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Cooking Tips

How to de-vein prawns with Curtis Stone

March 22, 2012

It’s generally preferable to de-vein prawns before you cook them. I don’t like to fight with my food once it’s on my plate. I’ll occasionally play with my food but not have to start getting picky trying to find remove a yucky black intestinal cord filled with sea bed waste. So, before you cook them,…

Cooking Tips

How to stuff a pork chop

June 7, 2012

A quick tip on how to stuff a pork chop. Get yourself a nice big ‘n juicy pork chop, cut a small incision in the side of the meat where the meat is a bit tougher than the rest of the cut and slice out a pocket inside the chop. This is quite a detailed…

Cocktails, Cooking Tips

Molecular Gastronomy, Watermelon Caviar and Watermelon Ravioli

June 1, 2012

Indulge yourself with a little molecular gastronomy spherification and some watermelon caviar and ravioli. This is the same process as Molecular Gastronomy & the Spherification of Cranberry Juice, you might want to check that video out too, it has more detail. It also has a cool soundtrack so plug in your speakers. 101 instructions are: Mix…

Cooking Tips

Braai Tips: Cooking Steak on the braai

June 1, 2012

For the novice, how to cook a steak on the braai. Andre Morganthal from “Wines of South Africa” shares some more of his braai tips, this time cooking steak. Andre likes to massage some olive oil into the meat and season with salt & pepper before he gets near the braai. When you do get…

Cooking Tips

How to tell if your steak is ready, be it rare, medium or well done.

June 1, 2012

Knowing when a steak is ready is critical knowledge. Pay attention! Master this and you will eat perfectly cooked steak every time. I’d try and explain it but Curtis does it so much better in this quick video. Then go and practice!

Cooking Tips

Braai Tips: Cooking Boerewors, managing flare ups and essential equipment

June 1, 2012

Essential braai tips, especially with regards to wasting beer on those flare ups. Andrew Morganthal from “Wines of South Africa” recommends cooking your boerewors with a clamp rack, this makes turning the meat very easy as opposed to using tongs. The very nature of the shape of boerewors can make turning the sausage a little…

Cooking Tips

Braai Tips: Cooking steak, chicken, fish and pork on the braai. How hot & how long, plus more.

June 1, 2012

Everybody is going to braai for the first time eventually so make sure you have these range of useful braai tips in you knowledge bank. You will probably find yourself upstaging some of the older hands you have picked up some bad habits along the way. First up, whether you’re cooking on gas or charcoal,…

Cooking Tips

How to smoke meat on a charcoal braai

May 30, 2012

Detailed video guide for setting up your charcoal braai for smoking meat.

Cooking Tips

How to smoke braai on a Weber gas braai

May 30, 2012

Detailed video guide to setting up your gas braai for smoking meat.

Cooking Tips

How to braai with a Weber Smoky Mountain Smoker

May 30, 2012

Detailed video guide to lighting a braai and setting up the Weber Smoky Mountain Smoker.

Cooking Tips

Cooking Tips: The all important “Rest your meat” before serving. How long for and why?

May 9, 2012

If you ever wondered exactly why we rest meat before serving and how long for you are in the right place. When you finish cooking a piece of meat it carries on cooking, whether in the oven, stove top or on the braai. By allowing the meat to rest you let the cooking process finish…

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