne of potato, often referred to as Pomm Allumette.

to serve with the natural juices or gravy.

cook by dry heat in an oven.

it is best to bake pizza and bread directly on a hot surface, and a baking stone provides the hot surface needed.

good baking sheets (also called cookie trays/slides) are flat, often side-less sheets of metal and are often coated with a non-stick surface.

to roast slowly on a spit or grill over coals, or in an outdoor oven, basting frequently with a seasoned sauce.

to moisten foods during cooking with pan drippings, water or seasoned sauce, to prevent drying or to add flavour.

is a stick shaped knife cut (resembling a French fry) that measures 2⁄3 cm x 2⁄3 cm x 6cm.

to work a mixture smooth with a regular, hard, rhythmic movement.

to slice the food at an angle producing elongated pieces. Bias cutting is used extensively in Asian cuisine, particularly stir-frying.

to immerse fruits or nuts in boiling water to remove skins or make them easy to peel; also, to dip fruits and vegetables in boiling water in preparation for canning, freezing or drying, or to just soften the cellulose of raw produce to make it more palatable when served with other raw vegetables, such as in a salad.

to mix two or more ingredients until smooth and uniform.

to bake a piecrust before it is filled to create a crisper crust. To prevent puffing and slipping during baking, the pastry case is lined with foil or baking paper and filled with pie weights, dry beans or uncooked rice. The pastry case is then baked at 230°C for 20–25 minutes. The weights are removed shortly before the end of baking time to allow the crust to brown.

cook in boiling liquid in which bubbles rise vigorously to the surface.

Al Dente

Allumette

Au jus

Bake

Baking (Pizza) Stone

Baking Sheet

Barbecue

Baste

Batonnet

Beat

Bias Cutting

Blanch

Blend

Blind bake

Boil


to brown meat or vegetables in a small quantity of hot fat, then to cook slowly in a small amount of liquid either in the oven or on the top of the stove. Braising is an ideal way to prepare less-tender cuts of meat, firm fleshed fish and vegetables.

cook by exposure to direct heat under the grill of a gas or electric stove, in an electric oven, or over an open fire. See also Grill.

to cook food quickly (with or without fat) on top of the stove, under a grill, or in the oven to develop a richly browned, flavourful surface to help seal in the natural juices.

are finely diced julienne usually measuring 1⁄3 cm cubes. Brunoise are usually used as a garnish.

to spread food with butter, margarine or egg, using a small brush.

to split a food such as a prawn, boneless lamb leg or pork chop, horizontally in half, cutting almost but not all the way through, and then opening (like a book) to form a butterfly shape. Butterflying exposes more surface area so the food cooks evenly and more quickly.

to melt sugar slowly over very low heat until sugar is liquid, deep amber in colour and caramel flavoured.

from the French for ‘saucepan’, a casserole is a large, deep pot used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a ‘casserole dish’.

to cook, uncovered, on a hot surface, usually a chargrill pan or on a barbeque. The fat is poured off as it accumulates.

to refrigerate food or let it stand in ice or iced water until cold.

to cut food into smaller pieces, usually with a large knife and cutting board. One hand holds the knife tip on the board; the other moves the blade up and down, cutting through the food.

a basic cooking method in Oriental kitchens. Generally a wok is used, but you can use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sautéing.

Braise

Broil

Brown

Brunoise

Brush

Butterfly

Caramelise

Casserole

Chargrill

Chill

Chop

Chow (Stir-fry)


to clear a liquid, such as stock, by adding slightly beaten egg white, eggshells, and often chopped vegetables. The beaten egg coagulates in the hot liquid and the particles, which cause cloudiness, adhere to it. The mixture is then strained.

to roll in flour, chopped nuts, nut meals, sugar, crumbs, etc., until all sides are evenly covered; or to dip first into slightly beaten egg or milk, then to cover with whatever coating is called for in a recipe.

when a mixture forms a thin, even film on the spoon.

to cook slowly and gently in water just below the boiling point. Eggs are frequently coddled. Also often referred to as poaching, although not a correct term. Coddled eggs are usually cooking in the oven where as poaching is done on the stove top.

to mix various ingredients together.

to prepare food by applying heat in any form.

to remove the core or centre of various fruits, such as apples, pears and pineapple; and vegetables, such as lettuce and cabbage. Coring removes small seeds or tough and woody centres.

to rub, whip or beat with a spoon or beater until the mixture is soft and fluffy. Usually describes the combining of butter and sugar for a cake.

to pinch or press dough edges – especially piecrust edges – to create a decorative finish and/or to seal two layers of dough so the filling does not seep out during baking.

to make firm and brittle in very cold water or in the fridge (lettuce or other greens, for example).

to cook fruit in heavy sugar syrup until transparent, then drain and dry. Also, to cook vegetables with sugar or syrup to give a coating or glaze when cooked.

to cut an ingredient into cubes from about 1–2 cm in diameter.

to set, or separate, into solids and liquids. Egg and milk-based mixtures are susceptible to curdling if they are heated too quickly or to too high a temperature, or combined with an acidic ingredient, such as lemon juice or tomatoes.

Clarify

Coat

Coats Spoon

Coddle

Combine

Cook

Core

Cream

Crimp

Crisp

Crystallize

Cube

Curdle


to break up food into pieces, with a knife or scissors.

to mix shortening (butter, lard or suet) with dry ingredients using a pastry blender, knife, fork or food processor. Usually applied to pastry making.

cooking in enough fat to cover the food completely. The aim is to produce foods with a crisp golden-brown crust and a thoroughly cooked interior without letting them absorb too much fat. The type, quantity and temperature of the fat are important in accomplishing this result.

after meats or vegetables have been cooked in the oven, wine or stock is added to the pan over high heat, and the rich debris (known as fond) that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.

to remove the fat from a liquid such as stock, clear soup or stew juices. Stand the liquid until the fat rises to the top, then spoon off as much as possible – if you can, tilt the container so that the fat collects at one side. The last traces of fat can be blotted off by placing absorbent paper directly on the surface, allowing to become soaked and then removing. An easier way, if there is time, is to chill the liquid so that the fat solidifies on top, then remove the fat layer.

to remove the seeds and watery flesh from fruits and vegetables such as capsicum, tomatoes, cucumber, melons and papaya etc.

to remove the dark intestinal vein of a shellfish by using the tip of a sharp knife, then rinsing the prawn in cold water.

allow food to sit for a time before serving so the flavours have a chance to blend or strengthen.

to coat with a hot seasoning, such as mustard or a hot sauce. Eggs are ‘devilled’ when the yolk is mixed with highly spiced seasonings.

to cut food into small cubes of uniform size and shape, usually about ½ cm in size.

to draw out any bitter juices from vegetables such as eggplant, zucchini and cucumber. by slicing the ingredient then sprinkling with salt to draw out the juices.

to make a liquid and a dry ingredient combine into a solution.

