cooking

Preparing food for eating. Recipes, techniques, ideas, ingredients.

Deriving joy from owning a dishwasher. Please explain

So here I am with a new (but old) kitchen which includes a mid-2000s dishwasher. Except for a short period ten years ago, I've never lived with a dishwasher and harbour some suspicion of them. How does one best enjoy a dishwasher?

Keeping your knives sharp

One of my greatest fears when someone asks me to cook with them is the prospect of blunt knives in their kitchen. I hate being asked to finely slice an onion or trim a piece of meat with a large dull-edged kitchen knife. Ugh. I believe I've once successfully nagged a friend into getting some decently sharp knives.

OMG I can still make macarons!

Ten months after I last donned my patissier gear and squeezed out a few hundred macarons, I returned to the piping bags for a brief baking blitz. My back hurt for two weeks. So then I made a cake instead.

Mint ice-cream, and ice-cream machines

Have you ever met one of those people who looks ascance at you when you suggest having an ice-cream in winter? "But it's 8 degrees and raining!" they exclaim. So bloody what? Of courrrrrrrrrrse you should eat it all year round. So here we are at the winter solstice (in the southern hemisphere) and I decided to do a flavour that straddles ideas of cold and wishes for warmer weather.

Kitchen scales redux

You might already have read about my travails with kitchen scales. It's time to write a bit more, this time testing out a model submitted to me for review. The Soehnle Cuisina proves to be worthy of interest if you're in the market for new scales, though not outdoing my favourite IKEA scales for accuracy.

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TASTY PRESERVES

  • Jinx at brunch
  • Duncan's Degustations – Dr Oetker frozen pizzas
  • Daring Bakers: pizza with p- p- p-
  • Review: Secrets of the Red Lantern, by Pauline Nguyen
  • Greed, business and bookselling