Apart from being prepared for a situation where you simply must cook, is there any other reason why you should take up this dreary pastime?
Of course there is. I remember the exact moment when I was truly hooked. Before then, I was experimenting with making spring rolls, perhaps the odd adventure with beaten egg [...]
I used to get a bit confused at times, with terms like bouillon, stock, jus, glaze, demi glace, broth etc., and thought perhaps the same may be true of others. Its all the same - stock. There are two basic stocks - white and brown. You make white stock by boiling bones in water with [...]
Cooking rice can take many forms; this is the simplest. Measure out a quantity of rice.
When rice is packaged, it is mixed with a fine powder, sometimes talc, to ensure it doesn’t stick together. We need to get it out of the rice. Therefore, wash the rice till the water runs clear. When done, soak [...]
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