Easy food recipes that you will find delicious, fulfilling and easy to produce.
Sauté Sauté Sautéing derives from the French word sauté meaning ‘jumped, bounced’ which reflects the method of tossing while cooking. Sautéing is a method of cooking that uses little oil or fat in a shallow frying pan over relatively high heat.Sauté pans are a specific type of pan designed for sautéing, they would have a […]
Braise Braising is a culinary term for cooking large joints/cuts of meat, poultry, or vegetables in enough liquid to partially cover over a very low heat. A mirepoix of roughly cut vegetables is often included to add flavour to the liquid, the pot is then tightly covered so that the food cooks slowly in the liquid and […]
Bouquet Garni A bouquet garni is a bundle of fresh herbs, that are tied together and placed in the pot you are cooking, to enhance the flavour of the dish.
Blind Baking The process of Blind Baking is where a pastry case is virtually baked on its own before any ingredients are added and used in cases where the contents of the flan case will cook quicker than the pastry.
Blanche Blanching is a cooking process in which vegetables or fruit are plunged into boiling water for very little time and then immediately plunged into ice cold water to stop the cooking process.
Bisque Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It is typically made from lobster, langoustine, crab, shrimp, or crayfish.
Bavarois Bavarois is a dessert consisting of Bavarian cream, which is milk thickened with eggs and gelatin, into which whipped cream is folded. The mixture sets in a cold mould and is turned out of the mould for serving.
Baste Baste To keep your Roast Joint as moist as possible Basting is essential. There are several ways to Baste, you can use a spoon by tipping the pan slightly so you can ladle the juices and pour them back over the meat. use a Baster, which again you tip the pan to collect the juices/fat into a […]
Bain‑marie Bain-Marie known as a water bath or double boiler is a piece of equipment used in cooking to heat various ingredients gently or to keep food warm over a period of time. A bain-marie is also used to melt ingredients for cooking as in chocolate.
Croquettes Croquettes A croquette is a small cylinder of food consisting of fillings such as finely chopped meat, seafood, cheese, rice, pasta, or various vegetables that are combined with a thick sauce or mashed potato. It is then coated in flour, egg wash and breadcrumbs before being deep-fried. Croquettes are typically cylindrical in shape but […]