The Australian Women’s Weekly Food

Sharpen up

The cost of a good knife set might make your heart race, but it’s an investment worth making. Many kitchenware shops have good specials on high-quality knives so it’s worthwhile shopping around. Knife sets can be great value, however don’t feel obliged to buy the largest knife set available. The fancy 14-piece set might look impressive, but perhaps isn’t the best use of your bench space or your cash.

ANATOMY OF A KNIFE

 The pointy–end (point) is used to make fine incisions in food or to pierce holes in things.

 The tip (the first third of the blade), not to be confused with the pointy end, does much of the cutting and can be used for soft vegetables and fine slicing.

  is the top of the blade; it

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da The Australian Women’s Weekly Food

The Australian Women’s Weekly Food2 min lettiRegional & Ethnic
Special Sides
PREP + COOK TIME 1 HOUR SERVES 6 Preheat oven to 220°C/200°C fan. Trim leaves and stalks from 1.5kg red beetroot and 500g baby yellow beetroot; wash. Peel red beetroot; cut into 6 wedges. Keep yellow beetroot whole. Place all beetroot on a large pi
The Australian Women’s Weekly Food1 min lettiRegional & Ethnic
Kitchen Notes
You can brown the lamb on a grill plate over high heat for 5 minutes each side, before transferring to a preheated 200°C/ 180°C fan oven to roast as per the recipe. Chimichurri is an Argentinian herb sauce served with grilled meats. It can be mad
The Australian Women’s Weekly Food1 min lettiRegional & Ethnic
Test Kitchen Notes
Brining helps lean meat such as turkey, chicken and pork to retain moisture as it cooks. Omit this step if you prefer and simply season the turkey with salt and pepper. Do-ahead Recipe can be prepared a day ahead to the end of step 5, then refriger