Ad­vice for home cooks

Australian Women’s Weekly NZ - - FOOD NEWS -

Want to im­prove your per­for­mance in the kitchen? Why not ask a Miche­lin star chef! Chef Richard Chen, the creative force be­hind Har­mony, the Chi­nese restau­rant aboard Princess Cruises’ Ma­jes­tic Princess ship, shares his five top tips for every­day cook­ing. 1 Firstly, it’s im­por­tant to work with the right equip­ment. If your stove­top isn’t very pow­er­ful it’s not go­ing to heat a heavy-duty pot or pan, so fa­mil­iarise your­self with your kitchen and do your re­search be­fore you buy ad­di­tional equip­ment. 2 Tim­ing comes next – know­ing how to mon­i­tor the in­ten­sity of the heat and the length of time you’re cook­ing for is very im­por­tant; it’s easy to burn out the flavour if the heat is too hot. 3 Find the right in­gre­di­ents. Granted, some may cost more but of­ten the more you spend, the bet­ter the qual­ity. Wher­ever pos­si­ble, use fresh prod­ucts – they take longer to pre­pare, but the re­sults are amaz­ing. 4 Chicken stock – it’s the foun­da­tion of cook­ing Chi­nese food and a must-have! Make up a big batch and use it fresh over two or three days, then freeze any left­overs for fu­ture use. 5 Fi­nally, re­mem­ber that it’s okay to make mis­takes. In my kitchen, I say that if you burn the in­gre­di­ents in the wok or you mess up, it’s okay. Learn­ing from mis­takes is how you’re go­ing to im­prove.

“Up­cy­cle cleaned, soft plas­tic pack­ag­ing by us­ing it as bean bag fill­ing. This saves us­ing in­sid­i­ous poly­styrene balls. – Francesca Musumeci

BE A kitchen STAR!

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.