How-To
How To Prepare a Rack of Lamb
Rack of lamb is an expensive but elegant cut, ideal for entertaining. It can be sliced into cutlets for presentation or cut into 3-bone portions. This is the classic way of preparing a rack of lamb.
Rack of lamb is an expensive but elegant cut, ideal for entertaining. It can be sliced into cutlets for presentation or cut into 3-bone portions. This is the classic way of preparing a rack of lamb.
This method of carving a rib of beef can be used for all types of roast on the rib/ bone, such as a roast pork loin. This is the technique for a chined joint with the chine (back) bone already removed.
Round fish are characterised by the back bone running along the length of the body with a single fillet located on either side.
As the name implies, shortcrust has a short, tender crumb, and it is used in sweet and savoury recipes. The most important element of the technique is rubbing the fat into the flour, which coats the flour with fat and creates a fine crumb.
Browning meat quickly over a high heat before long, slow cooking is in most cases recommended. The caramelisation of the surface sugars adds colour and flavour to the meat, some of which also transfers to the liquid, giving richer results.
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).
