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.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Make French scrambled eggs
The making of scrambled eggs is something of an art form in France.
First the eggs are separated and the whites heated gently in a dollop of butter in a heavy-based saucepan until just "snowflecked".
The yolks are then added and the eggs very gently cooked, stirring all the while, until they are thick and creamy.
Seasoning is added and another dollop of butter stirred through before the eggs are ready for serving.
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
