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Our regularly updated food news section keeps you up-to-date on Food in a Minute news & tips. From the right potatoes to use for a potato salad through to the secrets to sushi…

Greasing Muffin Tins

Grease muffin tins with a light spray of vegetable oil rather than butter.

Healthier Baking

We usually think of baking as treat foods full of sugar and fat for special occasions only. However, this doesn’t have to be the case if you make some carefully planned substitutions.

The use of soda water in fritter batter

Here’s a good trick. When mixing the batter use chilled soda water. The bubbles in the water help aerate the batter and act as a raising agent, making the fritters light and tender.

Kiwi Corn Fritters

It’s easy to see why corn fritters are a staple in so many cafés – they’re delicious. They’re also surprisingly easy to make. I find they’re just the ticket for a lazy Sunday brunch or a light family dinner. Plus, they’re a sneaky way to up the kids’ vege quota.

Cleaning Mushrooms

Simply wipe with a clean, slightly damp cloth or paper towel to clean mushrooms, as they may discolour if soaked in water.

Zesting Lemon

The zest of any citrus fruit consists of the outermost rind or skin only. Avoid the pith or white part beneath as it is bitter.

Tips for Roasting Vegetables

  • Use a hot oven temperature 210-220o C
  • Make sure vegetables are cut into similar size pieces so they all cook at the same time.
  • Lightly coat with olive oil and seasoning use baking tray lined with baking paper for easy cleaning

Wet and Dry Rubs

Rubs, either wet or dry, are made with a combination of herbs and spices and applied directly to meat before cooking.

Testing Jam for Set

Place a saucer in the freezer for a few minutes. Spoon about a tablespoon of hot jam onto the saucer and allow it to cool. Push your finger through the middle of the jam. The jam should part and wrinkle.

Pectin.. jam's key ingredient!

Pectin is the key ingredient when it comes to making jam… it’s what makes jam set. Pectin is a carbohydrate found in the cell walls of ripe fruit and it is what thickens the jam.

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