How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
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 Sardinian Pasta: Lombrichi & Cicciones Join my food & wine tour to Rome & Southern Italy to discover more Italian regional specialties! This simple Sardinian pasta dough can be used to make several different hand-rolled rustic pasta shapes with a lovely chewy texture. It’s made from a harder wheat than the soft wheat […]
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 […]
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. Knowing how to poach an egg perfectly is something many home cooks aspire to. And with a few simple […]
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. It’s important […]
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, […]