Cooking basics
Cutting techniques, ingredient knowledge, cooking methods, hygiene & safety (HACCP), mise en place, sustainability and costing.
Carving: slicing neatly without a mess
Carving is slicing cooked meat neatly. Let it rest, cut across the grain and use a sharp knife…
Cutting boards: colour codes and the right material
A cutting board seems simple, but colour codes and the right material determine food safety. How to choose,…
Cutting techniques and product knowledge
A sharp knife and the right cutting technique make more difference than any ingredient. The basic cuts, knife…
Hygiene and safety: HACCP in practice
In practice HACCP comes down to a few simple habits: temperatures, cross-contamination, cleaning and allergens. That is how…
Organisation and planning: mise en place
Mise en place is having everything prepared and within reach before you start cooking. How to plan a…
Sustainability and costing
Sustainability and costing: using ingredients and costs wisely Sustainable cooking sometimes sounds as if you mainly have to…
Thickeners and liaisons
You can thicken a sauce in six ways: reduction, roux, starch, liaison, butter or purée. How to choose…
Emulsions: warm and cold
Mayonnaise, hollandaise and beurre blanc are emulsions of fat and water. How to make them, keep them stable…
Roux: the base of three mother sauces
Roux is equal parts butter and flour, cooked as white, blond or brown roux. How to make it,…