- How to Use Whole Spices
Using ground spices may be quick and convenient, but for that special occasion nothing beats whole spice that you grind yourself. Not only will you get a better flavor, you will save money as well - The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why.
- Is it a Grill, a Broiler or a Salamander?
Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type. - The Gentle Art of Poaching
Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point - Reductions; Proving That Less is More
Any liquid can be reduced just by heating it - but why would you want to do that?
- Thicken That Sauce!
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently. - Boiling - The Test of a Good Cook
The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears. - How to Peel Almost Anything
If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand. - How to Cook Lobster
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing.
|
