Blokes With Stoves
Hot as you like it
Watson, Margaret
ISBN 13: 978-1897381-11-3
Paperback; spiral bound; 7 x 10
Sample Excerpt, © Rain Publishing Inc.
Chapter 1
Introduction
I may be wrong, there may be exceptions, but as far as kitchens go men tend to fall into 4 groups – First - those who never cook. For them the kitchen is just the room at the back that they go through in order to reach the back door. Then there are the specialists – they cook one dish really well – often a spicy one, but hardly ever venture to cook anything else. Thirdly there are the professionals - paid or not. Their kitchens are full of gadgets from blow torches to electric juicers they are innovative and adventurous and know all about the latest ingredients and food fashions. Finally there are those who cook because they have to – there is no one else to do it.
But we never know what is going to befall us. Life goes along and then suddenly, whichever of these groups we started out in we suddenly find ourselves in the last group. We have to cook because there is no one else to do it. If that is you this book will help – honestly – so don’t panic. There are recipes for all occasions and situations – from Saturday Brunch to a party to impress. Most of the recipes that I have included are very versatile – you can use what you have. They tend to be recipes to start off with – basics, that can be built on and adapted as you gain experience and skill.
So turn the pages and enjoy.
Chapter 2
First Things First
It may be that you are taking over someone else’s kitchen. In that case there will be pots and pans, a store of ingredients. But if not here are some things that you really can’t do without. But don’t worry – you don’t have to get them all at once. Also in the list are things that it would be nice to have, but which aren’t essential.
Knifes – these must be sharp. You definitely need a small knife for cutting up smaller things. It can double as a vegetable peeler. A blade of about 4 inches, 10 cm works well.
Secondly a kitchen knife has a longer blade 6 – 8 inches, 16 – 20 cms. Buy one with a smooth rather than a serrated edge. It will do for chopping as well as carving.
Sharpener – my father always used the back step, but get one if you want.
Chopping Boards – the wooden ones look nice, but plastic is more hygienic. You can buy these in sets so that there is one for vegetables, one for fruit, one for fish and one for meat. You must wash chopping boards every time they are used. If you only have one board chop fruit first and then vegetables - to avoid the smell of onions in the pudding. Then meat or fish, which could otherwise spread bugs into the veg.
Sometimes recipes call for ingredients to be weighed. At other times measured. One teaspoonful should equal 5 mls, one tablespoonful 15mls, though they do vary. In the recipes given it usually doesn’t make a lot of difference.-A cup is taken as 250 mls, about 9 fl oz. ½ cup 125 mls 4 fl oz 1/3 cup 80 mls 3 fl oz ¼ cup 60 mls 2 fl oz.
You will see that these measures don’t exactly correspond. Don’t worry about it. Cooking is an art rather than an exact science. I can only advise sticking to either imperial or metric measures in a recipe rather than swapping form one to the other.
Spoons and Spatulas - You will remember from school days that metal transfers heat efficiently. Using a wooden spoon to stir pots means that the handle doesn’t get hot. It is also less likely to scratch your pot. A spatula is useful for smoothing things e.g. the cake mixture in a tin. It also can be used to turn things in a pan. A large spoon with slots or holes to get things out of pans. Another large spoon to lift more liquid items. A fish slice to turn and lift flatter items.
Potato Masher – not absolutely necessary, but it takes ages with a fork. Trying to mash potatoes in a food processor just makes glue.
Bowls – A large one to give you elbow room when mixing dough. A couple of smaller ones for mixing smaller amounts, holding yolks etc. All these should be in materials suitable for the microwave.
Colander and Sieve - Useful for draining vegetables after cooking. The sieve can be used for such things as sauces and soups that need solids removing or lumps taking out. Some colanders have bases, which make them a little easier to use as you can stand them in the sink and just pour in whatever you have.
Grater – these come in all sorts of different types, with different surfaces for different items.
Whisk – the professionals tend to use a balloon whisk, but for most of us a good rotary whisk is best, though of course you can just use a fork. It just takes longer……….
