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Tag Archives: Basic recipes

Basics: Poached Eggs

Posted on May 10, 2016 by Linda Duffin
14

Image of a poached egg on toast

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 →

Posted in Basics, Eggs and dairy | Tagged Basic recipes, Basics, poached eggs | 14 Replies

Basics: béchamel or roux?

Posted on May 10, 2016 by Linda Duffin
Reply

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 →

Posted in Basics, Sauces | Tagged Basic recipes, bechamel sauce, bechamel sauce recipe, roux, the difference between bechamel and roux, white sauce | Leave a reply

Basics: a ‘how-to’ series

Posted on May 10, 2016 by Linda Duffin
17
Image of Mrs Portly sprinkling flour.

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 →

Posted in Thinking aloud | Tagged Basic recipes, standby recipes | 17 Replies

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