Cut

Cut in

Deep-fry

Deglaze

Degrease

Deseed

De-vein

Develop

Devil

Dice

Disgorge

Dissolve


scatter small amounts of specified ingredients, usually butter, or nuts, chocolate, etc. on top of food. This adds extra richness and flavour and can help promote browning.

to sprinkle, coat or cover with flour, crumbs, cornflour or other seasoned mixture.

to slowly pour a liquid, such as melted butter, oil or a glaze in a fine stream, back and forth, over food.

to sprinkle a food or coat lightly with flour, sugar, icing sugar, cornflour or cocoa powder.

to bind liquids that usually cannot blend smoothly, such as oil and water. The trick is to add one liquid, usually the oil, to the other in a slow stream while mixing vigorously. You can also use natural emulsifiers – such as egg yolks or mustard – to bind mixtures like vinaigrettes and sauces.

to bring about a chemical change in foods or beverages. Beer, wine, yoghurt, buttermilk, vinegar, cheese and yeast breads all get their distinctive flavours from fermentation.

a strip or compact piece of boneless meat or fish.

to break or pull apart a food, like chicken or fish that divides naturally by following the divisions, pulling at them gently with one or two forks. Or flake with your fingers.

to serve flaming, after sprinkling with brandy or other liqueur, then igniting.

to combine two ingredients or two combinations of ingredients by two motions; cutting vertically through the mixture and turning over and over by sliding the implement (usually a spatula or knife) across the bottom of the mixing bowl with each turn.

a degree of doneness for cooked vegetables. You should feel just a slight resistance when food is pierced with a fork.

to cook pieces of poultry or meat by braising and serving with a thickened sauce.

to cook in a small amount of fat on top of the stove; also called ‘sauté’ and ‘pan fry.’

to decorate food. Nuts, olives, parsley, citrus zest and so forth are called garnishes when used to finish a dish to make it pleasing to the eye.

to coat with thin sugar syrup cooked to the crack (toffee) stage.

Dot

Dredge

Drizzle

Dust

Emulsify

Ferment

Fillet

Flake

Flambé

Fold/Fold in

Fork Tender

Fricassee

Fry

Garnish

Glacé


to cover with aspic; to coat with thin sugar syrup or to cover with melted fruit jelly. Cold meats, fish, fruit, etc., are often glazed.

to tear off coarse-to-fine particles of food with a hand grater or mechanical device.

cook by exposure to direct heat under the grill of a gas or electric stove, in an electric oven, or over an open fire.

to put food through a chopper. Choppers have two or three blades. Use a blade with smaller holes for fine foods; one with the larger holes for a coarse grind.

when cutting up chickens or thin boned meats, one ‘hacks’ with a cleaver (large square knife), thus cutting the meat into large bite-size pieces and retaining the bone. The presence of the bone will keep the meat moist during cooking.

to cut vegetables into very thin match-like strips.

to work and press dough with the palm of your hands so the dough becomes stretched and elastic.

to insert strips or pieces of fat into uncooked lean meat (with a larding needle) for added flavour and moisture.

A leavening (raising) agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas that becomes trapped as bubbles within the dough. When a dough or batter is baked, it ‘sets’ and the holes left by the gas bubbles remain, giving breads, cakes, and other baked goods their soft, sponge-like textures.

a sweet, high-alcohol beverage made from fruits, nuts, seeds, spices, or herbs infused with a spirit, such as brandy or rum. Traditionally served after dinner as a mild digestive, liqueurs are also used in cooking.

at a temperature of about 135°C. Lukewarm food will feel neither warm nor cold when sprinkled on or held to the inside of the wrist.

raw, dried or preserved fruit or vegetables are soaked in liquid to soften and absorb the flavour of the liquid. In the case of fruit, they are often just sprinkled with sugar, then left to sit and release their own juices. This process makes the food more flavourful and easier to chew and digest.

Glaze

Grate

Grill

Grind

Hack

Julienne

Knead

Larding/To Lard

Leavening

Liqueur

Lukewarm

Macerate


Marinade

Marinate

Melt

Mince

Mirepoix

Mix

Pan-fry

Parboil

Pare

Pasteurize

Paysanne

Peel

Pinch

an acid-oil mixture of oil and vinegar or wine, often flavoured with spices and herbs, used to stand foods in to add flavour and/or tenderise.

or marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the ‘marinade’, is often a vinegar (or other acidic liquid such as lemon juice or wine) and oil mixture. It can also contain herbs and spices. The purpose of marinating is to add flavour and, in some cases, tenderize meat, chicken and fish.

to heat solid food until it becomes liquid.

to cut food in tiny pieces, but finer than chopped. Mincing is the next step after brunoise.

is the French name for a combination of finely diced onions, carrots, and celery sautéed with butter, and used as the flavour base for a wide number of dishes, such as stocks, soups, stews and sauces. These three ingredients are commonly referred to as aromatics, and similar such combinations may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, capsicum, chillies, and ginger. Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots. Note that these ratios are for the weight of the ingredients, not the volume. When making a white stock, parsnips are used instead of carrots to maintain the pale colour.

to stir, usually with a spoon, until ingredients are thoroughly combined.

to cook or fry on top of the hot plate in a hot, uncovered pan with little or no fat.

to boil until partially cooked.

to cut away all external parts of fruits and vegetables, both outside and under skin layers such as barks, shells, skins and pith so that the raw fruit and vegetable flesh are all that is left.

to sterilize by heating an ingredient, then rapidly cooling it.

is a decorative knife cut that’s related to a medium dice but sliced into 1⁄3

cm thick blocks (1 cm x 1cm x 1⁄3 cm). Paysanne are most often used as a garnish.

to thinly strip or slip off outer coverings of some fruits or vegetables.

the amount of a powdery ingredient you can hold between your thumb and forefinger – about 1/16 of a teaspoon.


Pipe

Pit

Poach

Pot Roast

Pound

Preheat

Prick

Proof

Punch Down

Purée

Reconstitute

Reduce

Roast

to force a food from a bag, through a pastry tip attached to the end of the bag to use as a decoration or garnish, or to shape dough, such as for profiteroles and éclairs.

to remove the seed or pit.

to cook eggs, fish, chicken, fruit and other delicate foods in hot liquid (below the boiling point), being very careful that the food also retains its shape.

to brown meat in a small amount of fat, then finish cooking in a small amount of liquid.

to flatten meats and poultry to a uniform thickness using a meat mallet or rolling pin. This ensures even cooking and also tenderizes tough meat by breaking up the connective tissue. Veal cutlets and chicken breasts are often pounded.

to heat an oven to a stated temperature before using.

to pierce a food before cooking in order to: a) prevent buckling – as in an empty piecrust before it is baked, or b) bursting – such as a potato before baking, or sausages before cooking. Use the point of a sharp knife, a fork or a metal skewer.

a) to test yeast for potency: If you’re not sure if yeast is fresh and active, dissolve it in warm water (160°–175°C) with a pinch of sugar. If the mixture foams after 5–10 minutes, the yeast is fine to use, or b) proofing also refers to the rising stages of yeast doughs.

to deflate yeast dough after it has risen, which distributes the gluten (the elastic protein in flour that gives bread its strength) and prevents dough from over-rising. Punch your fist in the centre of the dough, and then pull the edges toward the centre.

to force vegetables, fruits and other foods through a fine sieve, food mill or to blend in an electric blender or food processor to produce a fine-textured substance.

a procedure used for preparing dried foods, whereby the food is soaked in fresh water for a time.

to evaporate some of the liquid in stock or sauce by gently simmering.

cook/bake by dry heat in an oven, on a spit in an oven, over hot coals, or in an electric rotisserie.


