Exposure to excessive light, oxygen and moisture, as well as storing at the wrong temperature, are the biggest enemies of fresh herbs. Pat herbs dry with paper towel and store them upright in about two inches (5cm) of water, as you would with a bunch of flowers. Shelter them from direct sunlight and, if keeping them in the fridge, make sure the back of the fridge is not too cold and ice crystals are not forming on the leaves. To make herbs last even longer, chop and freeze them in ice cube trays.
Like over-salting, it can be very difficult to counteract the heat from chilies. When tasting and seasoning dishes, remember that chili heat takes longer to kick in than other flavors so add small amounts at a time. If your dish is too spicy, try adding more water or vegetables to dilute it; add dairy like cream or yogurt to help soak up the heat; and avoid honey, sugar or acidic foods like vinegar or citrus juice. They will increase the tongue's sensitivity to heat.
Start with salt and pepper. You’ll find it useful to have both table salt and coarse rock salt, as well as both peppercorns and ground black pepper. Aromatic bay leaves are a must for soups, stews and casseroles as are thyme and rosemary. Nutmeg, cloves and cinnamon will work in both sweet and savory dishes. Finally, smoked paprika, chili powder and cayenne pepper are great for flavoring meats, curries and adding a bit of heat to your dishes.
Many chefs insist on resting fish just like meat. However, unless it's a whole fish, it won't have much effect on flavor or texture because fish muscle tissue has a different structure from that of meat. Because of those differences in the structure, a fish doesn't become juicier because of resting – it's most important to serve it while it's still warm.
It's all about the welfare of the birds. Indoor chickens live in packed hangars, are killed young and often never see natural light, meaning the meat is tender yet pale and flavorless. Free-range chickens have access to the outdoors but it's proven that they often have very high stress levels. Organic chickens have the best living conditions and feed, aren't routinely given antibiotics and have more indoor space, meaning the meat is firmer, more flavorsome and often higher in omega-3 fatty acids.
Whether the herb is hardy or delicate determines how to best use it in cooking. The resilient structure of bay leaves, rosemary, sage and thyme means they're best added early on in the cooking process, so the flavor molecules have time to diffuse throughout the dish. Soft herbs like basil, chives, parsley, cilantro and mint are best added in the last couple of minutes of cooking, or as a garnish just before serving. If added too soon, the heat will destroy their subtle flavor and delicate leaves.
Turmeric’s warm, peppery, earthy flavor works well with egg dishes like omelets and frittatas. It’s also great sprinkled on carrots, parsnips and potatoes before roasting. A dash of turmeric alongside paprika, onion powder and sea salt will help transform a bowl of plain white rice into a pot of vibrant pilaf, and make vegetable and chicken soups even more nourishing. You can also use it in drinks – blend it in a smoothie or simmer with coconut milk and honey to make golden milk.
Give this lamb curry or mussel broth a go
Bacteria isn't always bad. While some is harmful, there are many types that are beneficial. Today, blue cheeses are made with pasteurized milk, eradicating naturally occurring microbes. When the cheese is ready, safe molds like Penicillium fungi are introduced. The mold grows and creates the blue veins so many of us love. This type of mold is used to make cheeses like Roquefort, Stilton and Gorgonzola.
Olive oil, as well as vegetable and corn oils, has a higher smoke point than extra-virgin olive oil so is better for high-heat, general cooking. Save the extra-virgin olive oil for vinaigrettes and as a finishing oil to drizzle over pasta, soups and toasted bread. Toasted nut and seed oils such as walnut are a luxurious addition to soups and salads, and coconut oil is great for baking.
Just like salt, alcohol brings out flavor and, more importantly, aroma as it bonds with fat and water molecules. This is significant because part of the flavors we taste actually come from what we smell. Contrary to popular belief, alcohol is not completely burned off when cooked. Flambéing is great if you’re looking to put on a show, but only reduces alcohol content by around 25%, while baking and slow-cooking reduces it by around 95%.
Sous vide refers to a process where food is sealed in a vacuum bag and then cooked in a water bath at a precise and constant temperature. This technique can be used to cook meat in its juices to ensure it’s moist, juicy and tender, and holds its shape. When cooking sous vide, remember that this technique doesn't brown the meat so if you're after a seared edge or crispy skin, flash-fry it in a pan either before or after sous vide cooking.
