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?
Email us 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
Match cheese with wine
As a loose rule, softer cheeses go with white wines, and harder and milder cheeses with red wines.
Sweeter wines are the most versatile, going with the widest range of cheeses.
Soft creamy cheeses have a layer of fat which makes red wines dull and bland. Instead, these go better with sparkling wine, Sauvignon Blanc or a tart Riesling which will cut through the fat.
For smelly cheeses, the best is a big-bodied red, and a blue-veined cheese is best served with Port.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
