Posts by Coulis-o

when slicing cucumber i find it helps to angle the knife slightly away from the other hand, so that the food that sticks to the knife will more likely fall on the 'cut' side.   it you're slicing food finely though...

I was thinking about this particular question when making English Creams at work a week or so ago...   I was wondering if a recipe requires a certain number of egg yolks, and one of the eggs had two yolks in it, would you...

i made some English Creams at work recently and was worried that they weren't cooked properly after taking them out the fridge to try a couple of hours later they still weren't set properly, but they was fine the next day just...

grease traps are bad, i dont like the smell of oven cleaner being sprayed into hot ovens i have to vacate the kitchen it's that toxic.   i hate the smell of fresh Sage too it makes me gip, i love dried sage but fresh is...

Zane, check out Heston Blumenthal's work, i've recently acquired his Fat Duck Cookbook in it there is a whole 3rd of the book dedicated entirely to the science of cookery

1) i would suggest adding some clarified butter to some finely diced onions that have been cooked till soft in a little of the butter with some garlic, tarragon, and seasoning and then tossing the cooked pasta through together with the...

i like the look of this recipe i will definitely try it out when i next make pesto pasta salad

the ingredients for how i make Ratatouille are as follows, no weights or measurements, all vegetable ingredients are roughly equal in quantityWhite OnionAubegineCourgetteMixed PimentoButton MushroomsChopped Tomatoes in...

i use chinoise to pass soups and stocks etc and find they work well when using a ladle to help pass the liquid through it

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