How to blanch vegetables
Blanching is a cooking technique used to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in water, then reheating them slowly, blanching preserves texture, colour and flavour. This works great with vegetables for salads such as broccoli, green beans and peas, or to keep vegetables crispy in stir-fries and bakes. After blanching, the vegetables will be cold …
How To…Poach An Egg
For a healthy egg option, try poaching your egg and serving on toast, with bacon or on a bed of fresh asparagus for an extra treat! Method 1. Fill your saucepan with several inches of water, add a pinch of salt and bring to the boil. 2. While the water is heating, crack your egg into a shallow cup or …
How To…Skin A Tomato
When it comes to homemade pasta sauces, baby food, or a variety of other dishes, knowing how to efficiently skin a tomato is vital. Method 1. Cut a cross in the top of the tomatoes and gouge out the cores. 2. Drop the tomatoes into boiling water until the skin starts to split (about 10-20 seconds). Take them out and …
How To…Chop An Onion
Notorious for causing tears, onions can be a pain to chop. Just follow our step-by-step instructions for the perfectly diced onion Method 1. Peel the onion and slice in half, keeping the root intact. 2. With the cut-side of the onion flat on the chopping board slice the onion finely from one edge to the other. Do not slice the …
