Ingredients Salt Black peppercorns (in grinder) Chili flakes Cumin seeds Oregano Vegetable oil Butter Cheddar cheese Tomato purée Garlic, onions Tinned tomatoes Plain flour Stock cubes Porridge oats Rice Equipment 2 plates 2 bowls 2 mugs 2 tumblers 2 wine glasses 2 knife/fork/spoon 6-8” cooks knife paring knife silicon spatula milk pan large saucepan small casserole small frying pan plastic chopping board Equipment You want to eat, and you hope to entertain.
Drop a teaspoonful of syrup into a jug of iced water and allow to cool:
thread = 220-230F
The syrup forms threads that won’t make a ball.
Soft ball = 240/243F
The syrup makes a ball that doesn’t hold shape.
hard ball (122C/252F) = 250-260F
What it says!
hard crack (160C/320F) 130C/266F = 285-299F
The syrup makes strands that break.
This is what I would want to find in any kitchen.
Knives. 0) a good quality sharpening steel. 1) An 8-10" cook’s knife, with sharpening steel, and some form of storage, is the bare minimum. Most people don’t take enough care with their knives, and keep them blunt - that needs fixing. I can do most things comfortably with a 10" cooks knife, including peeling vegetables (by scraping, which works better than paring if the knife is sharp).