Miguel’s Cooking Secrets
To differ from the norm of offering organising advice Miguel wanted to share some of his quick tips for cooking success.
When packing away fresh herbs always wrap them in a wet paper towel to keep them fresh.
ALWAYS WASH YOUR GREENS
Make sure you always wash all your lettuce, vegetables and fruits before use (we don’t know where they have been before home).
Never put tomatoes in the fridge, keep them in a cool, dry area.
BLANCHING GREEN VEGETABLES
When blanching green vegetables always wait till the water boils then cool them down in an iced bath to avoid over cooking the chlorophyll.
FRUIT & VEGETABLE SEASONS
Always buy vegetables or fruits half way through their season as they will be less expensive.
When cooking pasta make sure you heavily season the water with salt. No need to use olive oil it doesn’t do anything.
SMELL THE FISH
Fresh fish should smell like the ocean and never fishy.
SEAR MEAT & FISH
To sear meat/fish put your pan on the burner or stove for 3 minutes on medium heat before you start cooking. This will caramelise the meat/fish when cooking and give a nice colour – don’t forget colour is flavour!!
15 minutes before cooking a steak remove from fridge and allow it to reach room temperature.
HOMEMADE MAYO & AIOLI
When making mayo or aioli use eggs from the fridge, this will make it an easier emulsion.
For extra moisture in your cake add a splash of olive oil to your mixture.
To get fluffier pancakes whip egg whites to soft peaks and fold in other ingredients carefully to make batter.
Keep fresh vanilla beans in the freezer.