Equipment & Techniques
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Cooking Techniques

A listing of the cooking techniques used in our recipes. Click on the pictures to see the details of each technique.

How to Air Dry Chilli Peppers

For those of us for whom a little Chilli goes a long way, drying Chilli Peppers is an easy way to extend the life of this versatile cooking staple.

How to Air Dry Chilli Peppers

How to Blind Bake Pastry

Blind Baking, an explanation of how it works and why you need to use the blind baking technique.

How to Blind Bake Pastry

How to Cut a Chicken into Eight Pieces

Cutting a whole chicken into eight pieces, believe it or not, it’s not as hard as you’d think

How to Cut a Chicken into Eight Pieces

How to make a Bouquet Garni

How to make a Bouquet Garni. A pouch of herbs used to flavour stocks and stews.

How to make a Bouquet Garni

How to make a Brown Stock

A rich stock used to infuse other dishes with the flavours extracted from the stock ingredients.

How to make a Brown Stock

How to make a Fish Stock

This recipe shows how to make a beautifully balanced and deliciously delicate fish stock using the left over head, bones and trimmings of white or pale pink fish such as the Salmon shown here.

How to make a Fish Stock

How to make a Ganache

This delicious creamy chocolate ganache can be used as an icing or filling for cakes and can be flavoured with a few drops of your favourite liqueur if you like.

How to make a Ganache

How to make a Salt and Pepper mix

A quick, easy and stylish alternative to a set of Salt and Pepper shakers.

How to make a Salt and Pepper mix

How to make a Whisked Sponge Cake

A whisked sponge boasts the lightest texture of all cakes. Its volume relies on the amount of air incorporated when eggs are whisked with sugar over a gentle heat.

How to make a Whisked Sponge Cake

How to make Choux Pastry

This pastry is the base of many desserts and savoury hors d'oeuvre. Some examples include profiteroles, éclairs and gougeres.

How to make Choux Pastry

How to make Shortcrust Pastry

How to make Shortcrust Pastry, a simple to make pastry that can be used for savoury or sweet tarts.

How to make Shortcrust Pastry

How to Melt Chocolate

Be it Dark, Milk or White chocolate, to work effectively with it you need to know how to melt chocolate properly. Follow these simple steps and you'll get it right every time.

How to Melt Chocolate

How to Quick Skim Stock

Quick Skimming is used to remove excess fat from a freshly made stock without having to wait for it to cool.

How to Quick Skim Stock

How to Roast a Red Capsicum or Pepper

There is no way better to release the gorgeous sweetness and delicious flavours of a capsicum than to roast it until the skin blackens and blisters before peeling it off to reveal the soft flesh.

How to Roast a Red Capsicum or Pepper

How to segment Citrus Fruit

The technique required to separate the segments of citrus fruit so as to leave the bitter pith behind.

How to segment Citrus Fruit

How to Temper Chocolate

Believe it or not, it’s not that hard to temper chocolate. There is no mystery to it, have a go, it makes a huge difference and is really worth the extra effort.

How to Temper Chocolate