18 Feb 2014 Top 10 Cookery Tips from Camp Jabulani’s chef, André Gerber
As we realise that we cannot all be wizards in the kitchen, we caught up with Andre Gerber, Camp Jabulani’s chef extraordinaire, to see if he would share some of the most important cooking tips from his kitchen with us.
Here’s what he had to say.
- If you are working with dough, use oil or butter on your hands to stop it from sticking to your skin.
- If you make a homemade mayonnaise (BRAVO!) and you find that it is separating, just add water to equalise the liquid/oil ratio.
- After you use the seed of a vanilla pod, don’t discard the pod. Put it in a jar of sugar to infuse its gorgeous flavour.
- Too much salt in your food? Add one or two whole carrots to the oversalted dish.
- ‘Degorge’ is a term we use to describe removing the bitterness from an eggplant by sprinkling salt over it.
- If you would like to speed up the process of ripening fruit, place it in a dark room with bananas. The enzyme in the bananas called polyphenol oxides ripens the fruit.
- Thicken up any sauce with a ‘slurry’. Mix equal parts water and cornstarch, and add the mixture to the sauce. Voila! And no lumps!
- If you find yourself with stains on your hands from colourful vegetables like pumpkin, rinse with vinegar. This should do the trick.
- Use whole spices. They definitely retain more flavour than ground spices.
- Use moderate heat when cooking to prevent burning. Don’t be hasty! (HINT: Burning is not a method of cooking!)
Hopefully these little nuggets of knowledge will improve your cooking-power, and take your culinary skills to new heights.
We love to learn something new, and invite you to send us your cooking/foodie tips. Let’s see if we can teach André a thing or two! 😉