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?
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
Creating the delicate, glossy chocolate scrolls used to decorate dessert plates in fine-dining restaurants is not a job for the faint hearted, but practice and precision will yield perfect results.
"Temper" is a culinary term meaning to stabilize certain products. For instance, when a hot liquid, like soup, is mixed with cold cream, it is added slowly, whisking the entire time, so the dairy product doesn't curdle. Likewise, chocolate is tempered by heating and cooling and heating again to stabilize the fat in the chocolate so it doesn't crystallize or "bloom" once it cools.
Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Temper chocolate.
- Delicate tempered chocolate scrolls are a stylish embellishment for home bakes. After tempering, spread the molten chocolate evenly onto a sheet of wax paper, then carefully roll into a thick tube. Leave to set before carefully peeling away the wax paper.
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