Posts Tagged ‘Technique’
How to Peel & Concasse a Tomato
A classic technique when you have a recipe that calls for tomatoes that have had the skin and seeds removed, leaving only the flesh. With this quick tip you’ll have tomato cheeks and tomato concasse in no time! WATCH THE
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How to Keep Herbs Fresh for Longer
Fresh herbs are the perfect ingredient to brighten-up any meal, but sometimes you only use a little bit of the bunch. This quick tip will keep your herbs fresher for longer, and save you money too! WATCH THE VIDEO ABOUT
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How to Fillet a Salmon
Filleting a fish is something you may be a little intimidated by, but you can do it in your own kitchen without much trouble at all. If possible, have your fish monger gut and scale the fish before you bring
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Sauce Grenobloise & Crispy Skinned Salmon
Grenobloise — a classic French sauce made with lemon, parsley, capers and butter — is the perfect accompaniment for salmon, or pretty much any other fish you prefer! Remember that you’ll need to remove the scales from the skin before
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How to Season and Truss a Chicken for Roasting
Trussing a chicken means it not only keeps its shape as it roasts, but helps the meat to cook evenly. Watch the video to see just how easy it is to take your roast chicken to the next level. WATCH
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How to Crack Pepper without a Grinder
A good pepper grinder is an invaluable tool for quickly seasoning food, but this is a method I’ve used in commercial kitchens for years to crack a lot of pepper very quickly. It’s perfect for any recipe — such as
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How to dice shallots like a pro
Finely chopped shallots are a key ingredient of many French sauces, and achieving a delicate dice shouldn’t be daunting or time consuming. With a few simple techniques you can be dicing like a pro — just remember to use a
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How to Shuck Oysters – Cooking with Camp Quality
As a Camp Quality Supper Club at Home ambassador, Manu shows Camp Quality kids how to shuck oysters!
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