Taste of Auckland – It’s a wrap – Cooking Blog – Find the best recipes, cooking and food tips at Our Kitchen.
I'm still on a high note after a magical weekend at Taste of Auckland #TasteOfA Auckland. Our Fisher & Paykel Social Kitchen ™ #fpsocialkitchen theater was a huge success. All weekend long the theater was full of conversation, laughter and attentive faces listening to learn tips and tricks from the incredible group of chefs and […]

I'm still on a high note after a magical weekend at Taste of Auckland #TasteOfA Auckland. Our Fisher & Paykel Social Kitchen ™ #fpsocialkitchen theater was a huge success. All weekend long the theater was full of conversation, laughter and attentive faces listening to learn tips and tricks from the incredible group of chefs and food bloggers who graced the stage during the festival.I'm sure all of you who were fortunate enough to attend one or more of the sessions will agree that it is these little golden information gems that you learn from people who live and exude the perfection of their craft. every day that trigger a new discovery in the world. cooked. Over the weekend, I overheard many of you talking about the gems you picked up. How to thermally shock your ice cubes out of their molds, and a perfectly scaled oyster doesn't need the strength of Rafael Nadal's left arm but rather the right knife and a simple twist to unlock the oyster hinge . Pizza dough should never contain oil as it will burn during cooking and wipe down your mixer bowl with half a lemon before whipping your egg whites to make sure it is clean of any grease. deflating.

The Summer of YUM pop was the perfect salute to what felt like the first real summer weekend, if you had the chance to try our pops we would love to hear from you! I'm currently thinking about a list of potential pop recipes that will be on Our Kitchen over the summer, so check back for more recipe ideas and don't forget to claim one of our awesome edition ice cream molds. limited. here. And who had the courage to try Sara's brain child Jafa sausage? They were good eh? Who would have thought…. Apart from Sara of course… Genius! A big thank you to Neat meat for bringing our sausage dream to life Jafa and the “grill guys” Jordan, Andrew, Guillaume and Rich for running the grill, sharing their grilling secrets and being awesome (proud mom bear).

Outside of the Social Kitchen ™ theater, I managed to try a few tasty treats, but my favorite bite was hands down Ben Bailey's version on a pork bun prepared in the Hangi. It was amazing… .um…. "Hello Ben… what was that secret concoction that was in that piping bag?" Mighty delicious thank you. I was seriously considering standing in line for a second round of pork bun when I spotted the oysters at the depot and floated over them with a firm grip on my carrot shaped helium balloon and started consuming my just share with great enthusiasm.

My new favorite wine was a blend of Pinot Gris Exilé Man O 'War and, to be true to my southern roots, Gibston Valley China Block Chardonnay. The Man O 'War is a moderately sweet pinot gris, much sweeter than my usual preference for dry whites, but something about that drop was singing in my soul, so I had a second drink just to confirm that the relationship between my taste buds and my brain was accurate. After the confirmation, I bought a bottle to take home. Chardonnay - both my favorite and most worthy grape. This one rocked the party, just delicious and reminds me of how much I can't wait to be in Central Otago this Christmas.

Right now it's a wrap, but we'll be back to live, love and share the taste with you next year.

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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