A Almonds Soak almonds in a cup of boiling water for 10 minutes. The skin will peel off easily. Apples - Apples should be sweet smelling with firm flesh and smooth shiny skin.
- To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
- Keep a bottle of lemon or lime juice and water (2 tablespoons lemon
juice per 1 litre of water) in a spray mister in the 'fridge and spray on cut apples, avocados, peaches, and pears, etc., to prevent them from turning brown.
Arrowroot
Much like using cornflour or other thickeners, mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk or a wooden spoon until it reaches the desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached.
B Bacon
Minimize bacon shrinkage by holding the bacon slices under running water before frying. This reduces shrinkage by about 50%.
Baking Fish When baking whole fish, wrap the prepared fish in aluminum foil. When the fish is done, it can be lifted from the baking pan without the fish falling apart. To remove the foil, slip a spatula under the fish and slide foil out after fish is on the plate.
Barley Barley originated in the Stone Ages. It is used in recipes such as bread, cereal, and soups. Most barley in the western world is now used for two reasons, for making beer, and for animal fodder.
Beans
Dried beans are nutritious, flavorful, and versatile, used extensively in soups, and other dishes. All dried beans must be soaked before cooking. This allows the beans to absorb water and softens their tough skins, which will result in a shorter cooking time. Rinse the beans in cold water to remove dust and any debris. Place the beans in a bowl and cover them with cold water. Soak them overnight, at least 6-8 hours, and discard any beans that float. Cook the beans as required. Beef and Veal
- Buying Whilst the age of the animal, its breed, and what it has been fed will all impact on the quality of the meat, the best beef and veal will smell and look fresh. Any meat that falls outside these parameters should be avoided.
Buy cuts that are uniform in thickness - makes cooking easier -, and have a moist freshly cut surface. Buy, when able, the freshest and best quality meat you can afford.
When you find a good butcher, hang on to him!
- Handling Unwrap the meat as soon as possible after purchase and place on a plate to catch any blood. Loosely cover, then store in the bottom part of the 'fridge away from cooked meats.
Minced meat and small cuts of veal are best eaten on the day you buy them. Joints, chops and steaks will keep for 2-3 days and large roasts up to 5 days.
Freeze it the same day you buy it. It is more convenient to freeze cuts tightly wrapped in individual portions; use veal within 6 months and beef within 1 year.
Beurre manie is equal parts unsalted butter and flour, kneaded to a paste, and then gently whisked into a sauce to thicken the sauce. Blanching Vegetables
is the first step in the freezing process. To blanch, plunge the vegetables into boiling water for a short period of time, and then immediately stop the cooking process by placing the vegetables into ice water until they cool. The vegetables will retain their crispiness and color. Remember not to overload the pot because this will increase the cooking time. They can then be frozen. A quick sauté or stir fry is all that is needed to finish cooking the vegetables. Blind Baking Line a pie shell with your pastry and place cling wrap over the top of the pastry, fill it with uncooked rice and loosely fold the cling wrap over the rice. Bake at 160ºC/320ºF until crisp and golden brown, about 20 minutes. The cling wrap will shrink but not burn. Keep the rice for other blind bakes. Blueberries should be plump with a blue/grey "bloom"; check they are firm not soft
Brassicas Look for cauliflower, broccoli, brussels sprouts and cabbage with undamaged tight compact heads. Outer leaves should be fresh with no signs of wilting or yellowing. The stalk should look moist and freshly cut.
Bulgur Wheat Wheat kernels which have been steamed, dried and crushed. Originates from the Middle East.
C Capsicum Also known as bell pepper, sweet pepper depending where in the world you live. All capsicums start out life green; it's only when fully ripe that they turn red, yellow or orange. Biting into a ripe, crunchy capsicum can be as good as eating an apple. Look for firm, brightly colored peppers with no soft spots, and pass over soft or withered ones. A mix of red, yellow and orange bell peppers is delicious and looks great in a stir-fry. Capsicums are also great grilled or roasted until the skin is blistery, then skinned. Try them in Capsicum Salad where it is teamed with capers and black olives in a balsamic dressing. Or purée them for a creamy soup, like Capsicum Soup with Sour Cream and Dill.
