My Sitemap
Alphabetical Sitemap
-
Recipes include how to cook chicken, salmon, lobster, rice and other foods the Aussie way. All recipes and cooking articles can be printed
index.html
-
sitemap-page-order.html
-
Whether you want to learn how to bake bread, cakes, biscuits (cookies), flapjacks or find ways to make and cook pastry this is the place to be
-
These basic recipes are designed for the non-cook who would like to learn but feels a little overwhelmed by the usual cookbooks and food magazines.
basic_recipes.html
-
Almond cream, poured into a store-bought pastry shell and baked until set gives you an almost instant dessert of infinite variety.
almond_cream.html
-
Batter, which is really a sort of very runny pastry, has many uses in the kitchen, from coating food in readiness for frying to making waffles for breakfast
all_purpose_batter.html
-
This is a basic apple filling for all kinds of desserts, cakes and tarts. It can also be used as a base for those beautifully glazed apple flans so popular in France
apple_filling.html
-
Restaurants will often theme a dish by calling it this, that or the other 'style'. The difference is in the sauce used.
asian_style_sauce.html
-
Only whole fish such as small salmon, trout and sea bass are suitable for baking. They need to be cleaned carefully.
baked_fish.html
-
Boiling meat has largely gone out of fashion, mainly I think because a number of the cuts of meat associated with it are no longer all that popular either
boiled_meat.html
-
Most head chefs have a favorite way of testing the abilities of anyone applying for a job in their kitchens.
boiled_potatoes.html
-
With the mass re-introduction of free-range and barn-reared chickens has come an increase in the availability of boiling fowl
boiled_poultry.html
-
Boiling rice ought to be quick, simple and foolproof. Like cooking potatoes only much easier
boiled_rice.html
-
Bouillon is the basis for many fish dishes and stews - most notably bouillabaise, the classic fish soup of Marseilles
bouillon.html
-
Braising as a method of cookery is similar to pot roasting, except that in this case the meat is fully covered with liquid during cooking.
braising_meat.html
-
You may never want to make brandy snaps, but you may want to impress your friends with some cunning little lattice-work baskets holding after dinner mints or chocs.
brandy_snap_paste.html
-
If you are a fan of TV cooking programs, you have almost certainly seen butter sauce being made, without necessarily being aware that you were watching a basic recipe in action
butter_sauce.html
-
I want to prove to you that baking a cake is simple. Just follow the recipe and you will have a perfect cake. After that you can experiment.
cake_mix.html
-
A lot of very easy desserts can be made, just by having a quick and easy chocolate cake mix to hand. This one behaves like a sponge and even the kids can make it.
chocolate_cake.html
-
Choux pastry is used mainly for such things as profiteroles and chocolate eclairs. It's pretty much in a class of its own, somewhere between conventional pastry and batter
choux_pastry.html
-
Clafoutis is used for making desserts and falls somewhere between a confectioner's custard and sweet batter
clafoutis.html
-
Damper is a very basic bread that can be produced in a camp oven, on a barbecue or even in a frying pan
damper.html
-
Deep fried fish and chips (known as fush'n chups in New Zealand) used to be the mainstay of takeaway foods in Great Britain. It probably still is
deep_fried_fish.html
-
Gonache is a very soft, very rich chocolate mix that can make your reputation in one serving - and it is just so simple
gonache.html
-
Gravadlax, sometimes called gravlax, is a way of both preparing and preserving fish. It is similar to smoked salmon in texture but cured differently
gravadlax.html
-
It may come as something of a surprise to you that someone would have a recipe for finger bowl at all, but I do and there's a reason for it.
