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| Gourmet Brussels Sprouts |
| Instead of cooking brussels sprouts whole, here's an idea from Gourmet magazine. Remove and discard the tough outer leaves from each sprout. Take off the tender ones, blanch them for 30 seconds in boiling water, refresh in cold water, drain, then place on a plate, cover with cling film and chill. Just before cooking, season them and fry in a little butter. They look very delicate on the plate and are especially good for older people who may find brussels sprouts hard to eat.
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Instead of cooking brussels sprouts whole, here's an idea from Gourmet magazine. Remove and discard the tough outer leaves from each sprout. Take off the tender ones, blanch them for 30 seconds in boiling water, refresh in cold water, drain, then place on a plate, cover with cling film and chill. Just before cooking, season them and fry in a little butter. They look very delicate on the plate and are especially good for older people who may find brussels sprouts hard to eat.
Date: Sunday, December 18, 2011 |
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Do you need to remove burnt or stuck caramel from a pan? It's easy. Pour water into the pan, bring it to the boil, the caramel will melt into the water and you can throw the water away, leaving a clean pan.
Date: Wednesday, October 12, 2011 |
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Many cooks don't realise that they need to clean the part of the knife where the blade and handle meet. This is where food can get trapped. Use a disinfectant regularly to clean all the knife but especially where there are joins or small gaps where bacteria can lodge.
Date: Wednesday, October 12, 2011 |
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If you want your egg whites to whip up to their full fluffiness, you need to make sure the bowl and whisk are scrupulously clean and have no grease residue on them. Running them through the dishwasher is not enough. Use a piece of paper towel dipped in vinegar or lemon juice to clean both and you can be sure that they are free of grease.
Date: Wednesday, October 12, 2011 |
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Chef Raymond Blanc says to use a fork to mix the eggs for an omelette, not a whisk as it breaks up the eggs too much and the texture suffers.
Date: Friday, August 12, 2011 |
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Don't be tempted to put home-made pastry to rest in the freezer: it actually freezes the gluten and stops the pastry resting and the pastry will shrink when you bake it.
Date: Friday, August 12, 2011 |
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Slowfood recommends the following when you are buying fish. Avoid endangered species such as bluefin tuna, Atlantic salmon, tropical shrimps and swordfish. Choose a local fish, one that is caught in seas or rivers near to you. Ensure the fish are of the minimum size necessary to reproduce (there are fish such as Orange Roughy which only reach the age of reproduction at 20 years!) The fish should be in season, that is outside its period of reproduction.
Date: Friday, August 12, 2011 |
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When you make Gnocchi, make extra and freeze them. Drop them into boiling water when you need a quick meal and when they float to the top, toss in butter or olive oil, some fresh herbs and grated Parmesan or Pecorino. Or drop them into soup to add more texture.
Date: Tuesday, June 14, 2011 |
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Brussels sprouts are not only a festive vegetable. Stir-fry them with soy sauce, ginger and garlic for a quick healthy dish. Treat cooked sprouts like leftover cabbage and mash them with potatoes to make a Colcannon or form into potato cakes and fry. They can also be eaten raw: shred them finely with a sharp knife, toss with a good olive oil and lemon vinaigrette or add to a green salad for texture. Sprouts can be eaten all year round too: puree them with a splash of single cream and a grating of nutmeg for a vegetable side dish with roast ham or a pork chop.
Date: Monday, June 13, 2011 |
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1. Take one chopstick in your right hand. Let your middle finger rest halfway down the chopstick. Take the second chopstick between your forefinger and thumb and rest it on top of the second chopstick. Click the chopsticks together by moving your forefinger away from your thumb and back again. The best way to learn is to watch someone do it, then practice it over and over again. Using chopsticks slows down your eating and gives you time to digest your food.
Date: Sunday, May 29, 2011 |
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