Tips of the Trade 4 results

Amy and my little gardening project

As all chefs and cooks say, using fresh ingredients is absolutely the best way to go. How much fresher could they be than those grown on your own balcony thought I - so Amy and I are now in charge of our small-holding. OK OK when I say small-holding I actually mean 6 small silver trays on top of a styro-phome box on my balcony. But hey come on you have to start somewhere. I'll keep updating our growth progress - but this is after just two days - yep TWO days... I can see the balcony getting ...

A cool lettuce garnish – nice

I had this served up in a hotel restaurant in Bangkok. So flipping simple but so effective, and eye catching on the plate. If you want to serve up some lettuce or curly Kale type thing. Take a large Jalapeño pepper, a red one, and cut a piece that is about an inch long. Clear all the seeds out with a sharp knife. Take the lettuce and poke the stalk end in to the chili and hey presto you can now stand up the lettuce on the plate in it's own little chili flower pot of sorts. Looks cool ...

Separating egg yolks

This is a belter and it is so so simple. For when you need just yolks, or just whites, you have to separate the two - how...? Have you tried the hand technique, the fork technique, or any other technique? It is tough and sometimes messy. Here it is made extremely simple. Take a clean plastic bottle, crack all your eggs in to a bowl. Squeeze the plastic bottle to expel some of the air, place the open bottle top on top of the egg yolk and release the bottle. This causes air to rush back in ...

Cracking eggs – would you ever…

  What a great way to crack eggs. A tip I learnt when in Vietnam, Hanoi. Never use a knife as it shatters the shell which is when you get those annoying crunchy bits. But rather than write to explain - let me show you.