Things I wish I’d known

Okay, so, when I started cooking and baking it was quite a process to understand the conversions of Celsius to Fahrenheit and ml to g and what the difference is between Caster Sugar and Confectioners Sugar. Here are a couple of things to help with that.

Unit Converter

Here’s a link to Google’s unit converter to make things simpler Converter

Different types of sugar

Sugar = normal everyday sugar
Caster sugar = super fine sugar
Confectioners sugar = icing sugar / powdered sugar

Different types of flour

All-purpose flour = Suitable for most purposes such as baking, cooking, coating meats, vegetables and as a thickening agent for sauces and gravies.
Self-raising flour = Should only be used when a recipe calls for self-raising flour because salt and baking powder (which is a leavening agent) have been added and distributed evenly through the flour.

Don’t try to substitute one for the other. It gets tricky and odds are it’ll flop.

Random things

• When looking for a recipe to try online, check the comments section and rating. I’ve made the mistake before of trying something that sounded good but turned out badly even though I followed the recipe exactly. When I went back to check if I missed anything I saw a bunch of comments saying exactly the same thing…the recipe sucked 🙂

• Don’t be afraid to experiment with herbs, spices and tastes. It’s all part of the fun. Try adding Rosemary to melted butter as a sauce. Throw some thyme sprigs into your roast. The best way to figure out what you like is by trying different things.

Handy ingredients to always have

All-purpose Flour
Self-raising flour
Baking powder
Baking soda
Beef/Chicken/Vegetable stock cubes
Caster sugar
Milk (always use Full Cream)
Vanilla essence
Herbs & Spices – Paprika, salt, black pepper, cumin, rosemary, thyme, oregano, sweet basil, chilli flakes, BBQ spice, Cinnamon
Cheese!! Different types of cheeeeeese! Cheddar, Gouda, Feta, Cream Cheese, Parmasan etc
Olive oil
Balsamic vinegar
Vegetable oil