Roux

Rubbed

Sauté

Scald

Scallop

Score

Scramble

Sear

Season

Shave

Shot

Shred

Shuck

Sieve

a blend of flour and fat (oil or butter or a combination of both), used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts then heated. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the heat is increased and the mixture is cooked to the desired degree of brown.

when whole-leaf herbs, such as sage or bay leaves, are crushed in the hands so that their oils are released, the herbs are then referred to as having been rubbed.

to fry lightly until golden and tender in a small amount of hot fat (butter or oil) in a frypan or wok, turning frequently.

to heat liquid just below the boiling point; milk has reached a scalding point when a film forms on the surface.

to arrange foods in layers in a casserole (such as scalloped potatoes), with a sauce or liquid, and then baked. Usually has a topping of breadcrumbs.

to cut narrow grooves or gashes part way through food before cooking. e.g. in steaks to prevent curling, or to cut diamond-shaped gashes through fat in ham just before glazing.

to lift or fold eggs gently while cooking to form curds.

to cook at a very high temperature, either on top of the stove or in the oven for a short time in order to quickly form a brown crust on the outer surface of the food.

to add salt, pepper or herbs to enhance the flavour of a dish.

involves cutting wide, paper-thin slices of food, such as Parmesan cheese, vegetables, or chocolate. Shave off slices with a vegetable peeler or a very sharp fine grater with a slice side. Use as garnish.

a liquid measure that amounts to very little or to taste. A shot of wine is about 1 Tbsp, but a shot of Tabasco Sauce is less than 1/16 tsp.

to cut or tear in long, narrow pieces. The fineness varies – recipes often say that foods should be ‘finely’ or ‘coarsely’ shredded. Use a hand or mechanical shredder; or cut crisp vegetables, like cabbage, to shreds with a sharp knife.

to remove the shells of oysters, mussels or clams, or the husks of corn.

to pass food through a fine mesh to separate solids or liquids.


to put dry ingredients through a fine sieve.

to cook in a liquid that is kept just below the boiling point; bubbles form slowly and break below the surface.

a long, thin metal or wooden pin used to secure or suspend meat and/or vegetables during cooking. The food is threaded onto a wooden or metal skewer so they hold their shape during cooking. Fruit can also be skewered for serving.

to remove fat or froth from the surface of a liquid, such as stock, soup or boiling preserves.

is a knife technique whereby the food is cut into flat pieces of uniform size and shape.

to cut or splinter into long, thin strips, with a sharp knife on a cutting board.

is a cold liquid and cornflour mixture used to thicken sauces, soups, stews and desserts. It can also be added to egg based sauces to prevent the eggs from curdling. The cornflour can be mixed with water, wine or stock. If you use a liquid with citrus or apple juice, the thickening power will be cut in half so use double the cornflour. Pour the cornflour in a bowl, add the liquid and mix together with a fork or small whisk. Make sure the liquid is cold. This ensures the mixture won’t clump when added to cooking food. As rule, slurries usually have 1:2 ratio: 1 part cornflour to 2 parts liquid.

to cook on a rack or holder over a small amount of boiling water in a tightly covered container.

to allow food to stand in hot liquid to extract flavour and/or colour. Tea and saffron for example, are steeped.

to heat in boiling water or steam for at least 20 minutes, until living organisms are destroyed.

to cook foods very slowly below the boiling point, in enough liquid to cover.

to mix, usually with a spoon or fork, until ingredients are worked together.

a basic cooking method in Oriental kitchens. Generally a wok is used, but you can use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sautéing.

Sift

Simmer

Skewer

Skim

Slice

Sliver

Slurry

Steam

Steep

Sterilize

Stew

Stir

Stir-fry (Chow)


the liquid in which vegetables or meat have been cooked.

to sauté over low heat with a lid on. This method produces steam and speeds up the cooking time.

traditionally a piece of woolen material through which purees are strained. Also used for straining sauces and stocks. Can also be made of cotton or blends of fibres.

to heat food gently before adding it to a hot mixture so it doesn’t separate or curdle. Often eggs are tempered by mixing with a little hot liquid to raise their temperature before they are stirred into a hot sauce or soup.

the ideal degree of doneness for many vegetables, especially green vegetables. Cook them until they are just tender but still retain some texture.

a container used for the cooking and moulding of coarse-ground meat loaves or pâtés. Also the meat itself. The containers are found in many styles and materials.

to brown and dry the surface of foods with dry heat, such as bread and nuts.

a sugar syrup (sugar and water) cooked till it browns and sets hard when cooled. The deepness of the colour will be an indication of the hardness when cooled.

to tumble ingredients lightly with a lifting motion, as in a salad.

to tie joints with metal or wooden pins, skewers or string to help it hold its shape during cooking.

to rapidly beat ingredients such as eggs or cream, etc., in order to incorporate air and expand their volume.

to beat ingredients (such as cream, eggs, salad dressings or sauces) with a fork or a whisk (a looped wire utensil) to mix, blend or incorporate air.

is the coloured peel or rind of a citrus fruit. To zest means the process of removing it. Use a grater, zester or vegetable peeler to remove the outermost part, avoiding the bitter white pith underneath. The peel itself is often referred to as zest.

Stock

Sweat

Tammy Cloth

Temper

Tender–crisp

Terrine

Toast

Toffee

Toss

Truss

Whip

Whisk

Zest



CONVERS ION FORMULAE

OVEN TEMPERATURES

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Ounces to Grams:

Grams to Ounces:

Pounds to Grams:

Pounds to Kilograms:

Ounces to Millilitres:

Cups to Litres:

Fahrenheit to Celsius:

Celsius to Fahrenheit:

Inches to Centimetres:

Centimetres to Inches:

Multiply ounce figure by 28.3 to get number of grams

Multiply gram figure by .0353 to get number of ounces

Multiply pound figure by 454 to get number of grams

Multiply pounds by 0.45 to get number of kilograms

Multiply ounce figure by 30 to get number of millilitres

Multiply cup figure by 0.25 to get number of litres

Subtract 32 from the Fahrenheit figure, multiply by 5,

then divide by 9 to get Celsius figure

Multiply Celsius figure by 9, divide by 5,

add 32 to get Fahrenheit figure

Multiply inches by 2.54 to get number of centimetres

Multiply centimetre figure by .39 to get number of inches

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Recipe Instruction

Warm oven

Low oven

Moderate oven

Hot oven

Very hot oven

Extremely hot oven

Fahrenheit (ºF)

250

300

325

350

375

400

425

450

475

500

Celsius (ºC)

130

150

160

180

190

200

220

230

250

280


EQU IVALENT WEIGHTS AND MEASURES______________________________________________________________________

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8 drops

1/4

1/2

1

4

8

16

20

32

40

48

64

200

94.6

189

757

a dash

1/4 tsp

1/2 tsp

1 tsp

1 Tbsp

1/8 cup

1/4 cup

1/3 cup

1/2 cup

2/3 cup

3/4 cup

1 cup

1 litre

1 Pint

1 Quart

1 Gallon

Measure Teaspoons

1/8

1/4

1

2

4

5

8

10

12

16

64

31.5

63

252

Tablespoon

1/8

1/4

1/3

1/2

2/3

3/4

1

4

1.89

3.78

15

Cups

1.25

2.5

5

20

30

60

75

125

150

180

250

1000

473

946

3785

Millilitres

1.25

2.5

5

20

30

60

75

125

150

180

250

Grams

When calculating stuffing, plan on ½ to ¾ cup serving of stuffing per person. For amounts needed to stuff whole birds according to their weight, refer to the chart below. This chart will help you determine how much stuffing to use for chicken, turkey, and other poultry.