finger_bowl.html
-
A coulis is a (slightly) thickened sauce most often made with fruit juice that is used to decorated desserts and the plates they are served on
fruit_coulis.html
-
Hollandaise sauce is one of those classics that chefs have to master and it can be terrifying for the novice. I'm going to give you my simplified version
hollandaise_sauce.html
-
A basic lemon sauce has a variety of uses, including saucing chicken or fish, thickening soups or sweetening with sugar for use with desserts
lemon_sauce.html
-
Very few people make their own mayonnaise, which is a pity.There is nothing like the real thing to lift a meal out of the ordinary
mayonnaise.html
-
Meringues are simplicity itself to make but they do require a little care and some patience
meringue_mix.html
-
Omelet(te)s. They’re easy to cook, right? We’ll see. First make sure that you have the right size of frying pan, or skillet. This is more important than you may think
omelets.html
-
Having a basic pancake recipe in your 'batterie de cuisine' is a bit like having an all-purpose, all-terrain vehicle parked in the shed. It's a get-you-out-of-trouble device
pancakes.html
-
The main difference between shallow and deep frying fish, apart from the obvious depth of the fat, is that no batter is used when pan frying.
pan-fried_fish.html
-
Why is pavlova a basic recipe? Because it's an alternative to the Basic Recipes: Meringue Mix given in this series
pavlova_cake.html
-
This basic recipe for pizza dough is a restaurant standard that we put together at the Pierre Victoire in the Eighties
pizza_dough.html
-
Poaching eggs is a skill that is rapidly disappearing from the kitchens of the world, thanks to those awful patent cookers that produce something with the appearance, and consistency, of a plastic amoeba.
poached_egg.html
-
Fish is rarely poached these days, which is a great shame because it is one of the best ways of preserving nutrients and improving 'digestibility'
poached_fish.html
-
I came across a recipe for potato gratin in a very old notebook the other day. I know it must be old because the dish given is a very basic one, with a cooking time of over 1.5 hours
potato_bake.html
-
Think of pot roast and the cheaper cuts of meat such as brisket and blade spring to mind, but it can also be used as a method of cooking top and silver-side joints of beef for a fantastic cold summer lunch
pot_roast.html
-
Quiche originates in the Lorraine district of France, from where my recipe comes, and has developed over the years into something resembling leftovers with custard
quiche.html
-
Red cabbage is often overlooked as a vegetable, and not just in domestic kitchens. Restaurants rarely offer it either
red_cabbage.html
-
Roasting meat is just about the most expensive way you can think of to cook it, so it makes sense to do it properly and with care
roasting_meat.html
-
The basic ingredients for shortcrust pastry are very simple; you need flour, fat and liquid. The proportions can vary
shortcrust_pastry.html
-
The good news is you don't have to rush out and buy a smoker. If you already have one, this article is probably not for you because you will simply follow the manufacturer's instructions
smoked_fish.html
-
Sorbets have almost gone out of fashion outside the more traditional European restaurants, yet they are a great way to have a 'rest' between courses at a dinner party
sorbet_syrup.html
-
A soufflé is a culinary masterpiece. Serve one at a dinner party and you will establish your reputation for all time.
souffles.html
-
The really basic way to steam fish is to put it between two plates suspended over a pan of simmering water
steamed_fish.html
-
Sweet omelettes, a bit like soufflés, are the measure of a good cook. They never fail to demonstrate your expertise, or lack of it, in the kitchen
sweet_omelettes.html
-
This is the basic pastry for desserts, little tartlets and some fruit pies, especially lemon merigue pie
sweet_pastry.html
-
If your palate, like mine, is tired of those awful pineapple based sweet and sour sauces that even Chinese restaurants are turning to these days, read on
sweet_and_sour_sauce.html
-
The dipping sauce that comes with the starters in Asian restaurants is very easy to make. It also keeps well in a sealed container in the fridge
thai_dipping_sauce.html
-
This is a sauce I first made when I had a glut of tomatoes in the garden. Two years after it was first bottled it still tasted beautifully rich and fresh
tomato_sauce.html
-
You can overcook the fish, burn the roast, under-cook the potatoes, but serve this sauce with the dessert and all will be forgiven
vanilla_sauce.html
-
When I said I was going to build a website on the subject of how to cook cabbage, it was some time before the laughter died down. The general sentiment was ‘you cook it, you eat it; what else is there?’
