Huey's blog

Showing only articles posted during April 2010. See all.
  • Lemongrass

    To prepare lemongrass, remove the rough outer leaves and give the bulb a good whack with the flat side of a meat mallet or large knife to break up the fibres. Then slice it as finely as you can.

  • Lemon zest

    Before juicing a lemon, remove the zest with a small zester, put it in plastic freezer bags and use it in sauces, etc., still in it's frozen state.

  • Leftover boiled vegies

    Use leftover boiled vegies in your next soup - either puree and add or throw in just before the soup is finished to heat through.

  • Knead to know

    To knead the dough, place it on a floured bench and push away from you with palm and heel of your hand until smooth and elastic. And punching down is not a boxing term, but the process of pressing the dough down firmly to deflate the yeast's gases and allowing fermentation to begin again.

  • Kidneys

    Kidneys to be tender should be cooked no more than medium. So, pink in the centre.

  • How to peel and seed tomatoes

    1. Remove cores from ripe tomatoes, put in boiling water and count to 10.

    2. Remove tomatoes and plunge into a bowl of iced water. Leave until cool.

    3. Peel and cut tomatoes lengthways into quarters. Put each quarter down on a board and cut out pulp.

    NB. Reserve pulp for another use.

  • How to clarify butter

    Here is a simple way to clarify butter from English food writer Prue Leith.

    Briefly boil a new Chux to remove the dye and 'dressing'. Double the cloth over and hold it firmly over a jug or basin. Then pour in the melted, foaming butter.

    All froth and milk particles will be caught in the cloth, resulting in crystal-clear liquid underneath.

  • Honey

    When using honey, run the spoon under very hot water first.

  • Great garnish

    Sugared mint leaves or rose petals are a great garnish.

    1. Separate rose or mint leaves. Wash and dry them well.

    2. Lightly brush with egg white, sprinkle with caster sugar and allow them to dry on a cake rack.

  • Garlic fact

    In Ancient Egypt, garlic was so prized that 15 lb would buy a male slave.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm