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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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7-07-2006 @4:06PM Jacob Pulliam said... Not to be too nit-picky, and certainly correct me if I'm wrong but how would impurities in processed table salt (which should be more pure than sea salt anyways) have any affect on the color of cooked greens. I thought the process that caused discoloration was the breakdown of cell walls caused by heat, leading to oxidation.
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7-07-2006 @5:26PM Hans said... Table salt usually has iodine added, as well as anti-caking agents. Perhaps it is the anti-caking agents that contribute to accelerated discoloration?
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7-07-2006 @5:31PM Tony said... I thought the impurities in sea salt is what gives sea salt its flavor profile? And depending on where the salt was harvested, it would have different impurities and thus different characteristics.
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7-07-2006 @5:52PM Fahara said... Beef demiglace is your friend. Make some reael beef stock (with bones from the butcher), reduce to a syrup with shallots and lots of good red wine & freeze in ice cube trays. A cube in a sauce or gravy will do more than all the Bisto and flavour enhancers in the world.
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