Jul
27
2008
We believe that pasta may be the one and only reason why we’re still alive and kicking. When all else fails you can always boil some pasta and grate some cheese over it! Quick and easy.
Allow about 3 litres of water for 500 g of pasta, which is enough pasta for 4 to 6 people. Bring the water to the boil then add 1 tablespoon olive oil and 1 tablespoon salt. (Adding oil is a cook’s preference; some say that it keeps the pasta from sticking together, others say this is a myth.) Slip all the pasta at once into the rapidly boiling water. Stir immediately to separate the pieces. Pasta cooks in 8 to 15 minutes, depending on the shape and quantity. Test periodically until cooked to your liking. It should be al dante, which means soft, but not ‘pap’. Continue Reading »
Jul
27
2008
Isn’t it interesting how the truly basic basics of cooking, like how to boil an egg that’s just right or cooking a perfect pot of rice, are ironically the last things we master? What we know (as with everything else), we’ve learnt the hard way. Allow us to make yours a smoother ride. If you start by getting the basics into the kitchen, mastering the cooking basics will just be so much easier.
Cooking (without waves)
If you know how to cook eggs, a pot of rice, pasta and veggies, you will survive. If you can do a decent braai, you may even thrive. So read on and see if you can master the basics. Continue Reading »
Jul
21
2008
Don’t use these in the microwave
Metal or anything with metal trim or decoration. This includes pie tins and your dinner service if it’s got any silver or gold bits. Metal causes sparks in the microwave.
Hard plastic (melamine) and some Tupperware - these may absorb microwaves so food doesn’t cook properly in them.
Glued containers - dishes or containers that have been repaired with glue, or have handles glued on should not be used as the glue will melt and leave a huge mess. Continue Reading »
Jul
21
2008
The pots and pans in your kitchen can make or break all future cooking experiments and experiences. If you’re still using your Mom’s or Gran’s discarded pots and pans, you’re going to have to replace them some or other time. On your first outing to buy a pot, you will find that there is such a wide variety that it is quite hard to choose. Here are some guidelines to help you with this treasure hunt. Continue Reading »
Jul
02
2008
To celebrate a wedding anniversary in style it is a fun idea to take as the theme the symbol that represents the particular number of years a couple has been married. The first few are a bit of a joke but as the number of years of marriage increases so the anniversary symbol becomes more valuable and romantic. They are:
Continue Reading »
Jun
26
2008
Canework and rush
Canework should be vacuum-dusted using a rubber upholstery nozzle. Old and grubby cane can be cleaned using a soft brush and a minimum of warm, slightly soapy water. Do small sections at a time; wipe away any soap traces with a clean damp cloth and pat dry with a colourfast towel. Rush seating should be similarly vacuumed. Avoid using water unless advised otherwise when purchasing.
Most modern bamboo, cane and rushwork is `sealed’ during manufacturing stages with chemical agents. Be extra careful to make a permanent note of the furniture maker’s cleaning instructions. Continue Reading »
Apr
27
2008
At its most basic, the kitchen is the engine room that drives the long food processing chain. This stretches from the farmlands and oceans that produce our food to the landfills, rivers, and seas that take the eventual wastes and rubbish. But the chain does not start with the food growers and processors — it starts with you. For it is what each individual consumer decides to buy that ultimately determines the produce — and the price — from the growers and the food industry. The purse is very influential and we, as consumers, have both power and responsibility for making choices. Continue Reading »
Apr
27
2008
The kitchen is the heart of the house, the centre of consumption, the hub of daily life. It is the place where family and friends gather to eat, drink, and chat, share their joys, or solve their problems. It is the base of all domestic operations and the one place where we can “act locally”, and play an active part in protecting the health of ourselves and that of the wider environment.
The kitchen of childhood dreams is a place full of appetizing and tantalizing smells, a farmhouse kitchen, perhaps, hung with polished copper pots and pans and warmed by a glowing fire. However, behind that dream lay the reality for the housewife of long hours of tiring work stoking fires, heating water, hand-washing and ironing, scrubbing and polishing, and cooking. Continue Reading »
Apr
05
2008
A good cook will insist on an efficient kitchen that saves unnecessary work. Careful planning must go into the kitchen layout. The most satisfactory plan often links, in a triangular path, the three basic elements — cooker, sink, and food storage — to the preparation centres. They should be located in a compact sequence and not too far apart in order to save unnecessary movements. But personal preferences and styles and methods of working are also important, and you may want to have cookware and utensils within easy reach, as well as such ingredients as oils and condiments. If you spend much time cooking and baking, you may decide to have mini work centres conveniently located around the kitchen for such activities as chopping vegetables, mixing ingredients, baking, and other space-demanding tasks, such as bottling and making preserves, beer, and wines. Continue Reading »
Feb
02
2008
Copperware
Copper preserving pans and bowls for beating eggs are unlined. All other copper pans for cooking are usually lined with tin, nickel or silver, and should be relined when necessary.
Use wood or plastic for stirring in lined copper pans.
Tarnished copper can be cleaned with half a lemon dipped into a tablespoon of salt and vinegar. Rub hard. Then wash in hot soapy water and dry thoroughly.
Non- stick
Non-stick coatings vary in quality and the way they are applied. It is important therefore to follow the manufacturer’s own care instructions.
The following notes on the care of Tefal, where the metal is etched before the non-stick polytetrafluorethylene (PTFE) is poured on to the surface, are good guide lines for all non-stick pans : Continue Reading »
Jan
22
2008
These have slightly flared sides. Nonstick versions are great for omelettes.
Used to cook foods by surrounding them with hot air in an oven. Some have low sides but some cooks much prefer high, covered roasting pans.
Non-stick saucepans are a big advantage when cooking foods that are inclined to stick. Saucepans with rounded inner edges Continue Reading »
Jan
22
2008
Stainless steel is a strong, durable iron alloy that has a minimum of 10.5% chromium content. Other alloying elements (like nickel, copper, titanium, carbon and nitrogen) are also added to enhance its properties.
The best quality stainless steel used for tableware is referred to as 18/10 quality. This means that it contains 18% chromium and 10% nickel as well as other alloys. It is non-magnetic. Note: the stainless steel used in knives is 18/0 quality. Because it contains no nickel, it is magnetic.
Stainless steel is smooth and scratch resistant Continue Reading »
Jan
22
2008
Good cookware makes the world of difference,and there is a vast range of materials to choosefrom. Pots and pans need to be well balanced and heavy enough to prevent warping or denting. The handles should be comfortable to hold, strong enough to manoeuvre the pot or pan, and should be securely attached with rivets or screws. Lids should fit securely and have handles that are safe and easy to grip.
The ideal material for cookware provides quick, efficient heating. Continue Reading »
