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  • Freezing | Destitute Gourmet
    fridge Okay to refreeze unused unheated portion once Discard heated leftovers Cooked food thawed in microwave or running water Do not refreeze reheat thoroughly and eat Discard leftovers Raw food thawed in fridge Do not refreeze cook thoroughly and freeze leftovers Raw food thawed in microwave or running water Do not refreeze cook thoroughly OK to freeze leftovers once Thawed cakes biscuits breads fruits and fruit juices Okay to refreeze once if no strong yeasty smell Thawed snap frozen meat poultry or fish Okay to refreeze if still below 4 C or transported and handled safely and spent less than 2 hours in temperature danger zone Unknown length of time in temperature danger zone Discard Do not refreeze eat or cook Do I have to blanche food for freezing Some foods are significantly improved by blanching before freezing In other words pop them into boiling water for 2 3 minutes to arrest the enzyme activity that causes food to ripen then plunge the item into cold water and drain The blanched food can them be spread out on a tray to freeze When frozen place into a clean bag or container and you have Free flow frozens Blanche vegetables such as sweet corn broccoli cauliflower carrots peas and beans Blanching is not required for foods such as berries capsicums halved with the seeds removed and chillis Can I freeze cooked vegetables Semi preparing vegetables can save time and money Sauté mushrooms or courgettes in butter and freeze or mash avocado with lemon juice to use when they are out of season Sauté onions and garlic and freeze make pesto and freeze in ice cube trays and freeze surplus tomato paste so it doesn t go to waste Mash potatoes and freeze in small mounds use individual mounds as required to top casseroles Freeze stuffed jacket potatoes by wrapping tightly in cling film Can I freeze fruit Freezing is a great way to store surplus fruit To freeze fruit prepare it quickly in small quantities wash it in cold water a little at a time to avoid bruising an antioxidant like lemon juice or ascorbic acid dissolved in water will help prevent discolouration Prepare as you require it for serving stewed sliced mashed whole then pack in appropriate serving sizes and freeze promptly or cover fruit in a sugar syrup made from 1 cup of sugar to 3 cups of water and freeze fruit in the syrup If using rigid containers allow room for expansion You may get off flavours when you use iron or chipped enamelware utensils use containers designed for freezer use What causes freezer burn Freezer burn is a brownish discolouration caused by moisture loss it s not dangerous but does make the food less appetising To avoid freezer burn squeeze or suck if you are brave enough excess air out of plastic bags and seal them tightly If using containers eat the food within a reasonable time frame or freezer burn will occur on the surface How

    Original URL path: http://www.destitutegourmet.com/freezing/ (2016-04-27)
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  • Workshops | Destitute Gourmet
    feedback Charts and Conversions Metric conversion chart Seasonal Availability Calendar Destitute Gourmet Master Recipe Index Meat Cuts BBQ Cooking Times Sausage Definitions Contact Workshops Hosting a dg event within of Auckland Hosting a dg event outside of Auckland dg class feedback Stay Connected Blogger Facebook Twitter Youtube Lest We Forget Old fashioned Anzac Biscuits Your home baking repertoire won t be complete without this classic t co l0V1OlYeNi Time ago

    Original URL path: http://www.destitutegourmet.com/workshops/ (2016-04-27)
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  • Hosting a destitute gourmet event with Sophie Gray. Within Auckland | Destitute Gourmet
    used in that class will be supplied for up to 100 people more can be ordered by arrangement for an additional charge DG books and merchandise will also be available for sale How many people can attend As a host you have the opportunity to sell up to 500 tickets to your event depending on your venue Sophie will prepare the same number of dishes usually around 5 6 and offer 100 tastes of each dish So a group of 100 will taste each dish a group of 200 will taste 3 dishes and a group of 500 will get the opportunity to have a taste of one of the dishes How long is a dg demonstration A demonstration takes approximately 2½ hours We start at 7pm and finish around 9 30 10pm so people can eat and chat before they leave Sophie will arrive 2 hours before the start of the class to set up prep and brief the helpers What kind of kitchen venue is needed Churches community centres clubs and halls often have kitchens that adjoin an auditorium via a large servery This type of set up works very well as visibility is the key Attendees will need to be able to see onto the bench If visibility is a problem a live video feed would be an option to overcome this While we do not need a commercial oven a regular oven must have a minimum of three shelves and be of a standard size many newer ovens are very small Two regular ovens or one commercial oven is ideal Setting up a trestle in front of the kitchen is not recommended as Sophie needs ready access to running water stoves etc and a trestle is significantly lower than bench height Seating should be arranged theatre

