I'd like to begin this post by apologising to any pescetarians, vegetarians or vegans who might be reading this blog and disagree with the killing of animals. The content of this post is trying to understand my feelings around exactly that issue - the killing of animals - and whether I am comfortable with the process of getting meat from field to fork.
It’s the little things in life, isn’t it?
I never thought I’d post about the best way to store herbs and spices, because it’s such a minuscule thing in the world of food, yet here I am. This small thing has actually made an enormous difference to my life in the kitchen, because it’s often the small changes to my way of work that have an unreasonably large effect on my overall happiness, especially when compared to the big changes, the big things I dream of.
In the kitchen it’s easy to lust after that expensive stand mixer which will be a culinary revolution, transforming my kitchen into a chic, efficient and successful place that will turn out even more fabulous baked goods. When this revolutionary piece of equipment finally arrives, finally satisfying dreams of material lust and possessive fulfilment, it gets used a few times in quick…
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,…
Recipes for Beginners.
The world of recipes can be a daunting place where it’s easy to feel utterly imprisoned by the author’s written instructions, sensing that any deviation or misunderstanding could easily have catastrophic consequences on your dinner. If you’re new to cooking, cautious about it or a nervous cook it could be tempting to seek out the most simple recipes for beginners, to keep your channels of exploration locked into a tightly controlled path. But there is one important fact about making recipes which I’m going to tell you, and the sooner you learn it, the quicker you will progress as a cook.
But it’s scary!
As a beginner cook, the world of combining foodstuffs together and adding heat can all seem a bit daunting. Seeing all those fast moving utensils, viciously sharp knives and dangerously hot surfaces which might burn things is intimidating and the constant overwhelming spectre…
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.…