Cómo curar su sartén de hierro fundido
Las sartenes de hierro fundido son un elemento básico muy apreciado en la cocina. Son duraderas, versátiles y pueden durar generaciones si se cuidan adecuadamente. Uno de los pasos más...
Orientación e inspiración
techniques
Cómo limpiar y mantener su tabla de cortar de madera
Su tabla de cortar de madera de testa es un valioso recurso en la cocina, ya que ofrece durabilidad, es fácil de usar con cuchillos y tiene una estética distintiva....
Cómo cocinar en acero inoxidable sin que se pegue
En esta guía, le explicaremos todo lo que necesita saber para cocinar en una sartén de acero inoxidable, demostrándolo con un huevo frito, sin ninguna capa antiadherente a la vista.
Cómo curar su wok de acero al carbono
El wok es cada vez más popular, no solo en los hogares asiáticos, sino en las cocinas de todo el mundo. Su versatilidad se refleja en platos como el aromático...
Molinillo de muelas vs. molinillo de café/especias: ¿cuál debería comprar?
Elegir entre un molinillo de muelas y un molinillo tradicional de café y especias puede ser complicado, pero comprender sus diferencias marca la diferencia. Analizaremos cómo funciona cada opción, sus...
How to use a griddle pan
Preheat the empty pan on a medium-high heat for 5 to 10 minutes, oil the food rather than the pan, and leave it alone until it releases. Turn it 90...
How to cook crispy chicken thighs in a stainless steel pan
Dry the skin, lay the thighs skin-side down in the pan and leave them for 12 to 15 minutes over a medium heat until the skin is deep golden and...
How to hold a chef's knife
Use a pinch grip: thumb and the side of your index finger on the blade just in front of the bolster, other fingers round the handle. Your other hand makes...
Do I need a honing steel?
Yes, if you want your knife to stay sharp between sharpenings. A honing rod realigns the edge in seconds: ceramic for hard Japanese-style blades, steel for softer German-style knives.
How to braise
Brown the meat, soften the aromatics, add liquid about halfway up, cover and cook in a low oven at 150 to 160°C until a fork slides in. Beef shin takes...
How to stop a chopping board slipping
Put a damp cloth or a non-slip mat under it. For good, use a heavy board that sits flat: a 3kg end grain board barely moves.
How to make a pan sauce
Cook your meat, pour off most of the fat, deglaze the brown bits with about 120ml of wine or stock, reduce by half, then whisk in 20 to 30g of...
How to cook steak in a stainless steel pan
Dry the steak, heat the pan until a drop of water dances, sear without moving it, baste with butter, rest, then make a two-minute pan sauce. Timings and temperatures.
How to bake bread in a cast iron casserole
A no-knead loaf baked in a cast iron casserole at 230°C: tall, open crumb, crackling crust. Ingredients, timings and what goes wrong.
Crisp salmon skin, properly: the full method
Season Kitchen · Technique Crisp salmon skin, properly: the full method Salmon is Britain's favourite fish by a distance, and crisp skin is the thing everyone wants from it and...
How to Cook Perfect Duck Breast
Few dishes feel as impressive - yet achievable - as perfectly cooked duck breast. When done right, you achieve that irresistible contrast: deeply crisp, golden skin with rendered fat beneath,...