    Original URL path: http://www.destitutegourmet.com/hosting-a-destitute-gourmet-event-with-sophie-gray-within-auckland/ (2016-04-27)
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  • Hosting a destitute gourmet event with Sophie Gray. Outside Auckland | Destitute Gourmet
    for your tickets groups generally charge between 25 35 per head How long is a dg demonstration A demonstration takes approximately 2½ hours We start at 7pm and finish around 9 30 10pm so people can eat and chat before they leave Sophie will arrive 2 hours before the start of the class to set up do pre class food prep with the kitchen helpers What kind of kitchen venue is needed Churches community centres clubs and halls often have kitchens that adjoin an auditorium via a large servery This type of set up works very well as visibility is the key Attendees need to be able to see the bench If visibility is a problem a live video feed projection is a good solution A commercial oven is not needed but a regular oven must have a minimum of three shelves and be of a standard size many newer ovens are very small Two regular ovens or one commercial oven is ideal PLEASE check the ovens at your venue to ensure the oven is in good working order try baking a batch of scones this is a good quick test Check there are sufficient shelves A trestle set up in front of the audience is not recommended as Sophie needs ready access to running water stoves etc and a trestle is significantly lower than a kitchen bench Seating should be arranged theatre style in semicircular rows in front of the kitchen this really is the best arrangement for visibility serving the food and keeping the audience engaged Hosting Responsibilities What do I need to supply Sophie requires two helpers in the kitchen from when she arrives at 5pm until the end of the demonstration preferably adults No cooking skills are required just a willingness to assist with prep follow

    Original URL path: http://www.destitutegourmet.com/hosting-a-destitute-gourmet-event-with-sophie-gray-outside-auckland/ (2016-04-27)
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  • dg class feedback | Destitute Gourmet
    long since I have cooked a meal with no moans and I had the pleasure of my teenage boy enjoying helping me too Thank you so much and now looking forward to trying other recipies Thanks for a great night Ann hi i just wanted to say a huge thank you to you sophie i came to see you recently in tauranga and the evening can only be described as a revelation to me After the evening i read your books and had an epiphany about the fact that we don t need supermarkets as muich as i used to think and that even though i am a busy mum of two children i am capable of a lot more than i gave myself credit for so grocery bills are down and quality of food has radically improved thanks again you have changed the way we shop and live kind regards clare Hi there Some friends and I went to a demonstration in Half Moon Bay last week Thursday We had a really good time thoroughly enjoyed the informative evening presented by Sophie What an inspiration I have used Sophie s original book for quite some time now and to hear her speak and be so down to earth and realistic about food is refreshing to say the least I often think am I the only one trying to save money here by making my own plum jam etc etc but its great to know that I am not alone on this train Thank you so much again and again my husband kept saying over the weekend Are you still going on about that foodie night you went to I have revisted my menu plans and am just starting a price book great idea then you know for sure if

    Original URL path: http://www.destitutegourmet.com/dg-class-feedback/ (2016-04-27)
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  • Charts and Conversions | Destitute Gourmet
    and Conversions Metric conversion chart Seasonal Availability Calendar Destitute Gourmet Master Recipe Index Meat Cuts BBQ Cooking Times Sausage Definitions Contact Charts and Conversions Metric conversion chart Seasonal Availability Calendar Destitute Gourmet Master Recipe Index Meat Cuts BBQ Cooking Times Sausage Definitions Stay Connected Blogger Facebook Twitter Youtube Lest We Forget Old fashioned Anzac Biscuits Your home baking repertoire won t be complete without this classic t co l0V1OlYeNi Time

