Posts by Gareth
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The gizmo that's done most to change my cooking over the last five years: a good digital thermometer. Egged on by Neil Perry in his big white book (title escapes me), and by watching too much Heston B, I started using one when roasting meat. Low temp roasting produces fantastic pink beef, succulent chicken, perfect pork, etc, but you also get the certainty of knowing exactly when something is "done" even if you're not being fancy.
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Obviously there's a gap in the market for a kitchen physics blog...
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Hard News: Kitchen Hacks, in reply to Thrash Cardiom,
In this discussion, should you not be Thrash Cardamom?
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Hard News: Kitchen Hacks, in reply to Hebe,
I scald some garlic in good olive oil to the point where it's just beginning to brown, then chuck in a bottle of passatta and a glug of balsamic vinegar and let it reduce a bit.
Not averse to using fresh tomatoes, but they would have to be superbly ripe.
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Hard News: Kitchen Hacks, in reply to Nora Leggs,
The neighbour's kids sneak the dread fruit in, and make a great play of hiding it from me - until it goes into the oven. At which point much shock horror and giggles.
Dessert is often baked fruit ( got to use up all that heat), and pineapple just beginning to char is delicious.
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Hard News: Kitchen Hacks, in reply to Ben Chapman,
At my son's last birthday party, he and his friends all made their own pizzas. We even had them roll out their own bases.
That's what we do whenever we fire up the oven and have a pizza day. I do the dough (pizza bible), guests get to choose their toppings. Pineapple banned.
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Here's one I prepared (several months) earlier...
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Pizza hack: put a scattering of polenta under the dough before applying toppings. Makes it easy to slide off into oven/onto stone etc.
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Hard News: Kitchen Hacks, in reply to JessicaRose,
Also very good for freezing (for a month or two) the truffle butter you've made with leftover truffle pieces... ;-)
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My potato bible - the first edition is one of the most thumbed books in our kitchen.
