How to Cook Onions and How Recipes Lie

Gavin WrenBasic Ingredients, Food Education, Food Techniques, The World of Food

How to cook onions and how recipes lie to us
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published mistruth, a conspiracy to mislead and delude the common or garden home cook. For many years there has been a delusion that’s paraded around,…

Pizza Sauce

Gavin WrenBasic Ingredients, Food Techniques, Main Dishes, Recipes

How to make authentic pizza sauce with just three ingredients, the best tomatoes you can get, ideally San Marzano, plus garlic and extra virgin olive oil all lightly infused together make the best genuine italian pizza sauce for your homemade pizzas.
Don’t listen to them. So the internet has a million and one recipes for pizza sauce. So what. They’re all wrong and I’m right, so listen carefully. I’m going to keep this simple, as it should be. You don’t need sugar, you don’t need herbs. You don’t need vinegar either. Pizza is a simple pleasure, the sauce should reflect that ideology. There’s one thing to consider very seriously when making simple food, which is quality of ingredients. That is the factor which will make this fantastic. How to make great pizza sauce. Tomatoes. This is the important one. Get the best, most expensive tomatoes you can find. Look for San Marzano, these are the best of the best. If not, buy the most expensive, organic ones you can find. Good tomatoes taste amazing and you don’t need to mess with that fact, so just start out on the right foot.…

Homemade Yoghurt Video!

Gavin WrenBasic Ingredients, Food Techniques, Recipes, The World of Food, YouTube Food Videos

Homemade yoghurt video
How to make Yoghurt. Last year I created an information packed blog post about how to make yoghurt at home, where I tested a few different techniques that I had read about online to see which one was best. It turned out that they were mostly awful for an Englishman living in London in the cold, early spring, I guess that yoghurt making is easier in warmer climates. One method did shine out as being fool-proof and failsafe when confronted by English weather and central heating, which lead to me using it every single week to make yoghurt for quite some time. I was so excited by this discovery that I got everything together to create a homemade yoghurt video recipe. Money spinner. I was eating a lot of goat yoghurt around then, and goat yoghurt is over three times the price of goat milk. I’m not a huge…

Rye Croutons with Garlic and Mustard – Video Recipe

Gavin WrenBasic Ingredients, Recipes, Soup, The World of Food, Vegetarian, YouTube Food Videos

rye croutons with garlic and mustard
Add Some crunch to your lunch Croutons are those crunchy, munchy accoutrements of soup which I have to say, rarely get much sway from me. They seemed like an unnecessary adornment to my soup, because I’m often going to get a large doorstep of toasted bread to suck the liquid life out of my soup and transfer it into my mouth, or I just want to eat/drink/slurp the soup, so adding some small bits of bread seems unnecessary. After all, surely croutons are just small, fiddly bits of dipping bread which disappear into your soup, to be lost forever. If you transferred the concept of croutons into another aspect of food and drink, the nearest comparison I can think of is dunking rich tea biscuits into a mug of tea. Now I’m not a ‘two sugars love’ kind of guy, generally eschewing a good ol’ cuppa whenever it’s proposed in…

Olio di peperoncino chilli oil

Gavin WrenBasic Ingredients, Food Techniques, Recipes, The World of Food

olio di peperoncino chilli oil
I’ve visited Italy twice in my life, or even three times if you count the occasion that I arrived at Milan after a few months in South East Asia, then immediately booked myself onto the next flight to London without leaving the airport because my ‘friend’ stood me up, hence I decided to simply go home instead. Aside from that minor dalliance with Milan airport which I’ll choose to ignore in the context of this post and life in general, I’ve always been awestruck by Italian towns’ and citys’ overwhelming sense of beautiful, crumbling, architectural romanticism. Of course for a foodie (ugh! That word) like myself, eating is another highlight, because the Italians have a very powerful secret ingredient in their food, passion. They’re also blessed with fruitful and abundant produce which their land pours forth and without doubt their cooking makes the most of that bounty as well. Recently,…

How to make gravadlax

Gavin WrenBasic Ingredients, Fish & Shellfish, Food Techniques, Main Dishes, Recipes, Small Bites, The World of Food

how to make gravadlax
Today I’m talking about gravlax, or gravalax, or gravadlax, or even Gravad laks depending on where you are, who you are and why you’re here. There might be other spellings that I’m missing out, but so far I’ve covered Norwegian, Swedish and Danish as well as the slightly confused situation in England where it seems to go under a few of those names. However you spell it, this is an absolute peach of a recipe, a personal favourite of mine which gives smoked salmon a run of it’s money without having to go through that messy process of smoking. It’s also another super long-make recipe which is more like a small food side-project rather than a recipe. There’s no way that you can describe a 48-36 hour make time as a quick-to-throw-together meal or easy dinner, this is something completely different, which creates astoundingly tasty results that I can happily…