STUFF ING CALCULAT ION CHART

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Quantity of Stuffing

2.5 cups

3.5 cups

7 cups

9.5 cups

14.5 cups

18 cups

Size of Bird to be Stuffed

1.3 - 1.8 kg

2.2 - 3.6 kg

2.6 - 4.5 kg

4.5 - 5.5 kg

5.5 - 6.8kg

6.8 - 9 kg

Number of Servings

2-3

4-6

8

10

12-14

18-20


cookingtimescharts


PROTE IN COOK ING T IMES

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______________________________________________________________________Beef

Lamb

Pork

Chicken & Poultry

Fish

All

Beef

Lamb

Pork

Chicken

All

CutProtein Thickness/Weight

220then 150-165

220then 165

220then 165

175

165

175

1751kg

2.5cm4cm

5cm

2cm

2cm

2cm

OvenTemp. (°C )

SpecificInstructions Rare Medium Well

20min per kg

20min per kg

20min per kg

5min

10min

16min

5min

5min

30min per kg

25min per kg

25min per kg

6min

12min

18min

8min

5 -6min

6 - 8min

40min per kg

30min per kg

30min per kg

40min per kg

45min per kg

17mins kg in total

1¼ hrs total approx,will depend on

mince type used

8min

15min

20min

10min

8 - 10min

8 - 10min

8 - 10min

8 - 15min

15 - 25 minutesdepending on

thickness

Approximate Cooking Time

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______________________________________________________________________CutProtein Thickness

/WeightOven

Temp. (°C )SpecificInstructions Rare Medium Well


Roasting

Char Grill/Barbecue

Standing Rib Roast, Rib Eye Roast, Eye Round Roast, Round Mini Roast, Sirloin Roast, Rolled Brisket, Rump Roast, Eye Fillet Roast, Butt Fillet

Whole leg, Boneless Leg Roast, Rib Roast or Rack, Crown Roast (unstuffed), Shoulder Roast, Boneless Shoulder Roast

Rolled Loin Roast, Fillet/Tenderloin, Whole Scotch Fillet, Leg Roast, Crown Roast/Loin Rack, Pork Belly Roast, Easy carve Leg, Mini Roast

Whole Chicken

Whole Turkey

Whole, fillets and steaks

Meatloaf

Steak (porterhouse, sirloin, fillet, scotch fillet, topside, rump)

Steak (sirloin, loin or backstrap)Chops/Cutlets (shoulder, loin or rib)

Steak (scotch fillet, medallion, rump/leg steaks)Chops/Cutlets/T-Bones

Breast

Parts (legs or thighs, drumettes, wingettes, drumsticks)

Sausages

Roast for 30 minutes at 220°C then reduce to 150-165°C for length of time per kilo stated here

Roast for 30 minutes at 220°C then reduce to 165°C for length of time per kilo stated here


Start with meat and refrigerator temperature and remove from the oven when internal temperature reaches 79°C to 82°C.

Cook beef, lamb and pork loaves to an internal temperature of 71°C and chicken and turkey loaves to 79°C

Times specified are minutes per side

The time specified is only for chicken breast that has been pounded and cooking time is per sideLegs will take longer than wingettes or drummettes

First poach for 20 minutes and then barbecue on medium heat for 5 - 10 minutes.

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Protein Cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to check doneness when the meat is oven roasted, chargrilled or barbequed.

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______________________________________________________________________Beef

Lamb

Pork

Chicken & Poultry

Fish

All

Beef

Lamb

Pork

Chicken

All

CutProtein Thickness/Weight

220then 150-165

220then 165

220then 165

175

165

175

1751kg

2.5cm4cm

5cm

2cm

2cm

2cm

OvenTemp. (°C )

SpecificInstructions Rare Medium Well

20min per kg

20min per kg

20min per kg

5min

10min

16min

5min

5min

30min per kg

25min per kg

25min per kg

6min

12min

18min

8min

5 -6min

6 - 8min

40min per kg

30min per kg

30min per kg

40min per kg

45min per kg

17mins kg in total

1¼ hrs total approx,will depend on

mince type used

8min

15min

20min

10min

8 - 10min

8 - 10min

8 - 10min

8 - 15min

15 - 25 minutesdepending on

thickness


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______________________________________________________________________CutProtein Thickness

/WeightOven

Temp. (°C )SpecificInstructions Rare Medium Well


Roasting

Char Grill/Barbecue

Standing Rib Roast, Rib Eye Roast, Eye Round Roast, Round Mini Roast, Sirloin Roast, Rolled Brisket, Rump Roast, Eye Fillet Roast, Butt Fillet

Whole leg, Boneless Leg Roast, Rib Roast or Rack, Crown Roast (unstuffed), Shoulder Roast, Boneless Shoulder Roast

Rolled Loin Roast, Fillet/Tenderloin, Whole Scotch Fillet, Leg Roast, Crown Roast/Loin Rack, Pork Belly Roast, Easy carve Leg, Mini Roast

Whole Chicken

Whole Turkey

Whole, fillets and steaks

Meatloaf

Steak (porterhouse, sirloin, fillet, scotch fillet, topside, rump)

Steak (sirloin, loin or backstrap)Chops/Cutlets (shoulder, loin or rib)

Steak (scotch fillet, medallion, rump/leg steaks)Chops/Cutlets/T-Bones

Breast

Parts (legs or thighs, drumettes, wingettes, drumsticks)

Sausages

Roast for 30 minutes at 220°C then reduce to 150-165°C for length of time per kilo stated here



Start with meat and refrigerator temperature and remove from the oven when internal temperature reaches 79°C to 82°C.

Cook beef, lamb and pork loaves to an internal temperature of 71°C and chicken and turkey loaves to 79°C

Times specified are minutes per side

The time specified is only for chicken breast that has been pounded and cooking time is per sideLegs will take longer than wingettes or drummettes

First poach for 20 minutes and then barbecue on medium heat for 5 - 10 minutes.

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VEGETABLE COOK ING T IMES

The following vegetable chart shows you various cooking methods and times at a glance. If you’re cooking a vegetable that’s not listed, use a similar textured vegetable as a guide. As you refer to this chart, please keep the following in mind:• The times on the chart are for 500g of the vegetable unless otherwise noted.• The times are in minutes.• A range of time is given because cooking times vary due to the age and size of the vegetables. Vegetables are done when they are tender, but still crisp. (They should not be mushy.)• Steaming times begin when the water boils and creates steam.• When microwaving, some vegetables require no water except the droplets that cling to them after rinsing.• Blanching times begin when vegetables are dropped into boiling water. • Some cooking methods are not recommended for certain vegetables. This is indicated in the chart by the abbreviation ‘NR’.

