Kitchen tip

  • Kitchen tip: brine – not just for olives

    Just before Christmas, our resident food blogger mentioned that he had brined his turkey this year, a technique traditional in Scandinavia that has recently found popularity once again. The reason...

  • Just in brine

    Our cousins across the pond have been using brine for more than just preserving for yonkers – pick up an old American cookery book and you’ll find no end of...

  • Kitchen tip: staying sharp

    Keeping your kitchen knives sharp is critical to both your cooking ability and your kitchen safety – blunt knives cause far more injuries than sharp ones. You need far more...

  • Kitchen tip: infuse your booze

    You’ve probably sampled a flavoured vodka or spirit at a bar in a fancy cocktail. They’re doing the rounds – a key ingredient for mixologists all over the world. They’re...

  • Kitchen tip: the big freeze

    Most of us tend to cram as much as we possibly can in the freezer. Indeed – we’d probably all have a chest freezer as well if we could. This...

  • Kitchen tip – tempering chocolate

    Ever wondered when you melt chocolate and set it why it goes grainy or white marks appear? It’s because chocolate, in a solid state when you buy it is tempered...

  • Kitchen tip: Butter wouldn’t melt

    When a recipe calls for softened butter, having a solid lump sat in your fridge can be just a tad annoying – often meaning you end up with a heavier...

  • Kitchen tip: crisp up your crackling

    The secret to really crisp crackling is to cook it separately. Most restaurants serving it will have deep fried the pig skin to crisp, crunchy perfection instead of oven roasting...

  • Runny honey

    If, like Winnie the Pooh, you love a slathering of honey on your buttered toast, but unlike Pooh don’t have it every day you might have noticed the honey can...

  • OTT Oven

    How often have you been cooking in the oven, overloaded a tray or tipped it the wrong way? The usual trick is to push the tin too far back into...

  • Shelling out

    When making cakes, meringues or batter there’s rarely an occasion when a smidgen of shell doesn’t wend its way into the mixture and try as you might, trying to get...
  • Kitchen tip: soft and sweet

    Brown sugar has a tendency to set like a rock when it’s been left to its own devices at the back of a cupboard for a while. While a hammer...
  • Kitchen tip - freshen up your herbs

    So many of us buy herbs in those little packets from the supermarket. How is it they always seem too much to use in one go? One always ends up...
  • Kitchen tip: sponge in seconds

    If you've ever fancied pudding but not had the time to put something together, try making your normal steamed sponge mixture then place into a microwave-proof plastic bowl – but...
  • Fruit got that sinking feeling?

    If you’ve ever made a cake containing dried fruit or nuts and been a little disappointed when they’ve all sunk to the bottom then there’s a quick and easy fix...
  • Kitchen tip: Fire and ice

    We all have the same problem when buying chillies - they come in such bigs bags and we usually only need a whole one. So what to do with the...
  • Perfect pastry

    When making a tart at home, whether sweet or savoury, to get a perfect tart case pastry chefs use a little trick. Firstly, line your tin by letting the pastry...
  • The cat who got the cream

    Have you ever got home from the supermarket and spent hours trying to whip cream that just wouldn’t thicken only to realise it’s single cream? Use this to remember it...
  • Cutting the cake

    Ever wondered how they get perfect slices of iced chocolate cakes in restaurants? The secret is a hot, sharp knife. Choose your best one with a long blade and get...

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