-
This is the home page for the how to cook chicken website. It's an introduction to chicken recipes and cooking advice
-
Everyday family recipes on the theme of how to cook lamb including roasting, frying, grilling and baking in the oven as a cassserole
-
How to cook lobster. Includes cooking live lobster the humane way plus recipes for bisque, lobster soup, lobster thermidore and a l'Americaine
-
Potato is one of the most widely eaten foods in the world. There are more recipes for red, white and sweet potato than for any other staple. Think of potatoes and you think of Ireland. If your name is Murphy they call you Spud. But the traditional Irish recipies are only a fraction of the more than 600 different ways to cook this magnificent vegetable
-
Boiling rice is a basic recipe that can create headaches for home cooks. In fact it's so quick and easy to do, everyone should have this simple receipe
-
Featuring recipes and articles on how to cook salmon from poaching to oven baked. Plus quick and easy receipes answering the question How Do I Cook Salmon?
-
Soup figures in every cook's recipe collection, and if it doesn't, it should. This is where you can be as creative with chicken, potatoes, beef, salmon, artichokes and any other meat or vegetable you care to name
-
How to cook steak including fillet, rump, porterhouse, flank, round, chuck and cube steak. How to braise, grill, barbecue, pan fry and casserole steak, including Swiss, Washington and pepper steak.
-
Cooks recipes on how to cook turkey, nutritional information, handling, hygiene in the kitchen and all aspects of roasting, baking, grilling and preparing quick and easy turkey dishes
-
Featuring cooks recipes on how to cook vegetables, from steaming through roasting to easy home cooking recipies. Also includes vegetables receipes for soup and casseroles
-
Contact me for cooks recipes on how to cook chicken, nutritional information, handling, hygiene in the kitchen and all aspects of roasting, baking, grilling and preparing quick and easy chicken dishes
about_me.html
-
Asian cooks work at an unbelievable speed and they are greatly assisted in this by the world's best kitchen knife bar none.
best_kitchen_knife.html
-
This table shows and compares the smoke points of various fats and oils; i.e. the temperature the oil will reach without burning
smoke_point_of_oils.html
-
It's a sobering thought that the majority of accidents not involving an automobile occur in the home, where you would expect to be at your safest. And of those, most happen in the kitchen.
first_aid.html
-
You do have a First Aid box in or near your kitchen, don't you? These are the basic necessities of what it needs to contain
first_aid_kit.html
-
You may be surprised to find that a series of articles on first aid in the kitchen kicks off with an article on shock - but there are very good reasons for this
shock.html
-
Cooks get burnt. It's a fact of kitchen life. Thankfully most incidents are simply superficial burns which will heal in a few days and require very little attention
burns_and_scalds.html
-
We have all experienced at one time or another the choking sensation of food having "gone down the wrong way"
choking.html
-
The first thing to be said about this type of injury is that, with a little care, cuts and wounds can be avoided altogether
cuts_and_wounds.html
-
You are aware of a flash, a bang and the next thing you know you are confronted by someone who is unconscious, dazed and/or showing visible signs of a localized burn. What's your first action going to be?
electric_shock.html
-
There are enough poisonous substances around the average household to kill a small army - or at least make it very sick - and a good number of them are to be found in the kitchen
poisoning.html
-
There are harmful bacteria lurking in your kitchen. How do I know that? Well, because that's what they do and you can never eliminate them completely. The trick is to control them.
kitchen_hygiene_are_you_safe.html
-
Campylobacter If you have a bug in your kitchen (and you have!) this is it
kitchen_hygiene_know_your_enemy.html
-
Unless you want to live in a kitchen that looks like a surgical ward you are never going to eliminate bugs altogether. So the next best thing is to learn how to control them, and to do that you need to understand their habits
kitchen_hygiene_prepare_your_defenses.html
-
In the Battle of the Bugs the key to success, as in any other war, is to remove the enemy’s support systems. In other words, deny him everything he needs to succeed. In the case of bugs this consists of four things. Moisture, warmth, food and time
kitchen_hygiene_destroying_the_bugs.html
-
Most bugs, but not all, become inactive when frozen. Some even die. But what about the spores they produce? Okay. Here’s what happens
kitchen_hygiene_refrigeration.html
-
Kids can have a great time in the kitchen, but their understanding of hygiene is rarely the same as that of an adult.
