Purple basil tastes very similar to green basil though its flavour and aroma are not as bright. It adds colour to dishes and can be used as a salad leaf in a mixed salad.
Browsing: COOKING TIPS
‘Chefs use fresh and dried herbs to enhance both the appearance and flavour of dishes’, says chef and culinary lecturer TJ O’Connor. ‘Here’s how to replace fresh herbs with dried herbs, why you should add hard herbs like rosemary at the start of cooking and when to add soft herbs like basil to a dish.’
Kerry chef and IT Tralee Culinary Lecturer TJ O’Connor explains how the top chefs make sure that fish doesn’t stick to the pan. You can do it easily at home.
Chef and culinary lecturer TJ O’Connor gives his professional tips to make the perfect roast chicken.
Many of us didn’t learn baking at our mother’s knee … here are some tips to help fill those gaps.
When you are making a fruit tart, the moisture that leaks out of the fruit during cooking can make the base of the pastry soggy, even if you have blind-baked the pastry case first. Here are the best ways we have found to prevent this happening.
Some tips for budding breadmakers to help you make a successful loaf.
Ask the question: ‘How do I make a flaky shortcrust pastry?’ and you’ll get a dozen different answers. So we’ve gathered some of the latest thinking on how to deliver a flaky pastry. We’ve also included a YouTube video from Kaiser Culinary University which shows the method to make pastry in case you need a reminder or are new to pastry making.
If you take a notion that you want a big bowl of custard but don’t feel up to the palaver that goes with making it, here is a useful tip from UK MasterChef judge, Gregg Wallace.