Carrots should have fresh looking, healthy leafy tops, not discoloured or wilting Casseroles Whenever possible, make yout casseroles at least one day ahead. Leaving it stand in the 'fridge like that will thicken its consistency. Add and cook any vegetables when you heat it prior to serving. Cherries should have smooth glossy skins and be I well rounded and plump. Stems should be green. Chillies 1.Remove the stems of green chillies while storing them .This will help them to stay fresh for longer.
2.The heat of chillies is not determined by colour, both reds and greens can be hot or mild depending on the variety. As a general rule, the smaller the chilli the hotter it is. Leave the seeds in for hot, remove for a milder taste. Chillies - Flowers To make chilli flowers, hold the fresh chillies at the stalk end and with sharp scissors, make as many cuts as possible along the length, from pointed end to the stalk. Put the chillies into a bowl of iced water to open out. Chocolate Melting over water.
- Chop or cut the chocolate into small pieces with a sharp knife to enable it to melt quickly and evenly.
- Put the chocolate in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water. Do not allow the bowl to touch the water.
- Heat gently until the chocolate is melted and smooth, stirring occasionally.
Melting in the microwave
- Place 115g chopped dark chocolate in a microwave-safe bowl and microwave on medium for about 2 minutes. For the same quantity of milk or white chocolate microwave on low for about 2 minutes.
- Check frequently during the cooking time and when the chocolate starts to look shiny, removed it from the microwave and stir until it is completely melted and smooth.
Citrus
1. Grate citrus over baking paper to retain all rind and oils.
2. Grate only a fine surface from the fruit. Avoid breaking through to the pith, this can add a bitter taste.
3. A little lime juice brings out the flavor of other fruits, particularly papaya, mango and guava.
4. Slice leftover citrus fruit, lay flat in a single layer and freeze. When frozen pack them into freezer containers for use in cold drinks.
5. Rub a cut lime or lemon over lamb or a pork chop to tenderise it before grilling.
6. Add the juice of a lime or a lemon to rice as it cooks to keep it white.
7. The juice of half a lemon or one lime added to a pan of boiling potatoes stops them from breaking up.
8. A little lime juice cuts through fatty flavors of many dishes, including casseroles and gravies.
Coriander Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
Couscous Couscous is derived from semolina. It is cooked and added to milk to make a porridge. Fruits and honey can be added to make a dessert or you can mix a dressing into it and eat it
like a salad. From North Africa. Curry pastes 1.Add a teaspoon of hot oil to homemade pastes of garlic, ginger or chili, along with salt to make it last longer and taste fresher.
2.Freeze the excess in 1 tablespoon amounts - use an ice cube tray. When you need it, just pop out and put in pan.
D Deglazing is method of capturing the flavor of the juices and particles left in the pan after the food has been removed. When you have finished sautéing or roasting, pour off any excess oil or fat from the pan. Return the pan to the heat and add a liquid, such as wine or stock, to the pan. The liquid will come to a quick boil and deglaze the pan by loosening all the particles. You can then scrape the pan clean with a spatula or wooden spoon. Turn the heat down and reduce the liquid or thicken if you want. E Egg Whites - Whipping egg whites is a simple task. First, proper separation of the eggs is essential; drop of yolk and the whipped whites will not have the desired volume. A stainless steel bowl is necessary and the best results by hand are achieved with a with a large balloon whisk. Add a pinch of salt to the whites - this will help break them up - and start whipping slowly, in a small circular motion. As the whites begin to froth, use more of the bowl by whipping in larger circles. When the whites begin to fluff you can make the foam more stable by adding a pinch of cream of tartar. The whites will then begin to stiffen, and are done if they hold a peak when you pull the whisk from the bowl.
F Fish Fresh fish should NOT smell fishy. Choose fish with bright eyes, shiny gills, and firm flesh.
