Lumps usually form in a sauce when you add too much flour or cornstarch at once. Instead of adding a spoonful of flour to the sauce, rather melt two tablespoons of butter per cup of sauce and then add two tablespoons of flour bit by bit – stirring continuously. When smooth, stir this mixture into…
Learn to Cook
What herbs go well with fish?
Fresh dill, parsley, lemongrass, garlic and chives go especially well with fish. However rosemary, basil, tarragon and basil are also widely used.
What herbs go well with chicken?
There are many herbs that go well with chicken, but the most classic and popular poultry herbs are sage, oregano, thyme, rosemary and basil. However garlic, turmeric, saffron, parsley and mint also compliment chicken very well.
How do you correct too much salt in a recipe?
The best way of getting rid of too much salt in a recipe – especially in stews, soups and casseroles – is to add a couple of sliced potatoes. This is because potatoes need salt in cooking to enhance their flavour, so they will soak up excess salt effectively. You can remove the potatoes after…
Why does my cake crack?
The most common reason for a cracked cake surface is an oven that is too hot – because the surface of your cake will set before the inside, and when the inside expands it cracks the surface. Another reason could be that you used too much baking soda or baking powder, so measure these ingredients…
Flavour of the month: Cayenne Pepper
The cayenne, also called Guinea pepper or bird pepper, is a hot, red chili pepper that can be used to flavour dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños and others. The fruits are generally dried and…
French Cooking Words to know before entering Culinary School
If you wish to enter culinary arts schools or culinary arts colleges, you should know the basic and common French words that are used in these schools and colleges for teaching culinary arts. Let’s take a look at the most important French cooking words that will help you when you enter a culinary arts school….
What Types of Chefs are there?
Many amateur cooks dream of becoming an executive chef, the head chef in a kitchen, while others dream of becoming a specialised chef instead – such as a pastry chef or a sushi chef. During your training at a culinary arts school you might find that you are especially good at something in particular, or…
Omelette
You can never go wrong with a fluffy omelette for breakfast or lunch – it’s a tasty egg dish most people enjoy. This quick and easy omelette recipe is just a basic guideline, so if any of the toppings don’t tickle your fancy – choose your own!
Icing 101
Ganache, buttercream, glace or royal – which icing do I use? These are no doubt, familiar words uttered in kitchens throughout the world! With all the different types of icing out there, we know that it can get a little confusing. And that’s why we’ve created an Icing 101 guide – something to help you…
How to Cook Roast Pork
Ask the butcher to cut the rind closely and deeply in order to make carving easier. Rub the outside with salt and oil before cooking, as this results in a good crackling. Put the joint on a rack and roast in one of the following ways: High-temperature method In a hot oven (220°C), allowing 25…
How to Cook Roast Beef
Here’s a list of some cuts of beef, with the best ways of cooking them: Topside: Roast, pot-roast, braise Sirloin: Roast (on the bone, or boned and rolled) Ribs: Roast (on the bone, or boned and rolled) Buttock steak: Braise, stew, pot-roast or use in pies Rump steak: Grill or fry Fillet steak: Brill or…
