Cooking

Cooking Cooking conversions: measures, weight and volume Cups, spoons, grams, millilitres: the kitchen equivalences you need to follow a recipe without guessing. Free Cooking Cooking temperatures: oven and meat Celsius, Fahrenheit, gas mark: the oven and internal meat temperatures so you never have to guess. Free Cooking Cooking times: pasta, rice and vegetables Al dente pasta, perfect rice, steamed vegetables: the reference cooking times so you stop guessing. Free Cooking Knife cuts and culinary vocabulary Julienne, brunoise, mince, dice: the vocabulary of knife cuts and prep techniques to follow any recipe. Premium Cooking Common ingredient substitutions Out of butter, eggs or baking powder? The substitution equivalences that save a recipe mid-way through. Free Cooking Food storage: how long and how How long can leftovers sit in the fridge, or the freezer? Reference storage times to cut down on food waste. Free Cooking Cooking techniques: braising, sautéing, roasting, poaching Braising, sautéing, roasting, poaching: the basic cooking techniques and when to use each one. Free Cooking Herbs and spices: classic pairings and how to use them Basil and tomato, cumin and legumes: the classic herb and spice pairings, and how to use them correctly. Free Cooking Marinades: the basics and resting times Acid, oil, aromatics: the foundation of a good marinade, and how long to marinate depending on the food. Premium Cooking Cooking eggs: times and methods How long for a soft, medium or hard-boiled egg, and how to nail a poached or fried egg. Free Cooking Types of cooking salt and when to use them Table salt, coarse salt, fleur de sel, kosher salt: the differences and when to use each. Free Cooking Baking vocabulary: basic terms and techniques Whip, cream, fold, sift: the essential words and gestures to follow a baking recipe. Free Cooking Recommended food portions per person: rice, pasta, meat... How much rice, pasta, meat or vegetables to plan per person — pointers for getting recipe quantities right. Free