A poached egg is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
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A dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 12 hours. The salt draws out the
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If you love fried eggs you will love this brand new technique. A steaming runny hot yolk and a perfectly cooked white, all wrapped up like a present ready to
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Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple for any kitchen that’s made from chicken bones or carcasses, a few vegetables and aromatic
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There’s a hundred ways to cook a steak but for me, this method has always given me amazing results. The action of flipping your steak regularly keeps the juices in
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It amazes me how much extra we are charged for such a simple task. I’ve seen it up to three times the price for something that takes under two minutes
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Coulis, a French word referring to a thick sauce made from pureed fruits or vegetables. This version doesn’t require cooking keeping the full fresh fruit flavours and can be served
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The misleading name of pepper, was given by Christopher Columbus as it resembles a chili. They are called capsicums in Australia and new Zealand. Don’t be scared to burn the
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Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before
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