PERFECT FOOD ADVICE

HOW DO I MAKE PERFECT MEAL

Tomato sauce or barbecue? Attica or Quay? George or Gary? The chicken or the egg? These are all big questions of the kitchen but far bigger are seven most pressing concerns that so many of us have when it comes to cooking. Here are all the answers to the seven food questions people ask me most often … according to me that is*.

1 HOW DO I MAKE PERFECT POACHED EGGS?

Want to get the perfect paoched eggs?

No salt, no vinegar, no swirling whirlpool. Just fill a high-sided frying pan or saute pan with about 6cms deep of water. Bring to the boil and then reduce to a gentle bubble or simmer.

Gently slip fresh eggs in to water but make sure you leave space between them. Then turn the heat right down to the barest simmer. Using a spoon gently waft water under the eggs so their bottoms don’t stick to the pan bottom.

When the eggs are cooked to your liking — whites set and yolks still squidgy when pressed with a slotted spoon is good for me — carefully lift them out of the water, let the water run off through the slots in the spoon.

The key with every step here is not to rush things. The other poaching commandment is that the eggs must be super fresh. Eggs break down and become watery with age, which is why you end up with nasty trails of feathery whites when you poach an older egg.

You can tell a fresh egg when the white stands up proud around the yolk when cracked onto a saucer and one of these will give you a neat, firm poachie.

2 HOW DO I COOK STEAK PERFECTLY MEDIUM RARE EVERY TIME?

Heston is a constant steak turner.

I feel the most reliable method, because it works for every steak no matter what size or thickness, is the one taught to me by Marco Pierre White.

No salt, no vinegar, no swirling whirlpool. Just fill a high-sided frying pan or saute pan with about 6cms deep of water. Bring to the boil and then reduce to a gentle bubble or simmer.

Gently slip fresh eggs in to water but make sure you leave space between them. Then turn the heat right down to the barest simmer. Using a spoon gently waft water under the eggs so their bottoms don’t stick to the pan bottom.

When the eggs are cooked to your liking — whites set and yolks still squidgy when                             pressed with a slotted spoon is good for me — carefully lift them out of the water, let the water run off through the slots in the spoon.

The key with every step here is not to rush things. The other poaching commandment is that the eggs must be super fresh. Eggs break down and become watery with age, which is why you end up with nasty trails of feathery whites when you poach an older egg.

You can tell a fresh egg when the white stands up proud around the yolk when cracked onto a saucer and one of these will give you a neat, firm poachie.

Heat the pan until it is nice and hot. Place the steak face down in the pan, start a timer and watch the edge of the meat.

When the meat is coloured half the way through up from the pan, flip it over and cook it on the other side for half the time of the first side.

Remove and remember to rest the steak on a wire rack in a warm space before cutting.

Also, always cut the steak against the grain of the meat or else it will seem tough.

If cooking steaks with a seam of fat seam on one side (such as porterhouse) sear the fat first to help start rendering it and to crisp it up.

If cooking a cheaper cut such as flank or shirt, slice it very thin and just flash fry it in a large pan so when you flip the steak you have some virgin (and therefore still very hot) pan left to flip it onto.

Yes, I know Heston is a constant turner, but I find I get a good steak without constantly worrying it and leaving it to cook on one side first.

3 HOW DO I GET PERFECT FLUFFY RICE EVERY TIME?

How to get rice fluffy every time

The keys here are to pick the right rice such as basmati or jasmine as shorter grains tend to be stickier, rinse the rice of excess starch under a running tap before cooking, use exactly the right amount of water so all is absorbed by the time the rice is softened perfectly (a ratio of 2 cups water to 1 cup rice is the general guide for white rice but always check the packet as this ratio differs between rices), cook on a very low heat after the rice and water have come to a boil in a covered saucepan. Leave the rice to steam off for five minutes off the heat when it is cooked and finally gently fork the rice to fluff it up more before serving.

Of course, easiest of all is to splash out and get a rice cooker. It sounds like a very boring purchase but like a new doona, and like the latest Ronan Keating album, you won’t regret it. You can also use your rice cooker for quinoa, porridge and even making cakes if you have the right recipe.

4 HOW DO I GET CRISPY SKIN ON MY SALMON FILLET?

The secret to any crackling is to start with skin that is as dry as possible. This is why it’s a good idea to salt the skin of the salmon fillets for a couple of hours before cooking. The salt will draw out moisture. Then you just need to scrape off the damp salt and dry the fillet with a kitchen towel before cooking.

Place the salmon fillets in a cold pan on a medium heat and slowly bring to temperature. When the skin is crisp and golden, flip the fish to colour the flesh side for a few seconds and serve immediately. Serve the fillet skin-side up and remember to not pour dressings, sauces or even olive oil on the fish when serving as these will attack the crispiness you’ve worked so hard to achieve.

5 SOUFFLE? Can I REALLY MAKE IT?

The perfect souffle is achievable

Oh, yes, you can! Souffles fail for a number of reasons such as overworked egg whites, an oven that isn’t hot enough, a badly prepared ramekin or a souffle mix that is too cold.

Besides finding a reliable recipe you can trust, my secrets for successful souffles are always to use room-temperature eggs; beat the whites to soft peaks in a fat and yolk-free glass bowl adding a pinch of salt or sugar to help stabilise them halfway; and to incorporate them into your warm flavour base in stages and by folding in very gently.

The preparation of your ramekins is equally important so always remember to brush softened butter up the sides of your ramekin and dust sugar (or cheese if it’s a savoury souffle) before popping them in the fridge for the butter to harden.

Repeat and then leave in the fridge until needed. This will give the souffle tramlines of butter to run up truly.

One final tip is to run a thumbnail or knife tip around the inside of each filled ramekin before popping it in the oven as this will help free the souffle mix from the edge of the ramekin for an even rise.

6 WHEN I BRAISE OR STEW THE MEAT STAYS TOUGH. WHY?

Do you get praise for your braise?

The most common cause of this problem is boiling the meat rather than simmering it. This will toughen the cheaper cuts of meat usually chosen for slow cookery.

To simmer, turn the heat down so you only get the occasional small bubbles, and then give the meat some time to get tender gently.

7 WHAT’S ONE STAPLE EVERY PANTRY SHOULD HAVE?

The one pantry staple you should have.

Simple one this — it’s tinned tuna! Tinned tuna can be used to bring protein to everything from quiches, salads and sandwiches to pasta sauces, soups and even steamed veg such as asparagus or green beans, which can turn from a side dish into a meal.

Also, tuna partners well with other storable grocery ingredients whether its anchovies, capers or olives, or tinned tomatoes, frozen peas or frozen corn.

And we haven’t even mentioned that Aussie favourite: Tuna mornay!

source: www.news.com.au