A glug

I know that I mention “glug” frequently. For the uninitiated I feel I should explain, since recently I've defined “blob” and “splodge”.

A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

I appreciate that if you aren't particularly confident with this cooking malarkey then you would want the comfort of a more exact measure. Cooking is about personal taste, recipes are meant to be a guide not strict rules. As you gain confidence then you'll feel better about “flying by the seat of your pants” adding a drop of this and/or a pinch of that to make your own variations to favourite dishes to suit your taste and that of your family and friends.

There is however an exception that proves the rule and that is when you are baking – be it bread, cakes or desserts. Baking is a science and exact measurements are imperative for a good result.

The obvious example I can give you is that if you are making bread and you “dust” a board with flour to knead the bread then you're adding more flour to the recipe and in turn the finished loaf will be altered.

Ovens vary – get to know yours. Pay attention - bake and cook too at the correct temperatures given otherwise you won't get a good result, chemical reactions won't happen as they should and you'll be disappointed.

Not for nothing, back in the day, was it called “Domestic Science”!