Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
Making lardons Lardons sprinkled on dishes such as salads, pasta, quiches, omelettes or stews add texture and flavour.
It's worth using a good smoky, streaky bacon for lardons as it gives a better flavour.
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
