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Clarified butter (also known as drawn butter) is butter from which milk solids and moisture have been removed, so the result is pure butterfat. Making clarified butter is really easy – typically, regular (unsalted) butter is heated to boiling point (so components separate), after which the water and milk solids are removed. Clarified butter is Continue reading Why every home cook needs clarified butter and how to make it 
Having worked in many catering and hospitality establishments for almost 20 years now, I’ve always unintentionally compared home kitchens with professional ones, perhaps with subconscious intent to borrow whatever good practice I can. The inspiration for this post came from our previous one where we compare domestic kitchens with commercial kitchens (click here to read Continue reading How to avoid food poisoning hazards 
We are huge fish and seafood lovers and we eat this very delicious food every time we have a chance. Most often we eat salmon, sea bass and sea bream but we also buy turbot and cod, as well as few other kinds of smaller local fish we can get locally (we currently live in Continue reading Fish & seafood – tips on how to know how much to buy 
We are in a constant search for all sorts of information cooking related, including tips and tricks to improve our results in the kitchen. Tips are always welcome, especially if they are tested and come from celebrity chefs. Below follow cooking advice from few very popular chefs – not exactly secrets, but more cooking common Continue reading How to impove your cooking skills – tips from famous chefs 
and everything you need to know about baking and storing tarts and quiches We’ve said it many times – we love pies. And all types of savoury quiches, tarts and tartlets, too. Once you get the basic rules this kind of dish gives you an incredible freedom – every piece of cheese, ham, bacon, meat, Continue reading How to prepare the ultimate pate brisee for savory pies and quiches |
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