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Why every home cook needs clarified butter and how to make it

Пречистено масло

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

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January 15th, 2012 | Tags: , | Category: How to? | 3 comments

How to avoid food poisoning hazards

Почистване на кухненски плот

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

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October 2nd, 2011 | Category: How to? | 2 comments

Fish & seafood – tips on how to know how much to buy

Fresh prawns

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

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July 30th, 2011 | Tags: | Category: How to? | Leave a comment

How to impove your cooking skills – tips from famous chefs

Jamie Oliver

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

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June 22nd, 2011 | Category: How to? | One comment

How to prepare the ultimate pate brisee for savory pies and quiches

Киш със синьо сирене

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,

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June 1st, 2011 | Tags: , | Category: How to? | One comment
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