These expert tips will help you achieve the perfect balance of flavours.
13 May 2013 - 5:52 PM  UPDATED 6 Sep 2013 - 9:31 AM

Which rice for which dish

Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Bamboo skewers

If using wooden/bamboo skewers to make kebabs, they must be soaked in water prior to assembling and cooking to avoid burning.