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Globe Artichoke, whole

Globe Artichoke, hearts

Asparagus

Beans, green

Beans, lima

Beets

Broccoli, spears

Broccoli, florets

Brussels sprouts

Cabbage, wedges

Cabbage, shredded

Carrots, whole

Carrots, sliced

Cauliflower, whole

Cauliflower, florets

Corn, on cob

Corn kernels

Eggplant, whole

Eggplant, diced

Greens,

- collard/mustard/turnip

Greens, kale/beet

Kohlrabi

Mushrooms

Onions, whole

Onions, pearl

Parsnips

Peas

Capsicum

Potatoes, whole

Potatoes, cut

Spinach

Squash, sliced

Squash, halves

Squash, whole

Tomatoes

Turnips, whole

Turnips, cubed

Zucchini

Steam Micro-wave

Blanch Boil Other

30-60

10-15

8 -10

5-15

10-20

40-60

8-15

5-6

6-12

6-9

5-8

10-15

4-5

15-20

6-10

6-10

4-6

15-30

5-6

NR

4-6

30-35

4-5

20-25

15-20

8-10

3-5

2-4

12-30

10-12

5-6

5-10

15-40

NR

2-3

20-25

12-15

5-10

4-5 each

6-7

4-6

6-12

8-12

14-18

6-7

4-5

7-8

10-12

8-10

8-10

4-7

6-7

3-4

3-4

2 per cup

7-10

5-6

18-20

8-10

8-12

3-4

6-10

5-7

4-6

5-7

2-4

6-8

8-10

3-4

3-6

6-10

5-6

3-4

9-12

6-8

3-6

NR

8-12

2-3

3

2-4

NR

3-4

2-3

3-5

NR

NR

4-5

2-3

4-5

3-4

3-4

2½ - 4

10-15

3-4

2-3

4-5

NR

NR

NR

2-3

2-3

1-2

1-3

3-5

2-3

2-3

2-3

NR

NR

½ -1

{to skin only)

NR

2-3

2-3

25-40

10-12

5-12

10-20

20-30

30-60

5-10

4-5

5-10

10-15

5-10

15-20

5-10

10-15

5-8

4-7

3-4

10-15

5-10

30-60

5-8

15-30

3-4

20-30

10-20

5-10

8-12

4-5

20-30

15-20

2-5

5-10

5-10

20-30

NR

15-20

5-8

5-10

Vegetable______________________________________________________________________

______________________________________________________________________

Approximate Cooking Time - (in minutes)

NR

Stir-fry for 10

Stir-fry pieces for 5

Stir-fry for 3-4

NR

Bake for 60 at 165°C

Blanch, then bake

Stir-fry for 3-4

Halve or slice then

stir-fry for 3-4

Blanch leaves, then

stuff and bake

Stir-fry for 3-4

Bake for 30-40 at 165°C

Stir-fry for 3-4

Blanch, then back for 20

at 165°C

Stir-fry for 3-4

Soak for 10 then bake

for 45 at 175°C

Stir-fry for 3-4



Stir-fry mustard greens

for 4 -6

Stir-fry for 2-3

Bake for 50-60 at 165 °C

Stir-fry or grill for 4 -5


Braise in stock 15-25


Stir-fry for 2-3

Stir-fry for 2-3



Stir-fry for 3

NR



Bake halves for 10-15

at 190°C


Stir-fry for 2-3

Grill halves for 5

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in stockor wine


VEGETABLE COOK ING T IMES

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Asparagus

Beans, green

Beans, lima

Beets

Broccoli, spears

Broccoli, florets

Brussels sprouts

Cabbage, wedges

Cabbage, shredded

Carrots, whole

Carrots, sliced

Cauliflower, whole


Corn, on cob

Corn kernels

Eggplant, whole

Eggplant, diced

Greens,


Greens, kale/beet

Kohlrabi

Mushrooms

Onions, whole

Onions, pearl

Parsnips

Peas

Capsicum

Potatoes, whole

Potatoes, cut

Spinach

Squash, sliced

Squash, halves

Squash, whole

Tomatoes

Turnips, whole

Turnips, cubed

Zucchini

Steam Micro-wave

Blanch Boil Other

30-60

10-15

8 -10

5-15

10-20

40-60

8-15

5-6

6-12

6-9

5-8

10-15

4-5

15-20

6-10

6-10

4-6

15-30

5-6

NR

4-6

30-35

4-5

20-25

15-20

8-10

3-5

2-4

12-30

10-12

5-6

5-10

15-40

NR

2-3

20-25

12-15

5-10

4-5 each

6-7

4-6

6-12

8-12

14-18

6-7

4-5

7-8

10-12

8-10

8-10

4-7

6-7

3-4

3-4

2 per cup

7-10

5-6

18-20

8-10

8-12

3-4

6-10

5-7

4-6

5-7

2-4

6-8

8-10

3-4

3-6

6-10

5-6

3-4

9-12

6-8

3-6

NR

8-12

2-3

3

2-4

NR

3-4

2-3

3-5

NR

NR

4-5

2-3

4-5

3-4

3-4

2½ - 4

10-15

3-4

2-3

4-5

NR

NR

NR

2-3

2-3

1-2

1-3

3-5

2-3

2-3

2-3

NR

NR

½ -1

{to skin only)