Fruits Whenever possible choose fruit from a loose display; this will allow you to check the produce and, in the case of some fruits like grapes and cherries, to sample them first. There should be no bruising or mould and avoid any fruit that looks damp and smells musty. Ripe fruit spoils quickly so handle it as little as possible and only buy what you can use within a few days.
Frying Do a lot of frying but hate the spattering grease? Sift a little flour over the hot fat and the spattering will disappear! Don't use to much or you will have a sloppy mess. G Garlic
The easiest and quickest way to peel garlic is to crush a clove with the flat of a large knife. If there is a green sprout, remove it or it will add an unwanted bitterness. The garlic can then be sliced, chopped, minced, or mashed, all of which involve a knife and your hands. If you need minced or mashed garlic, a less messy alternative is a garlic press. If you are not going to use garlic shortly after you cut it, refrigerate it in an air-tight container, or it will turn bitter. Although using fresh garlic can make all the difference in the world, you can also purchase garlic minced in 250g jars. Green Salad A good green salad is a mixture of textures and flavors. Instead of just plain iceberg lettuce, mix a soft butter lettuce with a crispy, mild flavored romaine or a stronger flavored leaf lettuce. Additionally, it just takes a few leaves of bitter radicchio, arugula, watercress, or beetroot to make the salad even more interesting. If you grow your own herbs add a leaf or two of sorrel, flowers and leaves of nasturtium, petals of marigold. Wash them well in cold water and spin them dry. Besides diluting your dressing, moisture will spoil greens more quickly. Store the greens in reusable bags or plastic containers with a slightly dampened paper towel at the bottom to maintain humidity. The addition of some freshly chopped herbs such as parsley or chives just before serving will also boost the salad’s flavor.
Green Salad - 2 Put an inverted saucer in the bottom of the salad bowl. This will allow any excess water and dressing to drain to the bottom of the bowl, helping to retain a crisp salad.
Grinder - Spices & Coffee
Coffee beans and spices have something in common, they taste their best when freshly ground minutes before use. However, to keep this morning’s coffee from tasting like last night’s curry, you might want to consider this simple solution: two grinders. Designate one for coffee and the other for spices; label each accordingly to avoid confusion. To keep your grinders in top condition, remove loose grounds and residue with a pastry brush. Place a large piece of soft bread in the bowl, grind thoroughly, and remove the oil-absorbing bread crumbs. You could always use a pestle and mortar for the spices.
H Hard Fruits
Apples and pears should have smooth shiny skins, be free of blemishes and have a good depth of colour, although the evenness of the colour will depend on the variety. The flesh should be firm with no sign of bruising. When buying pears choose those that are under ripe, then wrap loosely in a paper bag and allow to ripen at room temperature.
Herbs - Storing
- For short storage of 1-2 days, pack freshly picked herbs in plastic bags in the refrigerator. Delicate varieties, such as basil, benefit from being wrapped in slightly damp paper towels before they are
placed in bags.
- To dry herbs, hang them up by their stalks in a dry, well-ventilated room. This position concentrates the flavour in the leaves. Once dried, store herbs in airtight containers.
- Fresh herbs can be frozen with excellent results. For best flavour, use young herbs picked before the flowering stage. Gather them in the early morning when the dew has dried and the leaves are at their most aromatic. Strip off the leaves and chop them finely (bay, rosemary, sage and thyme should not be chopped, but snipped into small sprigs). Place chopped herbs in ice-cube trays, cover with iced water and freeze. Try and freeze them in usable portions e.g 1 tbsp chopped parsley. When solid, pack herb ice cubes in freezer bags, ready to drop into liquids straight from the freezer. Sprigs of herbs should be frozen as they are, in airtight containers.
K Kumquats
should be plump and firm with a shiny deep orange skin. Avoid any that are shrivelled or dull
L Leafy Greens
Choose endive, Swiss chard and spinach with crisp, fresh looking greens. Leaves should feel springy to the touch; avoid any that appear limp or wilted. There should be no sign of insect damage.
Lemons
should have smooth glossy skins, even in colour, and feel heavy for their size.
Lobster
Lobster must be at least partially cooked to shell easily.
First, twist off the tail from the body. Then, remove the claws in the same way.