kitchen_hygiene_kids,pets,pests_and_barbies.html
-
Let's take a look at one of the most basic forms of cooking - immersing food in hot water. Boiling, in other words.
about_boiling.html
-
Wait a minute! What's this? You cook potatoes and rice by boiling in the same way? Yes! Well - almost. And it's foolproof
about_boiling_(2).html
-
Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish that greatly enhances the look and flavor of the meat
a_guide_to_balsamic_vinegar.html
-
For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new
bicarbonate_of_soda.html
-
Collecting recipes from all over the world wide web can be fun and very rewarding in terms of the food you eat. It can also be a nightmare to organize. It doesn't have to be. A little work early on will pay rich rewards as your recipe collection grows.
collecting_recipies.html
-
It’s not at all unusual for cake and dessert recipes to call for egg yolks. Any kind of custard is a liaison of several yolks, sugar and milk. Which leaves the egg whites
egg_whites.html
-
I like olive oil as much as the next person and I use it extensively in my cooking. However there are alternative oils and there are very good reasons for using some of them
fats_and_oils.html
-
crock-pot cookery is the modern equivalent of haybox cooking. It has a long tradition based on a slower paced life-style, but it works equally well today.
haybox_cooking.html
-
One of the more shady practices of unscrupulous butchers, including those to be found in many supermarkets, is to present hoggett as 'prime lamb'.
hoggett_dressed_as_lamb.html
-
All chefs who go to a western-style catering college, and most butcher's apprentices, are taught to sharpen their knives by swiping the cutting edge several times on a steel towards the hand that is holding that implement. I used to do it that way as well, many years ago
how_to_sharpen_a_knife.html
-
One of the big advantages a microwave has over a conventional oven is that it is so easy to keep clean, especially if you keep food covered when you cook it
microwave_cleaning.html
-
Despite the fact that microwave cookers have been with us for over 30 years, they still tend to be treated as a secondary method of cooking in many kitchens
microwave_myths.html
-
Metal, we are told, should never be used in a microwave. Yet that is exactly what the oven is made from, right down to the reflective mesh in the window
microwaves_and_metal.html
-
It may be the case that obesity is caused by a number of different things, but it is also true that the consumption of too much fat contributes to the condition. This is something parents of young children may have to watch carefully
obesity_and_nonstick_pans.html
-
A dinner party can be fun, but it can also be a source of stress and disappointment for the cook. The way to avoid this is through careful planning.
party_planning.html
-
The great English cook Prue Leith once famously remarked “life's too short to stuff a mushroom”. I feel pretty much the same way about peeling a grape
peeling_vegetables.html
-
Judging by the comments in some cookbooks, you would think recipes are chemical formulas to be measured out and carefully mixed. It just ain't so.
recipes_are_guides.html
-
A reduction can be made from any liquid just by heating it - but why would you do it? The answer comes back to two of our old friends, flavor and consistency (texture).
reductions.html
-
Despite plenty of evidence to the contrary, I still see roasting recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.
roasting.html
-
For over 40 years scientists have known that the fumes from hot Teflon surfaces can kill birds such as canaries. So just how dangerous are they to humans?
teflon.html
-
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. This may be one of any number of things
thickeners.html
-
Every now and then, nightly in some cases, something will happen to test a cook’s mettle. Good ones will rise to the occasion, mediocrity will sink others without a trace. There are a few tricks that can help when the gremlins strike in your kitchen.
tricks_of_the_trade.html
-
In any number of cookbooks and recipes you will find advice on which herbs go with what. I’m not going to take that route.
