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25.01.2022 Why would you get beaten up if you asked for the common "Spag Bol" around Bologna? Because over 000s of years they have determined that the best way to pair their pride: ragù alla Bolognese is with tagliatelle: a flat ribbon pasta wider than fettuccine but not as wide as paperdelle. With other pasta varieties like strand pasta (spaghetti, the thinner capelli dangelo (angels hair) and even thinner vermicelli); tube pasta (bucatini - spaghetti with a hole running through the... center); shaped pasta (with ridges and nooks like farfalle, fusilli, rotini and orecchiette (little ears)); bronze extruded to create fissures and as many 000's more as any nonas arthritic hands can shape, you may become overwhelmed. So whats with all the fuss? Simple as any lemur would say.it is just a matter of pairing and how the pasta will pick up and be coated with your planned sauce. Or, how will they look and dance with each other? As usual the Italians have a word for it: bella figura which is to present in good light. As you wouldnt dare go out without a bella figura so, no sauce would like to be paired with a pasta that cannot complement in texture and flavour profile. Simple, the pasta and sauce or filling have to relate in heaviness/lightness, shape, big/small size etc. And once you have the pasta/sauce in bella figura mode, you still need to decide what level of al dente you like your pasta! Enjoy all about #pasta and #FoodIngredients in Module 3 of the #CookeryInstitutes #Onlinecourse.

24.01.2022 Food Porn? If you have joined our Online Cookery Course, you are enjoying dishes cooked as part of practical assignments and uploading them for Tutor review. On the other hand, social media pressures to share food experiences with your friends has catapulted food image content to overtake porn on the internet to earn the food porn epithet. The ubiquitous smart phone has fueled this trend. So, why not take brilliant food photos to impress your Tutor and mates even more. Ther...e are a myriad of food photography courses and videos available but all you need is: Lighting is key and natural light will always beat the manufactured one by your phone. If you have influence in the restaurant, become aware of the orientation and choose a seat with lots of natural light. Use a white napkin or even better, get your mate to wear a white T shirt to diffuse the light all over the main event If the dish features a sauce or dressing, make sure you capture the sheen or refresh to liven it up. Convince your mates to meet for the food event late afternoon for the warmest natural light as against the cool midday or cold manufactured phone flash at night. Add some context to the image by highlighting the dish hero or the flavour or texture profiles the chef is trying to entice you with. And for the extreme impresarios amongst us, if the dish has lost its wafting steam as a result of your mates’ conversation, add some food styling by asking the waiter to put a tampon in the microwave and hide it beneath or in the background Voila, Food Porn! See more

23.01.2022 If you haven't booked the Turkey, it is time to give a Goose a chance! These deliciously fat birds naturally store fat for winter, when food is not plentiful and to float. This delicious layer of fat makes their dark meat succulent. As a bonus, Goose fat is rich, has a silky texture and a subtle, savoury flavour for the ultimate roast potatoes. The fat is even monounsaturated and can lower our cholesterol! Trickier to cook than turkey or chicken because of the need to remove fat by initial trimming and skimming off the pan but, well worth the hassle. You can even fry excess skin bits in goose fat for the perfect snack with aperitifs for your guests. So, this XMAS 2018, give turkeys a break and go for the #Goose. Find out all about #Geese and their Goslings in #CookeryInstitute Module 3 on produce. Have a great Xmas.

22.01.2022 Al Dente/Al Chiodo orAl Dante?......Pasta to the Tooth/ to the Nail or overcooking to Eternal Purgatory! If you are not Italian, why all the fuss you may ask. Because texture with resistance to the bite makes for a memorable pasta experience and carries any sauce beautifully. Conversely, limp, soft gummy pasta texture from overcooking will spoil any food experience and waste your sauce Purgatory! So, al Dente or al Chiodo? The Romans in Rome insist on the Nail but, as wi...th all trends in our current quest for extremes, are we to end up with dried pasta straight from the packet or freshly made and a sauce? Maybe, but as we are all unique so, your personal bite resistance is also unique to you. Only you can find it by experimenting with the seasoned rolling boil and timing. Or, as we say at The Cookery Institute, developing your Cookery Awareness to become aware of what is happening to the pasta as it cooks to your perfect texture ...The French call it "A Pointe"....Sorry Italians. Your World is a Better Place With Better Cookery. Enrol today to Develop your Cookery Awareness.