NR

2-3

2-3

25-40

10-12

5-12

10-20

20-30

30-60

5-10

4-5

5-10

10-15

5-10

15-20

5-10

10-15

5-8

4-7

3-4

10-15

5-10

30-60

5-8

15-30

3-4

20-30

10-20

5-10

8-12

4-5

20-30

15-20

2-5

5-10

5-10

20-30

NR

15-20

5-8

5-10

Vegetable______________________________________________________________________

______________________________________________________________________


NR

Stir-fry for 10


Stir-fry for 3-4

NR


Blanch, then bake

Stir-fry for 3-4

Halve or slice then

stir-fry for 3-4

Blanch leaves, then

stuff and bake

Stir-fry for 3-4


Stir-fry for 3-4


at 165°C

Stir-fry for 3-4


for 45 at 175°C

Stir-fry for 3-4




for 4 -6

Stir-fry for 2-3






Stir-fry for 2-3

Stir-fry for 2-3



Stir-fry for 3

NR




at 190°C


Stir-fry for 2-3

Grill halves for 5

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Asparagus

Beans, green

Beans, lima

Beets

Broccoli, spears

Broccoli, florets

Brussels sprouts

Cabbage, wedges

Cabbage, shredded

Carrots, whole

Carrots, sliced

Cauliflower, whole


Corn, on cob

Corn kernels

Eggplant, whole

Eggplant, diced

Greens,


Greens, kale/beet

Kohlrabi

Mushrooms

Onions, whole

Onions, pearl

Parsnips

Peas

Capsicum

Potatoes, whole

Potatoes, cut

Spinach

Squash, sliced

Squash, halves

Squash, whole

Tomatoes

Turnips, whole

Turnips, cubed

Zucchini

Steam Micro-wave

Blanch Boil Other

30-60

10-15

8 -10

5-15

10-20

40-60

8-15

5-6

6-12

6-9

5-8

10-15

4-5

15-20

6-10

6-10

4-6

15-30

5-6

NR

4-6

30-35

4-5

20-25

15-20

8-10

3-5

2-4

12-30

10-12

5-6

5-10

15-40

NR

2-3

20-25

12-15

5-10

4-5 each

6-7

4-6

6-12

8-12

14-18

6-7

4-5

7-8

10-12

8-10

8-10

4-7

6-7

3-4

3-4

2 per cup

7-10

5-6

18-20

8-10

8-12

3-4

6-10

5-7

4-6

5-7

2-4

6-8

8-10

3-4

3-6

6-10

5-6

3-4

9-12

6-8

3-6

NR

8-12

2-3

3

2-4

NR

3-4

2-3

3-5

NR

NR

4-5

2-3

4-5

3-4

3-4

2½ - 4

10-15

3-4

2-3

4-5

NR

NR

NR

2-3

2-3

1-2

1-3

3-5

2-3

2-3

2-3

NR

NR

½ -1

{to skin only)

NR

2-3

2-3

25-40

10-12

5-12

10-20

20-30

30-60

5-10

4-5

5-10

10-15

5-10

15-20

5-10

10-15

5-8

4-7

3-4

10-15

5-10

30-60

5-8

15-30

3-4

20-30

10-20

5-10

8-12

4-5

20-30

15-20

2-5

5-10

5-10

20-30

NR

15-20

5-8

5-10

Vegetable______________________________________________________________________

______________________________________________________________________


NR

Stir-fry for 10


Stir-fry for 3-4

NR


Blanch, then bake

Stir-fry for 3-4

Halve or slice then

stir-fry for 3-4

Blanch leaves, then

stuff and bake

Stir-fry for 3-4


Stir-fry for 3-4


at 165°C

Stir-fry for 3-4


for 45 at 175°C

Stir-fry for 3-4




for 4 -6

Stir-fry for 2-3






Stir-fry for 2-3

Stir-fry for 2-3



Stir-fry for 3

NR




at 190°C


Stir-fry for 2-3

Grill halves for 5

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in stockor wine


index


à l’ allemande sauce 148about this book 12acknowledgments 10aioli 153al dente 26allumette 26almond and pistachio

biscotti 225refrigerator biscuits 224

almond/hazelnutsoufflé 115cake 188dumplings 227muffins 189

anchovybutter 162sauce 147

anglaise, crème 117apple

and nut stuffing 231chutney 179sauce 160baked 88

au jus 26bake 26baked

cheesecake 205fish 42pears and apples 88rice custard 118stone fruit 88vegetables 87apricots 88

baking (pizza) stone 26baking sheet 26banana

cake 188muffins 189

barbecue 26sauce 159fish 44prawns 54

base for roasted proteins 234bases

cheesecake 230for roasted proteins 234pie 230

basicbiscotti 225bread dough 221broth 141

brown stock 126butter frosting 202cheesecake 205chutney 179consommé 142couscous 103cream sauce 155crème anglaise 117crème soup 138drop biscuits/cookies 195dumplings 226friands 194fried rice 100frittata 114fritter batter 213Indian curry 82Indian curry sauce 81jam 177marmalade 178mayonnaise 153meringue 116mousse 204muffins 189pan omelette 109pannacotta 207pasta dough 219pesto 171pizza dough 20plain cake 188polenta 102potage 136puree soup 135quiche 112refrigerator biscuits 223relish 180risotto 101salsa 170scones/damper 218seafood bisque 139shortbread 196soufflé 115soufflé omelette 110sponge cake 191steamed pudding 190stew or casserole 80stuffing 231tapenade 172thai curry 83tomato sauce 151velouté sauce 148velouté soup 137

vinaigrette 161waffle batter 212white stock 123

baste 26batonnet 26batter 211

blinis 214crêpe 214fritter 213pancake 214pikelet 214tempura 213waffle 212

beans 92salsa 170cooking times table 92dried (cooking) 92

béarnaise 152essence 129sauce 152

beat 26beef 55

barbecued 60boiled 62braised 63chargrilled 60corned 62pan fried 59stewed 80stir-fried 61

berryfriands 194mousse 204

bias cutting 26biscotti 225

blue cheese and pecan 225fennel and raisin 225gruyere and thyme 225lemon and caper 225pistachio & black olive 225parmesan & rosemary 225almond and pistachio 225chocolate 225ginger 225hazelnut 225mixed spice 225

biscuits 187Anzac 197drop 195refrigerator 223

blanch 26


blanching vegetables 85blend 26blind bake 26blinis batter 214blue cheese

and herb omelette 109and pecan biscotti 225and pecan dumplings 227and pecan biscuits 224cream sauce 156vinaigrette 161

blueberrymuffins 189soufflé 115

boil 26boiled

eggs 107prawns 54vegetables 84

brains 66braise 27

beef 63chicken 73lamb 63pork 63

brandy/liqueur custard 164bread

and butter pudding 118dough 221pull apart 222crumbs 232

fresh 232toasted 232

broccoli and spinach frittata 114and spinach quiche 113

broil 27broth 141

Asian 141country 141vegetable 141

brown 27brûlée, crème 118brunoise 27brush 27buns

Chelsea 222hot cross 222

buttercheese & watercress 162and parsley couscous 103

anchovy 162curry 162dill 162garlic 162ginger coriander, lime 162herb 162lemon chive 162orange tarragon 162shallot parsley 162tomato & rosemary 162

butterfly 27cakes 187

almond 188banana 188chocolate 188chocolate chip 188Christmas 197citrus and poppy seed 188coconut 188fruit 197ginger 188hazelnut 188marble 188plain 188spice 188sponge 191patty 188

calamari 48fried 48sautéed 48stuffed 49

caramelsauce 163crème 118banana filling 193

caramelise 27casserole 27Chantilly cream 208chargrill 27

capsicum 90curdle 28curry

butter 162Indian sauce 81sauce 147

custardfilling 193tart 118baked rice 118

cut 29cut in 29

damper 218deep-fry 29

chicken 71fish 45

deglaze 29degrease 29demiglaze 150deseed 29de-vein 29develop 29devil 29dice 29disgorge 29dissolve 29dot 30dough

bread 221pasta 219pizza 220

dredge 30dressing

coleslaw 153Caesar 153thousand island 153

drizzle 30drop biscuits 195

chocolate 195chocolate chip 195ginger 195nut 195peanut butter 195spicy date 195sultana 195wholemeal 195

duck 75roast 77slow cooked 78

dumplings 226blue cheese and pecan 227fennel and raisin 227gruyere and thyme 227herb 227lemon and caper 227orange pistachio & … 227parmesan & rosemary 227almond 227hazelnut 227mixed spice 227

dust 30eggs

and bacon frittata 114


custard sauce 164noodles 97boiled 107cooking 105fried 108poached 108scrambled 106coddled 107

