How to Clean Prawns and Schrimp
Cleaning the daily delivered seafood is usually done first thing in the morning in restaurant kitchens. The kitchen is spotless and clean, the air is free of the stress of...
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How To’s
Our experts have been busy honing their skills to bring you an impressive feast of culinary techniques.
For those of you who are beginners – don’t despair! Our guides cater to everyone, from the experience chef, to the weekend foodie.
We have supplied some basic yet necessary tips, such as knife storage, egg freshness and how to poach an egg (which to be honest is a great refresher for any seasoned cook to go back to). This is wonderful information for you to have in your arsenal all throughout your culinary journey.
The skilled cooks out there will also gain a great deal from these articles as they all include high resolution images and detailed step by step instructions. Attention to detail has been made with you in mind.
After all, these resources are about skill. Our chefs are passing on tried and true techniques to make your life a little easier; to ensure that your feast is created without a hitch.
How to Cook Artichokes
Artichokes are native to the Mediterranean countries and are widely used in the cuisines of southern Europe. They make a great addition to any salad or appetizer buffet. The edible...
COOKING ASIAN STYLE RICE
Sticky rice is commonly eaten in many parts of Asia. In Thailand it is formed into little bite sized portions in the diners hand and then used to pick up...
COOKING FLUFFY RICE
For a grain that mankind has been eating for over 5000 years and helps feed over 2/3rds of the world’s population, it really is amazing that so many of us...
How to Cook Steak
This is not your ordinary steak recipe site. I’m not going to give you the time to cook your steak for, as it is a very individual requirement, you may...
What is Blanching?
Blanching essentially means to partially or fully cook foods in boiling water or stock. Items may be refreshed in ice water after being blanched or simply removed and served. Blanching...
BLIND BAKING
Baking pastry without filling. Blind baking is used when the pastry needs to be baked for longer than the contents within that pastry. Often the contents do not need to...
CORRECT SET UP OF YOUR CHOPPING BOARD
For years I did the common thing of wetting a tea towel and placing it under my chopping board in order to secure it to the bench, with my wife...
What is Braising?
Braising definition: to slowly cook seared meats, vegetables, poultry or seafood’s in their own or added juices in a sealed vessel in a low oven. Braising is a great technique...
CRUMBING
Used on everything from squid to cheese to schnitzel, coating foods with bread crumbs gives them a beautiful crispy coating when fried. Crumbing food is a technique that is only...
Grilled, BBQ and Roast Capsicum | How to Roast Capsicum
Bell peppers or capsicum are pretty delicious and tasty by nature. However roasted or grilled capsicum are all the more tasty and more versatile. Once capsicum are roasted they are...
SHUCKING OYSTERS (FROM THE BACK)
Shuck em yourself and you’ll know they’re fresh. Shucking oysters is something every Chef has done at some stage. When I was initially taught we were always taught to go...