To remove the meat from the tail use a pair of scissors to cut through the shell on the underside of the tail, then lift out the meat.
Bend the lower, smaller pincer shell on the claw from side to side and then pull it away from the claw. With luck, the pincer will come free and bring with it the cartilage within the claw. With the back of a heavy knife, crack the top side of the claw without crushing the meat inside. Rock the knife until the claw splits open. Break open the claw shell and remove the claw meat in one piece.
Cut open the small pincer and arm sections with scissors and remove the meat.
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M Melons
- Must have a smooth skin free of blemishes and bruising, it should feel heavy for its size.
- Honeydews, cantaloupes, and watermelons are best bought in season to ensure their freshness. Select those that feel heavy, give slightly when gently pressed at the ends and smell aromatic and fragrant.
Milk
When boiling milk, always add a little water at the base of the pan to avoid the milk from sticking at the bottom.
You can also put a spoon in the pan so that the milk does not burn. Millet
Millet is a staple grain for over a 1/3 of the world's population,
particularly in Asia and Africa. In Europe and the US millet is almost
exclusively used for fodder and birdseed. It is rich in protein with a
bland flavor, so it takes well to be cooked with other foods and
spices. You prepare millet like rice, in boiling water, to make into
a hot cereal or some sort of pilaf. Ground millet is used in
puddings, breads and cakes. You can find millet in natural food
stores, as well as Asian markets.
Miscellaneous To prevent stains in any kind of plastic
containers that you use for storing or freezing, especially when
storing or freezing red sauce, make sure the food is cool, and spray the inside of the container with cooking spray before putting your sauce into
the container. When you wash it after use the container will be clean - no stain!
Mushrooms Choose firm, fresh looking mushrooms that have a fresh smell. The stalk end should be moist; if dry they may be slightly old.
O Oats
Used by itself to make porridge, and in combination with other cereals in muesli. Also used in desserts, cakes and biscuits.
Onions
- Choose firm bulbs with even coloured skins and no signs of sprouting. Avoid any that look damp or smell musty. Leeks and spring onions should have dark green leaves and fresh looking roots.
- Store onions in the refrigerator. You will find that the cold onions will keep you from crying!
- If serving onions raw, try this.
After chopping or slicing the onion, put it in a bowl and fill with water to cover the onions. Toss in a few ice cubes and allow to soak for about 1 hour. Drain well before serving. You will have the crispiest, sweetest, best tasting onion ever.
P Pancakes Adding a little sugar to the batter of pancakes or waffles will make them brown more quickly. Pasta
Cooking pasta is one of the easiest culinary techniques to master. Begin with plenty of cold water, add salt and bring to the boil. Add the pasta all at once and stir to prevent clumping. The preferred degree of "doneness" is firm to the bite or, as the Italians call it, al dente. When the pasta is done, stop the cooking immediately by draining it in a colander. Shake the colander vigorously to get rid of trapped water. Return the pasta to its pan and add some olive oil. Add the sauce and serve. Pods and seeds Select peas and beans with bright green pods that are firm and plump. Choose sweetcorn with tight green husks and plump, even, shiny kernels. The kernels should be tightly packed on the cob.
Polenta/Cornmeal Dried corn kernels that have been ground to a powder. Used in breads and in Italian cooking.
Potato Salad
To maximize the flavor, prepare the salad the day before it is required and store it, covered, in the 'fridge. Potatoes
1. Perfect Mashed Potatoes. Peel and dice potatoes place in a pot of cold water, bring them to a boil, and cook until tender. Drain. The amount of butter, milk, cream, or stock necessary will vary depending on the desired consistency required, they should be heated just prior to use. (Two tablespoons of butter and 175ml of liquid are a good start for 750g of potatoes). Mash the potatoes, add the butter, half of the liquid, salt, white pepper, a pinch of grated nutmeg and mash again to combine. Slowly add the remaining liquid until you have the consistency you want, but do not over mash. Ring the changes and add a flavored oil, or add roasted garlic, or grated Parmesan prior to the final mash. You can also add other vegetables such as parsnips or carrots with the potatoes.
