Last night I wrote the second of my ‘Essentials’ blogs. Today, I find no less than Marco Pierre White puts me right:
When cooking I don’t always season with salt, especially when it comes to meat. Instead, I like to season using chicken stock cubes (Knorr is my preference). I add a pinch or two when [...]
Along with Dry White Vermouth and Ruby Port, my other essential standby for sauces and gravies is Marigold Vegetable Bouillon. Added as vegetable stock (made with hot water) or as a pinch or two stirred into lower volumes, it somehow brings flavours together.
Aside from its inherent saltiness, there’s little to criticise. Nothing unpleasant like most [...]
So many recipes call for red or white wine, but opening a whole bottle for a gravy or sauce is madness as you may not want to finish the rest of the bottle.
Since I cooked a Jamie Oliver recipe for baked fennel that suggested dry white vermouth as an alternative to white wine, I’ve kept [...]
There are some things - ingredients, books, gear - that I can’t do without in the kitchen.
Today sees the start of a series of posts about them.
What can’t you do without?
Pat Chapman\’s Vegetable Curry Bible by Pat Chapman
Don\’t Sweat the Aubergine: What Works in the Kitchen and Why by Nicholas Clee
Soho Cooking by Alastair Little
In Search of Perfection by Heston Blumenthal
Gordon Ramsay\’s Sunday Lunch: And Other Recipes from the \ by Gordon Ramsay
