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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By Joel Mielle

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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By Joel Mielle

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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By Joel Mielle

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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By Joel Mielle

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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By Joel Mielle

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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By Joel Mielle

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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By Joel Mielle

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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By Joel Mielle

Chopping an onion is a very common task in cooking meals and one of the most important cooking skills. It’s very easy to do and quite fast once you know
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By Joel Mielle

They may be fatty but they are healthy fats that help reduce cholesterol. They have 4 grams of protein which is more than other fruits. plus they are rich in
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By Joel Mielle

It’s important to avoid contamination if you wish to lengthen the shelf life of your produce. Keeping your jars germ free will ensure a much longer shelf life.

By Joel Mielle

Some people’s biggest fears are public speaking, for others it’s death, and for some it’s cooking a great pie crust. A pie crust needs to be tender, it needs to
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By Joel Mielle