This page has/will have random information about the gadgets I use and also useful charts. General info that is good to have about.
Temperatures
I like my beef rare, however, lots of people don't! Here is a chart for the temperatures required to keep everybody happy. How successful you are achieving those temperatures is another matter. The 'Remove' temperature is when you should remove it from the heat (as it will carry on cooking) and 'ideal' temperature is the ultimate temperature the centre of your beef should achieve. I am not sure Doneness is a real word though...
It's amazing how useful a temperature probe is. They are not particularly expensive and they take a lot of the guesswork out of the process. None of those 'it's hot enough when it sticks to a spoon but doesn't look like scramble eggs' type comments when you are making ice cream. A good place is the Clas Ohlson shop (or Amazon, is there anything you can't get from Amazon??),
 |
VWR Temperature monitor
|
Just to make things simple we have three methods of stating the temperature; Gas Mark, Fahrenheit and Celsius (Centigrade). Then, just to add a bit more complexity, you have fan ovens where you should knock 10°C off the stated cooking temperature. Below is a handy little table to allow you to work out what temperature you need.
 |
Temperature Conversion Table
|
The Pasta Machine
Making your own pasta seems a lot of effort but the rewards far outweigh the outlay of time and effort. You get quicker the more you do it too! I have an Andrew James Pasta Machine that I got from Amazon. It works really well and I have no complaints - I don't know if other brands are better but can't imagine it.
 |
| Andrew James Pasta Machine |
You can have seven different thicknesses of sheets and then cut them into 1mm, 1.5mm, 3mm and 6.6mm noodles. Does the job admirably.
Herbs and Spices are good
I always have in the following as dried herbs:
- Cayenne
- Fenugreek Seeds
- Kaffir Lime Leaves
- Bay Leaves
- Fennel Seeds
- Chilli Flakes
- Farlic powder
- Oregano
- Cumin Seeds
- Cinnamon
- Coriander Seeds
- Ground Cumin
- Mustard Seeds
- Caraway Seeds
- Ground Coriander
- Mixed Spice
- Mixed Herbs
- Chinese 5 Spice
- Whole Cloves
- Black Peppercorns
- Saffron
- Hot Paprika
- Sweet Paprika
- Smoked Paprika
- Nutmeg
- Hot Chilli Powder
- Sesame Seeds
- Turmeric
- Garam Masala
- Cardamon Pods
- Basil
I can't say that I use all of them all of the time but I do like to have them in. Even the ones well past their sell by date (I find you just need to add a bit more if they are really old!)
Portions
Below are some suggested portion sizes - I find the portion size suggested for rice a little on the high side, however, it gives you a starting point.
Rice - portions per person
Grains - portions per person
Pulses - portions per person
| SERVING PER PERSON |
|---|
| PULSES |
|---|
| Heinz Baked beans | 130 grams | 4 oz (1/3 can) |
| Dried beans | 75 grams | 2.6 oz |
| Dried Chick peas (dry weight) | 60 grams | 2 oz |
| Canned Chick peas | Half a 400g can | Half a 14 oz can |
| Dried Lentils all types | 70 grams | 2.5 oz |
| Canned Lentils | Half a 400g can | Half a 14 oz can |
| Canned Red kidney beans | Half a 400g can | Half a 14 oz can |
Pasta and noodles - portions per person
Vegetables - portions per person
| RAW Vegetable | SERVING PER PERSON |
|---|
| VEGETABLES |
|---|
| Baby Asparagus tips/spears | 75 grams | 2.6 oz |
| Large Asparagus spears | 100 grams | 3.5 oz |
| Sugar snap peas (all types) | 100 grams | 3.5 oz |
| Green beans (all types) | 100 grams | 3.5 oz |
| Runner beans (trimmed) | 100 grams | 3.5 oz |
| Beansprouts (fresh uncooked) | 150 grams | 5 oz |
| Broad beans | 150 grams | 5 oz |
| Broccoli (½ a small head, untrimmed) | 112 grams | 4 oz |
