What is ghee?
Ghee is a form of clarified butter which is made by removing the milk solids from…
October 10, 2007
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Learn
Who wouldn’t love to feel more confident in the kitchen? Learn step-by-step cooking skills from our how-to videos (including how to make the perfect vegan curry and how use up leftover chicken in an indulgent pasta bake...), find answers in our Cook’s dictionary which takes you through an A to Z of ingredients and techniques. And find yourself, or a friend, a great cookery school to try.
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Butterfly
This French technique is used when a piece of meat is too thick to cook through…
October 10, 2007
Acidulated water
Is it a bit obsessive-compulsive to worry about your apples and potatoes going brown once peeled?…
October 10, 2007
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold…
October 9, 2007
Reduce technique
A technique for making sauces thicker and more intense. Simply boil or simmer your sauce until…
October 5, 2007
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the grilled Portuguese…
October 5, 2007
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky…
October 5, 2007
Hoisin
This sweet Chinese sauce is both a condiment and glaze for pork and poultry. Made by…
October 5, 2007
Fontina
A semi-rubbery, semi-hard Alpine Italian cheese riddled with holes that’s great in a fondue. Made of…
October 5, 2007
Emulsion
Ever whipped up some homemade mayonnaise? Then you’ve already made an emulsion. Find out more about…
October 5, 2007
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