Kos kenners se wenke

Kos kenners se wenke. Daar is heelwat kos kenners daar buite en vandag leer ons ‘n paar nuttige wenke. So kom ons spring weg.

Gordon Ramsay (Michellin ster chef)

• Get out of your comfort zone and challenge yourself to grow.
• Keep your kitchen spotless as a foundation for good cooking
• Focus on simple yet delicious dishes
• Always read the recipe thoroughly before starting
• Be proud of your creations and present them with care.
• Ask what yesterday’s soup du jour was: A good way to get a sense of a restaurant’s standards

• Julia Child (The art of French cooking)

• “I don’t believe in bottled salad dressing… why should you have it bottled? It’s so easy to make. And they never use very good oil.”
• “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”
• “Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
• “The only time to eat diet food is while you’re waiting for the steak to cook.”
• “This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”

Nataniel (Suid Afrikaanse sanger, storie verteller en huis kok)

• “Mens eet nie as daar nog ‘n ogie op die bord is nie” – waarom jy heel sardiens moet skoonmaak en die koppe verwyder. Raad vir vis gaarmaak:
• Die grootste sonde is om op die daag met eetgoed of iets wat jy self gemaak het wanneer jy genooi is vir ete. Dit het gelukkig nog net een keer gebeur en ek het hulle vinnig reggehelp.

Jamie Oliver (The naked chef)

• Give your kids a bloody knife and fork and let me put some fresh food in front of them they can eat.
• “If you can eat with mates or friends or family, I mean, it’s such a brilliant thing isn’t it? If you feel really rubbish and you have a nice bit of food it makes you feel good, you know?

Jacques Pepin (Internasionale Franse kos kenner)

• I say: If you don’t know how to cook, I’m sure you have at least one friend who knows how to cook. Well, call that friend and say, ‘Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?’
• You can’t escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother’s clam chowder. It’s security, comfort. It brings you home.
• When I was a child, we always had wine on the table, no matter how simple the meal. The wine had no special identity; it was just ‘the wine,’ from the cellar cask. The rules were general: white with the first course, red with the main course.
• When you are at home, even if the chicken is a little burnt, what’s the big deal? Relax.
• Just because I am a chef doesn’t mean I don’t rely on fast recipes. Indeed, we all have moments when, pressed for time, we’ll use a can of tuna and a tomato for a first course. It’s a question of choosing the right recipes for the rest of the menu.

Jenny Morris ( The Giggling Gourmet – Suid Afrikaner)

• “I love the French cheeses and freshly baked bread and delicious cassoulets. So it’s not about the money for me but the quantity of the ingredients.”
• “I love mangoes, beautifully sweet and fragrant, they work beautifully in both sweet and savoury dishes.”

Bertus Basson (Suid Afrikaanse chef)

• Great ingredients are key to everything
• “My favourite ingredients to cook with are pork, heirloom tomatoes, and any fresh fish. You can make some incredible dishes with those three.”

Martha Stewart (Amerikaanse TV chef)

• The more you cook, the better you get at it. Practice makes perfect.
• Don’t be afraid to try new recipes. Cooking is all about experimentation and creativity.
• Proper planning is essential in the kitchen. Make sure you have all your ingredients measured and prepped before you start cooking.
• Good food takes time. Don’t rush the cooking process.

Explore/Kuier verder

• Kosreise met resepte en kos stories – Food travel with recipes and stories about food
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