    Original URL path: http://www.destitutegourmet.com/charts-and-conversions/ (2016-04-27)
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  • Metric conversion chart | Destitute Gourmet
    Ounces to grams approximate conversions 1 ounce 25g 2 ounces 50g 3 ounces 75g 4 ounces 125g 5 ounces 150g 6 ounces 175g 7 ounces 200g 8 ounces 1 2 pound 225g 9 ounces 250g 10 ounces 275g 11 ounces 325g 12 ounces 350g 13 ounces 375g 14 ounces 400g 15 ounces 450g 16 ounces 1 pound 500g 40 ounces 1 kg To convert ounces to grams multiply ounces x 28 35 To convert pounds to grams multiply pounds x 453 59 In cooking grams will replace ounces 1 000g 1 kg 2lbs 4 oz Volume Measures approximate conversions 1 tsp 5 ml 1 dsp 10 ml 1 tbsp 15 ml 1 cup 250ml 1 litre 2 pints Liquids 1 standard imperial cup 225ml 8 ounces 1 standard metric cup 250 ml Approximate conversions Almonds slivered 108 grams 4 ounces Breadcrumbs dry 1 cup 125g 4 ounces Breadcrumbs soft 1 cup 50g 2 ounces Broccoli flowerets 71 grams 3 ounces Brown sugar 1 cup packed 220 grams 8 ounces Butter 1 cup 227 grams 8 ounces Cheese grated 1 cup 125g 4 ounces Cocoa 125 g 4 4 ounces Coconut 1 cup 125g 4 ounces Confectioners sugar 1 C 110 g 4 ounces Cornflour 2 tbsp 25g 1 ounce Currants sultanas etc 1 cup 175g 6 ounces Hen egg average 50g 2 ounces Flour 1 cup 125g 4 ounces Flour 4 tbsp 25g 1 ounce Gelatine 3 tbsp 25g 1 ounce Golden syrup 1 tbsp 25g 1 ounce Granulated sugar 1 cup 225 grams 8 ounces Maple syrup 1 cup 322 grams 11 ounces Milk dry 1 cup 68 grams 2 ounces Milk non fat 1 cup 245 grams 9 ounces Oil 1 cup 224 grams 8 ounces Sago 2 tbsp 25g 1 ounce Salt 1 tbsp 25g 1 ounce

    Original URL path: http://www.destitutegourmet.com/metric-conversion-chart/ (2016-04-27)
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  • Seasonal Availability Calendar | Destitute Gourmet
    Silver Beet Snow Peas Spinach Spring Onions Sprouted beans and seeds Squash Sweet corn Tomatoes Watercress Beans Beetroot Broccoli Cabbage Capsicum Carrots Cauliflower Celery Courgettes Cucumber Aubergine Lettuce Marrow Mushrooms Onions Parsnips Potatoes Pumpkin Radishes Silverbeet Snow Peas Spinach Spring Onions Sprouted beans and seeds Squash Swede Sweet corn Tomatoes Watercress Beans Beet root Broccoli Brussels Sprouts Cabbage Capsicum Carrots Cauliflower Celery Courgettes Cucumber Aubergine Garlic Kumara Leeks Lettuce Marrow Mushrooms Onions Parsnips Potatoes Pumpkin Radish Silverbeet Snow peas Spinach Spring onions Sprouts Squash Swedes Sweet corn Tomatoes Turnips Watercress April May June Beans Beetroot Broccoli Brussels Sprouts Cabbage Cabbage Red Capsicum Carrots Cauliflower Celery Courgettes Cucumber Aubergine Garlic Kumara Leeks Lettuces Marrows Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Silverbeet Snow peas Spinach Spring onions Sprouts Squash Swedes Tomatoes Turnips Watercress Broccoli Brussels Sprouts Cabbage Cabbage Red Carrots Cauliflower Celery Chokos Courgettes Cucumber Garlic Kumara Leeks Lettuce Marrows Mushrooms Onions Parsnips Potato Pumpkin Radish Silverbeet Snow Peas Spinach Spring onions Sprouts Squash Swedes Tomatoes Turnips Watercress Artichokes Broccoli Brussels sprouts Cabbage Cabbage red Carrots Cauliflowers Celery Chokos Garlic Kumara Leeks Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Silverbeet Snow peas Spinach Sprouts Squash Swedes Turnips Watercress Yams July August September Broccoli Brussels sprouts Cabbage Carrots Cauliflowers Celery Garlic Kumara Leeks Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Silverbeet Snow peas Spinach Sprouts Squash Swedes Turnips Watercress Yams Broccoli Brussels sprouts Cabbage Carrots Cauliflowers Celery Garlic Kumara Leeks Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Silverbeet Snow peas Spinach Sprouts Squash Swedes Turnips Watercress Yams Artichokes Asparagus Broccoli Brussels sprouts Cabbage Carrots Cauliflowers Celery Garlic Kumara Leeks Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Silverbeet Spinach Sprouts Squash Swedes Watercress Yams October November December Artichokes Asparagus Broccoli Cabbage Carrots Cauliflowers Celery Cucumber Garlic Kumara Leeks Lettuces Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Silverbeet Spinach Sprouts

    Original URL path: http://www.destitutegourmet.com/seasonal-availability-calendar/ (2016-04-27)
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