Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Category: Cook’s notes
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too. I think it is easy enough to understand these words, but there are some words which have […]
Keep your knives safe in a knife block!
Take advantage of this fantastic offer to improve your kitchen skills with a decent knife.
The prices are amazing!
Freshly toasted spices impart layers of flavour. Making your own mix is easy.
Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane […]
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Getting a golden crunchy crust on snitzels is easy when you know how
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Warmin’ up and coolin’ down – there’s a reason for it.
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Cut eggplants (aubergines) lengthways into long thin slices. Heat a ridged grill pan or sturdy frying pan over medium-high heat. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Cook on both sides until a good […]
Chop chop … get a decent knife and use a steady chopping board.
Sometimes the bees are a long time coming, so Remo gently brushes or taps the flowers to dislodge pollen to help fertilise the flowers. It works! Up to you whether you make a buzzing noise or not as you do it.
It’s primal … it’s messy … but the rewards are worth it.
I added in a whack of white peach purée half way through the fermenting process in the hopes of creating a delightfully fruity pale ale! While I was unsure what to expect, I have to admit the end result was pretty tasty.
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience. I’ve always avoided microwaving corn. I mean, why would you? With a family to feed […]
Orange, green, yellow, black, white and brown, pulses come in many colours and shapes.
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
Fresh kaffir lime leaves smell somewhat sweeter than lime zest – sharp, citrusy and clean.
Ditch the vitamin supplements – one golden kiwifruit contains more than double the recommended daily intake of Vitamin C, and is rich in Vitamin E.