cooking
Loading page

Use Every Bit Of The Strawberry By Making Pesto With The Tops

Strawberries are a most precious product, and wasting even just a bit of one them seems wrong. If you have some fruit still clinging to the stems, you can use them to create a tasty infused water, but the little green leaves have another application: Pesto.


Rub Your Cutting Board With A Potato To Eliminate Garlic Odour

Garlic is an ingredient I could never give up, and I’ve resigned myself to living with the smelly reality of it. I’ve tried the lemon-salt-scrubbing trick. I’ve tried bicarb soda. Neither totally eliminate the pungent aroma garlic leaves in its wake. But Cook’s Illustrated has a new trick for me to try, and it involves a potato.


Sheet Pan Baked Eggs Make Prepping Breakfast For A Crowd Easy

If you’re making brunch for a crowd, or whipping up some freezer-friendly breakfast sandwiches and need a ton of scrambled eggs, turn to your trusty sheet pan and put the skillet down. It’s fast, easy and scales up well.


Get Super Crispy Chicken Skin By Poking It With A Needle

Scoring the skin of a large cut of meat like a ham is a great way to render out all of that tasty fat and crisp up the skin, and the same principle can be applied to chicken by poking it with needles.


The Secret To Great Campfire Cooking Is A Little Patience

Spring is here and it’s time to go camping again. Campfires are arguably the best part of camping and cooking over them is always fun. But it’s easy to get impatient when you’re hungry and you see flames dancing in the pit. If you want to have the best cooking experience over an open fire, patience is key.


Cook Perfectly Flavoured Soup Every Time With The FASS Method

There’s a lot to appreciate in a heaping bowl of your favourite soup. All great soups are concocted from a laborious process of tasting; strengthening or correcting the soup’s flavour throughout the cooking process; and properly utilising fat, acid, salty and sweet (FASS) components to contribute to a fantastic soup.


Make Little Japanese Omelettes In The Comfort Of Your Own Kitchen 

Tamagoyaki — those sweet little Japanese omelettes — are traditionally made by rolling thin layers of egg on top of each other into dense stacks. They’re delicious, but challenging, and Yuji Haraguchi of Okonomi has developed a way to make the tasty yellow squares in an oven.


Why You Need Pre-Cut Baking Paper In Your Life

Being beige, dull, and two-dimensional, baking paper doesn’t seem like the most exciting of kitchen tools. But those cellulose-based sheets have so many uses, it’s hard not to get a little excited about them. I can’t imagine making French macarons without the stuff, but baking paper has a multitude of uses that go beyond baking, which is why my kitchen will never go paperless.


Swap In Coconut Oil For Moist, Light Baked Goods

Coconut oil makes a great swap both in and out of the kitchen, and one tasty reason to use it instead of other fats when baking is the extra moisture it adds to your baked goods. You get the right consistency and moist results without adding heaviness.


Use A Coffee Filter As A Makeshift Basting Brush

Unfamiliar kitchens (such as those in holiday rentals) can really throw off one’s cooking game. If you happen to find yourself in one that lacks a basting brush and you have fowl to roast, do not fret: a coffee filter can save the day.


Loading page