Barrel Shaped Potatoes
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Step 1
Starting at one end, push an apple corer into the potato, twisting at the same time, until you push through to the other side (see image 1).
Step 2
Twist the corer and pull backwards to pull out the 'barrel' (see image 2).
Step 3
Repeat the process until all areas of the potato have been used (see image 3).
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Beating Egg Whites
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To make sure the consistency is correct, gently beat the egg whites with a whisk until light and fluffy. Make sure that all of the egg white has broken up and blended together (see image).
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Correct Batter Consistency
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To check that the batter is the right consistency, place a spoon into the batter. Lift up a spoonful and pour back into the dish. The batter should run off, leaving a medium coating on the spoon (see image).
If the batter is too runny, add more flour.
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Cutting Hassleback Potatoes
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Step 1
Place the potato on a cutting board and lay a wooden spoon against the potato.
Step 2
Using the heel of the knife cut the potato into 5mm sections, slicing down to the wooden spoon (see image 2).
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De-seeding a Cucumber
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Step 1
Slice the cucumber in half lengthways (see image 1).
Step 2
Using a dessert spoon, start at the bottom and pull the spoon up towards you, scraping out the seeds as you go (see image 2).
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Dicing Potatoes
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Step 1
Square off the potato, cutting off the sides and ends (see image 1).
Step 2
Slice the potato into three sections and then cut into three sections lengthways (see image 2).
Step 3
Cut the potato into cubes (see image 3).
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Flipping Potato Patties
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Step 1
To get the ideal patty shape, use a frying pan that is similar to the size of the patty you want to make. A non-stick omelette pan would be ideal (see image 1).
Step 2
To flip the patty over, place a plate over the top of the pan (see image 2).
Step 3
Flip the pan over so the patty falls onto the plate. Slide back into the pan to cook the other side of the patty (see image 3).
Step 4
Once the patty is cooked, repeat the process to remove from the pan (see image 4).
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Folding Wonton Wrappers
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Step 1
Place a teaspoon full of the mixture into the middle of the Wonton wrapper (see image 1).
Step 2
Dip your finger in water and wet the edges of the wrapper (see image 2).
Step 3
Push in two sides of the wrapper until they meet in the middle, forming a cross shape (see image 3).
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Mashed Potato Crusts
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To achieve a crisp, potato crust, spoon the mashed potato onto the meatloaf or pie, spreading it with a fork to give texture (see image).
A piping bag can also be used to achieve the same effect.
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Mixing Foccacia Dough
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Step 1
To ensure that the dough is the right consistency, gently pull a section of the dough apart. It should be similar to bubblegum in texture (see image 1).
Step 2
The dough should not tear too quickly as you pull it apart. If it does, prove for longer (see image 2).
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Potato Patties
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Step 1
On a floured cutting board, shape the mixture into a roll and slice into 2.5cm rounds (see image 1).
Step 2
Place the rounds into egg rings and press into shape (see image 2).
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Roasting Capsicum
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Step 1
Cook a whole capsicum in an oven, on an open gas flame or barbecue hotplate until black.
Step 2
To remove the skin, scrape off using the back of a knife (see image 2).
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Rolling Gnocchi Dough
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Step 1
Cut the dough into four even sized slices. Take a slice and roll into a long strand of dough. Slice into bite size pieces (see image 1).
Step 2
Using the back of a fork, flatten each piece (see image 2).
When boiling the pieces, only place a few in the water at a time so they will cook quickly.
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Slicing Onions
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Step 1
Cut the onion in half and remove the core end (see image 1).
Step 2
Starting at one end, hold the knife at a slight angle and slice the onion. The angle of the knife allows the slices to come apart more easily. (see image 2).
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Slicing Potatoes
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Step 1
For even sized potato slices, use a Chinese mandolin. Set the blade at the desired thickness.
Step 2
Holding the mandolin at an angle, gently slide the potato forward over the blade, being careful to keep your fingers out of the way (see image 2).
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Spoon-shaped Puffs
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Step 1
Take two dessert spoons and place some of the mixture into one spoon.
Step 2
Scrape the mixture off the first spoon into the second spoon (see image 2).
Step 3
Scrape the mixture off the second spoon back into the first spoon and place the puff on a baking tray (see image 3).
Step 4
Repeat until all of the mixture has been used (see image 4).
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