WHAT'SYOURFAVOURITECOOKINGMETHOD?
CHOP CHOP!
Now your cooking
techniques are A+, here
are top chopping tips.
HOW TO ....
Chop an onion: Cut it in
half through the root end
(keep the root end intact,
as this holds the onion
together, making it easier
to slice). Peel off the
outer skin; lie the onion
cut−side down and slice
through the top from front
to back towards the root
end. Next, cut the onion
crossways (as if cutting
into slices); the onion
will fall into small cubes.
Crush garlic: Press
unpeeled garlic firmly
with the surface of a blade
of a large knife, crushing
the clove. Pull off the
papery skin and chop the
clove finely with the knife.
Alternatively, a garlic
press removes and leaves
the skin behind as you
crush the garlic.
Finely chop: The dice is
about ½ cm square.
Coarsely chopped: The
dice is about 1½ cm square.
Julienne: To cut strips
about ½ cm wide and
up to about 5 cm long.
CHOPPING HERBS
- Remove leaves and place
on chopping board.
- Use the knife as a pivot,
with the tip on the board,
to create a rocking motion.
- Rotate the knife from
side to side until chopped
to desired fineness.
Frances Abdallaoui
FOOD DIRECTOR,
THE AUSTRALIAN WOMEN’S
WEEKLY, EDITOR, AWW FOOD
Deep frying gives food a golden
hue, juicy interior and crunchy
surface – I’m thinking Japanese
tempura, Spanish churros, Italian
arancini or homemade fish and
chips. Once you understand the
importance of oil temperatures,
the results will be mouthwatering.Sarah Murphy
FOOD EDITOR, AWW FOOD
Caramelising sugar always
terrified me when I started
cooking. I’d never nail the right
moment at which to remove it
from the heat and I had a disaster
reel of sticky, underdone toffee, to
most-definitely-burnt over-cooked
toffee. After many tries, I got it
right and toffee is now one of my
favourite things to make (and eat!)Sophia Young
EDITORIAL & FOOD DIRECTOR,
AWW COOKBOOKS
Sautéing is the first step in
many recipes to build a layer
of flavour. We all know how
pungent raw onion and garlic is
but cooked slowly they become
surprisingly sweet. Adding salt
at the start will help to draw out
their moisture and expedite their
wondrous alchemy.8 #THEWEEKLYEATS