Conversion tables

Notes

A note about room temperature

When a recipe asks you to cool something to room temperature, the problem is that it varies depending on whether it’s winter or summer, or how high your heating is during the winter. I heard a wine expert talking about serving wine at room temperature: he pointed out that in the eighteenth century, when this tradition was being discussed, room temperatures were much, much cooler than they were before central heating. So actually, a good claret or Bordeaux should be drunk at quite a cool temperature. I suggest that you use your fingers to check whether your recipe has cooled down enough. If it is slightly warm to the touch, it hasn’t cooled enough.

A note about oven temperatures

Unfortunately not all ovens are the same and some are hotter than others. My own oven seems rather hotter than those in the recipes and I have to reduce the temperature by about 5 degrees to prevent overcooking or burning. You will know your own oven well so will probably already have faced this problem. If your oven tends to be hotter it is always worth checking your pies and cakes and if they are starting to brown too much on the top just place a piece of kitchen foil over the top and turn the oven temperature down a few degrees.

A note about measuring liquids

Most recipes suggest using a measuring jug to measure liquid, which is fine unless the recipe calls for very accurate measurements e.g. 175ml. As a millilitre of water weighs the same as a gram I suggest weighing your liquids to get the most accurate measurement.