I think of the freezer as an extension of the pantry. Used well, a freezer can be a cook’s best friend, as useful as your oven or cooktop. Good Packaging Using the right freezer packaging will help prevent freezer burn – those crystals that appear on frozen food due to the cold air getting in – which dries out and ruins the flavour of food. If you are freezing in plastic bags (great if space is a problem) squeeze out the air, but leave a little room if you are freezing soups or casseroles,...read more
I was sent this youtube link the other day and had to share it! SAVEUR magazine’s Executive Food Editor, Todd Coleman, shows you how to peel garlic in less than ten seconds. Yes, 10 seconds. I tried this and it works, although very noisy. ...read more
Here is a handy guide for estimating quantities of the basic food groups when entertaining. Meat For a casserole: 200g (boned and trimmed) per person Roast: whole fillet 200g per person ( 1 kg, trimmed, will serve 5 ) Rack of Lamb: allow 3 to 4 cutlets per person ( there are generally 7 cutlets per rack) Minced meat: 60g per person for a pasta sauce POULTRY Whole roast chicken, allow 500g per person There are approximately 8 chicken drumsticks per kg. There are approximately 10 – 12...read more
Having run a successful catering business in Sydney for more than 20 years, providing the highest standard of food and service for private and corporate clients, I have more than a few tricks-of-the-trade to impart to help make your entertaining easier. Sharing good food with family and friends is one of life’s greatest pleasures – entertaining should be easy and fun for everyone, including the cook.