How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Cook Duck With Crispy Skin Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Cooks often ask me: ‘How do you get crispy skin on duck breasts’? Duck is delicious, versatile and very easy to cook, especially if you use my technique for cooking duck breast with crispy […]
How To Clean Snail Shells Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes In the French dish of snails in garlic butter (escargots à la Bourguignonne) the snails are traditionally served in the shell. Snail shells can be purchased from specialty stores and online ready to be used. They […]
How To Temper Spices Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Tempering is a technique used throughout the Indian sub-continent in which whole spices – and sometimes ingredients like curry leaves and dried chillies – are quickly fried in oil or ghee. The frying releases essential oils and […]
Passatelli Pasta with Brown Butter Join my small-group food & wine tour to northern Italy to discover more regional specialties. Passatelli pasta is a specialty of Romagna as well as the northern part of neighbouring Marche and Umbria. I was introduced to it at one of my favourite Romagnolo restaurants, Osteria La Corte in San […]
Light Asian Chicken Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Stocks came about to use leftover bits and pieces to add flavour to other dishes, and so the ingredients vary from cuisine to cuisine and even cook to cook. Chicken stock (nahm gai in Thai) is as […]
How To Peel A Peach Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Peaches are one of summer’s great gifts, delicious just as they are, sliced into salads and in desserts; but first we need to get rid of that fuzzy skin. A vegetable peeler is handy for peeling […]
Hand Rolled Pasta: Lombrichi & Cicciones Join my food & wine tour to Southern Italy to discover more Italian regional specialties! This simple hand rolled pasta dough can be used to make several different rustic pasta shapes with a lovely chewy texture. Lombrichi are a traditional hand rolled pasta from Sardinia. The name means ‘earthworms’ […]
How To Make Caramel Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It takes a bit of practice to learn how to make caramel – the skill is in knowing just the right moment to take the pan off the heat. Professionals make caramel without water, just heating pure […]
How To Make Caramelized Onion Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Good caramelized onion takes a steak sandwich, hamburger, or simple grilled sausages, from good to great! You can’t rush caramelised onions, it’s worth taking the time to reduce them down to a really dark, sticky mass. […]
How To Render Lard Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes You can buy lard (rendered pork fat) from some butchers and supermarkets but rendering it yourself produces the bonus of pork ‘scratchings’, those crunchy little golden bits that are left behind once the fat has melted! Pork […]
