Wickedfood Newsletter 09 December 09
Wednesday, December 9th, 2009
SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
This will be the last Newsletter of the year, So from all the staff at Wickedfood Cooking School we would like to wish you all the best for the holiday season and we hope that you all get to where you need to be and back safely. There are plenty of interesting recipes on the BLOG so for all your cooking needs check it out. The school has a huge variety of Mundial knives and kitchen gadgets at great prices and along with our 2009 top ten cookbook list there are some great gift ideas for all the budding chefs out there. The Boksburg Cooking School has closed, but Sunninghill will still be running fantastic new and interesting classes in the new year so look out for them.
Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.
There are no more Individual Classes this year but we will have a January programme up soon with some new and interesting classes coming up.
Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.
Cookbook of the week – Jamie tries real American food and meets the most interesting cooks and producers that this vast country has. His epic journey will take him to the heart of America: its people, culture, music and, most importantly, its food. Along the way Jamie will be getting his hands dirty – meeting hunters, cowboys, fishermen and local producers – as he finds out about the best (and strangest) ingredients on offer. (Jamie’s America)
In our top ten for this year we have three contributions from local authors. Click Here to look at Wickedfood Cooking School’s top 10.
Our food article of the week: – After cooking this spectacular Roasted Salt- and Spice-Packed Pork Loin we got thinking about the proper cooking temperature for pork. Long gone are the days when pork was routinely overcooked in order to avoid the food-borne illness – trichinosis. For many years, nutritionists–and the USDA–have recommended cooking the meat until it reaches an internal temperature of about 71.11° C, or medium, which can result in slightly pink meat. But some restaurant chefs across the country are going one step further and cooking pork medium-rare, or to about 62.77°C. (Bon appetit)
Our favourite ingredient: – Hams – Know your hams – 15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham. (Saveur)
Food quote of the week: – “As for butter versus margarine, I trust cows more than chemists”.~Joan Gussow
Food tip of the week: - Egg whites – Albumen, or egg white, makes up about 60% of an egg’s weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. The best-before date is 19 days after being laid.
Egg whites will beat faster and higher if you add a pinch of salt.
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
Recipe of the week – Christmas pudding With Brandy Sauce
The Wickedfood Team
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.
SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
This will be the last Newsletter of the year, So from all the staff at Wickedfood Cooking School we would like to wish you all the best for the holiday season and we hope that you all get to where you need to be and back safely. There are plenty of interesting recipes on the BLOG so for all your cooking needs check it out. The school has a huge variety of Mundial knives and kitchen gadgets at great prices and along with our 2009 top ten cookbook list there are some great gift ideas for all the budding chefs out there. The Boksburg Cooking School has closed, but Sunninghill will still be running fantastic new and interesting classes in the new year so look out for them.
Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.
There are no more Individual Classes this year but we will have a January programme up soon with some new and interesting classes coming up.
Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.
Cookbook of the week – Jamie tries real American food and meets the most interesting cooks and producers that this vast country has. His epic journey will take him to the heart of America: its people, culture, music and, most importantly, its food. Along the way Jamie will be getting his hands dirty – meeting hunters, cowboys, fishermen and local producers – as he finds out about the best (and strangest) ingredients on offer. (Jamie’s America)
In our top ten for this year we have three contributions from local authors. Click Here to look at Wickedfood Cooking School’s top 10.
Our food article of the week: – After cooking this spectacular Roasted Salt- and Spice-Packed Pork Loin we got thinking about the proper cooking temperature for pork. Long gone are the days when pork was routinely overcooked in order to avoid the food-borne illness – trichinosis. For many years, nutritionists–and the USDA–have recommended cooking the meat until it reaches an internal temperature of about 71.11° C, or medium, which can result in slightly pink meat. But some restaurant chefs across the country are going one step further and cooking pork medium-rare, or to about 62.77°C. (Bon appetit)
Our favourite ingredient: – Hams – Know your hams – 15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham. (Saveur)
Food quote of the week: – “As for butter versus margarine, I trust cows more than chemists”.~Joan Gussow
Food tip of the week: - Egg whites – Albumen, or egg white, makes up about 60% of an egg’s weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. The best-before date is 19 days after being laid.
Egg whites will beat faster and higher if you add a pinch of salt.
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
Recipe of the week – Christmas pudding With Brandy Sauce
The Wickedfood Team
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.
Jamie will try real American food and meet the most interesting cooks and producers that this vast country has to offer. His epic journey will take him to the heart of America: its people, culture, music and, most importantly, its food. Along the way Jamie will be getting his hands dirty – meeting hunters, cowboys, fishermen and local producers – as he finds out about the best (and strangest) ingredients on offer. He won’t just be sampling, he’ll be getting involved: entering a gumbo ‘throw-down’ in Louisiana, fishing in California and sampling bison in Montana as he joins life on a ranch.
