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Herb's homemade mayonnaise in a minute
There is no better tasting mayo than home made mayo, but it can be daunting to make - our chef Herb shares his secret to perfect mayonnaise. It may not be by the book, but it is quick, will wow your guests and taste delicious with frites!
Techniques Demystified - Blanching
It turns out following a hot shower with a freezing cold one doesn't just do wonders for people, it's also does the world of good for vegetables!
Blanching then, is the technique of plunging ingredients (most usually vegetables) into boiling salted water for a few seconds, before immediately submerging them in freezing cold water.
This is done to preserve the natural colour of the ingredient and stop the cooking process, to keep it crunchy and fresh.
Techniques demystified - Deglazing
Nothing to do with windows and not to be confused with sugar coating donuts, deglazing is an important & simple technique that will capture and add lots of flavour as a base for your sauces.
Techniques Demystified: 'Julienne'
'Julienne'...refers to a French method of cutting vegetables into thin strips.
Want to learn how to master this technique? You'll need a carrot, some patience, a chopping board and a knife.
Glossary pt 1 - Fish vs Vis
A common challenge for expat cooks is understanding what fish is what when you shop in dutch markets...we have made this handy cheat sheet so your knowledge is as fresh as the fish...
Techniques Demystified - Bain-marie
It's a term you hear a lot in recipies, and, unless you have a french daughter called Marie who needs a bath, it might be like double dutch.
"“There is no love sincerer than the love of food.” ― George Bernard Shaw"
"Cookery is an art. It requires instinct and taste rather than exact measurements.” Marcel Boulestin"