How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
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 […]
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. Below I’ll explain […]
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. Globe artichokes – not to be confused with potato-like Jerusalem artichokes, which are a different vegetable altogether – […]
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’. It’s handy to know how to make a cartouche for covering the surface […]
Lamb Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes While we often talk about making chicken (see video below), veal, fish and vegetable stocks, lamb stock is less common. Which is a shame as lamb stock is a flavour bomb – a secret ingredient for making the best […]
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 […]
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 […]
How To Clean Squid Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Squid, and their cephalopod cousins – calamari, octopus and cuttlefish – are relatively inexpensive and good value as there’s very little waste. They’re easy to clean and prepare, so it’s worth buying whole fresh local squid rather […]