maxims - the rest

Here they are... I feel quite giddy with excitement

- Only dry frying can be done without plenty of fat (unless you have a non-stick pan)
- Pour boiling water over frying fat to clarify it and set it aside for using again (sorry, what was that about boiling water and hot fat...sounds like a recipe for disaster)
- Fat used for frying fish should only be used again for that purpose (drat...no fish fat short crust pastry then)
- Melt a teaspoon of fat in a frying=pan before putting in bacon (although see above re: non-stick pan)
- Put spare bread crusts in the oven to grate for breadcrumbs (waste not, want not)
- Make mint sauce two hours before serving it (just because okay?)
- For making fish sauce use some of the water in which the fish was boiled (makes sense)
- Pare potatoes thinly (don't want to miss out on all that skinny goodness)
- Salt or cold water makes scum to rise (because you don't want the scum to be low)
- Scum as it rises in boiling should be taken off (and shot!)
- No more water than is needed for gravy should be put in the pan (otherwise soggy gravy)
- Salt brings out flavours (what puts them back in again?)
- When using ketchup be sparing with salt (especially for your blood pressure)
- A handful of salt will clear the fire for grilling (next time you're at a camp out remember this)
- Salt meat should go in cold water and be brought slowly to the boil (nummy, meat in brine)
- Always save the liquor in which the joint of meat has boiled (i think it's good for stock)
- One egg well beaten is worth two not beaten (and a bird in the hand is worth two in the bush)
- Boiled puddings should fill the basin (not your head instead)
- Put fresh water in the kettle to boil for tea, cocoa or coffee (at least it stops you from boiling a dry kettle)
- Make the tea directly the water boils (for a perfect cuppa)
- Pour nothing but water down the sink (saves for a smelly sinkhole)

So apparently that's the nub of this 640 page book... let's just keep this in mind for future reference

some kitchen maxims

This is a summary of the advice given in All About Cookery which a novice should commit to memory so that she will understand the fundamental truths of cookery. A little like the maxim that "It is a truth universally acknowledged that a single man in possession of a good fortune must be in want of a wife." (except about cookery obviously)

(my annotations are in the brackets...in case you couldn't tell)

- There is no work like early work (Get out of bed you lazy slacker)
- A good manager looks ahead (Keep your eye on the prize)
- Clear as you go: muddle makes more muddle (Clean up your junk)
- Not to wash plates and dishes soon after using makes work (No, you can't just let them dishes sit there in the sink)
- Spare neither borax nor hot water in washing up greasy articles (I said HOT water)
- Dirty saucepans filled with hot water begin to clean themselves (which is good...unless you are a cartoon mouse)
- Wash well a saucepan but clean a frying pan with a piece of bread (ummm, okay...?)
- Never put the handles of knives in hot water (because then you will have to hold them by the sharp bits...right?)
- Thrust an oniony knife into earth to take away the smell (just don't let the neighbours see or they'll wonder what you have buried there)
- Search for the insects in greens before putting them to soak (because no-one wants soggy caterpillars...it just ruins their taste)
- Green vegetables should be boiled fast with the lid off (you hear me...lid off)
- Bread or vegetables left in stock turn it sour (so be careful when making soup and things)
- Roast meat should start in a hot oven (but shouldn't stay in the hot oven....)
- When pastry comes out of the oven, meat may go in ('cause pastry likes the hotness)
- Fish boiled should be done slowly with a little vinegar in the water (vinegar always goes well with fish..and chips)
- A spoonful of vinegar will set a poached egg (and you won't get all those floaty stringy bits)
- Water boils when it gallops, oil when it is still (so put your tenner on the water...it looks like it goes faster)
- A stew boiled is a stew spoiled (actually, pretty good advice)
- Take away nearly all fat before making a stew (no-one wants a stodgy stew)
- Save all pieces of fat to melt down for frying or pastry (yum, fish fat short crust)

That's just the first half...have you go all these down?

The rest will follow tomorrow