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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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Chinese cooking technique called velveting

This is a common Chinese cooking technique called velveting the meat. Basically, the meat is marinated in egg whites and cornstarch (other optional seasonings may be added, depending upon what flavour you wish to achieve), then refrigerated for about an hour before cooking. This helps to create a barrier between the direct heat source and …

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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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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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