Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
Category: Cook’s notes
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?
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.
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.
A blunt knife is way more dangerous than a sharp one. True or false? Absolutely true!
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. Learn all about the different types and how to become a meringue whiz.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
There are so many things you can do with these little babies!
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
Who said kaffir limes don’t have juice?
Tips and little tricks, that’s what we love giving on Shared Kitchen!