How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How to Prepare Saffron Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes There are two methods of preparing saffron to use in cooking: brewing (with hot water) and blooming (with ice). Brewing is the traditional way and blooming is a modern technique created to preserve as much of the […]
How To Store Prawns (Shrimp) Find Deliciously Simple Prawn Recipes Here Once they’re taken out of the water, prawns oxidise quickly and blacken around the head and joints. This harmless but unsightly discolouration can be prevented by adding sulphur, freezing, cooking or peeling them. Peeled prawns can be refrigerated for a couple of days. However […]
How To Boil Prawns (Shrimp) Find Deliciously Simple Prawn Recipes Here It’s essential to buy raw (green) prawns for cooking, as reheated cooked prawns will be tough. While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself. Follow these simple guidelines for how to […]
How To Roast A Capsicum (Red Pepper) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Roasted red peppers (or capsicums) are a versatile ingredient. Here’s how to roast a capsicum to use in sauces and dips like romesco and muhammara, slice as part of an antipasto, pile onto bruschetta, […]
How To Make Bread Crumbs Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Here’s how to make bread crumbs at home. It’s super easy and a great way to avoid food waste. In traditional cuisines food is never wasted, especially something as precious as bread which was revered as […]
How To Open A Young Coconut https://youtu.be/fF0aeCAofZk There are many opinions on how to open a young coconut. Most involve cleavers and sharp knives, which may be great for professional cooks and coconut openers but, for the novice, carry the risk of a blood-splattered kitchen. I prefer a gentler approach – here’s the safest way […]
How To Make Garganelli Pasta Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Garganelli Pasta Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g of flour to create pasta sheets that are then cut into an endless variety of shapes. Garganelli are similar to penne […]
Rösti Discover more regional specialties on my small group Swiss food & wine tour! Talking about a ‘potato’ rösti in Switzerland is redundant (like ‘cheese’ fondue) as there’s only one type of true rösti and it’s made from potato. Swiss menus don’t generally offer much for vegetarians, but most have rösti with either a creamy […]
How To Toast Shrimp Paste https://youtu.be/i73fGDS0TXQ Fermented shrimp paste is used widely throughout Southeast Asia to add depth and savouriness to dishes. It’s called belacan in Malay, terasi in Indonesian, and gapi in Thai; there are minor variations between the different preparations so it’s best to use a shrimp paste native to the cuisine you’re […]
How to Make Tamarind Liquid https://youtu.be/5bowb3A1q8M Tamarind adds a deliciously tangy note to many Asian dishes. To make a thick sweet-sour tamarind liquid for use in any recipe, combine 1 part tamarind pulp with 1.6 parts warm water and set aside for 10 minutes or so then knead it to extract the pulp from the […]
