Monday, May 12, 2014

To weigh or not to weigh?

To weigh or not to weigh?

For roast meat, I weigh the joint to calculate the cooking time.
For other savoury dishes, I do not weigh or measure anything. I just add what looks about right, occasionally varying quantities according to my mood. In my recipes, I have indicated quantities but, if you want to try the recipe, to not feel bound by amounts given, just use them as a guide.

For bread, pastries, cakes, etc., I weigh everything carefully.

For bread, I find 500 gm flour plus 300 gm water works well.

For pastry, I always use 2 parts flour to one part fat (margarine, butter, suet, goose fat) by weight.

For cakes, I always follow a recipe carefully.

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