Useful Tips for Herbs and Garlic

  • Bay leaves are used in many dishes. They must be discarded after cooking as their
  • Flavor is bitter if eaten. If you tie a piece of kitchen string to the stem of bay leaves,
  • It is easier to find them when the dish is cooked.
  • The seeds and ribs are the parts of fresh chillies that contain the most heat. An easy
  • Way to cut them is to remove the cape and use your paring knife to cut off the flesh,
  • Leaving the seeds and ribs attached as a core. Discard the core, then chop the flesh.
  • Select fresh ginger that is plump and firm. The skin should be tan and shiny, not
  • Wrinkled or shriveled.
  • It is easiest to chop ginger with a sharp paring knife. Peel the ginger and slice it
  • against the grain into then slices. Place a stack of slices together and cut into thin shreds.
  • Then turn your cutting board and dice the shreds.
  • If you rub your hands with a few parsley sprigs after handling onion, it will take away much
  • of the lingering smell.
  • An easy way to peel garlic is to separate the cloves from the head and him them with the
  • back of a small skillet or the flat side of a meat pounder. The skins will slip right off the garlic
  • Cloves.
  • If you are preparing a dish with fresh parsley, rinse the remaining parsley sprigs, discard the
  • Stems, and pat dry with Bounty paper towels. Wrap small amounts of plastic wrap and freeze
  • Them for future use. You can “chop” frozen parsley with the blunt side of a knife and use it for
  • Cooked dishes. Use fresh sprigs as a garnish.
  • Fresh herbs should be washed before storing in the refrigerator. Dry well and make a “bouquet”
  • Cut off the ends of the stems, place in a glass of water, and store in the refrigerator. For extra
  • Shelf life, cover the herb bouquet loosely with a plastic bag.
  • Always start with the minimum amount of red pepper in a recipe. You can add more if you want it spicier, but you cannot make it less spicy once red pepper flakes have been added.




Contact Us Now!


Join the EZY Rewards Program Now

Soup is liquid comfort. ~ Author Unknown

With 21 years experience in the food service equipment industry, Omni Catering Equipment Manufacturers has grown into a substantial player in the equipment business.
While continuing to service the needs of its local and international dealer base, Omni has positioned itself, to expand into the ever growing pool of franchise and private restaurants.

JHB: +27 82 883 1284
FAX: +27 86 522 7217