FOOD TO BOND OVER
We share food guru Violet Oon’s best baking and cooking tips from the recent Simply Her cooking workshop.
• Don’t let bad eggs ruin a cake Break eggs one at a time into a small bowl before adding them to the batter, so that any rotten ones can be discarded. • Line a four-sided cake pan easily Cut out two pieces of greaseproof paper. Line the pan lengthwise with the first piece, and cross-wise with the second; leave an overhang for both sheets. This saves you paper-measuring time. When the baking is done, just pull up the sides and lift the cake out of the pan! • Refresh a cake before serving If you’re pre-baking a cake or have leftovers, wrap it in cling film to keep it from drying out in the chiller. To serve, unwrap the film, slice the cake, then wrap each piece in aluminium foil and reheat in the oven. • Prep meat with minimal washing up To prepare chicken or pork chops, place them in a plastic bag before pounding them – you don’t have to wash the chopping board after! • Saute onions well Cook onions over medium heat and let them sweat slowly so their natural sweetness emerges. If the onions are sizzling, turn down the flame – it’s probably too hot. • Cook chicken chops with no added oil To cook chicken without adding oil, sear skin-side down in an ungreased non-stick pan to draw out the fat – the chicken then cooks in its own fat.
Cook stews uncovered – to reduce them for a more intense flavour. Sharing good food
Use unpeeled potatoes in your cooking to save you time – and the nutrients in the skin are good for you. A large cake pan is useful for marinating
meats. Celebrity chef
Violet Oon For a simple side, try blanched French beans tossed with salt and butter. Alternate the wet and dry mixtures when combining them – it will be easier to incorporate them evenly. Give the cake pan a good knock on the table before it goes into the oven, to remove air bubbles.