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.
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.
• 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
Beef/Chicken/Vegetable stock cubes
Milk (always use Full Cream)
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