How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Truss A Chicken Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Trussing a chicken, or any poultry, means tying it securely with twine so the wings and legs stay close to the body. This makes the bird more compact so it cooks evenly and the wings and […]
Swiss Spätzli Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! I love eating spätzli in Switzerland where they’re also known as chnöpfli (or knoepfle). While the Germans and Austrians make spaetzli too, they serve them simply boiled – the butter-loving Swiss go a step further. Once boiled Swiss […]
How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]
How to Fix Broken Mayonnaise or Aïoli Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes If you’re making mayonnaise or aïoli and it breaks or splits it will look curdled with the oil separating from the mixture. This is more likely to happen if the eggs are too cold […]
Whole Egg Mayonnaise Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Mayonnaise, a simple emulsion of egg yolk and oil, is the base for many delicious sauces and dips, as well as being a great spread for sandwiches – and it’s so easy to make! Salt plus acid, in […]
How To Make Crispy Fried Shallots Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried shallots at home as they are quite different to (and infinitely better than) the commercially-available ones. Plus you end up with a pot of beautifully scented oil to […]
How To Make Fried Garlic & Garlic Oil Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried garlic at home as it’s quite different to – and infinitely better than – the commercially-available kind. Plus you end up with a pot of beautifully […]
How To Make Roasted Chilli Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson One of the great joys of Thai food is the way it layers flavours. Using a pinch (or two) of ground roasted dried chilli introduces a delightfully smoky resonant depth to all sorts of […]
How To Make Ground Dried Prawns Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ground dried prawns, kung haeng in Thai, are used in many Asian dishes – and good ones can become addictive. They’re essential in some curry pastes, such as Thai sour orange curry, and delicious […]
How to Make Dried Turmeric Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Chef David Thompson showed me how easy it is to make ground dried turmeric (powdered turmeric) at home. Of course you can buy it but, as David says, “the perfume and taste of homemade dried […]
