How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Boil Prawns (Shrimp) Like This Tip? Order Your Copy of the Sydney Seafood School Cookbook Now! 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. […]
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, great in sauces and dips, as part of an antipasto, piled onto bruschetta and tossed through pasta. You can char capsicum quickly over an open […]
How To Make Bread Crumbs Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Making fresh bread crumbs at home is 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 almost holy […]
How To Open A Young Coconut Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes 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 […]
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 (3½oz) of flour to create pasta sheets that are then cut into an endless variety of shapes. Garganelli are similar to […]
How To Toast Shrimp Paste Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes 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 […]
How to Make Tamarind Liquid Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/UUEmnoZaF9g Tamarind is a podded fruit that grows on large trees. It adds a deliciously tangy note to many Asian dishes. For a whole 225g block (about ¾ cup) of tamarind pulp you’ll need 1½ cups […]
How To Make Crepes Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Whether you’re wrapping them around a savoury filling or making a dessert like crêpes Suzette, the aim with crêpes is to get them as thin as possible. This comes with practice and a good pan. Start with […]
Potato Gnocchi Eat Gnocchi with me in Italy on one of my Italian food & wine tours! I love versatile potato gnocchi, they’re delicious dressed with just about any pasta sauce including pesto, easy gnocchi Sorrentina from the Amalfi coast, or the simplest burnt butter and sage. You can even boil the gnocchi ahead of […]
Salade Verte – How To Dress A Green Salad Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! A simple green salad (salade verte in French) is the ideal accompaniment to so many dishes, whether it’s made from just one type of leaf or a mixture of several. Salade verte […]
