Don't use onions if you got shallots.
Use a brush to paint oil onto vegetables for roasting.
Put a folded wet rag under your chopping board to stop it sliding around.
Ten seems like a lot, but fingers are important.
If you get hot toffee on your skin, wash it off with cold water.
Wiping it off will wipe the skin off also.
Dropped your knife?
Well move out the fucking way and don't try to catch it you stupid fool.
A splash of vinegar helps keep poached eggs apart.
Béchamel Sauce - equal parts flour and butter.
Melt butter and add flour. Stir into playdough.
It's half butter, it's not going to burn, cook the flour flavour out.
Turn it down. Add warmed milk in little amounts to get a real silky sauce.
Is it for lasagne?
Then don't worry about lumps, they'll cook out.
So every week at a client's house I cook that sauce and add cooked garlic, mussels, prawns, salmon, capers, calamari, squid, shallots, baby spinach, pesto, chilli and a bit of ricotta cheese.
Chuck it onto lasagne sheets, top it off with mozzarella and bake.
When pan frying foods with a large water content, like seafood, do it in small amounts.
If the food doesn't caramelise (brown) you won't get all the flavour.
What to do with the brown on the bottom of the pan? - Deglaze it with wine and if you've got fire, flip it all near the flame and you can burn out the alcoholic content.
Use a brush to paint oil onto vegetables for roasting.
Put a folded wet rag under your chopping board to stop it sliding around.
Ten seems like a lot, but fingers are important.
If you get hot toffee on your skin, wash it off with cold water.
Wiping it off will wipe the skin off also.
Dropped your knife?
Well move out the fucking way and don't try to catch it you stupid fool.
A splash of vinegar helps keep poached eggs apart.
Béchamel Sauce - equal parts flour and butter.
Melt butter and add flour. Stir into playdough.
It's half butter, it's not going to burn, cook the flour flavour out.
Turn it down. Add warmed milk in little amounts to get a real silky sauce.
Is it for lasagne?
Then don't worry about lumps, they'll cook out.
So every week at a client's house I cook that sauce and add cooked garlic, mussels, prawns, salmon, capers, calamari, squid, shallots, baby spinach, pesto, chilli and a bit of ricotta cheese.
Chuck it onto lasagne sheets, top it off with mozzarella and bake.
When pan frying foods with a large water content, like seafood, do it in small amounts.
If the food doesn't caramelise (brown) you won't get all the flavour.
What to do with the brown on the bottom of the pan? - Deglaze it with wine and if you've got fire, flip it all near the flame and you can burn out the alcoholic content.
