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Lesego Semenya

@LesDaChef

3 Nov

Ok. As promised, a thread on flavouring and seasoning of food. I'm not gonna mention any brands so please don't ask me what brands to buy. 🙏🏾 #LesFoodFacts

First the basics. They're important, I'll explain why as the thread goes.
There's a difference between seasoning and flavouring. It's important coz thats what determines what you should use and one what dishes. #LesFoodFacts

Flavouring = Changes the taste of something. Examples: infused oil, chilli, lemon, cheese. A flavouring will be what your taste receptors pick up. Salty, sour, bitter, salty and Umami. A marinade or curry blend is flavouring #LesFoodFacts

Read 22 tweets

Lesego Semenya

@LesDaChef

2 Nov

@AndiMakinana

As requested by @AndiMakinana, this is a thread on cooking seafood. #LesFoodFacts

I'll spare you all the technical stuff about types of fish. That is a whole week-long lecture on its own. So let's start at the fishmonger instead. How to tell if a fish is fresh or clean. #LesFoodFacts

Fresh fish doesn't have a "fishy" smell. It actually smells like the water it comes from. That fishy smell is caused by enzymes and bacteria on and in the skin of the fish. The longer the fish has been out of water the more "fishy" the smell #LesFoodFacts

Read 23 tweets

Lesego Semenya

@LesDaChef

11 Oct

All about coffee. What, how, why. A thread. P.s. This is from personal knowledge and what I've been trained on, I'm no barista #LesFoodFacts

Ok, let's start at the beginning. The history (its important coz it will help explain how unfair the global coffee trade has been).

There is a legend that coffee was first consumed and brewed in Ethiopia. In a region called Kaffa. Others claim it was discovered by Arabs in Yemen

No matter the history, everyone agrees coffee originally comes from the horn of Africa and up through to the middle east. Through trading and merchants it made its way to Europe. The Europeans called it "that Muslim drink" until the Pope said it was safe for Christians to drink.

Read 28 tweets

Lesego Semenya

@LesDaChef

10 Oct

Ever wonder how food photographers have different backgrounds for food pics? It's via boards called 'flatlays', you can order a few online. 😉 They're not cheap but they come in handy.

For Dijo I didn't use any flatlays but for Insta they're useful 🙏🏾

The term also refers to the current trend of shooting photos from directly above and filling the scene with props. Flat lay pics look like this...

This is also a simple flat lay, from my book...but instead of a board we used an old oven tray. The trick is to get a colour palette before you start cooking recipe. Then you know what colours to cook and aim for. Down to even the colour of the handle of the knife.

Read 4 tweets

Lesego Semenya

@LesDaChef

29 Sep

Knives. A thread. This is from my own personal experience over the years as a chef. Just like driving cars, every one will be different to each person but there is a general agreement as to which are the best and which are in the bottom. #LesFoodFacts

Let's start at the basics. The bag that every chef cares for like its their baby. Our knife bag. We can keep up to 20 knives and utensils in it. Some chefs even carry a knife toolbox but in general most chefs will have about 10 knives of their own. #LesFoodFacts

I'll be touching on the 10 most used knives for this thread. Not the entire knife kit, otherwise this thread will never end. At a good chef school you're taught about 10 main knives. Plasters are compulsory. (For real, we weren't allowed into class without plasters)

Read 22 tweets

Lesego Semenya

@LesDaChef

21 Sep

Someone asked for a cake recipe. So I sent them my red velvet one, strange at it may sound I usually don't expect people to try my recipes. 2hrs later she sent me this pic. This is what red velvet is meant to look like. She even made the cream cheese icing 😍👌🏾

https://twitter.com/LesDaChef/status/1307960546994671616?s=19

https://twitter.com/LesDaChef/status/1307960546994671616?s=19

Every time I post this recipe the "why not beetroot" tweets start. The reason red velvet was made with beetroot is because there weren't any food colours back in the day. Also the colour of the cocoa they used would change to a dark maroon when an acid like buttermilk was added.

Read 4 tweets

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