22.01.2022 Feeling the heat? Why not visit your market or green grocer to get excited! You will find fantastic juicy tomatoes of all shapes and sizes, refreshing cucumbers and watermelons, red and green peppers......feeling the need to balance sugars and acidity? Pick the best you can afford, take home, wash and get the blender out. Check out the pantry for garlic, great olive oil and maybe some stale bread....you can get creative with watermelon, melons, mangoes....anything you fancy...there are a myriad of recipes but #Gazpacho is so simple, you can personalise it. Go for the classic Andalusian or just blend your favourite ingredients, season with your favourite seasoning and spices, chill and get cool....find out all about seasonal ingredients in the #CookeryInstitute's #OnlineCookingCourse

21.01.2022 Seafood Butchery or Fish Monger?? The protein that needs most respect to cook perfectly is getting a deserved makeover in how it is caught, killed (must be ikejime spiked), stored, prepared and presented. Sustainability also features high and source descriptions are demanded. About time we say. Applicable Meat Butchery techniques are being refashioned and applied to Seafood Butcheries with correct temperature Coolrooms and even Bleeding and Ageing for appropriate species. Like for head-to-tail for meat or root-to-stem for vegetables, fin-to-scale is being developed for fish: livers on toast? dried eye crackers? Learn all about the latest techniques in Our Module 3 on Food Categories. www.cookeryinstitute.com.au

21.01.2022 IN COVID LOCKDOWN With Mother's Day coming? If so, get into some Lockdown Training with the best course At Home, In Your Own Time, At Your Own Pace. Just Enrol Online and Start! What with Mothers Day next Sunday and now that we have all been released to visit our Mothers, you can try and WOW her with a fancy salmon on toast but, imagine if you made a Banana Bread for her (or Cake? - since poured into a mould, should be renamed Cake but, then again usually presented as a L...oaf!) Find out how burnt butter, a little yogurt acidity to aid the rise of the right flour and, of course, some added nuts for more texture will impress her.our Module 10 on Baking is the best on why and how ingredients do what they do. Alternatively, a jug of Margarita should do the trick with less cleaning up in the kitchen for her. So, impress Mom and enrol now!

21.01.2022 2018 XMAS is Upon Us! 25 Nov already and only 4 weeks to Xmas day! Some of us will start to feel the pressure: what to cook and how will a kitchen with 4 burners and an oven cope with the family gathering? Do you go traditional or go antipodean for the weather, even if you get hit with a hailstorm storm - they are always temporary! Why not introduce our multiculture to the menu to reflect where we are. Apply our #CookeryCourse knowledge: 1. Plan the menu so as not to fail. Ge...t the Workplan from your library or develop a new one from our #CookeryCourse Module 4. Make sure you include a showstopper to impress. 2. Plan to do as little as possible on the day so that you can catch up with your guests: - Use as much fresh produce as possible to minimise cooking.... - Do as much beforehand as possible with a little BBQing, sauteing or pan frying on the day...Seafood platter to present? Saltimbocca Turkey breasts wrapped in prosciutto needing a little pan fry? Brussel sprouts to lightly brown? Pasticcio to heat up? Asian style roast pork? Trifle for dessert? - Get your friends you want to catch up with to join in (oyster shucking?) or, the enemies busy (prawn deveining?) 3. Make sure you have great pre-made sauces .....apply your Saucier skills from our #CookeryCourse Module 7. Have a Ball!

20.01.2022 Brussel or Brussels Sprouts? Our Module 3 on sourcing, storing and preparing vegetables strongly recommends choosing in plentiful season for quality and price and as we are in the midst of winter, now is the time for all cabbages, aubergines and courgettes (eggplants and zucchinis to you and me?) and all types of squashes. This includes those school notorious: Brussels Sprouts.or is it Brussel Sprouts? As a cabbage, they came to the fore around Brussels (even the French... call them Choux de Bruxelle) and come in a huge variety of colours, sweetness and bitterness.having adapted to their environment, they are actually sweeter after a frost attack! They are also great for your winter health with lots of vitamins, especially K and of course fibre. Try roasting but, sauteeing in the fat drip of your roast is a must lamb fat creating brilliant flavours also pair well with parmesan, balsamic vinegar, miso, sweetness from cranberries and maple syrup....and you can also pickle them. Yummy. Our Modules stress even cooking throughout, so make a little cross incision at the bottom for even conduction heat..as always, important to be aware what type of heat will get you there.......(Modules 2 & 3).

