Article: Is It Time for an Oil Change in the Kitchen?
What's the best oil for everyday frying?
Article: The Kitchen Thinker: The science of meat stew
'Two hours at 200°C' just does not work for most cuts. Similarly, being told to 'simmer' a casserole on the hob is unhelpful because you will end up boiling the meat. The truth is that most stews need to be cooked for far longer and at much lower temperatures than many books tell us.
Blog Post & Recipe: She got out a skillet
Skillet Carrots with Onions and Thyme
You warm a nice amount of oil in a large skillet, and then you soften sliced onions in it. Then you add sliced garlic, and a few minutes later, you add a lot of sliced carrots and some sprigs of fresh thyme and maybe a little more oil, and then you cover the pan with a lid ...
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