emulsify 30eq. weights & measures 245essential pantry/equip. 16fennel

and raisin biscotti 225and raisin dumplings 227and raisin refrigerator

biscuits224

ferment 30fillet 30fillings 201

bacon and mushroom 193caramelised banana 193chicken & mushroom 193custard 193ricotta & strawberry 193cheese & asparagus 193jam 193savoury crepe 193savoury roulade 193smoked salmon & dill 193strawberries & cream 193sweet crepe 193sweet roulade 193crepe 193lamb 57roulade 193

fish 40cooking methods 41mousse 204baked 42barbecued 44casseroled 80chargrilled 44deep-fried 45grilled (broiled) 43pan-fried 46poached 47steamed 46stewed 80

flake 30flambé 30fold/fold in 30

fork tender 30formulae, conversion 244freezing food 183

containers 184food selection 184packing & storing food 184preparing fruit for 184

freshbreadcrumbs 232produce, cooking 39ricotta filling 193

friands 194berry 194chocolate 194hazelnut 194orange & poppy seed 194

fricassee 30fried

eggs 108or sautéed octopus 48rice 100scallops 52

frittata 114broccoli and spinach 114chicken & mushroom 114egg and bacon 114pumpkin and feta 114salmon and oyster 114smoked salmon & dill 114zucchini and salami 114

frosting, butter 202frostings 201fruit

cake 197coulis 167poached 91skinning 85stewed 91& vegetables, cooking 84

fry 30frying, coating food for 233game birds 74

roast 77slow cooked 78

ganache 203garnish 30geese 75


gingerpannacotta 207

biscotti 225cake 188cookies 195coriander, lime butter 162muffins 189refrigerator biscuits 224roulade 193

glacé 30glaze 31grate 31gravy 157

roasting pan 157saucepan 158

greenpeppercorn sauce 156tomato chutney 179tomato relish 180

grill 31fish 43lobster 51

grind 31gruyere

and thyme biscotti 225and thyme dumplings 227& thyme biscuits 224

guinea fowl 75roast 77

hack 31ham

cheese filling 193soufflé 115leek omelette 109fennel, raisin stuffing 231

hazelnutbiscotti 225friands 194refrigerator biscuits 224

heart 65herb

biscotti 225butter 162dumplings 227mayonnaise 153refrigerator biscuits 224roulade 193

icings 201independent sauces 154Indian curry 82

basic, with variations 82bhuna 82dupiaza 82


korma 82madras 82vindaloo 82masala 82

jamfilling 193basic recipe 177choice of fruit for 176testing the jell set of 177

julienne 31jus 158kidney 67kitchen equipment 20knead 31lamb 55

coatings 57fillings 57rubs 57barbecued 60braised 63chargrilled 60pan-fried 59stewed 80stir-fried 61

larding/to lard 31leavening 31lemon

and caper biscotti 225and caper dumplings 227and caper biscuits 224chive butter 162or lime couscous 103shortbread 196preserved 181

liqueur 31liver 65lobster 51

cutting up 51grilled 51

lukewarm 31macerate 31marinade 32marinate 32marrow 67mayonnaise 153

creamy 153herb 153

measurement charts 243meat thermometer 55melt 32meringue 116

microwave 91tips when cooking in 91vegetables 91

mince 32minestrone 141mirepoix 32mix 32mixed

berry pudding 190herb soufflé omelette 111spice biscotti 225spice dumplings 227spice biscuits 224spice roulade 193

mother sauces 147mousse 204

berry 204chocolate 204citrus 204fish 204smoked fish 204vegetable 204

muffins 189almond 189banana 189chocolate 189chocolate chip 189citrus and poppy seed 189coconut 189ginger 189hazelnut 189spice 189

mushroomcream sauce 156soufflé 115soufflé omelette 111

mussels 52mustard 153

Scandinavian 153sauce 147

noodles 97cellophane 97egg 97hokkien 97ramen 97rice 97soba 97soman 97udon 97

nutcookies 195

couscous 103skinning 85meal shortbread 196

octopusfried 48sautéed 48stuffed 49

orange& poppy seed friands 194shortbread 196tarragon butter 162black olive biscotti 225black olive dumplings 227black olive biscuits 224

oven temperature chart 244oxtail 67oysters 53

opening 53pan-fry 32

beef 59chicken breast 70lamb 59pork 59prawns 54fish 46

pan omelette 109blue cheese and herb 109pumpkin & vegetable 109ham capsicum & leek 109pumpkin and shallot 109

pannacotta 207chocolate 207cinnamon 207citrus 207coconut and lime 207ginger and lemongrass 207liqueur 207

pantry, essential 16parboil 32

fruits and vegetables 84pare 32parmesan rosemary biscotti 225

rosemary dumplings 227and rosemary biscuits 224

partridge 75roast 77slow cooked 78

pasta 96dough 219cooking 96


eggs 108fish 47fruit 91

polenta 102creamy soft 102firm 102

pork 55apple & sage stuffing 231barbecued 60braised 63chargrilled 60

pan fried 59roast with crackling 58stewed 80stir-fried 61

pot roast 33potatoes, roast 88pound 33prawns 54

barbecued 54boiled 54chargrilled 54pan fried 54sautéed 54

preheat 33preserved lemons 181preserves 175preserving 175

sterilizing jars for 176prick 33primavera

tomato sauce 151cream sauce 156

proof 33protein cooking times 248puddings 187

brandy chocolate 190bread and butter 118steamed Christmas 197citrus and poppy seed 190coconut and lime 190mixed berry 190sticky date 190strawberry 190Yorkshire 214

pumpkinand feta frittata 114and feta quiche 113and shallot omelette 109

punch down 33purée 33

vegetable risotto 101vegetables 86

quail 75roast 77slow cooked 78

quiche 112Lorraine 113broccoli and spinach 113chicken & mushroom 113pumpkin and feta 113salmon and oyster 113

smoked salmon & dill 113sunshine 113zucchini and salami 113

reconstitute 33red tomato

and fruit relish 180chutney 179

reduce 33refrigerator biscuits 223

savoury 224 sweet 224almond and pistachio 224chocolate 224ginger 224hazelnut 224mixed spice 224blue cheese and pecan 224fennel and raisin 224gruyere and thyme 224herb 224lemon and caper 224pistachio & black olive 224parmesan & rosemary 224

relish 180corn 180corn and cabbage 180green tomato 180red tomato and fruit 180zucchini 180

remoulade 153rice 98

noodles 97cooking 99cooking by absorption 99steaming 99types of 98

risotto 101Milanese 101Peking duck 101pureed vegetable 101seafood 101

roast 33beef 56chicken 69lamb 57pork with crackling 58potatoes 88turkey 76game bird 77meat thermometer 55

roux 34

quantities of 96pasteurize 32pastry 237

crème 206biscuit 239champagne 239choux 240puff 241short crust 238

pâtissière, crème 206paysanne 32peach

chutney 179baked 88

pearchutney 179baked 88

peel 32pesto 171

cream sauce 156cream vinaigrette 161basil 171chargrilled capsicum 171chargrilled eggplant 171coriander 171mint 171roasted tomatoes 171rocket 171

pheasant 75roast 77slow cooked 78

pie base 230pigeon 75


pinch 32pipe 33pit 33poached 33

chicken 72


rubbed 34salmon

and oyster frittata 114and oyster quiche 113

salsa 170verde 170bean 170chargrilled vegetable 170mixed tomato 170seasonal fruit 170tropical fruit 170

