You have the following equipment:
- a refrigerator
- a stove
- an oven, gas or electric
- a set of sharp knives and a chopping board
- table knives, forks, and dessert spoons that you are happy to cook with
- wooden or equivalent large spoons, the type used for stirring pots
- scales that measure in grams
- measuring jugs graded in millilitres
- a set of those little scoops that measure volume in fractions of teaspoons and tablespoons
- kitchen scissors
- colander
- kitchen paper
- can opener
- steel skewer to test that things are cooked properly
Anything not on that list will be listed in the equipment section of the recipe.
- I write using metric masses (g) and volumes (ml) for the most part.
- Very small volumes will be given as spoons:
- tsp: 5ml teaspoon
- tbsp: 15ml tablespoon
- Oven settings are given in both British gas marks and °C temperatures in newer recipes; older ones only have the gas marks and will be updated when I next cook them. The temperature is read from a thermometer hanging from a shelf in my gas oven, YMMV especially if you have a fan-assisted oven.
count represents countable items. Countable items need a placeholder pseudo-unit to satisfy Kookbook's parser.
juiced_fruit represents the volume of juice obtained by the ad hoc juicing of one typical specimen of a fruit. For example, 1/2 juiced_fruit lemon juice would often be stated as "juice of half a lemon" in a non-Kookbook recipe. I decided not to use 1/2 count lemon, juiced because the ingredients list should reflect that I want the juice, not the lemon itself, which allows the possibility that juices can come in a bottle. Conversion of juiced_fruit into an appropriate volume of bottled juice is discussed at Tips and gotchas > Lemon and lime juices.