20.01.2022 Dirty or Washed? With Xmas approaching and potatoes featuring in most people's festive fare, choose the unwashed ones (dirt provides a protective sunscreen even if the washed ones look just fabulous!). If they have developed a little bit of green colour (they naturally produce Solanine which can be bitter and can be toxic in large quantities) just cut it out and use! Potatoes can provide fantastic flavour pairing and texture contrasts to any Xmas course. Our Module 3 is all about #produce, how to #chooseproduce, #storeproduce and prepare for use in cooking.

18.01.2022 With mid winter winds annoyingly curtailing our outdoor activities now is the time to enjoy #Artichokes. They are in season but, more importantly, they can keep you intrigued for hours. They are not a vegetable but, buds of flowering thistles! Just imagine what hunger pain would have enticed an early Meditterano to figure out what to do with this bud with spiky leaves and a furry inside called a choke? Thankfully, they persevered and now artichokes are used in everything from roasts to salads, cooked using all #cookingmethods and even enjoyed eccentrically on their own! They even worked out that #BabyArtichokes have no furry choke. Find out all about them in Module 3 on how to choose, store and prep ingredients and as we believe at the #CookeryInstitute, how to cook ingredients so they end up tasting of themselves!

18.01.2022 With Strawberries in the news for the wrong reasons, we thought we would do some research to find interesting pairings. Apart from the classic cream and chocolate pairing, consider macerating with a little caster sugar and adding sweet/sour balsamic vinegar, pepper, basil and lemon juice; consider strawberries with green tea and a little honey; consider rosewater or Turkish delight....and of course always champagne with strawberries. With so many exciting flavour pairings, from soups, salads to desserts, we are a little angry at the destruction of so much produce when some basic slicing will defeat the crazy idiots and boost flavour from a little oxidisation!

16.01.2022 Discover all about Umami () in 2018. Apparently, Instagram postings under #foodporn are now more than for any other porn category! Through social media, consumers now decide and widely broadcast what they like. This posting frenzy is driven by what we call "craveability. It is driven by #Umami - a "pleasant savoury taste" created by umami-heavy ingredients like beefy broth, mushrooms, parmesan, tomatoes, soy and fish sauce etc. which can make any eating experience memorable. Learn all about the 5 taste elements and umami in the #CookeryInstitute Module on #Menu Planning and Development.

16.01.2022 Our markets have to keep going supporting local farmers who still have to pick and sell their produce...........So, if you are faced with empty shelves at your local supermarket there is no better time to visit your nearest market to pick the best deals to cook a storm for our cooler autumn days. You can wear a mask if you want but, make sure you smell the produce! How about a hearty Minestroni....or Pasta e Fagioli to satisfy your Coronavirus rumblings?...www.cookeryinstitute.com.au

16.01.2022 They say you can tell what region any Indian is from by the way they call their "tempering". Whether Chhonk, Chaunk, Tadka, Tarka, Vagarne or Baghaar what a great way to Finish a Dish by adding more texture or flavour to any dish. This tempering is not to be confused with Western cuisines tempering which refers to techniques such as the process of slowly melting chocolate until its smooth and glossy or whisking a bit of a hot sauce into egg yolks to heat them up witho...ut scrambling them. The Art of Finishing can elevate simply cooked ingredients to memorable dishes. Whether by adjusting acidity, adding texture, adding body or tempering, flavour and texture profiles can be transformed to a Wow level! Learn all about The Art & Science of #FinishingDishes in our Module 4. Enrol Online. www.cookeryinstitute.com.au

