Here are some ideas for serving at your next dinner party: When you are pan-frying, especially anything that has been crumbed or floured, as in the case of a filet of fish or a homemade chicken schnitzel, always cook the presentation side first. The side that goes into the pan initially will cook the cleanest. [...]

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The digital thermometer is an indispensable kitchen tool for both the professional chef and the home cook. It is one of the best ways to eliminate any concerns that you may have about whether the chicken is cooked. Insert the spike of the thermometer into the area between the drumstick and the thigh. Once the [...]

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Enhance the remarkable qualities of spices in your cooking by simply dry roasting them in a frying pan over a gentle heat for 2-3 minutes. Allow them to cool before grinding finely in a mortar and pestle or an electric spice mill. This will intensify their aromatic flavours and add a new depth to your [...]

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It is always a good idea to keep a chicken or two in the freezer just in case, or sometimes you may have purchased a whole bird having only used the breasts and want to save the legs for another time. To look after them in the freezer, I always wrap my individual pieces or [...]

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It is important not to be complacent with kitchen hygiene, especially during our hot Australian summers and particularly when it comes to the handling of raw meat. Ensure that your hands and the surfaces in contact with the chicken are clean before and after use.  Wash work surfaces, knives and cutting boards with hot soapy [...]

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