The Secretary of the British Association of Plastic, Reconstructive and Aesthetic Surgeons (BAPRAS), Simon Eccles, was recently in the news for raising awareness of hand injuries sustained by removing an avocado pit by impaling it with a knife. He himself sees an average of 4 cases of ‘avocado hand’ a week. Apparently, numbers are increasing
The video (from Lennard Young) shows a simple but effective method for an omelette that I only recently became aware of (but that might be widely known to others). It is excellent. Three layered textures and flavours: crispy parmesan outer crust holding a simple egg omelette encasing a decadent scrambled egg centre. Plus, it’s a one-pan dish. My
Making your own mayonnaise can be tricky, but with a stick blender it is fast and easy. The reason for this post is to share the method. If you want to skip my usual diversions (this time into the Battle of Minorca and the science of oil-in-water emulsions), then click here to go straight to
The simplest method is to accumulate it. That’s how it used to be done, collecting ‘dripping’ from roasts etc in a jar and reusing it. But, this has its limitations – the fat will be flavoured, contain suspended solids and water/gel and may not be enough for the purpose (e.g. deep frying). The second simplest method is
Sous vide (pronounced soo veed) is the biggest advance in home cooking methods since the microwave oven. I hope by the time you have read this little monograph you will agree. Sous vide cooking is cooking food in plastic bags (with air removed) in water that is kept at a constant temperature (to better than 0.5C accuracy).