How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
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 (gnocchi di patate). 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 […]
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 […]
Vegetable Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good vegetable stock can be the base of great soups, risotto, casseroles and many other dishes. Roasting the vegetables before boiling them adds further flavour and depth. Once you know how to make vegetable stock so it’s rich […]
Chicken Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good chicken stock is the base for great soups, risotto, casseroles and many other dishes. Even seafood and red meat dishes often use chicken stock for its subtle flavour that adds depth without competing with the star ingredients. […]