15.01.2022 Mushroom varieties will become scarcer with the approach of summer. Hailed as the it vegetable for 2019 by the NY Times, this fungi is not a vegetable as explained in Module 3 of the #Cookery Institute Course. Mushrooms versatility have extraordinary culinary reach from the mundane starter, as a side or for a sauce, to mains. And dont forget their role in our favourite sandwiches. Their meatiness makes them a natural sandwich filler. But, the new frontier for the Mushr...oom umami is in Desserts and Beverages. Mushrooms wellness image has created the Chagaccino made with chaga mushrooms and sweetened with monk fruit. How about finishing with a Mushroom Panna Cotta w Strawberries or a Porcini Mushroom Brûlée made with ground porcini cooked down with heavy cream and milk and then topped with honey-sage ice cream..Or, staring with a #MushroomCocktail made with fermented mushroom juice, whisky and garnished with a chocolate-dipped dehydrated mushroom. Wow! See more

14.01.2022 Our Choose Local, Cook Global motto is never more true than for the Asparagus season. After a few rays of sunshine that can make them sprout up to 8-9 inches overnight they are finally here for 2017! Our Module 3 is all about Food Categories including these seasonal Stalk Vegetables. www.cookeryinstitute.com.au

13.01.2022 Autumn is upon us and Chestnuts are one of the true flavours of autumn. The arrival of Greeks and Italians saw plantings increase in the 1970s and there are now approximately 300 Chestnut growers in the southern regions of WA, SA and Victoria and some in NZ. Unlike other nuts, chestnuts are a low fat nut variety and can only be eaten cooked or added to sweet as well as savoury dishes. But beware of the Horse Chestnut (does not have the heart shape) which tastes horribly bitt...er and can be poisonous - best kept as conkers for the kids to wage battles with. Great for vitamin A and potassium. Just score with an x and roast, grill on the BBQ, boil or even microwave, peel, use or just enjoy. Chestnuts are tree nuts and should not be confused with Water Chestnuts, which are tubers of an aquatic plant and widely used in Oriental cooking. Intriguing as ever to maintain their culinary mystique, the French confuse us even more about eating Marrons (glacés, en purée, chauds...) rather than Chataignes which is the official name for a Chestnut. Enjoy in salads, soups, fondants, as a stuffing ingredient or just use to warm up your hands and eat. Learn all about #FoodCategories and how to choose, store and use in our Module 3 of the Institutes #CookingCourse

13.01.2022 The Croissant. What would have induced an artillery officer in Vienna (sorry France) to laminate layers of dough with butter, form it in a crescent shape and sell it in his bakerytaken up by the French who, as leaders of cookery in the 18th century named them #Croissant - being crescent in French. As with all brilliant and enduring Cookery products it was the quest for Flavour and Texture, of course! Learn all about Flavour and Texture in our #CookeryCourse Module 4. Good... Croissant can create the perfect mouthfeel from the distinctive sound of crispy outer layers melting with the soft, buttery inner layers with a very subtle salty taste.....or, topped with a thin veil of jam or savoury fillings to take your sandwich to a stratospheric level. Look for no weight, no spring at the touch but, for crumble at the slightest pressure on the crust, and a smell of caramelized butter but, not sweetness. Experience the crescent ears: they should be crispy, crunchy and golden brown..Have fun at your Bakery or Learn all about how Baking Ingredients come together in our acclaimed Module 10 on #Baking. Our World is a Better Place With Better Cookery, enrol anytime: www.cookeryinstitute.com.au; www.cookeryinstitute.co.nz See more

12.01.2022 Prawn Cocktail - a favourite Xmas starter with as many choices as there are sauces. Whilst Tiger prawns are the prettiest, other small #prawn varieties have more flavour for our cocktails. When Crustaceans are uncooked, the pigments are covered with protein chains which give the shells a bluish-grey colour. With heat, the protein coating is destroyed releasing the red caratenoid colour an often used indicator that the #crustaceans are cooked. Find out all about Crustaceans in Module 3 on #FoodCategories and all about delicious sauces in Module 7 on #Sauces of our Cookery Institute's #OnlineCourse.

