The Past Revisited. In Part I of this article The Spice is Right I set out the background of spices in the culinary world. Cooking with herbs has once again become fashionable. This is based in part because they add… Read More
In The Pantry
Setting a Charcuterie Board
Let The Meat Be The Hero. Charcuterie (/ʃɑːrˈkuːtəri/ (listen) shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ (listen) -EE; French: [ʃaʁkyt(ə)ʁi] (listen); from chair, ‘flesh’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products, such as… Read More
In The Pantry
Slow Cooking; What Method is Best?
The Dutch Oven vs The Slow Cooker; Dateline? This is a very interesting first sub heading and not one that I expected to begin this article with, but let’s briefly analyse each half of the question. What we have come… Read More
In The Pantry
How to Reuse Whey
What is Whey? …whey is the not so visually appealing yellowish liquid byproduct of all kinds of cultured dairy products upon which bacteria has broken down the sugars in foods and that which form lactic acid, the process is known as… Read More
In The Pantry
The Spice is Right
Spice noun Spices (plural noun). …an aromatic or pungent vegetable substance used to flavour food, e.g. cloves, pepper, or cumin. I make no assumptions as to whether you are new to the kitchen or someone who no longer needs a map… Read More
In The Pantry
“Begin at The Beginning” ~ Lewis Carroll
Before We Begin, We Must Start. Have you been inspired to cook, bake, or even create of late? Maybe you made a pledge to a loved one during lockdown or the huge cost of living crisis is having a dramatic… Read More