Eggs
Eggs should be stored unwashed (washing strips the already porous shell, exposing the egg to odours in the fridge) with the pointed end down, in the least cold part of a fridge. As eggs age the air bubble inside grows – thus to test the freshness of an egg plunge into salted water (1/2 cup of salt to a litre of water): an egg up to 3 days old will instantly fall to the bottom (small air bubble); 3–6 days old it will float halfway up; if it is bad it will float horizontally. Storing eggs with truffle imparts a beautiful flavour and makes delicious scrambled eggs.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
