Deep-frying is the process where food is immersed in hot oil or fat to be cooked. Food can be partly cooked in advance and then finished just before being served. To partially cook food you immerse it in the preheated (to 160C-175C) fat or oil until softened and not coloured. To fully cook food you [...]

Grilling is a great way to cook small quantities of food by radiant heat. There are 3 types of grilling, grilling with heat from below (e.g. the barbecue); grilling with heat from above, what our friends across the pond in the U.S. call broiling (e.g. the grill in your kitchen); and grilling “toaster” style between [...]

He blinded me with Science! Wanna know more about The Soup Dumpling Burger? This story is old news at this point, but I don’t think the message has really gotten through yet. Eat less meat! And speaking of old news: diet soda makes you fat! We’ve all suspected it for years but the difference now [...]

When roasting, the food is cooked with oil or fat either in an oven or on a spit. The joint of meat to be cooked is placed on a trivet in a roasting tray and placed in a hot oven to seal. The temperature is then lowered and the joint cooked through with frequent basting. [...]

To braise food it is first, either quick fried to seal it or blanched. It is then placed on a mirepoix (roughly chopped onion, carrot and celery) in a covered container with just enough sauce or stock to cover it, then cooked in an oven until done. There are two types of braising, brown braising [...]