How-To
How To Remove the Meat from a Cooked Whole Lobster
How To Remove the Meat from a Cooked Whole Lobster
How To Remove the Meat from a Cooked Whole Lobster
As whole chickens are often the same price as a couple of breast pieces, it makes sense to know how to joint a chicken yourself and use the portions you don’t need in other dishes. Cooking with joints that include bones rather than boneless portions will also result in a much more delicious sauce.
Although with practice it is possible to fillet a round fish without removing its innards, gutting it first ensures the fillets are not contaminated by guts, should the knife cut through bones into the guts when filleting.
We use whole eggs in our pasta for general purpose use. For a richer flavour, silky smooth texture and more vibrant colour, use only egg yolks or a combination of whole eggs and yolks (2 yolks for 1 whole egg).
Roasting involves cooking the meat at a high temperature for a fairly short amount of time. This recipe will guide you through preparing the perfect roast rib of beef, including how to make a delicious flour-thickened gravy to go with it.
Dampening the cartouche helps to maintain a moist environment, e.g. sweating onions. Dry cartouches are used too, when baking pastry blind.
The ultimate vanilla ice cream recipe which can be easily altered to make a delicious selection of flavour variations to satisfy any craving. This recipe uses the custard method and can be made with or without an ice cream maker.
Those following a gluten-free diet don’t have to miss out on the joys of pastry.
