Cooking

Cooking

Confit

Ok, this one is a big more traditional, but a slow cook in aromatic fat, also known as a confit is a lot of fun if you can deal with all that fat. It’s fun to confit the protein along with some potatoes and other root vegetables that you then quick roast. I like to add …

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Cooking in a salt crust

I like to whip egg whites and mix them into the salt, wrap the object being roasted in herbs and then in the crust. Lovely way to cook a fish. In the encased cooking repertoire, I also like cooking in a “bread” crust although the dough isn’t really a true bread dough as this is …

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Cooking Greens

If you’re cooking green vegetables, you might think it’s acceptable to throw the whole lot into a pan of boiling water. But you’re going to create a problem. The water immediately stops boiling, and now that the water is not so hot, the green pigment, chlorophyll, is killed off and the vegetable loses its brightness. …

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Recipe for a Better Oven

Nathan Myhrvold’s Recipe for a Better Oven We cook our food using technology invented to bake bricks. We can do a lot better By Nathan Myhrvold & W. Wayt Gibbs Posted 30 Jun 2014 | 18:00 GMT  Photo: Ryan Matthew Smith/Modernist CuisineRoom for Improvement: A modern oven, like this controlled-vapor (CVap) version, overcomes many of the failings …

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Soups

Gently simmer all soups and do not boil as it agitates the ingredients and creates “scum”. Mike Donnelly

Popcorn

Before making popcorn on the stove or in an air popper, soak the kernels in water for 10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcorn pop up quicker and fluffier with fewer “old maids.”

Cooking mince

Blot your ground beef with a paper towel before you brown it. The reason for the blotting is to remove the surface moisture. Any moisture that remains there will be released during cooking. The moisture will sizzle before your meat does. Instead of being properly seared, the meat will get steamed, altering its taste and …

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Learn to cook by feel

Experienced Italian chefs know the magic number when making pasta is one egg to 100g of flour. But if the flour has a lot of moisture or the egg is too large, those quantities change. Pasta should feel silky smooth, like a fine sheet of Italian cloth. Stefano Manfredi, Chef

How to make a great ragù

Spaghetti Bolognaise is an American creation – designed to please American-Italian workers who wanted a quick one-plate dish. In Italy, a good ragu Bolognese is not served with spaghetti; it’s served with tagliatelle. There’s no definitive recipe when making a ragu but cooking with a piece of meat rather than mince is what elevates the …

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Cooking Italian food

Adopt the “less-is-more” approach. If you want to cook like an Italian, you take a beautiful rib eye steak, cook it on a very hot barbecue over coals and serve it sliced thinly, drizzled with olive oil and seasoned with rock salt. The most important step is to ensure the barbecue is searingly hot before …

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Ayurvedic cooking

Recently, the taste receptor for a fifth basic taste, umami (which means “savoury” or “meaty” in Japanese), was discovered by the University of Miami after being heralded in Japanese cooking for centuries. Ayurvedic cooking also includes two other tastes: pungent, which is hot and spicy like a chilli pepper, and astringent, described as “dry and light …

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Cast iron cookware

Cast-iron cookware will last you a lifetime if you take good care of it. We’ve shown you how to clean, how to season and the best oils to use. This video from America’s Test Kitchen combines everything into one package . ATK suggests one of our favourite methods: sprinkle in some salt, grab a pair of tongs, and use the salt …

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