How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
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! 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 a fan to cool […]
How To Make Secondary Dashi Like this recipe? You’ll love my online Japanese cooking class! 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 miso soups. Makes about […]
How To Make Dashi Like this recipe? You’ll love my online Japanese cooking class! 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 from shiitake is also […]
How To Blind Bake A Pie Crust Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes 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 make as the ingredients go […]
How To Cook Prawns for Sushi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Ever wondered how to cook prawns for sushi so that they sit flat across the rice? Normally, when prawns are boiled they curl. But prawns used for sushi need to be straight. Here’s how to […]
How To Prepare Artichokes For Cooking Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Thorny, primitive-looking globe artichokes are a member of the thistle family and one of my favourite vegetables. People are often uncertain how to prepare artichokes for cooking. It’s easy once you know how, all you […]
How To Make A Cartouche Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A cartouche is a piece of baking paper cut into a circle to act as a lid; it’s sometimes called a ‘false lid’. Covering the surface of a sauce, soup or other liquid with a cartouche […]
How To Hand-Pull Noodles Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Ever stood outside a Chinese noodle shop and watched the noodle maker winding the dough around his wrists like yarn then banging the strands onto the bench to stretch them? I have and, while I’ve wondered how to […]
How To Slice Fish For Sushi & Sashimi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Sushi and sashimi are two of Japan’s most popular seafood dishes. But what’s the difference between sushi and sashimi? Sashimi is raw fish without rice, whereas sushi always contains rice. In Japan a […]
