Gadget Archives

 "Below are the archives to the gadgets at the sides of my blog that get updated so that now we can look back on them whenever we so wish."

 - Jacob

Super Handy Tips

• "Looking for that tender, fall-apart-in-your-mouth kind of pork? Here's an awesome bit of Chinese wisdom. A teaspoon of baking soda mixed in with your raw pork before cooking breaks up the tough proteins and a little corn flour gives that perfect silky coating. "

• "When it comes to buffets, peruse. Have a good look up and down and see what you fancy. Make proper meals instead of mish-mashing a little bit of everything. This avoids the clam sauce ending up on your enchiladas."

• "There is a difference between credit and responsibility. A good chef humbly takes credit for his successes and responsibility for his mistakes. "

• "Apparently, one of the best ways to keep your cookies moist and bendy anywhere is to store them in an airtight container with a few slices of cheap bread."

• "When roasting a large bird like a turkey, have a jug of stock to pour in the tray as it cooks every now and then. This keeps everything nice and moist and incredibly tasty. If you have veggies roasting in the tray too then this is a must as they come out absolutely gorgeous!"

• "For future reference, dear readers, here are the five spices that make up the famous Asian seasoning, 'Five Spice': Star Anise, Cloves, Chinese Cinammon, Sichuan Pepper and Fennel Seeds. For a seasoned salt, dry-roast salt and Five Spice in a pan over a low heat."

• "Are you stuck in a 'recipe-rut', tired of cooking the same things every time dinner comes around? Then you need fresh inspiration! Sometimes Chefs visit other restaurants if looking for something new which Jamie has done many times. Obviously, not everyone can do this so seek out other sources. The internet is at your finger tips! Jamie has some great stuff on his YouTube channel and website but don't be afraid to contact me if you need some ideas."

• "DO NOT FORGET TO PUT JAM IN YOUR SPONGE!"

• "Apparently if you pinch a steak and can clearly feel your finger through it then you know you've done a good job at tenderising it."

• To get the best out of your cheese's flavour grate it when it is just out the fridge so it is firm and then add it when it is room temperature. I've also heard that To prevent the cheese becoming 'stringy', use something acidic like a white wine as a base for your sauce.

• "Have you been working with garlic and are now having trouble getting rid of the smell? Apparently rubbing your hands on the side of a steel sink before washing does the job with removing the odour so give that a try.

• "Never, EVER try to make a jus from frozen lamb steaks. I did try before and, as you may have guessed, it did not work. The results were disastorous!"

• "Always under do a steak a "single steak". Whatever happens, it will always end up well-done so, when cooking, do it to what you would consider a stage under what you wish your finished result to be. This way you can keep in control just that bit more."

• "When making bread dough, have it slightly wetter than you want it and add flour to until the desired consistency is achieved. This can give the dough that soft and silky texture instead of it going like an old, leathery boot."

• "When making bread dough, have it slightly wetter than you want it and add flour to until the desired consistency is achieved. This can give the dough that soft and silky texture instead of it going like an old, leathery boot."

• "Don't be afraid of salt. Add salt to pasta while it is boiling, rice, potatoes, etc, but be careful not to over do it. It's there to compliment and bring the best in the food's natural flavours. Another point though is to never add salt to water unless it is boiling as it will damage your saucepan."

• "Do NOT put anything metallic, ie. cutlery, foil, metal dishes, etc, in a microwave! It's phenomenal how many people know this and still do it so I'm just here to reenforce that this is NOT a good idea."

•  "Chopping boards. I personally cannot stand glass. Use wood, or, even better, plastic. Have multiple boards too so that flavours do not interefere and bacteria cannot cross-contaminate."

•  "If boiling veggies, remember this rule: if it grows above the ground then add it to boiling water but if it grows below then place it in water and let it come to the boil."

•  "Hone your knife skills and keep your blades sharp. A blunt knife can be more dangerous with a sharp one being much more effective. A sharp knife in skilled hands is most efficient and you will immediately notice that prep time has been halved.

•  "Wherever possible, keep a clean hand when in the kitchen. You never know really what could happen. It also helps if you need to answer the phone..."

•  "Dropped a bit of egg shell? Don't bother using your fingers, you will be there forever. Use the empty half of an egg shell to remove the undesired object - it works every time.

•  "If using strawberries or other soft fruits, meats or cheeses, then remove them from the fridge half an hour before using. This ensures that their full flavour is achieved."

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From Jamie

• It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.
  
• "I love roasting because you can give it love, get it in the oven and go and play with the kids or whatever you've got to do, and then hours later you've got a lovely dinner."

•  "What I've enjoyed most is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!"