How To Cook Rice
Dec10

How To Cook Rice

In the early 1970s one of the first celebrity chefs hit the TV screens of Australia and Great Britain in the form of Graham Kerr, ‘The Galloping Gourmet’. Kerr was a leader in stripping away a lot of the over-complicated cooking methods still being peddled in many cookbooks. His teaching premise was as simple as his recipes – learn a basic method first and everything else will follow. My recipe for boiled rice is a...

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Roasting Meat – Temperatures and Times
Dec10

Roasting Meat – Temperatures and Times

Despite plenty of evidence to the contrary, I still see 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. This has become the fashionable way and I’m not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living. What I am certain about is that this is not the best...

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How to Make The Perfect Omelette
Dec10

How to Make The Perfect Omelette

Omelettes They’re easy to cook, right? We’ll see. The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through. As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is...

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Herbs and Spices – the essence of flavor
Dec10

Herbs and Spices – the essence of flavor

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. While there certainly are marriages that are tried and tested, such as tomatoes and basil or lamb and rosemary, the reality is that the use of herbs is every bit as much a matter of personal taste as any other aspect of cooking. Consequently, what I want you to do is to sample as many herbs as you can and try to...

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Reductions; Proving That Less is More
Dec10

Reductions; Proving That Less is More

Any liquid can be reduced just by heating it – but why would you want to do that? The answer comes back to two of our old friends, flavor and consistency (texture). By reducing any flavored liquid you intensify its flavor and at the same time thicken it. You can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not. This is one of the most important tools in the kitchen,...

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The Gentle Art of Poaching
Dec10

The Gentle Art of Poaching

Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point. Poached, in other words. The principle is the same in every case – keep the liquid simmering; don’t let it boil; be patient. For eggs, it works like this: Put an inch of water in the bottom of a sauté pan (which is a skillet with high sides) and bring it to the boil. Reduce to a simmer and add...

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Learn How to Cook With Eggs
Dec10

Learn How to Cook With Eggs

Why are eggs so important? Because they appear in just about every type of cooking and if you can handle them successfully you can deal with anything the kitchen throws at you. Just in case you don’t believe me, here’s a few of the ways in which we use them; cakes, omelets, pancakes, souffles, ice cream, soups, meringues, breakfast, tea, sandwiches, sauces, custard, pastry, desserts, dressings, salads and a whole host of...

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