Tag: Basic techniques
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Top chef offers free question and answer service
Top chef, Michael Saxon, offers a free question and answer service for all your food and cooking related questions.
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How to remove the skin from a fillet of salmon
The same technique works for skinning other types of fish fillets too. The trick is to use a knife with a flexible blade. I like my Cutco Fisherman’s Solution knife, but at its current retail price of £47 it’s a bit like taking a sledgehammer to crack a nut unless you do plan to go…
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A few hone truths
Keeping your kitchen knives sharp is one of those jobs where a little bit of effort every now and again saves a lot of trouble in the long run. Why is it so important to have sharp knives? There are three main reasons. The first is safety. Sharp knives cut easily through whatever it is…
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Mussels – a shut and open case
We always buy our mussels live to ensure freshness. You can buy frozen mussels, especially the New Zealand green-lips, but I’ve never tried to cook frozen mussels and so can’t comment on that. When you’re buying mussels make sure the shells don’t have any cracks. Then there are two things to do to make sure…
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Stewing Steak
How to seal, brown, and cook stewing steak as a basic technique – useful for making many dishes such as chilli con carne, goulash soup, steak pie, and many other things.