Perfect pizza crust? Things home cooks should never be without? The 101 of simple cooking? Karen Martini answers goodfoodAU readers' questions and spills the beans on some cheffy secrets.
Two weeks ago we put a call out to our Good Food Instagram community."Do you have a question you have always wanted to ask Karen Martini?" The answer was a resounding yes, and the questions were excellent.
The other tool I love is a Microplane. It is such a gem for grating everything from hard cheese to garlic, ginger, chocolate and citrus zest to even occasionally fresh truffle. It is never far away from me when I am making simple sauces and dressings and, yes, I do tend to travel with one. Advertisement I love to make an open crostata-style pie for my kids and, better still, I like getting them involved. Kids enjoy things more if they helped make them, I think.
It is really important that you allow the meat to come to room temperature before you cook it – this will take at least half an hour – or this timing will not work at all because it will be too cold in the middle. A scotch fillet is my favourite cut, by the way.OK, here we go, the 101 of simple cooking:It was in the 1990s and I wanted to poach a chicken in a Chinese-style master stock. I did not have a recipe or any experience doing it, but that didn't stop me, I just winged it.
If you mean how to dispose of the oil and fat left in a roasting tray after cooking, then what you can do is pour it into a recycled glass jar . If the oil is still pretty clean, you can actually use it again for roasting potatoes or something like that. Always pile the beaten egg whites high to allow for it to slump as it cools. Always cool in the oven. See my recipe in the book – finely ground icing sugar is the secret to a well-formed pav.
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