Poultry – Barding

Posted on January 27, 2015 , Comments Off on Poultry – Barding

Barding is a culinary term that describes covering poultry breast with fat to protect it from drying out, such as when roasting turkey.

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Aleks VukovicPoultry – Barding

Mushrooms à Blanc

Posted on January 23, 2015 , Comments Off on Mushrooms à Blanc

Fresh mushrooms will keep longer if they are pre-cooked. This can be done by cooking the mushrooms in lemon juice, butter and white wine. Store in the juice in the fridge. The juice can be used in sauces and the mushrooms can be used in dishes such as chicken sauté chasseur.

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Aleks VukovicMushrooms à Blanc

Carrot Flowers

Posted on January 23, 2015 , Comments Off on Carrot Flowers

Cutting carrots into flowers is relatively easy and is used widely in Indian and Asian cuisines or on buffets. The flowers can be used as an individual garnish or as part of a larger arrangement.

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Aleks VukovicCarrot Flowers

Lamb Skewers

Posted on January 23, 2015 , Comments Off on Lamb Skewers

When making skewers, tender meat from the loin, fillet or trimmed leg primals should be used. Thread the meat onto skewers and alternate with vegetables such as onions, capsicums, zucchini and mushrooms.

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Aleks VukovicLamb Skewers

Seafood Paupiettes

Posted on January 23, 2015 , Comments Off on Seafood Paupiettes

Paupiette is the French term for rolled and for fish the term is mainly applied to sole or flounder fillets. Always roll them from the thick side in so the small tail provides a smooth finish. The skin side should be on the inside to create a clean white appearance on the outside. Sole paupiettes Bercy is a typical menu example.

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Aleks VukovicSeafood Paupiettes

Roasting Capsicum

Posted on January 23, 2015 , Comments Off on Roasting Capsicum

Italian antipasti plates would be incomplete without roasted capsicums. They can also be used for pizzas and gourmet sandwiches, or in salads. The process is quite easy and brings out the rich flavours and colours of the capsicums. Removing the skin is easy – just place the capsicums in plastic and the steam will loosen the skin, allowing you to easily peel them off.

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Aleks VukovicRoasting Capsicum

Chopping Goulash Spices

Posted on January 23, 2015 , Comments Off on Chopping Goulash Spices

Goulash is a thick stew made with lots of paprika and other spices. It was traditionally eaten as a hearty lunch by Hungarian cattle stockmen. Chopping the key spices garlic, lemon peel, fresh marjoram and caraway seeds with butter will keep them together. The fresh mixture lifts the flavour and is a must for an original Hungarian goulash.

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Aleks VukovicChopping Goulash Spices

Clarifying Butter

Posted on January 23, 2015 , Comments Off on Clarifying Butter

Clarifying butter will remove all of the whey and raise the burning point. This is important when pan-frying. Indian cooking uses clarified butter which can be made at home or purchased already clarified – known as ghee. Clarified butter is also added to make rich warm emulsion sauces such as Hollandaise and Béarnaise.

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Aleks VukovicClarifying Butter

Acidulating Food

Posted on January 23, 2015 , Comments Off on Acidulating Food

Acidulating food means to add an acid to food, usually in the form of vinegar or lemon juice. This helps to set the protein and also adds flavour. This is often done to seafood such as fish fillets, prior to cooking. A common dish which uses this technique is South Pacific seafood salad.

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Aleks VukovicAcidulating Food

Citrus Zest

Posted on January 23, 2015 , Comments Off on Citrus Zest

The thinly cut peel of any citrus fruit provides an intense flavour and is used in sweets, pastries and meat dishes such as goulash. One of the best known dishes is crêpes Suzette.

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Aleks VukovicCitrus Zest