Top Stories food hacks
- Food Hacker: Taiwan Night Market Survival Tips
- Traditional Pizza Making Tips From 'Pizza Party' Chef Simone Franchi
- Soften Butter To Room Temperature In Seconds With A Warm Glass
- How I Lived Without A Fridge
- Cook A Little Extra To Stockpile Leftovers For Smorgasbord Night
- How To Choose The Right Oil For Every Recipe
Many recipes call for the nutty flavour of butter that’s been slightly burned, often called brown or browned butter. You can make it on the stovetop, but the microwave takes less time and has less risk of overcooking.
When you’re baking a pie, one of the ways to jazz it up is by making various designs with the crust. This video from YouTuber Libbie Summers shows you 20 useful pie-crimping techniques in just two minutes.
Some food preparation tasks just take too long. If you find peeling French shallots fiddly and time-consuming, blanch them in hot water first and the skins will just slip off.
If you’re learning to bake or just trying out a new recipe, it can be hard figuring out exactly why your cake failed. This handy chart will tell you why your cake ended up with cracks and browned edges, or why it has a runny texture.
You probably reach for a saucepan when you need to poach eggs. America’s Test Kitchen (ATK) recommends a pan instead, in this video guide on how to poach eggs perfectly.