How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Use A Lattice Roller Cutter Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A lattice roller cutter cuts pastry to give a professional finish to pies, tarts and other pastries, including beef or salmon wellington. Lattice cutters are available from kitchenware stores. They’re easy to use, as […]
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! It’s essential to buy raw (green) prawns for cooking, as reheated cooked prawns will be tough. While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself. […]
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 […]
How To Open A Young Coconut Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/fF0aeCAofZk There are many opinions on how to open a young coconut. Most involve cleavers and sharp knives, which may be great for professional cooks and coconut openers but, for the novice, carry the risk […]
How To Make Garganelli Pasta Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Garganelli Pasta Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g (3½oz) of flour to create pasta sheets that are then cut into an endless variety of shapes. Garganelli are similar to […]
How To Toast Shrimp Paste Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/D_VwcqnTHEM Fermented shrimp paste is used widely throughout Southeast Asia to add depth and savouriness to dishes. It’s called belacan in Malay, terasi in Indonesian, and gapi in Thai. There are minor variations between the different […]