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All about the cooking – it’s always, always, all about the cooking.Continue reading →
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Parfait de mousse de foie de volaille aux framboises does sound nicer, doesn’t it? In fact, and yes I’m showing my linguistic prejudices here, all menus sound better in French than English.Crème anglaise or custard with that, madam? Vichyssoise or cold leek and potato soup?It’s an easy choice.This chicken liver and raspberry mousse is pretty easy;…
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Cooks are, by and large, not People Persons. Waiters, sure, they like people well enough to be able to look them in the eye, smile and not laugh when you ask stupid questions. Cooks, mostly, can’t do that. They want to shoulder-barge you out of the way so they can get to peeling the potatoes or…
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I got into a conversation the other day about warming plates. Nowadays it’s automatic and I always do it. Before I cooked professionally, it was pretty rare – special occasions only, and then only if I remembered.Something else that mystified me was: When should you put a lid on saucepans? When boiling potatoes? When making…
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A while ago, someone complained about restaurants around where I live – rural France – not being open on Monday evenings. So I had a rant, as follows:OK, I have an interest in this topic, a very personal one.There are two points to be made here with regard to restaurants. 1. It is not economically…
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When you’re making mayonnaise, or stirring crème anglaise, or holding a baby on your hip while working in the kitchen, you may wish you had an extra hand or two.I learned this trick while trying to make mayonnaise in one of my first restaurant kitchens; the example you see here is me making crème patissière…
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I used to use regular ice cube trays to freeze stock, but it gets complicated in summer in particular when you want to make regular, water ice cubes and accidentally slip some beef stock into your rosé.So now I use ice cube bags. It makes it very simple to use one or a few cubes…
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