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Notes on the Recipes

Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About
  1. Follow one set of measurements only; do not mix metric and imperial.
  2. Eggs are large.
  3. Wash fresh produce before preparation.
  4. Spoon measurements are level.
  5. A tablespoon is 15 ml; a teaspoon is 5 ml.
  6. If you substitute dried for fresh herbs, use only half the amount specified.
  7. Mixed-herb tea bags are readily available and can be used as an alternative to bouquets garnis.
  8. Unless otherwise stated, ā€˜season’ or ā€˜seasoning’ simply means seasoning with salt and pepper.
  9. I recommend Lindt or Bournville chocolate where recipes call for ā€˜good-quality plain chocolate’.
  10. When blind-baking pastry cases, it is best to leave the excess pastry hanging over the rim. Once the pastry is cooked, simply trim off the edges to give a neat even finish.
  11. Gas guns can be used to give a crispy sugar glaze to many desserts. It is important to be fully aware of how to operate and use the gun as this is not a conventional kitchen utensil. And, obviously, gas guns should not be used by children.
  12. Oven temperatures and cooking times are flexible and may vary according to the equipment and ingredients used.
  13. Butter and cream may be reduced, if not excluded, in most savoury recipes.
  14. Where a knob of butter is stated, it may be used more than once in the recipe. The exact quantity of butter is left to your discretion – you can use 1 teaspoon or 1 tablespoon, or replace the butter with a trickle of vegetable cooking oil.
  15. Mirepoix is a term used to mean a general mixture of chopped carrots, onion, celery and leeks.
  16. Ingredients are listed with the main ingredient(s) first, followed by the other ingredients in order of use.
  17. Always be careful when increasing quantities of ingredients to serve more people, as quite often not all the ingredients will need to be increased by the same proportion. It is best to taste as you add.

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