2. Potato Cakes. If you are making potato cakes or patties, always make sure that the potatoes are boiled well in advance and cooled well before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the patties will not be gooey.
3. Potatoes soaked in salt water for 20 minutes will bake more rapidly . Poultry
- Buying Most poultry that you find in the supermarket are conventionally grown and will have a bland taste. Free range poultry, cost more, but are more flavorful because of their more varied diet & the fact that the birds have been allowed to grow in specially designed houses, i.e. not in cages.
Whether fresh or frozen, look for plump birds that have a blemish free, light, even colored skin. That of fresh birds should look moist; too damp can indicate that the bird has been partially frozen. When choosing frozen birds make sure the wrapping is unbroken and the seal is intact.
- Handling Remove the packaging from a fresh bird and store on a rack over a plate in the 'fridge. Make sure that it is covered loosely and that it is stored away from cooked meats.
Frozen poultry must be defrosted completely before cooking and ensure that you cook the bird within 12 hours of thawing and do not refreeze. Work surfaces and utensils should be well cleaned after using for chicken. Cooked poultrycan be stored in the 'fridge for 2-3 days.
Prawns
1. To devein, cut along the prawn's back just deep enough to expose the vein. Then lift one end and pull. 2. Rubbery prawn.To avoid overcooked or rubbery prawns, remove from heat just as they
become opaque. R Raisins Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they have hardened, drain them immediately, and spread on a paper towel to dry. Roots and tubers
Carrots, potatoes, beetroot, swedes, celeriac and radishes should have firm, heavy flesh and wrinkle-free skin. Avoid soft patches or sprouting.
Roux
is equal parts of unsalted butter and flour, kneaded to a paste, cooked until pale gold in color, then gently whisked into a sauce to thicken it.
S Salad Leaves
Choose lettuces and cresses that smell fresh and look slightly damp on the surface. Check the heart is well formed.
Sauté - Basic Techniques
Cooking with a small quantity of fat or oil at a high temperature is known as sautéing. First, place a sauté pan on a high heat and add just enough oil or fat to lightly coat the bottom of the pan. A fat or oil that can withstand high heat, such as clarified butter or canola oil, is essential. Flavor the fat or oil with garlic or spices; this in fact is the first step in Indian and Asian cooking. When the oil is hot, place the food in the pan on its most attractive side. Do not overcrowd the pan because the temperature will drop and the food will not brown properly. After the first side has browned, turn it over and brown the other side. Do not turn the food more than once or twice because this will hinder flavor creation. Sautéing is most effective with fish and thin cuts of tender meat. Thicker pieces would burn before the inside was cooked, and so it is necessary to decrease the heat after the initial browning. Cooking time will depend on the size and thickness of the food and personal taste.
If sutéing vegetables bear in mind that the way that you cut the vegetable will impact on the final result. Potatoes, for instance, should be evenly sliced or diced, the smaller the better. Stalks and Leaves
Celery, global artichokes, fennel, asparagus and chicory should have tightly packed, firm heads with no visible brown patches on the outer layers.
Soup
- Remove some of the fat in soups by adding a lettuce leaf.to the pot. Remove the leaf from the soup before serving.
- Place a raw potato in soup that is to salty. The potato will absorb the extra salt. Remove before serving.
Stir Fry
- For a vegetarian dish replace the meat with diced tofu.
- Do not add too much meat at once or temperature will drop and meat will "stew". It is always better to cook in smaller batches to maintain high heat.
- Chicken thigh fillets have a good texture and tend not to dry out. When cooking chicken breast fillets be careful not to overcook or they can become tough.
- Cook meat and seafood quickly over a high heat to seal in juices and flavor.
- The secret to a successful stir fry is fast cooking, so have all the ingredients chopped and prepared before cooking is started, Cut all meat and seafood the same size for even cooking.
Stock
- Storing. Always cool the stock before storing. It will keep for 3 days in the 'fridge, and 3 months frozen. I find it convenient to freeze in 1 cup lots.
