Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you […]
Useful skills to have during this festive season!
There are two ways in which chickens or poultry can be cut up, one for home use and the other for professional use. The technique can be learned quite easily and it’s a useful skill to have.
The advantages are that it is more economical to cut up chicken or […]
Many people are mystified by traditional Indian cooking and cuisines and a little somewhat confused with the varieties of curries and spices used . Some may even think the traditional Indian cooking is mostly about vegetarian dishes and curries.
India has one of the finest and richest culinary histories. Contrary to popular belief, Indian cuisines are […]
Lobster is an an all-time favourite seafood with most people, and many dishes using lobsters require that the flesh be removed from the shell. Here are some handy tips when you prepare a lobster dish at home.
A preliminary way to prepare a lobster, which should be alive, is to grasp it firmly by the back, […]
Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should […]
This originates from China and is an important ingredient in Chinese cuisine. Bean curd, pressed bean curd cakes, deepfried bean curd, frozen bean curd, bean curd skin, bean curd puffs and bean curd sticks are some of the nutritious products from the humble soybeans.
Cooking Tip:
1) Soak in salted water - traditional bean curd is tender […]
Certain cuts of meats are preferred to others in the making of soups, because of the difference in their texture. The tender cuts, which are the expensive ones, should not be used for soups, as they do not produce enough flavor. The tough cuts, which come from the muscles that the animal uses constantly and […]
