Choosing a frying pan

Over the years I’ve used and destroyed many different frying pans. I’ve tried all sorts of variations of ‘non-stick’ only to heat them too high or use the wrong tools and destroy the coating. The first six month or year of the pan was like an ill-fated romance. We’d get up in the morning and More…

How to poach an egg

Have you ever wondered how to get perfectly poached eggs at home? Here are two methods taught to me by an internationally recognised chef. The first method being his preferred way of feeding himself after a long shift behind the stove. Times listed below are for room temperature eggs. Add 30 seconds–1 minute for eggs More…

Technique: How to blanch vegetables

Blanched vegetables can be eaten on their own or used later in stir-fries. By blanching the vegetables beforehand, they will cook faster and have a much tenderer texture. People who struggle to digest raw vegetables often digest blanched vegetables more easily. How to blanch vegetables: Bring a large pot of lightly salted water to the More…