Cooking basics
Cutting techniques, ingredient knowledge, cooking methods, hygiene & safety (HACCP), mise en place, sustainability and costing.
Making veal jus at home: from bones and sinews to a full, glossy jus
Make brown veal jus from bones and sinews: what jus is, how it differs from stock, the recipe…
Cream, cooking cream and light cooking cream: the difference, truths and untruths
Double cream, cooking cream and light cooking cream differ mainly in fat. How to choose the right one,…
Filleting: fish and meat clean and boneless on the table
Filleting is separating fish or meat from bones and skin. How to work with a flexible knife, clean…
Boiling: the simplest technique you still often get wrong
Boiling is cooking in water at 100 °C. Choose between cold and boiling water, use enough water and…
Poaching: the gentle technique for a perfect egg (and more)
Poaching is cooking gently in liquid at 70 to 85 °C. How to poach an egg, fish, chicken…
Steaming: why vegetables owe their flavour to it
Steaming: how to keep vegetables flavourful, crunchy and beautifully coloured A pan of boiling water. A handful of…
Blanching: the trick for crisp, brightly coloured vegetables
Blanching is dipping vegetables briefly in boiling water and cooling them in iced water. That keeps them crisp…
Pan-frying: the everyday technique where something often still goes wrong
Pan-frying is browning meat, fish or vegetables in a hot pan with fat. How to get a good…
Roasting and braising: first sear, then cook gently
Braising is browning meat all over first and then letting it cook gently in a pan or oven.…
Roasting: the oven method that makes almost everything tastier
Roasting in the oven: how to get vegetables golden brown, sweet and full of flavour There is something…