How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How to Make Dried Ginger Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Of course you can buy ground ginger (also called powdered ginger). But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of […]
How to Make Dried Galangal Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes You can buy powdered galangal in Asian grocers but, as Thai food expert David Thompson says, “the perfume and taste of homemade dried galangal powder is much more alluring and it’s so simple to make.” […]
How To Make Toasted Rice Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Roasted, or toasted, rice powder (also called ground roasted rice) is a favourite seasoning in many Southeast Asian cuisines, adding a unique nuttiness and crunchy texture to all sorts of dishes including salads, soups and […]
How To Use A Lattice Roller Cutter Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A lattice roller cutter is a baking tool consisting of a handle attached to a rotating cylinder of small blades that cut a series of evenly spaced slits in pastry. When the cut pastry […]
How To Make Crushed Roasted Peanuts Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crushed roasted peanuts are a popular addition to many Southeast Asian dishes and sauces. Called đậu phộng rang nghiền in Vietnamese and tua kua (ถั่วคั่ว) in Thai, you can buy crushed roasted peanuts from Asian […]
How to Prepare Saffron Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes There are two ways to prepare saffron for use in cooking: brewing (with hot water) and blooming (with ice). Brewing is the traditional way. Blooming is a modern technique created to preserve as much of the saffron’s […]
How To Store Prawns (Shrimp) Order Your Copy of the Sydney Seafood School Cookbook Now! Once they’re taken out of the water, prawns oxidise quickly and blacken around the head and joints, just like some fruits turn brown shortly after being cut. This harmless but unsightly discolouration can be prevented by adding sulphur, freezing, cooking […]
How To Boil Prawns (Shrimp) Like This Tip? Order Your Copy of the Sydney Seafood School Cookbook Now! While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself – and it’s very easy to boil prawns at home. Whether you’re boiling them or cooking […]
How To Roast A Capsicum (Red Pepper) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Roasted red peppers (or capsicums) are a versatile ingredient, great in sauces and dips, as part of an antipasto, piled onto bruschetta and tossed through pasta. You can char capsicum quickly over an open […]
How To Make Bread Crumbs Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Making fresh bread crumbs at home is super easy and a great way to avoid food waste. In traditional cuisines food is never wasted, especially something as precious as bread which was revered as almost holy […]