Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
This is used, like a bouquet garni, to infuse flavour into a liquid such as milk for white (béchamel) or bread sauce. Warm in milk and leave to infuse for 20-30 minutes. It is also nice cooked with corned beef.
Chef Pfyl warns that cloves have a strong flavour, so don't use too many.
If you would like to request a particular technique, please let us know.
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More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com
