Equipment

Measuring

Careful, accurate measuring, whether by weight or volume, is essential for success when making desserts, especially for those that are going to be baked. Always use one set of measurements when preparing a recipe — metric (ml) or imperial (fl oz) by weighing, or measuring by volume (cups).

Measuring cups are used to measure dry or non-liquid ingredients. They are generally available in plastic or metal and in sets of 60 ml (2 fl oz/¼ cup), 80 ml (2½ fl oz/¹/₃ cup), 125 ml (4 fl oz/½ cup) and 250 ml (9 fl oz/1 cup) measures. Spoon the ingredient into the cup until heaped, then, without compressing it, run a flat-bladed knife across the top to level. All cup measures in this book are level, not heaped.

Measuring jugs are used to measure liquids. Look for a glass or see-through jug with clear markings and a good spout. A small, heatproof jug is particularly helpful when dissolving gelatine.

Measuring spoons are used to measure small amounts of both dry and liquid ingredients. They are available in sets that generally include a ¼ teaspoon, ½ teaspoon, 1 teaspoon and 1 tablespoon. One teaspoon equals 5 ml in volume. Tablespoons, however, can come in either 15 ml (½ fl oz/3 teaspoon) or 20 ml (½ fl oz/4 teaspoon) volumes. This book uses 20 ml tablespoons. Check your tablespoon volume and if you are using a 15 ml tablespoon, add an extra teaspoon for every tablespoon of the ingredient specified in the recipe. This is particularly important for ingredients such as baking powder and bicarbonate of soda (baking soda). All tablespoon and teaspoon measures in this book are level — use a flat-bladed knife to level ingredients, as for cup measures.

Scales, electronic versions in particular, are the most accurate way of measuring dry ingredients, such as flour or sugar, and non-liquid, soft ingredients, such as yoghurt or jam. Electronic scales are now affordable and are an invaluable addition to your kitchen. Most give metric and imperial weights, and let you switch between the two. They may also let you ‘zero’ the reading so you can measure several ingredients in the same bowl one after another, which is handy for one-bowl mixes.

Mixing

Bowls are fundamental to dessert making and it is important to have a good selection of sizes. Stainless-steel bowls are versatile and durable and are good conductors of heat and cold. Ceramic and glass bowls are sturdy and are also suitable for heating and melting ingredients. Plastic bowls aren’t a good choice for mixing as they absorb flavours and become greasy over time.

Electric mixers offer an easy, efficient way to cream butter and sugar, whisk egg whites and combine batters.

Hand-held electric beaters have detachable beaters and sometimes whisk attachments, and a range of speeds. They are relatively inexpensive, store easily and can be used to whisk or beat mixtures. They are also needed if whisking or beating a mixture over a saucepan of simmering water. However, they aren’t suitable for heavy-duty mixing, such as for bread doughs, and are not as efficient as the stand versions.

Electric stand mixers are mounted on a stand, as the name suggests, with a bowl that fits into the stand. They usually have a range of attachments such as a beating paddle, whisk and dough hook. They have a range of speeds, like hand-held beaters, but their motors are more powerful and therefore able to cope with larger and thicker mixtures.

Food processors are invaluable when dessert making, from finely chopping or grinding nuts to mixing batters and making pastry.

Again, buy the best quality food processor you can afford, and ensure it has a large bowl. A separate mini food processor that will efficiently cope with small quantities of nuts and spices is also a good investment.

Ice-cream machines are worthwhile kitchen appliances if you are going to regularly make ice cream, sorbet or gelato. There are three main types of ice-cream machines available: free-standing electric machines that have an inbuilt stirring and freezing mechanism (the most expensive of the options and generally with the largest capacity); free-standing churns that have a removable bowl surrounded by a chemical refrigerant that is frozen before using; and stand mixer ice-cream attachments with a bowl (also surrounded by a chemical refrigerant). All of them have a paddle that automatically stirs and aerates the mixture while also scraping the sides of the bowl, preventing ice crystals forming and keeping the mixture smooth while it freezes.

Saucepans, frying pans and crepe pans are used for everything from pan-frying fruit to deep-frying fritters, cooking crepes and pancakes, making caramel, cooking stirred custard, syrups and sauces, and poaching fruit. Have a selection of different sizes for a variety of uses. A heavy frying pan with a heatproof handle is perfect for making tarte tatin as it can be used on the stovetop and in the oven.

Bakers’ friends

Baking beads are small re-usable ceramic or metal weights that are used when blind baking pastry. You can use dried beans or uncooked rice instead, but proper weights are handy.

Cake testers are thin metal or bamboo skewers. Metal ones are available from kitchenware stores and some supermarkets and are the best option as they won’t leave large holes. The skewer is inserted into the centre of a cake and if it’s cooked, it will be clean when withdrawn (unless otherwise stated in the recipe). Some recipes, such as rich chocolate dessert cakes, specify that crumbs will cling to the skewer.

Kitchen blowtorch This is a must if you are passionate about your crème brûlée and creating a perfectly crisp caramel topping with ease. They are relatively inexpensive and can be bought from speciality kitchenware stores.

Large metal spoons are useful for folding dry ingredients into a mixture or folding in whisked egg whites without losing the incorporated air.

Oven thermometers are important kitchen gadgets. Not all ovens are calibrated and are likely to be at least a couple of degrees out. ‘Hot spots’ are also common. A thermometer will allow you to check if your oven is accurate and adjust the temperature if necessary. Move the thermometer around in the oven when set at the same temperature and note the reading to check if you have any ‘hot spots’. There is no need to remove it from your oven between oven uses.

Palette knives can be bought in various sizes and degrees of flexibility. They have a thin flat blade with a rounded end that makes them useful for loosening cakes and puddings from tins and for spreading icing (frosting) and fillings.

Pastry brushes have natural, nylon or silicone bristles and are used to glaze tarts with sugary mixtures, wash down the side of a saucepan to dissolve sugar crystals when making caramel, brush butter onto filo pastry and grease cake tins. Make sure you wash and dry them thoroughly before storing. Avoid cheaper brushes as they tend to shed their bristles.

Rolling pins should be straight, solid and long enough to roll out a full quantity of pastry or dough without marking the surface with the ends. A good size is about 45 cm (17¾ inches) long and 5 cm (2 inches) in diameter. Wood is preferable to ceramic or marble, as it can hold a fine layer of flour on its surface that will help prevent the pastry or dough sticking. The best ones are made of hard wood with a close grain and very smooth finish. Clean it by wiping with a damp cloth — never immerse a wooden rolling pin in water.

Sieves are used to sift flour to help incorporate air, to combine ingredients evenly, such as flour and unsweetened cocoa powder or baking powder, and to dust flour onto a work surface before rolling out pastry.

Spatulas are used for folding and combining mixtures and scraping mixtures from bowls, blenders and food processors. They can be made of silicone, rubber or plastic. Silicone and rubber ones are more flexible, however rubber ones tend to absorb colours and flavours more readily.

Whisks are used to incorporate air into a mixture, remove lumps and combine liquid mixtures, such as eggs and melted chocolate. They come in all shapes and sizes — a large and small wire balloon whisk will usually cover all required tasks.

Wooden spoons are used to mix, beat and stir. They are particularly good for mixtures being heated in a saucepan, such as sauces and sugar syrups, and ‘heavier’ mixtures that require stirring or beating.