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.
Cook asparagus
Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested.
If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.
Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band.
Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends.
They should be firm, not floppy, and a bright green.
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
