Blog Post & Recipe: Mrs Beeton’s Spiced Beef
The outside cures becoming firm but leaving the inside very soft perfect for cold cuts and canapes.
Blog Post & Recipe: How to cook perfect yorkshire puddings
The single most important thing to remember about yorkshire puddings is that the fat must be smoking hot before you begin cooking – you need a good sizzle as batter hits dripping.
Blog Post & Recipe: The Nasty Bits: Sweetbreads
Sweetbreads, to clarify, are a culinary term that refers to two very different organs—the thymus glands and the pancreas, the latter which is often called the "stomach sweetbread," though of course, the stomach and the pancreas are different. [...] You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side.
Sweetbreads Sauté
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