This article will not be about the technique that involves heating up olive oil with herbs or vegetables in it, in a frying pan. We strongly believe that heating up extra virgin olive oil means wasting it. Instead, we’ll be talking about the traditional ways of infusing olive oil, the way people have been doing …
The homemade vegetable stock has countless uses in the kitchen, and makes a superb base for sauces, soups and gravies, lifting everyday dishes into special occasion treats. Making your own stock is also a great way to use vegetable trimmings that would otherwise be tossed into the trash bin. We started making our own stocks …
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 a few very popular chefs – not exactly secrets, but more cooking common …
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. What I’ve learned during the years is that there are far too many dangers in any kitchen and home kitchens do not …
Clarified butter (also known as drawn butter) is butter from which milk solids and moisture have been removed, so the result is pure butterfat. Is Clarified Butter Hard To Make Making clarified butter is really easy – typically, regular (unsalted) butter is heated to boiling point (so components separate), after which the water and milk …
I cannot count how many times I have been frustrated with myself for mishaps and real disasters I produced in the kitchen. I would like to believe that cooking mistakes happen to those ‘other people’- the ones who don’t pay nearly as much attention to detail and precision as I do. But the sad reality …
