Hah, you might say, I don’t need anyone to tell me how to poach an egg. Well, maybe you don’t, but I’ve had umpteen poached eggs in hotels where professional chefs have put vinegar in the water to help the egg set. This is a personal bugbear. Forgive me while I shout for a moment: IT IS NOT NECESSARY! Continue reading
Cooking terms can be stupidly confusing sometimes and if you have a recipe that calls for a béchamel or roux, you might wonder what the difference is. Continue reading
Picture by Jamillah Knowles
It can be difficult when you’re a food writer to know what it is your readers want. Some people are already expert cooks, others are still amassing knowledge, although of course there are always new techniques, ingredients and recipes to discover for even the most accomplished chef. Continue reading
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