Posted on January 27, 2015 , Comments Off on Parmesan and Paprika Twists
Parmesan twists are a perfect accompaniment for soups and cheese. They can be easily made using strips of puff paste or off-cuts left over from other products. The twists puff up and provide a crunchy, cheesy addition to a soup or platter of cheese.
Posted on January 27, 2015 , Comments Off on Tomato Concassée Cuit
Cooked tomato concassée is a combination of onions and peeled, diced tomatoes. It is important that the onions do not make up more than 10% of the total weight. The onions should be sweated first before adding the tomato. It is used in sauces and soups or as a garnish with potatoes such as Marquise. It can also be used as a simple pasta sauce.
Posted on January 27, 2015 , Comments Off on Reductions
Reductions are made to maximise the flavours of stocks and sauces. By boiling off the liquid component the flavours become more concentrated. If you reduce the volume down to about 10% you will have a very concentrated glaze, which can be frozen and used in a range of sauces. Another alternative is to make a reduction of a range of ingredients and add it to flavour a sauce. This process is used with Hollandaise sauce and applied to eggs Benedict.
Posted on January 27, 2015 , Comments Off on Délice
A délice is a folded fillet of fish. Typically fillets from flat fish such as sole or flounder are used. The fillet is folded in on both sides or threaded through the thick end. Fillings such as prawns can be put inside. A typical dish is délice of sole.
Posted on January 27, 2015 , Comments Off on Honing Knives
It is very important to take good care of your knives – they are your most important tools. Regularly honing your knives with a steel or other honing implement will help to maintain the sharpness. Sharp knives are easier and safer to use.
Posted on January 27, 2015 , Comments Off on Roasting
Roasting is one of the oldest cookery methods. In its simplest form, roasting occurs when an item is exposed directly to heat from a flame, such as when using a spit or rotisserie to ensure even application of heat. Roasting results in caramelisation or Maillard browning of the exterior of the item being cooked. This seals the outside of the item and keeps the natural moisture inside. Roasting is most suited to tender items, such as lamb rack, whole chicken and eggplant.
Posted on January 27, 2015 , Comments Off on Spring Onion Flowers
Cutting spring onions 3/4 through and then placing them in iced water will open them up and they resemble flowers. The water can also be tinted with food colours so that the onions absorb the colour. These flowers can be used as a garnish with Asian dishes or for buffets. A typical dish would be teriyaki chicken pieces.
Posted on January 27, 2015 , Comments Off on Balmain Bug Preparation
Slipper lobsters are not true lobsters. Their meat is softer in texture and only the tail can be used. They are found around the world and their names vary, e.g. Balmain bugs and Moreton Bay bugs are found in Australia. It can be used either green (raw) or pre-cooked. Green tails are perfect for grilling or shallow poaching, whilst cooked tails can be prepared similar to tiger prawns, e.g. in a cocktail or salad. Balmain bugs with asparagus is a typical dish.