Altitude Baking
When using recipes at a high altitude that have been tested at sea level or low altitudes, they need:
• less baking powder: reduce by 1–2 ml per 5 ml required;
• less sugar: decrease by 15–30 ml per 250 ml required,
• more liquid: add 15–30 ml per 250 ml required,
• more flour: add 15 ml per 250 ml required,
• higher baking temperature: increase by 10 °C.
Reverse if using a recipe at sea level that was tested at altitude.
Baking Powder
To test if baking powder is active, place 2.5 ml in 125 ml water; if it is active it will fizz. To make 15 ml baking powder, mix 10 ml cream of tartar with 5 ml bicarbonate of soda.
Biscuits
To keep biscuits crisp, keep two sugar lumps in the biscuit tin. The sugar absorbs the moisture.
Butter
In American recipes, 1 stick of butter = 125 g.
Calories
1 calorie = 4.2 kilojoules.
Copha
An oil obtained from the coconut palm, but not available in South Africa. Substitute with a hard white margarine, e.g. Holsum or Parava.
Crisp Roast Potatoes
Roast potatoes will be crisper if you dredge them with a little flour halfway through their roasting time.
Curry Too Hot
Stir in a little natural yoghurt just before serving. Don’t allow the mixture to boil.
Eggs
Turn eggs over in the water while they are boiling; this will keep the yolks in place in the middle of the whites.
If an egg floats in water it’s bad and should be thrown away; if it sinks to the bottom of a bowl of water, it’s fresh.
An average sized egg = 2 floz = 60 ml.
1 egg white = 30 ml; 1 egg yolk = 30 ml.
Fruitcakes
Add a slice of apple to the tin when storing fruitcake. It will keep it moist.
Gelatine
1 packet = 15 ml; 1 leaf = 2 ml.
15 ml of gelatine will set 500 ml liquid.
25 ml gelatine = 15 g.
Ice Cream
1 litre ice cream serves 10 people (at a scoop per person).
Ice Cubes
Spray ice cubes with a little soda water before storing them in plastic bags. This stops them from sticking together.
Old Packaging
1 packet citric acid = 15 g = 20 ml.
1 packet bicarbonate of soda = 15 g = 20 ml.
1 packet borax = 15 g = 20 ml.
Pectin (to set jam)
Powdered pectin: 10–15 ml to every 500 g jam. Mix pectin with a little cold water and add to boiling jam. Mix well.
Liquid pectin: 60 ml to every 500 g jam. Bring the jam slowly to the boil and add liquid pectin, mixing well.
Rice
1 g raw rice = 2.5 g when cooked; 250 ml rice = 200 g. When catering, allow 50 g uncooked weight per person.
Salty Soup
This can sometimes be improved if you add a little sugar or a few raw potatoes, as they will absorb the salt.
Self-raising Flour
To make self-raising flour, add 5 ml baking powder to every 250 ml cake flour required in the recipe.
Sour Cream/Milk
To sour milk or cream, add 15 ml vinegar or lemon juice to every 250 ml fresh milk or cream.
Vanilla Sugar
Make your own vanilla-flavoured sugar by storing castor sugar in a jar with a vanilla pod.
Yeast
Instant dry yeast is sold in 10 g sachets (= 15 ml). Unopened, it has a shelf life of about 18 months, and can be stored at room temperature. Once opened, use it immediately. It is not necessary to rehydrate instant yeast.
Fresh cube yeast is sold in 25 g cubes. Store cubes in an airtight container in the refrigerator. Fresh cube yeast may only be kept for 2–3 weeks. Do not freeze cube yeast.
Active dried yeast is sold in 10 g and 20 g sachets, and 125 g tins. Yeast is a living organism and should be used fairly quickly to prevent deterioration. Once the seal on a tin has been broken, ensure that the plastic lid is replaced properly and the yeast is stored in the refrigerator.
10 g instant dry yeast = 25 g fresh cube yeast = 10 g active dried yeast.