Forum Basic Cookbook Notes

Hi everyone,

If you have obtained the Basic Cookbook and Recipe Chip (1st edition, published September 2014), here are the notes to accompany. The below are notes on discrepancies between what is printed in the cookbook and displayed on the recipe chip.

Recipe Chip

Meat stock paste (pg. 64):

The quantity of red wine to use is stated as 30 g on Recipe Chip. For the best results, we recommend increasing the quantity of red wine to 120 g red wine as per the Basic Cookbook. ‘The recipe will work with both quantities of wine, the paste will simply be drier in consistency when using 30 g red wine as per the Chip.’

Chicken stock paste (pg. 66):

The quantity of Mixed white roots and vegetables is listed as 200 g on the Recipe Chip. We recommend increasing the quantity of mixed white roots to 300 g as stated in the Basic Cookbook. The recipe will work with both quantities of vegetables, the paste will simply be drier in consistency when using 200 g vegetables as per the Chip.

Poached eggs (pg. 86):

Plesae add more water to the mixing bowl until the basket is sufficiently filled so that the eggs can be properly submerged in the stirring water.

Heating times for the water will need to be increased accordingly until the water boils. For the best results, please ensure the water is boiling before adding the eggs. (Cookbook and Recipe Chip)

Meatloaf with mushroom sauce (pg. 136-138):

Switch to manual cooking mode after adding final sauce ingredients and cook 2 min/80°C/Reverse/speed 1. The sauce will still work without the final cooking time it will simply be a thinner consistency.

Herb and garlic pull-apart (pg. 228):

To reserve the buttermilk from your butter to use in other recipes, strain your butter at the end of step 2. (Cookbook and Recipe Chip)

Home-style sponge cake (pg. 316):

Please insert butterfly before adding your cream in step 8. (Cookbook and Recipe Chip)