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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

Nine professional tips for icing a cake.

July 16, 2012

Here are some pretty important tips for icing a cake. Do you have problems when it comes to icing a cake, can you never get it to look as good as it does in the photograph. Well here are nine very useful tips for icing a cake. Allow both the cake and the icing to…

Cooking Tips

Searing meat has nothing to do with keeping the juices inside, its about flavour and that’s it.

July 12, 2012

Another kitchen myth debunked! Searing meat does not retain the juices. So we all seem to think that by searing meat you get to seal in it’s juices. Not true according to Harold McGee, author of Keys to Good Cooking. If you want to keep the juices you need to keep the internal temperature below…

Cooking Tips

How to make a reduction, Curtis Stone explains.

July 4, 2012

Add a little class to your meal, here’s how to make a reduction. A reduction is essentially exactly what it says, a reduced liquid. By reducing a liquid you are intensifying the flavour by evaporating the liquid which does not contain any flavour. The solids that hold the flavour stay behind in the sauce pan…

Cooking Tips

How to make a pan sauce with the flavours in your roasting tray with Curtis Stone

July 4, 2012

Curtis Stone shows you how to make a pan sauce with the flavours in your roasting tray. No more packet sauces full of preservatives! This cooking tip is incredibly easy to do, you don’t need to buy packet sauces that are full of salt and a variety of other colourants, flavourants and preservatives. You can…

Cooking Tips

How to make Guacamole with Curtis Stone

July 3, 2012

Curtis Stone shares some tips and tricks for making a perfect Guacamole. When choosing your avocados it is important to get a nice ripe one so give them a little squeeze at the top and if it gives way a little without making a big indentation it is ripe. Run a knife around the avocado…

Cooking Tips

How to clean your braai grill

June 30, 2012

Cleaning a braai grill is essential to reduce flare ups, improved flavours and most importantly those very professional grill marks on your meat. The best time to clean your grill is while it’s still hot. If you do not have time for that, place some aluminium foil over the grill (gas braai) and turn it…

Cooking Tips

How to cook crayfish Benny Masekwameng MasterChef SA

June 26, 2012

Benny Masekwameng imparts some of his MasterChef knowledge on how to cook crayfish First you need to cut the crayfish in half from the head down to the tail. The two best ways cook crayfish according to Benny are to either poach them in aromatic water for 5 minutes or grill on a braai for…

Cooking Tips

How to present food like a MasterChef. Plating up with an empty baked beans can… Yes it’s that simple!

June 19, 2012

You don’t have to go out an buy a whole range of kitchen tools to present your food like a MasterChef. You can use an empty baked beans can. Make sure you file down the rim a bit so that its not sharp or jagged, that will do damage. Simply pop the salad, rice, mash…

Cooking Tips

How to make perfect chips as per Heston Blumenthal

June 18, 2012

Are you in search of the perfect chips, well here’s how it’s done according to Heston Blumenthal. The science of cooking chips is revealed by Heston. I’ve tried this a few times and it certainly makes for a different result to the regular method. Heston does not recommend cutting the potatoes too thick. He also…

Cooking Tips

Some simple winter idea’s for cabbage, told simply.

June 18, 2012

Looking for more ways to use cabbage, watch this clip from Nigel Slater. Nigel Slater has some nice winter idea’s for using cabbage especially with winter flavours like mustard, dill, caraway, garlic and ginger. They are perfect for soups and stews with snacking options like shredded cabbage with yoghurt and something crunchy like sprouted seeds…

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