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How to: braising

Braising is a cooking technique in which the main ingredient is first seared and then simmered in liquid on a low heat in a covered pot. Braising is an excellent way to cook less expensive cuts of meat such as blade, chuck and skirt. The connective tissue, fat and sinew that hold the muscles of the meat together are broken down in the braising process, rendering the meat tender and releasing gelatinous juices to create a rich and full bodied gravy. Even the toughest cuts of meat will become tender when braised.

Beef Bourgignon is a braised dish

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how to: mirepoix

Mirepoix is the French culinary term for a combination of aromatic vegetables – usually carrots, onions and celery – used as a flavour base. You’ve probably made a mirepoix many times when cooking soups, casseroles and braises. Continue Reading →

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how to: mastering mayonnaise

Making mayonnaise from scratch is quick, easy, you only need a handful of ingredients and the taste is far superior to anything you can buy off the shelf. However, homemade mayonnaise has a reputation for being temperamental, so it’s important to follow a few simple guidelines to ensure success.  Continue Reading →

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tip: peeling garlic

Peeling garlic can be a real chore if you don’t know how to do it property.  It’s tempting to use bottled garlic, but there is no substitute for fresh garlic. Try this quick and easy method and you’ll be happy to use fresh garlic in all your dishes: Continue Reading →

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