We all have them - little snippets of culinary wisdom that you use every week. Time to share people; what is your culinary gem that all could benefit from knowing? Here are three from Alan Pickett, Head Chef of the Orrery in Marylebone High Street, London as reported in yesterday's Times.- When cooking green vegetables, try adding sea salt to the boiling water. There are fewer impurities in it and it will keep your veg greener. Maldon salt is ideal.
- To scale fish at home take a medium-sized bin liner, open it and place the fish inside. Start to scale from tail to head with the back of a table knife. Once all the fish are scaled, remove them, screw up the bag and put in the bin.
- If you have red wine left over after a dinner party, save it for extra-special gravy. Slice some round shallots and two cloves of garlic, soften in a little butter, then add your left over wine and reduce to almost nothing. Pour on your gravy and bring it to the boil. This gravy is best served with either roast beef or pork.
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