Here's what we've learned. We'd love to share it with you. - Prep’d
Here's what we've learned. We'd love to share it with you.
We've picked up plenty of helpful hints and tips during our 20+ years in the food industry. Take a look - and make things a little easier at your place.
- The Italian term 'Al Dente' translates as 'to the tooth' and describes pasta that is slightly firm to bite, not too soggy or soft. Test your pasta regulary towards the end of cooking by removing a srand and taking a bite.
- Roll your citrus fruit firmly back and forth on your benchtop to soften and release the juices before cutting open. This will allow you to squeeze the maximum amount of juice from your fruit.
- Legumes are a much underrated super food. Naturally low fat, high protein and a good source of fibre, B vitamins, iron, potassium and calcium. They are also low glycemic index (GI) so you'll feel (and full of energy) longer, avoiding the post dinner munchies.
- Allow your steaks to come to room temperature before cooking and ensure that your pan is hot before adding the steaks. Season just before cooking and remember to rest your steaks after cooking for a minimum of 5 minutes.