using_herbs.html
-
Most people, including most professional chefs, use spice that has already been prepared. That is to say it has been ground up, ready to use
using_spice.html
-
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
whole_spice.html
-
Slightly off the main tourist track in Byron Bay, NSW, Muoi's Feast is one of those gems that shines brightly amid an eclectic group of restaurants that in themselves have much to offer
muoi's_feast.html
-
One of the Illawarra's best kept secrets, Relish at The Links is tucked inside the clubhouse of a championship sized golf course just off the Shellharbour Road, Dunmore.
relish_at_the_links.html
-
The trick to eating at Sassafras is to first find the town it's in. Yamba is an island town, separated from the New South Wales mainland by a causeway that only reveals itself every couple of years or so,
sassafras.html
-
Never under-estimate the value of a good pie - it can be your best friend, especially when using up what otherwise might be unappetizing leftovers
about_pies.html
-
Anchovies can make a great addition to any number of dishes including salad dressings and pasta, but the tinned and bottled varieties can be too salty for many people
anchovies.html
-
Most cookbooks I have seen suggest painting a cut avocado (alligator pear) with lemon juice or olive oil to prevent it from going brown
avocado_pears.html
-
It's often the case that a recipe involving a pie crust calls for you to bake the pastry 'blind'. Most cooks will know this involves lining the pastry case with grease-proof paper or similar, pouring in some weights such as dried beans, and baking for around 10 minutes or so.
baking_'blind'.html
-
I'm often asked if I have a method for producing a light, crisp batter that doesn't involve too many ingredients and a lot of work
batter.html
-
If you like the schnitzel style of cooking, but find a breadcrumb coating too bland, try using a mix of almond meal and grated Parmesan or Pecorino cheese instead
breadcrumbs_-_an_alternative.html
-
The reason we brown meat for stews at all is to add flavor. It is not to seal the meat, which is going to cook over a long period and will be anything but sealed at the end of that time.
browning_meat.html
-
I made some notes a while ago because I had it in my mind to write a cookbook for the internet. Among those I found in an old notebook was a snippet on handling salad leaves such as lettuce, and it's pretty sound advice
brown_edges_on_lettuce.html
-
I read somewhere recently, I think on another cooking site, that kitchen burns can be soothed by rubbing with a raw potato
burns.html
-
You can usually remove candle grease from cotton or linen tablecloths with the following method:
candle_wax_-_removing.html
-
Now that may seem a strange title to you, since cannelloni is by definition an Italian dish, but there is a delicious alternative to the well known pasta rolls – and that’s to use crêpes instead
cannelloni,_italian_style.html
-
If you boil condensed milk, in its tin, for around 45-50 minutes, it will turn to caramel which you can then use as a base for desserts
caramel_the_easy_way.html
-
Cauliflower is one of those vegetables that can be fairly bland with little flavor of its own.
cauliflower.html
-
I’ve been accused by another chef of cheating with some of the recipes I cook. Too right I do!
cheating.html
-
A neat way to improve the color, texture and flavor of chili con carne is to add one square - and one square only - of dark bitter chocolate as it's cooking
chilli_and_chocolate.html
-
Most of the time you will probably want to use any stock you make just as it is, especially if you intend to thicken it with a starch such as flour
clarifying_stock.html
-
One of the problems of restaurant kitchen life is the number of ‘guests’ who expect to dine for free. They include ants, assorted bugs and, in particular, cockroaches – they just love a nice warm kitchen.
cockroaches.html
-
I got this couscous recipe in Marseille, but it's really a Moroccan dish.
couscous.html
-
Dinner parties are fun and it’s always nice to have something a little different on the table. Like a cabbage bowl for the potatoes, for instance
decorating_with_cabbage.html
-
This brilliant little idea for de-seeding chillis is the invention of my wife, Laurel, who claims to hate cooking but nevertheless is very good at it
de-seeding_chillis.html
-
I think the worst breakfast moment is when you slice the top off a boiled egg egg and get runny white spurting out
eggs_-_boiled,_undercooked.html
-
How do you tell if the egg in the fridge is fresh or is one that has been cooked?