11.01.2022 With Xmas approaching, lets start looking at a few common ingredients that you will need to get right for a perfect traditional Xmas food experience. Stuffing, or, as Americans call it dressing for their Thanksgiving splash, is as much a must as the turkey, gravy and veg. It presents its own set of pitfalls. Here are some dos and donts:... 1. Avoid mushy Bread. It is essential and provides texture as well as flavour. Dry it as much as necessary: let the stale bread dry out naturally over a few days or cube and toast over low heat until dry. 2. Too much going on. In our eagerness to please we can complicate with too many vegetables, dried fruits, grains, nuts and even sausage varieties for too many flavours and ruin texture. Play it safe by using twice as much bread as other ingredients. And, look out for over-seasoning as the ingredients themselves come seasoned. You can add more salt after cooking and tasting but you cannot recover. 3. Why take any health risks and get blamed for a tummy ache by the jealous relos? Even though the stuffing will be baked, for safe temperatures, always used cooked meat, whether sausage or other. 4. Texture goal is moist with contrast between soft and firm pieces. Too much stock and you may end up soggy, too little, too dry. The liquid amount depends on the stuffing quantity so add cup at a time for the bread to absorb without a puddle at the bottom. And don't forget to give a Goose a chance!

11.01.2022 Its Mushroom Forage Time! Control of light and moisture makes mushrooms available all year round but with the recent rains, colonies of Mycelium (fungus like bacterial colonies) in soil and other substrates fill up to grow and expand looking for nutrients to transport back to the stationary fungi body and Voila, billions of mushrooms are born! The mycelium strands are so strong they can even break through concrete like hydraulic rams. Its Forage Party time! Its a great h...obby and if you are lucky enough to have an ancient Greek education and can decipher xanthocepahalum as something with a blond head, lucky you! Otherwise, just rely on colloquial terms like Slipper Jack, Fairy Bonnet, Milky Bone Cap .You can download some great local apps to identify your mushrooms but, to also choose wisely and avoid the ones with deadly names like Death Cap, Destroying Angel and any with yellow stainingAnd make sure you cut. Learn all about #mushrooms, how to store them, prep and cook them for fantastic Flavour & Texture Profiles. You Can Start Now: www.cookeryinstitute.com.au

11.01.2022 If you are lucky to be able to stroll through your local market whenever you want, don't plan your menu, just pick up what is in season - not just in season or, at the end of the season, but in the middle, where abundance in supply, colours and sizes mean prices are just right. Take it home and develop your food occasion. Right now, explore flavour and texture profiles with #Asparagus, #BroadBeans and #Peas with your favourite mint and cheese....Make Your World a Better World with Better Cookery. #CookeryInstitute

11.01.2022 Enjoy Watermelons this Xmas! Traced back to the ancient Egyptians, Watermelon varieties are still evolving. There are more than 300 varieties and complimentary growing seasons provide year-round supply. Our resident nutritionist rates #Watermelons highly: Vitamins B6 for brain, nerves, C for immunity; Lycopene for protection from sun rays; Amino Acids for blood flow; is Cholesterol free, only 80 calories per serve and being 92% water is excellent for hydration after exercise! Wow, excellent for our summer! Seedless varieties were developed more than a decade ago and other varieties like yellow and orange flesh have created additional intrigue and appeal for dishes and drinks. Module 3 of our #CookeryCourse is all about produce.

10.01.2022 A Celebration of Patricia's dishes. Our Tutor, Tina, is crazy about PPW's dishes and wants to share them. Showing brilliant developing skills on all cooking methods todate (Steaming, Poaching, Boiling and her latest Stocks & Sauces...) we can't wait for the next ones. Her lucky family enticed by great eye appeal..... #CookeryInstitute

10.01.2022 Potatoes are perennial favourites on many of our plates. So, why not work out what you like and get to know them. Choose the waxy chewy Desirees or even Kipflers for salads, mash with fluffy Sebagos or cook anyway you like with all rounders like Dutch Creams and King Edwards .....But, choose well and always avoid the washed ones that are described as "new".....they were probably washed with chemicals, refrigerated for a long time and brought out as "new"....they will turn gr...een soon after you bring them home. Choose the unwashed and rough. Don't worry about any skin peeling off - they are young, freshly dug out and as soon as they get exposed to a little cold they peel, a bit like sunburn! Dirt protects. Learn all about #potatoes and whether any greenness is to be avoided in our Module 3 on #FoodCategories. Your World is A Better Place With Better Cookery....The Only Course Designed for Home, At Your Own Pace. Enrol Online at #www.cookeryinstitute.com.au and #www.cookeryinstitute.co.nz See more