sauces 146à l’ allemande 148au vin blanc 148aurore 148bercy 148diable 150hussarde 151joinville 148lyonnaise 150madère 150mousseline 152provencale 151reforme 150Robert 150supreme 148anchovy 147apple 160barbecue 159basic butter 154basic cream 155béarnaise 152béchamel 147beurre blanc 154bigarade 150blue cheese cream 156bolognaise 151bordelaise 150boscaiola 156caper 147carbonara 156chasseur 150chateaubriand 150cheese 147cheese cream 156chive cream 156Cumberland 160curry 147demiglaze 150espagnole 149garlic cream 156

peppercorn cream 156hollandaise 152horseradish 153maltaise 152marinara 151matricana 151mushroom cream 156mustard 147mustard cream 156napoletana 151onion 147parsley 147pesto cream 156piquante 150portugaise 151primavera cream 156primavera tomato 151seafood 153siciliana 151sweet white 147brandy 164brandy custard 164butterscotch 163caramel 163chocolate 165citrus 165egg custard 164egg foam 166liqueur 164sabayon 166zabaglione 166tartare 153tomato 151tuna & mushroom c 156velouté 148

sauces, independent 154sauces, mother 147sauces, sweet 163sauté 34

prawns 54vegetables 89

savourycrepe filling 193dumplings 227refrigerator biscuits 224crepe filling 193roulade or Swiss roll 193soufflés 115

scald 34scallop 34scallops 52

fried 52scones 218

cheese 218date 218sultana 218

score 34scramble 34

eggs 106seafood 48

risotto 101sauce 153

sear 34season 34shave 34shortbread 196

chocolate 196lemon 196nutmeal 196orange 196

shot 34shred 34shuck 34sieve 34sift 35simmer 35skewer 35skim 35skinning fruit 85slice 35sliver 35slow cooked game bird 78slurry 35smoked

salmon and dill filling 193salmon and dill frittata 114salmon and dill quiche 113salmon omelette 111

soufflé 115savoury 115cheese 115ham 115mushroom 115seafood 115sweet 115almond 115blueberry 115chocolate 115citrus 115coconut 115

soufflé omelette 110bacon 111


cheese 111mixed herb 111mushroom 111prawn 111smoked salmon 111sweet 111savoury 111tomato 111

soups 134bisque 139crème 138potage 136puree 135velouté 137thick 135

spicecake 188muffins 189date cookies 195

spongecake 191roulade or Swiss roll 192

squab 75roast 77slow cooked 78

squid (octopus/calamari) 48fried 48sautéed 48stuffed 49

steam 35steamed 197

Christmas pudding 197fish 46pudding 190rice 99vegetables 87

steep 35sterilize 35

jars for preserving 176stew 35

beef 80fruit 91lamb 80fish 80pork 80vegetables 90chicken 80

stir 35stir-fry (chow) 35

beef 61lamb 61

pork 61vegetables 89

stock 36stock 122

master 123brown 126clarifying 124dashi 130veal 125white 123

stone fruit, baked 88strawberry

and cream filling 193pudding 190

stuffing’s 229calculation chart 245apple and nut 231basic 231chestnut and cranberry 231cornbread 231ham fennel and raisin 231pistachio & mushroom 231pork apple and sage 231

sugar syrup 128sweat 36

vegetables 89sweet

crepe filling 193dumplings 227mango chutney 179refrigerator biscuits 224roulade filling 193roulade or Swiss roll 193sauces 163soufflé omelette 111soufflés 115white sauce 147

sweetbreads 66Swiss roll 192

savoury 193sweet 193

tables, measurement 243tammy cloth 36tart

custard 118Portuguese custard 118

temper 36temperature table, oven 244tender–crisp 36terrine 36thick soups 135

toast 36toffee 36toss 36truss 36turkey 75

roast 76vegetable

broth (minestrone) 141cooking times 250mousse 204mashed 86puree 86baked 87barbecued 90blanching 85boiling 84chargrilled 90microwaved 91par boiling 84roast 87sautéed 89steaming 87stewed 90stir-fried 89sweating 89wilting 87coulis 86

vinaigrette 161balsamic 161blue cheese 161cream 161honey and orange 161pesto cream 161red wine 161Thai 161

weights and measures 245whip 36whisk 36zest 36

I think your book is brilliant. I must have wasted weeks of my life stirring risotto and now I don’t have to. Made the cheesecake on the weekend and the ladies thought I was some kind of genius. I’m very impressed, thanks very much. Mark Congratulations on a fabulous book. I’ve been cooking for 40 years but have still gained an enormous amount from your book and will be buying one for each of my daughters-in law. Many of my own favourite recipes are basic plus variation types. Just love them! I also have placed your web site in my favourites. Jennifer

I have had this book for several months now it’s great! Even an old fellow like me can understand it. I particularly like the variations you present for each recipe it certainly simplifies cooking for me. The only problem is I enjoy the fruits of our labour too much! Thanks very much and well done. Gordon

I would like to congratulate you on producing your fantastic book ‘First Principles’. I have just bought each of my two ‘20 something’ children a copy of the book as each of them is living independently and both love cooking. They often ring to ask for help! I am so impressed with your book that I am going to buy my own copy – I thought I had enough in the hundreds I own, not to mention the mags I buy, but I found plenty of information which is handy to have in one small volume. You truly have produced the contemporary Green and Gold! Sandra

I saw your cookery book while shopping this afternoon, and bought a copy. I have just been looking it over and think the selections, explanations, and layout are all good. The idea of doing a basic recipe then listing variations is good. You have achieved a ‘Common Sense’ book in an updated way. I particularly like it because you have done the measurements in spoons and cups where practical. Jean

I love your new recipe book. Easy to follow and with readily available ingredients. Well done! Joan

I just wanted to give you some feedback on your fantastic basics cooking handbook, ‘First Principles’. I received the book for Christmas and have only today had time to sit down and flip through it. I would like to congratulate you on producing a handbook with all the important information which is often not included in other cookbooks, such as explanations of key cooking terms and what to stock your pantry with – you are right that the chore of buying ingredients for specific recipes can sometimes be quite bothersome and can stop you cooking something. I feel the book will really help me. Louise

I have purchased your book ‘First Principles’. It is a marvellous book. Just what every cook should have. Keith

At age 37, my cooking skills were limited to meat and boiled veggies, and one pancake recipe learned at my mother’s knee. All my life, meals had been provided by (a) parents, (b) the army, or (c) a wife, who wouldn’t let me in the kitchen except to wash dishes. When I found myself living alone, the most important tool in the house was a can opener. I

stumbled through, learning things the hard way, until a girlfriend (in frustration, no doubt) recently gave me a copy of First Principles. My fingers are still sticky from my first quiche, now cooling on the bench. The sense of achievement is out of all proportion to the effort involved. Thanks for providing such an easy-to-follow, cover-all-bases, and not-scare-beginners-with-jargon reference. Let me know when you want to come by for dinner. Jonathan

P R A I S E F O R V I C T O R I A H A N S E N& F I R S T P R I N C I P L E S

Documents

First Principles Sampler