Hints and Tips
When pan frying, sautéing or wok cooking, always heat the pan
first before adding oil. This will reduce the risk of burning the
oil and leaving a bitter taste in the food.
If making a
mayonnaise or aioli, add the oil slowly to egg yolks whilst whisking,
as this will combine evenly and prevent splitting.
A vinaigrette
dressing base (4 part oil & 1 part vinegar) can be kept in the
fridge. Herbs and spices can be added for your desired dressing.
The optimum
temperature for deep frying is 185 degrees C
Dry foods properly
before pan cooking as this will reduce oil splattering
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