How-To
How To Prepare a Squid
Squid comes in a variety of sizes, but you should choose those with bodies about or just bigger than the length of your fingers and hand.
Squid comes in a variety of sizes, but you should choose those with bodies about or just bigger than the length of your fingers and hand.
Peppers are left with their skin intact in many dishes for texture, and to help them hold their shape during cooking, but certain recipes require peppers to be peeled.
Batters form the basis of so many simple and delicious dishes, from pancakes to Yorkshire puddings. The trick is knowing how much liquid to add, so that the perfect consistency is achieved.
This method removes 4 fillets from a flat fish. Fishmongers will often remove a whole side, so 2 double fillets from each flat fish.
Tomatoes are widely available in a variety of shapes and sizes, from large beefsteak tomatoes through plum and salad varieties to cherry tomatoes. They have endless uses, both raw and cooked. Choose firm tomatoes with deep red skins and a definite tomato aroma.
Also known as Dublin Bay prawns or scampi, langoustines are orangey-pink in colour when live.
This versatile root adds sweetness to stocks and stews; is steamed, sautéed or roasted as a side dish; or served raw grated in salads. Carrots work well with parsley and thyme, and aromatic spices such as cumin, coriander and cinnamon.
An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). It also helps to prevent the pastry from warming up during the shaping and lining process, which makes it difficult to handle and can result in greasy pastry.
Egg whites should usually be whisked just before you need to use them; once whisked they should not be left to sit for any length of time or they will separate and begin to collapse.
