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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

Cooking Tips: Curtis Stone would like to know “how do you like your eggs?” and then shows you how to poach them!

March 6, 2012

To poach your eggs you will need a large pot of rapidly boiling water and a lug or two of white wine vinegar. The vinegar will help the egg whites coagulate and clump together. Crack the eggs into little bowls, don’t try and crack them straight into the boiling water, it can only end in…

Cooking Tips

Great tips for a fish braai, in this example an amazing looking Yellowtail.

March 2, 2012

Andre Morganthal from Wines of South Africa shares some of his expertise when it comes to braaing fish. He has got a beautiful looking Yellowtail at hand which is making me think twice about what will be going on my braai this weekend. First up he fillets the fish and removes the head, you might…

Cooking Tips

Decorating a cake? How to make a Buttercream Rose.

March 1, 2012

Do you want to make your cake look like it was decorated by a professional? Learn how to create a buttercream rose. You will need a piping bag, a rose tip and a pastry nail. I’m not going to try and explain it, I’ll only get confused so check out the video… A few more…

Cooking Tips

The Chocolate Addicts Alert! How to temper chocolate

February 21, 2012

Tempering chocolate is the process of heating and cooling the chocolate to very precise temperatures. This Chocolate Addicts video uses Fahrenheit but have no fear we know how to convert. Target maximum melting temperature: 45° At 40° start adding the chopped chocolate you set aside Stop adding the chopped chocolate bits at 32°

Cooking Tips, Recipes

The cupcake evolution continues with the Cake Pop! Here’s how to make them.

February 18, 2012

The evolution of the cup cake continues it’s onward march and the newbie on the scene rocking America and Canada over the past year has been the Cake Pop. This innocent little ball of cake heaven was brought to America’s attention by the now famous blog, Bakerella. They have been spreading across the world and…

Cooking Tips

How to butterfly prawns and de-vein them with Team Jamie Oliver.

February 17, 2012

Some handy tips on how to butterfly prawns from Team Jamie Oliver. It is a bit fiddly so it’s important that you get the hang of it as it’s always preferable to serve prawns de-veined and butterflied. It’s a lot easier for the guests and not as messy. They won’t be wiping their hands on…

Cooking Tips

Are your kids “Ben 10″ mad? Here’s how to construct a “Ben 10″ cake!

February 7, 2012

This is a neat little video for those of you who would like to make a Ben 10 cake. This focuses more on the construction than the actual baking a cake bit. From here you should be able to go on and design any kind of cake that you want. All you need is to…

Cooking Tips

Got too many lemons? How to preserve lemons.

December 1, 2011

You’ll need some jars, salt and oddly enough, lemon juice.

Cooking Tips

Mario Batali hands out some tips for making a great pasta! Most importantly, buy local produce!

November 30, 2011

The most important tip here is to use whatever vegetables are in season and we’re not talking about those that have been flown in from another country resulting in an entirely unnecessary carbon footprint. Buy what has been produced locally! Chop them up into small cubes and cook with a little pancetta or bacon. No…

Cooking Tips

Making the perfect mash and we’re not just talking potatoes this time

November 16, 2011

Curtis Stone takes us through a great way to make mash using everything except potatoes.

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