Light Asian Chicken Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Stocks came about to use leftover bits and pieces to add flavour to other dishes, and so the ingredients vary from cuisine to cuisine and even cook to cook. Chicken stock (nahm gai in Thai) is as […]
How To Render Lard Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes You can buy lard (rendered pork fat) from some butchers and supermarkets but rendering it yourself produces the bonus of pork ‘scratchings’, those crunchy little golden bits that are left behind once the fat has melted! Pork […]
Lamb Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes While we often talk about making chicken (see video below), veal, fish and vegetable stocks, lamb stock is less common. Which is a shame as lamb stock is a flavour bomb – a secret ingredient for making the best […]
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 […]
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. […]
