MERLE’S BAKING HINTS

Cooking – especially baking – for friends and family is such a rewarding pastime. Everyone loves a home-made treat, and nobody minds imperfections in appearance when the flavours and textures are so wonderful, and so much better than shop-bought.

 

In fact, it is often the very imperfect and rustic nature of country cooking that people love so much – which is ironic because when you are cooking for shows, perfection is the ultimate goal! To anyone serious about entering food for competition, I would urge them to contact their local CWA or show society to find out all the categories, along with all the rules and regulations.

 

For instance, cupcakes and muffins are not cooked in paper cases, and any iced cake must be iced neatly just to the edge of the top of the cake, with no drips over the side. This allows the judges to see exactly what they are getting. A standard recipe may also be supplied, so that entries are on a level playing field – making it easy for the judges to compare goods.

 

Whether you are wanting to win blue ribbons, or just want to bake some delicious old-fashioned treats, my cooking hints at the beginning of each chapter will help you along the way.

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I use large (59g) eggs.

 

I use standard metric measuring cups and spoons.

 

1 tbsp = 20ml, 1 tsp = 5ml

 

All cup and spoon measures are level, unless otherwise stated.

OVEN TEMPERATURES

Very slow (100°–120°C) (215°–250°F)

Slow (145°–150°C) (290°–300°F)

Moderately slow (160°C) (315°F)

Moderate (170°–180°C) (325°–350°F)

Moderately hot (190°–200°C) (375°–400°F)

Hot (220°C) (425°F)

 

SOME SIMPLE CONVERSIONS

 

30g

1 oz

250g

8 oz

500g

1 lb

1kg

2lb

30ml

1 fl oz

125ml

4 fl oz = ½ cup

250ml

8 fl oz = 1 cup

5mm

¼ inch

1cm

½ inch

3cm

1¼ inch

18cm

7 inch

20cm

8 inch

30cm

12 inch

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