09.01.2022 Its Hot Cross Bun time! Whether vegan, gluten free, spicy with black pepper or chili, sweet and sour from cranberries, flour variations using plantain, banana, paleo or even sugar freethere is one thing we all agree on: they have to be fluffy! Unlike other cooking methods where some experts can wing it, with #Baking, attention to detail, patience and understanding what is happening to the ingredients and what they are made of (starch in flour?) from the mixing, heating, ferm...enting, provingis the key to that fluffy perfection! For example, try cooking part of the flour and water of your favourite recipe into a rouxthis will make the starch molecules in the flour to swell and burst (gelatinise) which will help retain moisture for a fluffier bun that will keep fluffy longer! Enrol now to do our acclaimed module on #Baking with all the science on how ingredients react and come together to produce the flavour, texture and structure you want. www.cookeryinstitute.com.au

09.01.2022 Why are we still fighting over meagre supermarket products when our markets are empty? You can social isolate at your local market! Our independent traders price their produce according to demand so, now is the time to go your market and pick the best to cook up a storm.........you also get the freshest, tastiest produce not affected by lengthy transport, apart from helping your local farmers. And, don't forget the blemished ones usually taste better and are always cheaper! As we say, Choose Local, Cook Global. www.cookeryinstitute.com.au

09.01.2022 Apparently, fish is the protein ingredient in dishes most abused by home chefs and the main damage is from overcooking it! What a pity, as it is really easy to avoid overcooking fish if you follow our course's simple rule of not letting the internal temperature ever rise to above 80C. It is perfectly food health safe at 63C and best at 52 - 58C when you know the freshness, not forgetting the continuing residual heat that ruins a lot of fish. And for the extra delicate and delicious #CookeryInstitute's favourite: Silver Whiting, whether whole or filleted, it means that after the skin starts to brown from the frothing butter/oil just turn off heat and cover......done! Learn all about #seafood and #cooking #fish in Modules 3, 9 and 10. Your world is a better world with better cooking.

07.01.2022 In addition to the mistakes to avoid below, here are some late Cookery Wisdoms for perfect Turkey and Roast Potatoes this Xmas 2017: For perfect roast potatoes, sprinkle semolina after par boiling and resting for maximum moisture escape before sizzling in very hot oil (goose fat for very high smoke point) and roasting. Also cut them evenly but also in angles to maximise exposed area. For Turkey prep, after brining, cover evenly with a layer of room temp. butter or mixture of... butter and maple syrup. This will guarantee a crispy skin but also keep the salt seasoning from touching the skin and extracting moisture from the bird. Here are some common mistakes to avoid this Xmas: - Not brining the bird overnight or for at least 4 hours to ensure tender and succulent meat. Brining is an essential step (covered in Module 9 on Roasting). - Cooking the bird straight from the fridge.....bring to room temp. - Not seasoning before cooking. - Not resting the bird after cooking, covered with foil to minimise loss of flavour. - Not tasting all before serving and adjusting seasoning if needed before serving. - Not carving the bird against the grain. And don't forget the Brussel Sprouts - deliciously finished in bacon fat, with chestnuts and parsley. Have a Very Merry Xmas.

07.01.2022 PEELS waste or endless taste exploration? With Covid isolation, more focus on our worlds sustainability for zero waste and extra time on your hands for creativity, now is the time to explore using PEELS. Long used in resourceful Indian cuisine in chutneys (banana, gourd, apple etc) peels can also be turned into chips (potato, pumpkin, banana),..turned into sweetened preserves (carrot, turnip), candied (any citrus, ginger) powdered (onion (never throw away the stems and r...oots!), lemon, ginger) to turn into flavouring agents or added to your favourite salt to enhance taste,..endless and even more importantly they are fortified with micronutrients, great as digestives (pomegranate and mango) and if your are saving water, enjoy water-dense watermelon peels. And don't forget cocktails! So, next time you slice or dice an onion put the peels and root out to dry or in the oven for roasting overnight. Next day, blitz them in a mixer and in seconds they turned into a fine powder. Mix with plain salt and explore yet another elusive umami taste level!