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As a general rule of thumb, two cups of water to a cup of long-grain rice is the way to go. Cover while cooking then once the water has been absorbed, take off the heat but leave the lid on for five to 10 minutes.
Adding just a couple of tablespoons of pasta cooking water will first thin the sauce a little, but then the starch from the pasta will start thickening it. Pasta water won’t thicken a sauce as much as cornflour but it will make it silky and smooth.
Marinades serve two different functions – tenderizing and flavoring the meat. Common ingredients for marinades such as vinegar, wine and lemon juice are acidic and break down muscle and connective proteins in meat, making it more tender. As the acids tenderize the meat, it’s an opportunity for salt, herbs and spices to add flavor. It's impossible for flavor molecules to penetrate deep into the muscle tissue but they will form a layer of flavoring around the outside.
Any professional chef will tell you that dull knives cause accidents so it’s important to always have your knife sharpened before you start cooking. The best tool for the job is a sharpening steel. There are countless tutorials online on how to use one but make sure you know the basics before you start. Hold the blade at a 15-degree angle and use a long sweeping motion to make sure you sharpen the full length of the knife. Your knives will also last longer if you store them properly in a knife block, on a magnetic knife strip or with a knife guard.
The process is called seizing and it happens when even a tiny amount of moisture (even steam) gets in the bowl where you are melting your chocolate. Unfortunately, when chocolate has seized there is no real fix. But don’t throw it away just yet – even though you can’t use it for dipping or glazing, or continue to temper it, you can still incorporate it in brownies, cakes and cookies. Just add a little more chocolate (if it's too loose) or a touch of cream which will turn it into a smooth sauce.
Salt is very important in the sequence of the chemical reactions that happen when different ingredients interact. When baking bread, salt helps to control the yeast growth and strengthens the gluten. For pastry, it helps to cut through the oily taste of buttery dough and encourages browning.
There really is no right answer. It should be a personal decision based on your own research, experience and needs. There are a lot of benefits to buying organic, such as fighting pesticide use, but supermarkets and producers are not always clear about their organic labeling.
Any dairy sauces (cream or yogurt-based) must be refrigerated. Mayonnaise is made from eggs, so it needs to go in the fridge too. Anything with vegetables or citrus, such as vinaigrette also goes in the fridge. Despite the high sugar content, opened jams, jellies and preserves should be stored in the refrigerator as harmful bacteria can still grow. Ketchup and mustard will benefit from storing in the fridge to extend their use-by dates, but they'll be fine in the cupboard too. There's no need to refrigerate soy sauce, honey or vinegars.
Technically spices won’t go bad if they only consist of dried ingredients. However, over time, as the spice mix is exposed to oxygen, its flavoring will be altered and clumps can form due to moisture. It’s best to store spices away from the cooker where humidity from boiling water can’t reach them. Most dried spices will last for about two years if stored properly but if something doesn’t feel right to the touch and the spice doesn't smell aromatic, throw it away.
Different vegetables call for different storing methods. In general, garlic, onions, potatoes and squashes (including pumpkin) need to be stored in a cool, dry and dark place. Avocados and tomatoes need to be ripened at room temperature and kept away from direct sunlight before refrigerating. The rest need to go straight in the fridge to extend their shelf life.
Separate the cloves from the bulb, place them on a chopping board and give them a good whack one by one with the flat side of your knife. This will loosen the skin and make it easier to peel. You can either cut off the brown base of the clove before or after. Don’t forget to wash your hands in soapy water afterwards to get rid of the smell.
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Follow this foolproof method and you'll get perfectly poached eggs every time. Lay a piece of plastic wrap in a bowl, lightly oil the inside and crack an egg in it. Gather up the sides of the plastic wrap and tie on top – make sure to do this quite tightly, otherwise it won’t work. Add your eggs to boiling water and boil for three to six minutes, depending on the size of the egg and how soft you want it. Once cooked, let it cool down for a minute, then cut the plastic wrap carefully and take out the poached egg.