Category Archives: FOOD STUFF

Jointing a bird

Jointing a bird

A bird has a few bits to it, but fortunately all birds have the same bits. Some of the best are inside the bird and most prized is the liver. When buying a bird you will often find a plastic bag inside containing the offal and neck; these are great for making stock. The hen of any bird has the plumpest breasts. The breasts are guarded by the wings and above that you will findthe opening to the neck- remember: the wing end is the neck end; the other end is the cavity. Stuffing goes in the neck end, howeveryou can put flavourings in the cavity. It is much more economicalto buy the whole bird, joint it yourself, and get the most out of it, rather than buying the portions in a foam tray. Learning to joint a chicken is one of the most useful skills a cook can have and is easy with a bit of practice.

Spices in cooking

Spices in cooking

The use of spices in cooking has a very long history – they were often used to mask the taste of less than perfect food or to liven up bland-tasting food. At one time, spices were so precious and expensive that even in the wealthiest of households they would be locked away in special spice boxes or cupboards. Today, most spices are no longer a luxury seasoning, and modern cooks use them to enhance flavours rather than to disguise them, as well as to provide vibrant colours and enticing aromas.

Buying and storing

Spices don’t deteriorate as quickly as herbs, particularly if they are whole (which is why it’s a good idea to buy them whole and grind them as you need them). When buying spices – whole or ground – sniff them if you can: the more pungent they smell, the fresher they are. Store spices in tightly sealed containers in a cool, dark, dry place. Whole spices can be kept for about 6 months.

Cooking equipment: Cutting and chopping knives

Cooking equipment: Cutting and chopping knives

Good cooking equipment makes your life easy. With high-quality knives, pots and pans, and other utensils, you will be able to cook efficiently and with pleasure. if you are equipping your first kitchen, an investment in a few basic items is all that is required – you don’t need many fancy utensils to turn out delicious meals. Then, as your skills and experience grow, you can add to your collection of kitchen equipment, buying more unusual items to prepare the food you like to cook. It’s important to buy the best tools and cooking equipment you can afford. High-quality, well-made equipment is a worthwhile investment because it will last for many years, giving good service. The cheaper alternatives will need to be replaced more often, as they will dent, break or wear out. 

Smoked Salmon Fillets – Inspiration In Every Kitchen!

Smoked Salmon Fillets – Inspiration In Every Kitchen!

Smoked salmon fillets have experienced a rise in popularity in recent years and you can often find them on restaurant menus and in supermarkets throughout Britain. Most people associate smoked salmon with starter dishes, but these smoked fillets make great main dishes too and there are plenty of great recipes available to suit most palates.

Succulent Smoking

Smoking salmon is a great way of trapping all the goodness in salmon (particularly the omega-3 fatty acids) whilst giving it a warm smoky flavour. Salmon fillets are readily available and can be found smoked in a variety of flavours and styles.

Making pasta

Making pasta

Making your own fresh pasta is easy to learn and a great skill for every cook to know. Fresh pasta is world’s tastier than anything you can buy in the store. It’s a very simple process and uses only three ingredients. Your dinner guests, however, will be deservedly impressed. Pasta was originally a southern Italian, particularly Sicilian, dish, with the first pasta industry located in Naples to take advantage of its pure water, local grain and abundant sunshine. With the help of this recipe you can impress your guests with your own home-made ravioli, tortellini, lasagne, fettuccine, farfalle…