eggs,_cooked.html
-
The unsightly gray-green ring which forms in a hard-boiled egg is caused by a chemical reaction resulting from over-cooking. If you suffer from this problem help is now at hand.
eggs,_green_rings.html
-
Most refrigerators come with one of those little racks in the door for storing eggs. This is not the best way to keep them fresh.
eggs_keeping_fresh.html
-
This is the question I get asked the most, believe it or not. People seem to have a lot of trouble with hard boiled eggs, so here's my foolproof method for peeling them
eggs_-_peeling_hard-boiled.html
-
The tricky thing about eggshells is that a small piece can get into your recipe mix and be almost impossible to remove. But there is a way
egg_shells.html
-
Many recipes call for egg yolks, leaving the cook wondering what to do with the whites. You could make meringues, but that's pushing you into something you may not want to do right away. So what do you do?
egg_whites_-_leftover.html
-
Fish such as salmon and tuna steaks have a nasty habit of sticking to the barbecue grill. It makes a mess and spoils the appearance of your finished recipe
fish_-_sticking_to_the_barbecue.html
-
I hope my Asian friends will forgive me for saying this but, on its own, rice can be pretty boring stuff. I like to improve it a little
flavoring_rice.html
-
Peeling garlic seems to be something of a mystery to many cooks, as is the best way to use garlic flavor.
garlic_peeling.html
-
Generally speaking, most people find garlic too pungent to be used raw in a salad, but just a hint of it can really lift lettuce leaves into something out of the ordinary
garlic_-_raw_in_salads.html
-
Fresh root ginger will keep in the freezer for months without loss of quality if you wrap it in cooking foil first
ginger_-_keeping_fresh.html
-
Broadly speaking, we're talking about things like green beans, brussel sprouts, snow peas and so on. Not cabbage, which should never be boiled in my view, and not some of the more delicate greens like spinach and buk choy
green_vegetables.html
-
hiccups.html
-
Icing a cake can be a pain especially if your mix is a little on the thin side. You can help prevent it from running too much by giving your cake a light dusting of flour
icing_a_cake.html
-
Peeling kiwi fruit for a dessert or salad can be a messy business and a little bit tedious as well. There is an easy way.
kiwi_fruit_-_peeling.html
-
introducing the kumato, the black tomato of the Galapagos Islands
kumatoes.html
-
Every now and then you will come across a recipe that calls for a few drops of lemon juice. Or maybe you need them for cake icing, or even a Bloody Mary.
lemon_juice_-_'a_few_drops'.html
-
Before juicing a lemon, roll it backwards and forwards under the flat of your hand a couple of times with slight downward pressure.
lemons,_juicing.html
-
A cartouche is a simple circle of paper that you put on top of a sauce or gravy to stop a skin forming. It takes seconds to make and my short video shows you how. No scissors needed!
making_a_cartouche.html
-
Mangoes are one of my favorite fruit, and not just because they grow right here in Oz. Delicious to eat raw, they also make a great mango sauce that’s brilliant with thick-fleshed fish such as barramundi or cod
mango_sauce.html
-
You can cut down on the amount of marinade you need by putting your meat or fish inside a food safe, resealable plastic bag, such as a freezer bag, and adding the marinade ingredients to it.
marinades.html
-
If your home made mayonnaise tastes bitter you have probably used olive oil to make it. Don't.
mayonnaise_(bitter).html
-
You will find it easy to keep your microwave clean and fresh by boiling 2 litres of water in it, to which you have added a few drops of vanilla essence or the juice of half a lemon.
microwave_-_cleaning.html
-
My favorite recipe for mint sauce is 2,000 years old, or thereabouts.
