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Cooking Tips

How to de-vein prawns with Curtis Stone

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,…

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Cooking Tips

How to reheat mash potatoes

Tips for re-heating mash potatoes If you have not got your timing right and you mash is ready before your mains have no fear, Gourmet Guys have found a video with a solution. Half fill a pan, wider than the pot with the mash, with water. Bring the water to a boil, remove from heat…

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Cooking Tips

How to make tomato sauce / ketchup

Here are some tips for making your own tomato sauce. This is pretty cool and when you get the hang of it you can experiment with different flavour profiles. What you will need to follow the recipe in this video is some: Tomato Purée, Onions, Mustard, Celery Seed, Brown Sugar, All Spice, Garlic Powder, White…

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Cooking Tips

How to sauce pasta.

As with everything in life there is always a better way of doing something. Here is a better way to sauce your pasta. Drain the pasta over a bowl to reserve the water. Add the pasta to the hot sauce Drizzle a little of the starchy pasta water Finish off with a little butter, olive…

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Cooking Tips

How to make cheese from yoghurt

Have you ever fancied a cheese sandwich only to discover that you have no cheese, well here is how to make cheese. If you happen to have a tub of plain yoghurt in your fridge, you’re in luck. Simply dump it into a tea towel, string it up and let it hang for eight hours.…

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Kitchen Skills

How to serve and cut cheese

There is a right way to serve and cut cheese, the sight of a disorganised, trampled and molested cheese board would most certainly result in a low Come Dine With Me score card. 1. Serve at room temperature. Better flavour 2. Keep strong cheese on a separate platter, It gets around 3. Cut in the direction…

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Cooking Tips

How to make mustard.

So the recipe calls for mustard but you don’t have any. This is not a problem as long as you have mustard seeds and at worst, water. Mixing ground mustard seeds with beer will give you a hot deli style mustard, with wine you’ll arrive at a Dijon style destination. If you mix them with…

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Cooking Tips

How to stuff a pork chop

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…

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Cocktails, Cooking Tips

Molecular Gastronomy, Watermelon Caviar and Watermelon Ravioli

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…

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Cooking Tips

Braai Tips: Cooking Steak on the braai

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…

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