Chef's Tips & Tricks

This is a page with stuff I’ve found in books and the internet that I don’t want to forget. I hope you find it useful.

Cooking with meat

  1. Always rest meat before serving, this allows the meat juices to be reabsorbed back into the meat. See this post for more information.
  2. There are many ways to tenderize meat, here are 5 suggestions for you to try. Tenderizing meat.

Flavouring

1. Garlic releases its flavour the more you bash it, therefore if you want a strong garlic flavour you should mince it, for less strength chop it and for a subtle flavour throw it in whole.

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