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Special Consideration
Pakistani Cuisine
Tips
Sharpening a knife
The most common angle to sharpen your knife is 20°. However, you should check with the manufacturer of the knife if you wish to determine the exact angle of your knife.
Which oil for which type of cooking
Olive oil has well reported health benefits, however it does burn easily and has a strong flavour that can adversely affect your cooking. Oils with a high flash point (that can withstand high temperatures) include canola, sunflower and peanut. Of these canola carries the least flavour.
Chopping an onion
Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.
Chopping garlic
Squash the unpeeled garlic using the flat side of a large knife to loosen the skin and help release the flavour and oils. Peel the garlic and then roughly chop. All of the pieces need to be about the same size to ensure consistency while cooking.
How to store spices
Spices are generally at their best for up to a month, if stored correctly. Store spices in an airtight container in a cool, dark place. Humidity, light and heat will cause herbs and spices to quickly lose their flavour.
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Hot Tips
Italian flavour
For maximum flavour, tear basil. Cutting it on a chopping board leaves some of the flavour on the board.
Glossary
Radicchio
A crisp variety of chicory with a bitter, peppery taste. Radicchio has small hearts, red with white veins, and is generally used in salads mixed with other salad leaves.