- Cloudy Stock. To avoid this - always start with cold water, rather than hot when bringing to the boil, and simmer gently. When straining, shake the moisture from the sieve rather than forcing the contents through. For an even clearer result, strain once or twice through muslin.
Storing Herbs
- Because they do not keep well, fresh herbs are best used straight after picking. The following methods of storage will help keep them fresh and prolong their life, essential techniques in the summer months if you have a herb garden.
- For short storage of 1-2 days, pack freshly picked herbs in plastic bags in the refrigerator. Delicate varieties, such as basil, benefit from being wrapped in slightly damp paper towels before they are placed in bags.
- To dry herbs, hang them up by their stalks in a dry, well-ventilated room. This position concentrates the flavour in the leaves. Once dried, store herbs in airtight containers.
- Fresh herbs can be frozen with excellent results. For best flavour, use young herbs picked before the flowering stage. Gather them in the early morning when the dew has dried and the leaves are at their most aromatic. Strip off the leaves and chop them finely (bay, rosemary, sage and thyme should not be chopped, but snipped into small sprigs). Place chopped herbs in ice-cube trays, cover with iced water and freeze. When solid, pack herb ice cubes in freezer bags, ready to drop into liquids straight from the freezer. Sprigs of herbs should be frozen as they are, in airtight containers.
Stone Fruits Check the flesh of peaches, nectarines, plums, cherries and apricots is firm but not hard. When fully ripe, the flesh will give slightly to gentle pressure. Select plump well-rounded fruit with an obvious seam, that feel heavy. The velvety skin should not be bruised or cut. Strawberries
Rinse just before use, and hull after rinsing. Gently pat dry with paper towels. Strawberries
Rinse just before use, and hull after rinsing. Gently pat dry with paper towels.
T Thickening Sauces The quickest way is using cornflour/cornstarch or arrowroot. Add to cold water, mix until completely dissolved, then add to sauce stirring until the required thickness is achieved. You can also simply reduce the sauce over medium-high heat, whisking to avoid burning. Cook until desired thickness, keeping in mind that flavors concentrate and become considerably stronger as water evaporates. You can also add "beurre manie" or a roux to your sauce. Beurre manie is equal parts unsalted butter and flour, kneaded to a paste, and gently whisked into the sauce. A roux is the same combination, but cooked until pale gold in color, then added in the same way. Go slowly when you are doing this. it is better to add alittle at a time, rather than over thickening then having to dilute the sauce. Tomatoes Cut the skin at the bottom of tomatoes crosswise and put tomatoes in a large bowl. Cover with boiling water, leave it for about 5 minutes. Drain and the skin will peel off easily.
V Vanilla Beans
- Use to make Vanilla Essence.
- Put vanilla beans in an airtight container with some sugar. In about a week you will have vanilla flavored sugar.
Vegetables
- Choose vegetables in season when they are at their freshest and most readily available; this is when they will taste their best and be at their most nutritious. Always look for crisp, fresh looking vegetables that have brightly coloured leaves. Avoid any that have brown patches, wilted leaves, bruised or pulpy flesh.
- Never overcook your vegetables. Overcooking will cause them to loose flavor, texture and vitamins. Keep the water in which vegetables are cooked, use it in gravies or soups.
Vegetable Fruits Tomatoes, aubergines, peppers and avocados should have firm, smooth, shiny skins and a deep, even colour. Avoid any that are soft, pulpy or wrinkle.
W Whipping Cream Having trouble making whipped cream? Can't get it to whip correctly? Be sure to put the bowl and egg beater in the refrigerator to chill before you start. Wok
- When buying a wok, be aware the flat based ones are suitable for electric stove tops so they sit flat and the round based ones are normally for gas wok burners. Electric woks and frypans can also be used for stir fries and curries as long as a high temperature can be maintained.
- Seasoning a brand new wok involves heating the wok with some oil in it, letting it cool, and repeating the procedure, say, three times. Heat the wok over high heat, then add a couple tablespoons of oil and spread it around with a paper towel, being careful not to burn yourself. Stop when the oil begins to smoke, and let it cool. Add more oil if needed, and repeat a couple of times.
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