June 2, 2008

Tips & Tricks - Cook It!

  • I come from the school of thought that chicken thighs are far superior to breast as they have far more flavour and are much more tender, thus I tend to use them more in my cooking. However, if I have to use chicken breast for a stir-fry for example, then I will coat the chicken pieces in a mixture of equal parts cornflour and water. I usually slake 1 heaped tablespoon in 1 tablespoon of water. This paste prevents the chicken from being tough and dry when you fry it.
  • Always remove the green sprout from your garlic cloves as this is the part which is bitter.

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