Blog Post & Recipe:
Thomas Keller's Easy Roast Chicken
Thomas Keller doesn’t believe in basting because it produces steam and steam is not what you want with this quick roasting method. I used roughly 1 tablespoon of salt on the outside and 1 teaspoon inside.
Article & Recipes:
How to make perfect pork crackling
First of all, the scoring. There's no debate on this: everyone tells you to score the rind ... in vertical lines about a finger's width apart. This is to allow the heat to penetrate the fat, and, as it bubbles up through the cuts, to baste the top during cooking.
Recipes:
Yotam Ottolenghi: Exclusive recipes from his brilliant new book
Shakshuka ... Very full tart ... Chickpea, tomato and bread soup ... Crunchy pappardelle ... Green pancakes with lime butter ... Stuffed onions ... Multi-vegetable paella ... Caramelised garlic tart ... Black pepper tofu ... Tamara's ratatouille ... Lemon and goat's cheese ravioli ... Bittersweet salad ... Mee goreng ... Hot yoghurt and broad bean soup ... Puy lentil galettes
Article:
Crackling the code
We are standing in his restaurant kitchen for my crash course in crackling, [Adrian] Richardson preparing one of his famed loin roasts before me.
Blog Post & Recipe:
Cubic Rice Noodles
Penang cubic noodles, known as char kuih kark (with many variations of spelling depending on Chinese dialect group), act as a poor man's version of the daikon rice cakes served in dim sum restaurants: hawkers stalls make the noodles without daikon.
Article:
Vegetarian Today: A primer to kitchen oils
Extra-virgin olive oil ... Canola oil ... Corn oil ... Grape seed oil ... Peanut oil ... Dark roasted sesame oil
Here are some less common oils that are worth trying ...
