How To Clean Snail Shells Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes In the French dish of snails in garlic butter (escargots à la Bourguignonne) the snails are traditionally served in the shell. Snail shells can be purchased from specialty stores and online ready to be used. They […]
How to Poach an Egg Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Poached eggs are delicious for breakfast, in soups, and on top of a classic salade Lyonnaise. Knowing how to poach an egg perfectly is something many home cooks aspire to. And with a few simple […]
How To Make A Bain Marie Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bain marie (literally ‘Marie’s bath’) is named for an Ancient Greek alchemist, Mary the Jewess, who allegedly used such a device in her preparations. Its other name, hot water bath, is more descriptive. It’s important […]
How To Toast Nuts Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Recipes often call for nuts to be toasted (or roasted), which adds a lovely aroma and toasty flavour by cooking some of the oil in the nuts. As nuts are high in oil they can burn quickly, […]
How To Blind Bake A Pie Crust Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Everyone loves a good pie. I always have a couple of packs of Carême ready-rolled pastry in my freezer for quick pies and tarts. A pot pie is the quickest and easiest pie to […]
How To Make A Cartouche Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A cartouche is a piece of baking paper cut into a circle to act as a lid; it’s sometimes called a ‘false lid’. It’s handy to know how to make a cartouche for covering the surface […]
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 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 […]
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 […]
How To Use A Lattice Roller Cutter Order a Lattice Roller Cutter Now To Add A Professional Finish to Pies & Tarts A lattice roller cutter cuts pastry to give a professional finish to pies, tarts and other pastries, including beef or salmon wellington. Lattice cutters are available from kitchenware stores. They’re easy to use, […]
