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THE MOST FREQUENT QUESTIONS ASKED OF KATE:
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Why do I get lumps in my bolognese sauce?
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Lumps form because the meat has not been broken up and there is not enough liquid to break it down. If it is lumpy, give it a whisk to try and break down the clumps of meat. |
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What is the best oil for deep frying, spring rolls, prawn crackers etc. |
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A neutral flavoured oil such as canola or sunflower is best. Most
supermarkets and specialty food shops stock these oils in 2-4 litre
containers. |
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Why does my mince release a lot of water and stew instead of frying? |
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This occurs because the pan is not hot enough and also too much mince has been placed in the pan. Try frying the mince in smaller separate batches (if it is a large quantity) and ensure pan is hot with sufficient oil. |
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TOP FIVE QUESTIONS AND ANSWERS:
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