How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Remove Pin-Bones From Fish Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Fish fillets are versatile, tasty and easy to cook. They’re a lot more enjoyable to eat if you take a few minutes to remove any fine pin-bones before cooking them. Pin-bones are the fine, flexible […]
How To Cook Crispy Skinned Fish Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crispy skinned fish fillets are delicious and look great too. Even if you don’t like eating fish skin, it’s worth cooking fillets with the skin on as it helps protect the delicate flesh from […]
How To Clean A Crab Master Deliciously Simple Singapore Chilli Crab It is neither humane nor good cooking practice to put an animal that hasn’t first been killed humanely into boiling water as the stress will make the meat tough. As most amateur cooks don’t have the skills to kill an animal humanely, RSPCA Australia […]
How To Segment Citrus Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Learning how to segment citrus fruit to create neat pieces gives dishes a professional finish. And they’re easy to create once you know how to segment citrus fruit. The same method is used to segment oranges, lemons, […]
How To Grill Prawns (Shrimp) Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender. I find it easiest to remove the heads […]
How To Truss A Chicken Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s easy to learn how to truss a chicken, or any poultry. Trussing just means tying the bird securely with twine so its wings and legs stay close to the body. This makes the bird more […]
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 One of my favourite kitchen hacks is knowing how to fix broken mayonnaise. If you’re making mayonnaise or aïoli and it breaks or splits it will look curdled with the oil separating from the […]
Whole Egg Mayonnaise Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Mayonnaise – a simple emulsion of egg 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, […]