mint_sauce.html
-
Don't you just hate it when you open the jar of tomato paste you have been storing in the refrigerator only to find it has a thick crust of mould on top? Unfortunately it's a feature of good quality paste, which doesn't have preservatives in it
mouldy_tomato_paste.html
-
Onions make you cry because they release sprays of an oily irritant when you cut into them. This gets into your eyes, on your hands and even up your nose
onion_tears.html
-
I will never forget the day my reduction sauce reduced - to a cloud of smoke and a burnt out pan. Fortunately my then head chef took pity on me and gave me an invaluable tip
pans_-_avoiding_burnt.html
-
Don't you just hate it when the fetuccine sticks together in one claggy lump?
pasta,_sticky.html
-
There is a secret to making the perfect soufflé and judging by most of the cookbooks I’ve read, few chefs are passing it on
perfect_souffles.html
-
Plum sauce is one of those additions to a meal that can either lift it into the realms of gourmet, or drown it in a sickly pink paste. Most store bought preparations fall into the latter category
plum_sauce.html
-
One of the great allies lurking in my freezer and ready to come to my aid at a moments notice is a pack of rolled out puff pastry sheets
puff_pastry.html
-
It happens - the dinner party is bowling along and suddenly red wine gets spilt on a white cloth or carpet
red_wine_stains.html
-
Washing rice to get rid of excess starch is one of those things you keep coming across in cookbooks that should know better. Frequently you are urged to rinse the rice grains until the water runs clear.
rice_-_washing.html
-
It happens to all of us. Sooner or later we add too much salt to one of our recipies and the result is inedible. You can remove it, providing there is enough liquid in the dish
salt_reduction.html
-
screw_top_lids_-_removing.html
-
There’s a simple cucumber pickle I make which is a family recipe, so it’s been around for quite some time. It’s good with cheese, curry and chili dishes, as well as things like salmon sandwiches
simple_cucumber_pickle.html
-
Don't you just hate the skin that forms on your favorite sauce, custard or gravy? You make it beautifully, turn your back for five minutes and there it is, thick and congealed and almost impossible to remove completely
skin_forming_on_sauces.html
-
Often a recipe will call for meat or fish to be thinly sliced. If you are a sushi fan you'll understand how difficult fine slicing can be, but there is a solution
slicing_meat_and_fish.html
-
strawberry sauce is very easy to make and takes seconds
strawberry_sauce.html
-
Tapenade is so simple to make and is a great dip for pre-dinner drinks, or as a lunch snack spread on toasted French bread
tapenade.html
-
Cookbooks will tell you how long to cook chicken, but those times should only ever be used as a guide. What you really need is a thermometer
thermometers.html
-
Lifting a simple pasta out of the realms of the ordinary can be as easy as making special the salad you serve with it. And that can be done with a vierge dressing
vierge_dressing.html
-
I keep coming across references to vinegar in my kitchen notebooks. For example, in my last restaurant we didn't use one of those expensive finishing liquids in the dishwasher
vinegar_magic.html
-
Here's a few more uses for plain vinegar in the kitchen.
vinegar_-_more_uses.html
-
I keep coming across references to vinegar. It’s amazing just how much we relied on this wonderful condiment in the various kitchens I have worked in
vinegar_in_pasta.html
-
Have you noticed how you nearly always end up with more whipped cream than you actually need? And of course, being a careful cook, you throw the extra out after a couple of days rather than risk using tainted cream.
whipped_cream_-_keeping_fresh.html
-
What happens when we whisk egg whites is that tiny bubbles of air are introduced which swell and stiffen the mix so that it stands up in peaks. Done properly, you can even turn the bowl upside down and the mixture will stay where it is
whisking_egg_whites.html
-
Information on cooking methods, ingredients, cooking activities for kids and vegetarian and vegan recipes, brought to you by The Cool Cook.
-
Information about cholesterol and triglycerides
-
Information on the diagnosis and treatment of diabetes
-
-
Deatiled information on obesity, obesity in kids, treatment of obesity and obesity statistics
-
A selection of links to other websites providing information relevant to cooks and all things to do with food.
recommended.html
|
