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This summary distills essential kitchen formulas for cooking and baking.
Doughs & Batters
- Pastry: The basic ratio is 2 parts flour to 1 fat (e.g., 250g flour, 125g butter). For shortcrust, add 1-2 tbsp liquid.
- Pancakes: Use a 1-2-3 ratio of flour (100g), eggs (2), and milk (300ml). Whisk flour and eggs into a paste first, then add milk.
- Pasta: Fresh egg pasta dough is a 1:1 ratio of eggs to ‘00’ flour by weight (e.g., 1 egg to 100g flour), or 2 yolks to 100g flour for a richer dough.
- Sponge Cake: Weigh 4 eggs in their shells. Use equal weights of self-raising flour, butter, and sugar (no extra liquid needed).
- Yorkshire Pudding: Achieve equal volumes of flour, eggs, and milk.
Sauces & Fillings
- Quiche Custard: Use a 1:1 ratio of eggs to double cream (e.g., 3 eggs to 300ml cream for a 23cm tart).
- Vinaigrette: The standard ratio is 1 part acid to 3 parts oil. For a punchier dressing, use 2 parts acid to 3 parts oil.
- Gelatine Conversion: Swap 1 leaf of gelatine for ½ tsp of powdered gelatine.
- Yeast Conversion: Swap fresh yeast for dried yeast at a 2:1 ratio (use half the weight of dried yeast).
Measurements
- Liquid Weights: 100ml of liquid varies in weight: milk (103g), cream (102g), honey (142g), oil (92g), and spirits (95g). Always use a jug for accuracy.
