Michael Sheridan Archiwum
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Reductions – Proving Less is More
Data dodania Czerwiec 18, 2010 | Brak komentarzyAny liquid can be reduced just by heating it - but why would you want to do that?
The answer comes back to two of our old friends, flavor and consistency (texture).
By reducing any flavored liquid you intensify its flavor and at the same time thicken it. You can continue this p...
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Don’t Burn It – Roast It!
Data dodania Luty 26, 2007 | Brak komentarzyDespite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.
This has become the fashionable way and I'm not sure why. Maybe it h...
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Oil or Butter They Are Both Fat!
Data dodania Listopad 23, 2006 | Brak komentarzyNewsflash: there is a world beyond olive oil.
Look, I like olive oil as much as the next person and I use it extensively in my cooking. However there are alternatives and there are very good reasons for using some of them. But let's just stay with olive oil for a second or two longer.
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