Cooking withgas?

With the term “load shedding” becoming a reality for many South Africans, cooking with gas is becoming more popular. The benefits

Adds to your comfort because cooking is quick

Cheaper to cook with gas than electricity

Temperature is much easier to control

More versatile for searing, grilling and simmering

NOTE! Always turn off the gas cylinder after use to prevent any accidental leakage. Close all the stove knobs after use and if you smell a leak. Install gas detectors in your kitchen to avoid any accidents due to gas leak from a gas cylinder.

Retaining nutrients

Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food. Steaming, roasting and stir-frying are some of the best methods of cooking vegetables when it comes to retaining nutrients.

Air-frying

Compared with deep-frying, air-frying cuts calories by 70% to 80% and has a lot less fat.

Nervous novice to a confident cook

No chef is born with a Michelin star. All began with the basics. Same applies for home cooks. Get the skills to take you from a nervous novice to a confident cook.

Preparing your own meals is good for you

This gives you more control over the ingredients, and can ensure that you consume fresh, wholesome meals. The potential benefits of this include: helping you look and feel healthier, an energy boost, stabilisation of weight and mood, and an improvement in sleep and stress resilience.

Did you know?

When cooking with alcohol, not all of it burns off, especially when you cook food for only a few minutes. To get rid of the alcohol you must cook food for at least three hours.

Strange but true

Salt enhances pleasant flavours and reduces bitterness when added to coffee! The sodium content in salt diminishes bitterness by improving the flavour of the coffee.

The 5 basic wine characteristics

These five characteristics are sweetness, acidity, tannin, alcohol and body.

Fun fact!

To test if spaghetti is cooked, throw one piece at the wall or ceiling. If it sticks, then it is done.

How does wine complement food?

Wine should have the same flavour intensity as the food. Red wines pair best with bold flavoured meats while white wines pair best with light-intensity meats like chicken. Bitter wines are best balanced with fat.

No more onion tears!

To reduce the chemical in onions that cause tears, chop your onions when chilled or under running water.

By: Giselle Courtney

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creator

of South African Fynbos® and the Cape Town Fynbos Experience® www.southafricanfynbos.com