How to cook like a pro
From shucking oysters and de-pipping pomegranates to sharpening a knife faster than
Gordon Ramsay can say the F-word, the Taste team will show you how to master the
finer tricks of the chef's trade. Want to know how to do something?
and we'll answer it here.
An SA first: Free-from-lactose dairy products
In a first for South Africa, Woolworths has introduced a new fresh free-from-lactose range of milk and yoghurt products
Blanching is a technique by which food is plunged into boiling water and then into iced water to halt the cooking process.
Chef Thandi Maphai, a lecturer at the HTA Culinary School of Art in Johnnesburg, shares her five top blanching tips:
1. Add plenty of salt to your water – this will not only season your vegetables evenly, but will also help maintain the brightness of chlorophyll in them.
2 Trim the vegetables just before cooking so that they don’t oxidise and dehydrate.
3 Add the vegetables to the boiling water in small batches so that the water doesn’t “lose its boil”.
4 Remove the vegetables from the boiling water as quickly as possible and plunge into an ice bath (a medium-sized bowl filled with ice and cold water).
5 Drain and serve immediately.
PRACTISE YOUR BLANCHING WITH THESE RECIPES