a seemingly easy task, great
care should be taken when melting
chocolate. Be careful not to
let any stray drops of water
fall into the chocolate or it
will seize or stiffen and solidify.
melting chocolate add a little
butter to chocolate for a smoother
consistency and richer flavour.
roasting whole chicken, for
a spicy sweet flavour, place
a small piece of star anise
in the cavity of the chicken
or duck before roasting or braising.
pureeing soups and sauces with
a good deal of liquid, the solid
ingredients should be drained
and pureed separately, the liquid
is then stirred back into the
puree until it is smooth.
foods with paprika must be done
with care, as it scorches easily
and becomes bitter.
eggs break up if cooked in salted
water, and baked eggs look spotted
if sprinkled with salt before
cooking. To avoid this, seasoning
should be added to baking dish
underneath the egg.
eggs or egg yolks mixed with
a little water, form an excellent
golden glaze for breads and
the eggs into cold water as
soon as they are cooked helps
loosen the shell, as does peeling
them under cold running water.
about six garlic cloves into
½ cup butter, add chopped chives
or parsley. Form into logs,
wrap in plastic and freeze.
Slice as needed to melt into
meats, vegetables or use as
blanching vegetables they should
remain in the water just long
enough to slightly soften. Place
them in cold water immediately
after cooking to ensure a crisp
not add saffron directly to
a dish, infuse threads in a
little hot water for at least
5 minutes before blending in
a dish to bring out flavour
and ensure even colouring.