How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
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 […]
How to Poach an Egg Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Poached eggs are delicious for breakfast, in soups, and on top of a classic salade Lyonnaise. Making a perfectly poached egg is something many home cooks aspire to. And with a few simple tips, it’s […]
How To Make Coconut Cream & Coconut Milk Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Coconut milk and coconut cream are essentials in many southeast Asian recipes, from curries to laksas and rice dishes to desserts. While good canned coconut cream and milk are great standbys (and I […]
How To Make A Bain Marie Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bain marie (literally ‘Marie’s bath’) is named for an Ancient Greek alchemist, Mary the Jewess, who allegedly used such a device in her preparations. Its other name, hot water bath, is more descriptive. A bain […]
How To Toast Nuts Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Recipes often call for nuts to be toasted (or roasted), which adds a lovely aroma and toasty flavour by cooking some of the oil in the nuts. As nuts are high in oil they can burn quickly, […]
How To Cook With Banana Leaves Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Banana leaves are wonderfully versatile. They can be used to wrap all sorts of food for cooking and presentation and also as plates or serving platters. If you – or a neighbour – don’t have […]
How To Make Sushi Rice Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rice is fundamental to Japanese cuisine and, as such, is treated with great respect. The preparation of sushi rice is almost a ritual using traditional implements including a large flat-bottomed wooden tub (called a hangiri) and […]
How To Make Secondary Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rather than discard the kelp and bonito used to make primary dashi, it can be reused to make secondary dashi. Secondary dashi is lighter in flavour than primary dashi and ideal in fuller-flavoured braised dishes and […]
How To Make Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Dashi is the stock that forms the cornerstone of Japanese cooking – and it’s one of the easiest stocks to make. Although the most common dashi is made with thinly shaved dried bonito (katsuo-bushi), vegetarian dashi made […]
How To Blind Bake A Pie Crust Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Everyone loves a good pie. I always have a couple of packs of Carême ready-rolled pastry in my freezer for quick pies and tarts. A pot pie is the quickest and easiest pie to […]
