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Practical advise for the kitchen
Lightly fry...
When you are going to lightly fry in butter, put the butter into a cold fryingpan and let it melt over a high heat. The butter is supposed to foam, but not turn brown before adding e.g. vegetables.
Fry...
If you are going to fry or sauté, put the butter into a cold fryingpan. The butter is also supposed to melt over a high heat, but now it should turn golden and the foam should settle before adding e.g. meat. Use more senses when you fry - does it look good? Does it smell good? And does it sound right?
Low, moderate and high heat - what is what?
What does it mean to boil over a low heat or over a high heat? There are different settings, but if you have a hotplate with settings from 1-12, it looks like this:
Low heat: Step 1-2 A few bubbles round the edge - it is simmering.
Moderate heat: Step 6-7 Bubbles all over the surface.
High heat: Step 11-12 Large bubbles, and you can hear it boiling.
Taste it...
Taste the food before serving it - and remember using a clean spoon. Don't taste raw egg and raw meat. The recipes are judged and approved with the amount of salt and pepper we find suitable, but perhaps you want it seasoned more.
Cover the food...
Cover ingredients or food well before placing it in the refrigerator. An example: Chopped, raw onions will quickly make the milk taste bad.
Stop the chopping board...
A chopping board is supposed to lie firm on the table when cutting or chopping - otherwise it could cost you a finger! Place from the beginning a damp cloth or a piece of kitchen paper under the cutting board.
A quickly made rolling pin...
Use a large, cleaned bottle filled with water and closed with a cork instead of a rolling pin.
Frying bacon...
You can fry bacon in the oven and in the meanwhile get the time to do other things. Place the baconslices on a baking tray lined with greaseproof paper. Fry the bacon in the centre of the oven at 175ºC / 350ºF / Gas Mark 4 for 20-25 min. until the baconslices are golden and crisp. Leave the bacon to drip off on a piece of kitchen paper.
You can fry the bacon in advance, e.g. in the morning, and warm it for a moment before serving it for brunch.
When it says milk...
When it says milk in a recipe, we have used semi-skimmed milk, unless we are more specific. You can use other types of milk, too.
"1 onion, cut into rings"
When it says e.g. "1 onion, cut into rings (approx. 100 g / 4 oz)", it means that there should be 100 g / 4 oz when the onion is peeled and cut into rings. There are a few exceptions, e.g. apples and pears. Here we write peeled or unpeeled - as apples and pears can be eaten with or without peel.
Fresh or dried...
Fresh or dried herbs can replace each other. Usually, you say that 1 tbsp chopped fresh herbes corresponds to 1 tsp tried. But taste it, as it depends on the type of herb and how powerful the fresh ones are.
Chop the stem too...
If you have new fresh herbs with a nice and soft stem, e.g. thyme or basil, you can chop the stem too. It gives a nice and aromatic taste.
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