Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any  that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week – Jamie  tries real American food and meets the most interesting cooks and producers that this vast country has. His epic journey will take him to the heart of America: its people, culture, music and, most importantly, its food. Along the way Jamie will be getting his hands dirty – meeting hunters, cowboys, fishermen and local producers – as he finds out about the best (and strangest) ingredients on offer. (Jamie’s America)

In our top ten for this year we have three contributions from local authors. Click Here to look at Wickedfood Cooking School’s top 10.

Our food article of the week: – After cooking this spectacular Roasted Salt- and Spice-Packed Pork Loin we got thinking about the proper cooking temperature for pork. Long gone are the days when pork was routinely overcooked in order to avoid the food-borne illness – trichinosis. For many years, nutritionists–and the USDA–have recommended cooking the meat until it reaches an internal temperature of about 71.11° C, or medium, which can result in slightly pink meat. But some restaurant chefs across the country are going one step further and cooking pork medium-rare, or to about 62.77°C. (Bon appetit)

Our favourite ingredient: – Hams – Know your hams – 15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham. (Saveur)

Food quote of the week: – “As for butter versus margarine, I trust cows more than chemists”.~Joan Gussow

Food tip of the week: – Egg whites – Albumen, or egg white, makes up about 60% of an egg’s weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. The best-before date is 19 days after being laid.
Egg whites will beat faster and higher if you add a pinch of salt.
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.

Recipe of the week – Christmas pudding With Brandy Sauce

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.