06.01.2022 PEELS waste or endless taste exploration? With Covid isolation, more focus on our world’s sustainability for zero waste and extra time on your hands for creativity, now is the time to explore using PEELS. Long used in resourceful Indian cuisine in chutneys (banana, gourd, apple etc) peels can also be turned into chips (potato, pumpkin, banana),..turned into sweetened preserves (carrot, turnip), candied (any citrus, ginger) powdered (onion (never throw away the stems and r...oots!), lemon, ginger) to turn into flavouring agents or added to your favourite salt to enhance taste,..endless and even more importantly they are fortified with micronutrients, great as digestives (pomegranate and mango) and if your are saving water, enjoy water-dense watermelon peels. And don't forget cocktails! So, next time you slice or dice an onion put the peels and root out to dry or in the oven for roasting overnight. Next day, blitz them in a mixer and in seconds they turned into a fine powder. Mix with plain salt and explore yet another elusive umami taste level!

04.01.2022 The ever seasonal Steaming Method is boring for some but its advantages of retaining nutrition, no fats used and colour vibrancy make it a favourite. Our Module 5 is all about the #Steaming cooking method and how to master timing and temperature control. Your World is a Better World with Better Steaming. Here are some of our students' assignment dishes.

03.01.2022 Overcooking Pork to make sure you don't get any bugs? The Trichinella bug was eradicated in the 90s and in any case, it is killed at 58.3C.......Learn all about food bugs, how to avoid them and how to enjoy flavoursome, juicy and succulent Pork this winter in Module 3 on Food Categories and the modules on Grilling, Roasting and SlowCooking of the #CookeryInstitute's #OnlineCourse. at www.cookeryinstitute.com.au

02.01.2022 This #Xmas, WOW your guests with juicy, succulent, tender texture of your bird .guaranteed with a #Brine that can also impart your favourite flavour. But, dont get let down by soggy, limp skin from the Wet Brine. The key to a super crispy skin is to minimize moisture the enemy of crispness in everything, including pastry. So, allow plenty of time to air dry, in the fridge preferably, to banish moisture and ensure super crispness. We have just updated our Modules with our latest research on #Brining and Air DryingAnd our Turkey friends say "don't forget to give Geese a Chance!" Have a Wonderful Xmas.

01.01.2022 Naked lunch or dinner to satisfy your winter cravings without the pasta? Try making #Gnudis this winter. Derived from a Florentine term for naked without the pasta, they are just Ricotta with some seasoning and another cheese or herb pairing. They became popular with Italian women on a diet . but, what about the butter or parmesan cheese? Not to be confused with Ricotta Gnocchi they are easier to make than Gnocchi or Ravioli although, need some time to extract maximum moisture so that they hold together and float in the simmering cooking. Made properly, they are compact with the consistency of fluffy potato puree and not floury or stodgy like some gnocchi. They are also versatile, can be made with your favourite cheese and paired with your favourite sauce but, you have to try them with sage and burnt butter..www.cookeryinstitute.com.au

01.01.2022 Roast Chicken is a favourite in many cuisines and even at your Sunday family gathering But, it is actually quite difficult to get right. Getting right means grabbing your attention with eat me and presenting juicy and succulent meat with crispy skin with whatever flavourings like lemon wedges, herbs, garlic, tandoori spices, star anise etc.The challenge is to avoid dried out, stringy chicken meat and a soggy limp skin. Because it is such a favourite protein to match with... an array of carbos, there are a myriad of recipes and experts telling us what to do. Confusion reigns over rinsing or not rinsing (not recommended by Food Standards), initial brining, initial poaching?..butter or oil massages prior to cookinginitial searing and temperature ranges from lowest for hours to 220C and even final heat blasts.But, if you apply what we call Cookery Awareness you will always succeed. Learn all about Roasting for the perfect #RoastChicken in Module 9 on Roasting.it even includes a favourite, cooking over a beer can and even a quick Chicken Roast method!...#www.cookeryinstiture.com.au See more

01.01.2022 Are Mussels as smart as Oysters? They seem to be. They stay in bed a lot, do very little exercise, they are big drinkers and wait for food to come to them! But, importantly, they can clean up our seas as the main photo of waters off New Zealand shows. Apart from their great effect on our immune and brain systems they are also versatile in cooking direction. You can go European (white wine, tapas style, tomato broth, Belgian ale), Mexican, Indian (goanese curry, turmeric broth.). Great value for protein, you can feed 5-6 people for $20! Find out all #Mussels in Seafood categories in Module 3 of our course.