| Tenderstem Broccoli | 60 grams | 2 oz |
| Brussels sprouts (6 per person) | 60 grams | 2 oz |
| Cabbage (and other green, leafy vegetables) | 100grams | 3.5 oz |
| Carrots | 90 grams | 3 oz |
| Cassava | 175 grams | 6 oz |
| Cauliflower (½ a small head, untrimmed) | 112 grams | 4 oz |
| Celery | 40 grams | 1.5 oz |
| Jerusalem artichokes | 150 grams | 5 oz |
| Fresh Mushrooms | 100 grams | 3.5 oz |
| Mange tout | 60 grams | 2 oz |
| Peas (frozen or fresh) | 85 grams | 3½ oz |
| Potatoes | 175 grams | 6 oz |
| Spring greens | 100grams | 3.5 oz |
| Sweet potatoes | 175 grams | 6 oz |
| Sweetcorn niblets (fresh) | 85 grams | 3½ oz |
| Sweetcorn niblets (frozen) | 85 grams | 3½ oz |
| Sweetcorn (whole fresh cob) | 1 per person |
| Salad leaves | 30 grams | 1 oz |
Cheese - portions per person
Eggs - portions per person
| SERVING PER PERSON |
|---|
| EGGS |
|---|
| Chickens' eggs; as a meal | 2 medium eggs per person |
| Quails eggs; as an Appetiser | 2 eggs per person |
| Quails eggs; as a light snack | 3 to 4 eggs per person |
| Quails eggs; for a hearty breakfast | 6 eggs per person |
Fresh fish - portions per person
| FRESH FISH | SERVING PER PERSON |
|---|
| SEAFOOD |
|---|
| Cod roe for Chip shop roe | 100 grams | 3.5 oz |
| Dover sole | 225 grams | 8 oz |
| Huss (Rock salmon) | 175 grams | 6 oz |
| Oysters | 6 to 12 per person | |
| Skate wings | 175 grams | 6 oz |
| Salmon steaks | 175 grams | 6 oz |
| Tuna / Swordfish steaks | 120 grams | 4.2 oz |
| Whole fish (Bass / Snapper / Trout) | 350 grams | 12 oz |
| Shell fish (with shells) | 500 grams | 1 lb 2 oz |
| Prawns and shrimps (with shells) | 300 grams | 11 oz |
| King prawns served in a curry etc. | 5 large or 8 small | 200 grams frozen |
Drinks, beverages, soups - servings per person
Sweets and desserts - portions per person
Homemade meat pie / pudding filling
A useful measurement if you are portioning prepared pie fillings for the freezer.
the weight is the finished products including meat,gravy & vegetables
Meat, steaks, chops - portions per person
| RAW MEAT | SERVING PER PERSON |
|---|
| MEAT |
|---|
| Beef: Fillet steak | 225 grams | 8 oz |
| Beef: Rump steak | 225 grams | 8 oz |
| Beef: Sirloin steak | 225 grams | 8 oz |
| Beef: T-bone steak | 450 grams | 16 oz |
| Chicken (bone in) | 225 grams | 8oz |
| Chicken (boneless) | 125 grams to 142g | 4.4 oz to 5 oz |
| Lamb (leg, on the bone) | 285 grams | 10 oz |
| Lamb (leg, off the bone) | 225 grams | 8 oz |
| Pork: Gammon | 225 grams | 8 oz |
| Pork: Bacon joint | 225 grams | 8 oz |
Sliced cooked meat - portion per person
| SLICED MEAT | SERVING PER PERSON |
|---|
| SLICED COOKED MEATS |
|---|
| Sliced ham | 125 grams | 4.4 oz |
| Sliced chicken | 125 grams | 4.4 oz |
| Sliced turkey | 125 grams | 4.4 oz |
| Sliced beef | 125 grams | 4.4 oz |
| Corned beef | 125 grams | 4.4 oz |
| Sausages | 200 grams | 7 oz |
Joints of meat - number served by joint weight
| JOINTS OF MEAT; PORK, LAMB, BEEF, VEAL, VENISON etc |
|---|
| BONELESS JOINT | PEOPLE SERVED | BONE IN JOINT |
|---|
| 300g [10 oz] | 2 to 3 people | 450g [1 lb] |
| 900g [2 lb] | 4 to 5 people | 1.36 kg [3 lb] |
| 1.36 kg [3 lb] | 6 to 7 people | 1.82 kg [4 lb] |
| 1.82 kg [4 lb] | 8 to 9 people | 2.73 kg [6 lb] |
| 2.27 kg [5 lb] | 10 to 11 people | 3.18 kg [7 lb] |
| 2.73 kg [6 lb] | 12 to 13 people | 3.64 kg [8 lb] |
| 3.18 kg [7 lb] | 14 to 15 people | 4.54 kg [10 lb] |
| 3.64 kg [8 lb] | 16 to 17 people | 5.44 kg [12 lb] |
| 4.08 kg [9 lb] | 18 to 19 people | 6.35 kg [14 lb] |
| 4.54 kg [10 lb] | 20 to 21 people | 7.25 kg [16 lb] |
Christmas turkey / chicken - how much per person
| WHOLE TURKEY |
|---|
| Buying a whole festive turkey | 450 grams (1 lb) for each person |
| WHOLE CHICKEN |
|---|
| Buying a whole festive chicken | 450 grams (1 lb) for each person |
