Everyday cooking, a little more measured.
Recipes, handfuls & the occasional measuring jug.
Category · 6 notes
Dry and cooked weights, measured spoons and the small habits that make a recipe repeatable.
My freezer used to be a museum of unlabelled boxes. Now everything goes in as a single portion with a name and a date, and I can find dinner in under a minute.
Read more of “Freezer notes: portions I can actually find again”I don’t always want to get the scales out. A palm, a fist, a cupped hand and a thumb give me a simple way to describe what’s on my plate.
Read more of “My hand-portion cheat sheet”Most recipes are written for four, and most of my dinners are for two. Halving sounds easy until you meet an egg, a tin of tomatoes or a cooking time. These are my notes.
Read more of “Halving a recipe: what scales and what doesn’t”Big bags of nuts and dried fruit are good value, but eating straight from them is a guessing game. On Sunday afternoons I divide one into small jars, and it takes ten minutes.
Read more of “Small jars, big bag: portioning snacks once a week”Rice grows. Everyone knows that, and yet I still manage to cook enough for an army. These are the numbers I finally wrote on a card and taped inside the cupboard door.
Read more of “Rice, dry and cooked: the conversion I keep forgetting”For years I cooked pasta by pouring it straight from the bag until it ‘looked right’. It never did. A cheap set of kitchen scales fixed that, and it’s why this notebook exists.
Read more of “Why I started weighing my pasta”
