One Day Children you might thank me!!
I quite often do things in the kitchen without thought, because it was part of my training, so am often surprised when someone watching comments, ‘that’s a good idea’ or asks ‘why do you do that?’ I thought I might jot these things down, bring them home and leave them here. You never know, one day children you might need to know how to julienne a mango or make a choux pastry swan. These impromptu tips will appear as I fill a page in my notebook.
Do not wash button mushrooms, wipe them with a damp kitchen towel. Continue reading “Pro chef – Kitchen tips”
Sweetcorn – super cob
Because sweetcorn is so delicious on its own, I fear it is left naked on the plate, apart from a thin negligee of butter, most of the time. Give this sweet starchy vegetable another look, let the little gold nuggets shine in other ways. Oh and do not be afraid of the starch, an ear of corn has about the same number of calories as an apple and less than one-fourth the sugar, makes you think. 
High in vitamins and minerals, especially iron, calcium, vitamin A, B1, B2 and C, these small green dried beans have a pale yellow inside. You might not have seen them in this form, but I bet you have seen and probably eaten them as bean sprouts. That’s how they are most commonly used. Buy them non heat treated and watch them grow!! Once sprouted, mung beans punch above their weight increasing the amount of Vitamin A by 300% and a staggering increase of up to 600% for their vitamin C value. Because their starches are converted to simple sugars during the sprouting process, they are easy to digest. When mung beans are hulled and split they are called mung dal. Get to know them, in all their forms.
Crowded Mind 