I thought I’d put together some videos and other useful information to help those who are less familiar with some techniques. I’m very lucky that I learnt to cook young by trial and error (less of those thankfully), and so understand what many recipes, even the bad ones, require. I will rewrite recipes were required, but here are some useful techniques that you may not be across.
How to knead bread
How to Peel and Seed a Tomato
How to rub butter into flour
A tip that the caramelising of onions takes significantly longer than most recipes state.
Oven temperature guide (Wikipedia)
| Description | °F | °C |
|---|---|---|
| Cool oven | 200 °F | 90 °C |
| Very Slow oven | 250 °F | 120 °C |
| Slow oven | 300–325 °F | 150–160 °C |
| Moderately Slow | 325–350 °F | 160–180 °C |
| Moderate oven | 350–375 °F | 180–190 °C |
| Moderately Hot | 375–400 °F | 190–200 °C |
| Hot oven | 400–450 °F | 200–230 °C |
| Very Hot oven | 450–500 °F | 230–260 °C |
| Fast oven | 450–500 °F | 230–260 °C |
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