Cooking
You can't learn to cook (well not easily) from a book or a website,
you need a tutor and a kitchen, and some people to give you feedback on your
cooking. Even recipes need experience (just what is a "medium onion"?) to make them work.
Where our recipes are measurement critical this is noted, otherwise minor variations should not
spoil your food.
So cooking is as much art and experience as it is technology and science.
However, some data and instructions on basic techniques can be very helpful.
Converting Gas Mark to temperatures
Ovens vary but you only need guidance to get you going,
experience will give you the fine tuning.
| Gas Mark | Description | Deg Celsius | Deg Farenheight |
| 1/4 | Very Slow | 110 | 225 |
| 1/2 | Very Slow | 125 | 250 |
| 1 | Slow | 140 | 275 |
| 2 | Slow | 150 | 300 |
| 3 | Moderate | 165 | 325 |
| 4 | Moderate | 180 | 350 |
| 5 | Moderately Hot | 190 | 375 |
| 6 | Moderately Hot | 200 | 400 |
| 7 | Hot | 110 | 425 |
| 8 | Hot | 110 | 450 |
| 9 | very Hot | 110 | 475 |
Equipment
We don't have any posh stuff. Just a couple of Le Creuset heavy pans, a wok, a frying pan, two or three saucepans,
a garlic crusher, a corkscrew, a potato masher and a rolling pin. Plus a few spatulas.
We do have a food blender (getting on a bit now, and an ancient microwave), but most recipes are quite "manual".
The listings
Alphabetical Index
A simple list by alphabetical order of the title.
Courses Index
Recipes grouped under Starters, Main Course, etc..
World Regional Index
A straight list by geographical area (not quite continents) of the world.
Index by Type of Main Ingredient
A listing by the type of Main Ingredient.
The Student Survival Guide
A listing of the easiest recipes.
And with special thanks to
Traidcraft plc
Recipes for Change.
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