KITCHEN
KNOWLEDGE:
Make an
infused oil
Create
your own aromatic oil to add flavour to your salad dressings and
pasta dishes.
Step 1:
Gather dried ingredients, such as herbs and chillies to infuse your
oil. Don't use fresh ingredients - they release moisture, which may
cause bacteria to form in the oil.
Step 2:
Heat the oil and dried ingredients to 100°C in a saucepan over
low heat. Cook for 10 minutes. Set aside for 30 minutes.
Step 3:
Pour the oil mixture into a sterilised airtight bottle. Seal, label,
date and store in a cool, dark place for up to a month.
Store
herbs
Want to
get the most from your fresh herbs? Then follow our storage secrets.
Tip 1:
Wrap herbs, such as chives, mint, oregano, dill, sage and thyme in
damp paper towel. Store in a sealed plastic bag in the fridge.
Tip 2:
Basil should be wrapped in dry paper towel as moisture will turn the
leaves black and limp. Store in a sealed plastic bag in the fridge.
Tip 3:
Stand parsley and coriander upright in a glass containing 1-2cm of
water. Cover with a plastic bag and secure with an elastic band.
Store in the fridge
Nuts
Almonds
While
there's some dispute over the exact origin of almonds, there's no
doubting they've been around for centuries -- desiccated almonds were
found in Tutankhamen's tomb. The seeds of a fruit tree, almonds
belong to the same family as plums, peaches and apricots. The nuts
grow in a velvety pale-green casing that falls away when the almond
is ripe and the white-fleshed kernel inside the shell is encased in
an edible brown skin. There are two main types: bitter almonds are
made into a fragrant oil that's used as a confectionery flavouring,
while the sweet variety is consumed as a snack or used in desserts
and savoury dishes. Almonds are high in oil, mostly mono-unsaturated,
and contain only eight per cent saturated fat. They're also high in
dietary fibre and vitamin E.
Cooking
Great with
chicken, rice, trout, garlic, chocolate, vanilla, dates, raisins,
cream, apricots, peaches, lemons, broccoli, spinach, berries, yoghurt
and honey.
Storing
Keep
almonds in their original packaging until required, or store in an
airtight container in a cool, dark place or in the freezer.
Brazil
nuts
Native to
the tropical regions of South America, Brazil nuts are the seeds of a
rainforest tree that grows wild along the banks of the Amazon River,
from the Atlantic coast of Brazil to the mountains of Peru. The large
three-sided nuts develop in a hard wooden pod that holds around 24
nuts and can weigh up to two kilograms. When the nuts are ripe the
pods fall from the 30-metre-tall trees, which can be extremely
hazardous for those who collect them! The rich white kernel inside
the shell has a 70 per cent oil content, consisting of both
mono-unsaturated and polyunsaturated oils. Brazil nuts are a great
source of vitamin E, zinc, iron and potassium.
Cooking
Great with
chocolate, caramel, pears, apples, vanilla, cream, ginger, rhubarb,
toffee, nutmeg, cinnamon and yoghurt.
Storing
Keep
shelled nuts in their original packaging until required or store in
an airtight container in a cool, dark place or in the freezer.
Walnuts
Related to
the pecan, the walnut is thought to have originated in China or
Persia -- the Persians are said to have used them as currency.
Walnuts grow on trees and have a green outer husk, which splits open
to reveal the wrinkly round shell. When cracked the ribbed nut
emerges in two butterfly-like halves. Walnuts are a good source of
protein, dietary fibre and vitamin B, and have a high oil content --
they're about 50 per cent fat. Walnuts are also high in linoleic acid
(an essential polyunsaturated fatty acid).
Cooking
Great with
apples, pears, blue cheese, brie, celery, dates, figs, chocolate,
goat's cheese, spinach artichokes, bananas and pumpkin.
Storing
Unshelled
walnuts generally last longer than the kernels. Store unshelled
walnuts in an airtight container in a cool, dark place. Keep walnut
kernels in their original packaging until needed or store in an
airtight container in the freezer.
บุษบาเป็นน้องฝึกงานคนแรกที่มาฝึกในครัวคนแรก ณ เอราวัณ ซิกเซ้น