Hot as you like it
Watson, Margaret
ISBN 13: 978-1897381-11-3
Paperback; spiral bound; 7 x 10
Sample Excerpt, © Rain Publishing Inc.
Chapter 1
Introduction
I may be wrong, there may be exceptions, but as far as kitchens go men tend to fall into 4 groups – First - those who never cook. For them the kitchen is just the room at the back that they go through in order to reach the back door. Then there are the specialists – they cook one dish really well – often a spicy one, but hardly ever venture to cook anything else. Thirdly there are the professionals - paid or not. Their kitchens are full of gadgets from blow torches to electric juicers they are innovative and adventurous and know all about the latest ingredients and food fashions. Finally there are those who cook because they have to – there is no one else to do it.
But we never know what is going to befall us. Life goes along and then suddenly, whichever of these groups we started out in we suddenly find ourselves in the last group. We have to cook because there is no one else to do it. If that is you this book will help – honestly – so don’t panic. There are recipes for all occasions and situations – from Saturday Brunch to a party to impress. Most of the recipes that I have included are very versatile – you can use what you have. They tend to be recipes to start off with – basics, that can be built on and adapted as you gain experience and skill.
So turn the pages and enjoy.
Chapter 2
First Things First
It may be that you are taking over someone else’s kitchen. In that case there will be pots and pans, a store of ingredients. But if not here are some things that you really can’t do without. But don’t worry – you don’t have to get them all at once. Also in the list are things that it would be nice to have, but which aren’t essential.
Knifes – these must be sharp. You definitely need a small knife for cutting up smaller things. It can double as a vegetable peeler. A blade of about 4 inches, 10 cm works well.
Secondly a kitchen knife has a longer blade 6 – 8 inches, 16 – 20 cms. Buy one with a smooth rather than a serrated edge. It will do for chopping as well as carving.
Sharpener – my father always used the back step, but get one if you want.
Chopping Boards – the wooden ones look nice, but plastic is more hygienic. You can buy these in sets so that there is one for vegetables, one for fruit, one for fish and one for meat. You must wash chopping boards every time they are used. If you only have one board chop fruit first and then vegetables - to avoid the smell of onions in the pudding. Then meat or fish, which could otherwise spread bugs into the veg.
Sometimes recipes call for ingredients to be weighed. At other times measured. One teaspoonful should equal 5 mls, one tablespoonful 15mls, though they do vary. In the recipes given it usually doesn’t make a lot of difference.-A cup is taken as 250 mls, about 9 fl oz. ½ cup 125 mls 4 fl oz 1/3 cup 80 mls 3 fl oz ¼ cup 60 mls 2 fl oz.
You will see that these measures don’t exactly correspond. Don’t worry about it. Cooking is an art rather than an exact science. I can only advise sticking to either imperial or metric measures in a recipe rather than swapping form one to the other.
Spoons and Spatulas - You will remember from school days that metal transfers heat efficiently. Using a wooden spoon to stir pots means that the handle doesn’t get hot. It is also less likely to scratch your pot. A spatula is useful for smoothing things e.g. the cake mixture in a tin. It also can be used to turn things in a pan. A large spoon with slots or holes to get things out of pans. Another large spoon to lift more liquid items. A fish slice to turn and lift flatter items.
Potato Masher – not absolutely necessary, but it takes ages with a fork. Trying to mash potatoes in a food processor just makes glue.
Bowls – A large one to give you elbow room when mixing dough. A couple of smaller ones for mixing smaller amounts, holding yolks etc. All these should be in materials suitable for the microwave.
Colander and Sieve - Useful for draining vegetables after cooking. The sieve can be used for such things as sauces and soups that need solids removing or lumps taking out. Some colanders have bases, which make them a little easier to use as you can stand them in the sink and just pour in whatever you have.
Grater – these come in all sorts of different types, with different surfaces for different items.
Whisk – the professionals tend to use a balloon whisk, but for most of us a good rotary whisk is best, though of course you can just use a fork. It just takes longer……….
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