braising

  • The Case For Simmering Your Fish

    As a recipe writer (and eater), I can get overly focused on developing super-savoury, heavily-browned, rich dishes. The flavours brought into being by searing, caramelising and other non-enzymatic browning processes are delicious but they aren’t the only way to make something taste good. And sometimes it’s nice to take a kinder, gentler approach, especially when…