Did you know that you can substitute flour with cornflour in sauces to give you a lighter sauce?
Browsing: COOKING TIPS
A tip to make sure that you get all that lovely garlic flavour from a cut clove when you are flavouring bread for bruschetta or seasoning a salad bowl.
How to stop over-cooking pasta and why you need to reserve a few spoons of pasta water when cooking pasta.
Don’t throw away the fond when browning butter – it will add more flavour to a sauce.
At home there are a few ways to soften butter. Commercial butter is made spreadable by the addition of vegetable oil.
You don’t need a fancy selection of knives – most of the time we use just four: an 8-inch chef’s knife, a small paring knife, a serrated small tomato knife and a serrated bread knife.
The froth you skim off the top of jam when you are clarifying it should not be thrown out as it is still good to eat.
How to care for your cast-iron skillet, casserole and wok so that they keep their non-stick coating and don’t rust. Cast-iron is virtually indestructible. They make versatile pieces of cookware, are great conductors of heat and last forever if you take care of them.