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Michael Sheridan Profile and Articles
URL: http://www.thecoolcook.com
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1). All About Steak
At the last count there were 14 different cuts of steak, many of which have more than one name. So the first job is to list the more popular ones and the appropriate methods of cooking them
2). Bicarbonate of Soda: The Magic Ingredient?
For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new
3). Boiling - The Test of a Good Cook
Let's take a look at one of the most basic forms of cooking - immersing food in hot water.Yes, I know. That includes simmering as well. But I
4). But What Do I Do With The Whites?
It’s not at all unusual for cake and dessert recipes to call for egg yolks. Any kind of custard is a liaison of several yolks, sugar and milk. Which leaves the whites. What are we supposed to do with them?
5). Don't Burn It - Roast It!
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes
6). Good Cooks Learn to Smoke
Newsflash: there is a world beyond olive oil.Look, I like olive oil as much as the next person and I use it extensively in my cooking. However
7). Herbs and Spices – the essence of flavor
In any number of cookbooks and recipes you will find advice on which herbs go with what. I’m not going to take that route.While there certainl
8). How to Cook A Lobster
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing
9). How to Roast a Chicken in 30 Minutes
Every now and then cooks run out of time and suddenly find themselves under pressure, with a meal looming and a hungry family impatient for their baked chicken dinner.
10). Is Your Cookware Poisoning You?
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill birds such as canaries. So just how dangerous are they to
11). Mastering the Tricks of the Trade
Every now and then, nightly in some cases, something will happen to test a cook’s mettle. Good ones will rise to the occasion, mediocrity will sink others without trace
12). Oil or Butter? They Are Both Fat!
Newsflash: there is a world beyond olive oil.
Look, I like olive oil as much as the next person and I use it extensively in my cooking. However
13). Reductions: Proving Less is More
Any liquid can be reduced just by heating it - but why would you do it?
The answer comes back to two of our old friends, flavor and consiste
14). Reductions; Proving That Less is More
Any liquid can be reduced just by heating it - but why would you want to do that?
The answer comes back to two of our old friends, flavor and c
15). Roast Meat - Times and Temperatures
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or s
16). The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.
I'll go into
17). The Perfect Omelet(te), How to Cook It
Omelet(te)sThey’re easy to cook, right?We’ll see.The first thing to remember is that you need the right size of frying pan. Th
18). Thicken That Sauce!
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. This may be one of any number of things.
The
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