'Cheffy' techniques that are useful in home cooking
Discussion
Back to tips.
Herb Oil
You need a high speed blender really for this but first tip is blanch and thoroughly dry the herbs. Then blitz with a small amount of oil before adding more until you reach a loose puree.
Now the key bit. Put this into a tall glass or tall thin container and leave to settle overnight in the fridge, then freeze. The oil remains pourable but the sludge and water in the bottom freezes solid so you pour the clear oil off easily.
No need for messing with 101 other clarification techniques. Similar with stocks, gels etc
If you're really into it vac-pac in 10ml (2 teaspoon) bags and freeze, to use just snip the corner off the bag.
Herb Oil
You need a high speed blender really for this but first tip is blanch and thoroughly dry the herbs. Then blitz with a small amount of oil before adding more until you reach a loose puree.
Now the key bit. Put this into a tall glass or tall thin container and leave to settle overnight in the fridge, then freeze. The oil remains pourable but the sludge and water in the bottom freezes solid so you pour the clear oil off easily.
No need for messing with 101 other clarification techniques. Similar with stocks, gels etc
If you're really into it vac-pac in 10ml (2 teaspoon) bags and freeze, to use just snip the corner off the bag.
Edited by 21TonyK on Tuesday 31st October 09:48
Chilling just about anything is great for getting rid of fat, pull it out the fridge and hey-presto, lift it off.
The other thing I can't believe so few people use is a gravy separator.
Admittedly, we're a "sunday roast" type of family so every week from probably September through to whenever summer starts (usually August) we're having a big sit down family meal that revolves around meat and gravy. But getting rid of 80% of the fat in gravy makes everything so much better.
This is probably just in the realms of cooking tips rather than chef techniques mind you.
What I haven't been able to figure out is a use for that fat that I remove from the gravy. I'd love to roast the potatoes in it but it would be manky by the following week.
The other thing I can't believe so few people use is a gravy separator.
Admittedly, we're a "sunday roast" type of family so every week from probably September through to whenever summer starts (usually August) we're having a big sit down family meal that revolves around meat and gravy. But getting rid of 80% of the fat in gravy makes everything so much better.
This is probably just in the realms of cooking tips rather than chef techniques mind you.
What I haven't been able to figure out is a use for that fat that I remove from the gravy. I'd love to roast the potatoes in it but it would be manky by the following week.
Pflanzgarten said:
What I haven't been able to figure out is a use for that fat that I remove from the gravy.
If you clarify further (just heat in a pan and skim the surface or pour off leaving solids behind) it will keep for ages in the fridge wrapped up. Think about how long lard or dripping you buy keeps.As for a use, yes roast potatoes but also in place of butter when making a roux for gravy. Also just basting or glazing meat.
I'm cleaning my home oven today (or at least I've pressed the pyro button) and noticed my baking sheet in the bottom. By baking sheet I don;t mean the sort you take in and out with food on but a 1/2" thick steel sheet you bake on directly.
Two benefits, first when baking it gives instant heat and rise to bread, cakes etc and also when roasting it gives a constant temperature to whatever is placed on it and also helps the oven maintain its temp due to thermal mass.
My kids bought me one a couple of years back but any oven-size thick steel sheet is the same thing.
Two benefits, first when baking it gives instant heat and rise to bread, cakes etc and also when roasting it gives a constant temperature to whatever is placed on it and also helps the oven maintain its temp due to thermal mass.
My kids bought me one a couple of years back but any oven-size thick steel sheet is the same thing.
21TonyK said:
I'm cleaning my home oven today (or at least I've pressed the pyro button) and noticed my baking sheet in the bottom. By baking sheet I don;t mean the sort you take in and out with food on but a 1/2" thick steel sheet you bake on directly.
Two benefits, first when baking it gives instant heat and rise to bread, cakes etc and also when roasting it gives a constant temperature to whatever is placed on it and also helps the oven maintain its temp due to thermal mass.
My kids bought me one a couple of years back but any oven-size thick steel sheet is the same thing.
Similar to a Pizza stone.Two benefits, first when baking it gives instant heat and rise to bread, cakes etc and also when roasting it gives a constant temperature to whatever is placed on it and also helps the oven maintain its temp due to thermal mass.
My kids bought me one a couple of years back but any oven-size thick steel sheet is the same thing.
dickymint said:
Similar to a Pizza stone.
Yes I guess it is really. The sheet I have is pretty much the full width and depth of the oven. Retains a lot of heat, great for bread, yorkshires etc. If you had a big pizza stone it would do the same job but I expect a steel sheet is simpler to clean. Aluminium would probably do similar and be much easier to move!Silvanus said:
I'd like mine cooked over wood or charcoal 
OK if you live down south and weather is better, up here at 56 degrees north it changes so quick by the time the coals are white it will probably be raining. Hence reason for gas BBQ, instant heat, but agree much better if food is cooked on coals, just not practical oop north
21TonyK said:
I'm cleaning my home oven today (or at least I've pressed the pyro button) and noticed my baking sheet in the bottom. By baking sheet I don;t mean the sort you take in and out with food on but a 1/2" thick steel sheet you bake on directly.
Two benefits, first when baking it gives instant heat and rise to bread, cakes etc and also when roasting it gives a constant temperature to whatever is placed on it and also helps the oven maintain its temp due to thermal mass.
My kids bought me one a couple of years back but any oven-size thick steel sheet is the same thing.
Really easy to buy a custom cut piece of 10mm steel onlineTwo benefits, first when baking it gives instant heat and rise to bread, cakes etc and also when roasting it gives a constant temperature to whatever is placed on it and also helps the oven maintain its temp due to thermal mass.
My kids bought me one a couple of years back but any oven-size thick steel sheet is the same thing.
All you have to do is round off the edges and corners with a file and season it. I have a pizza stone and the steel shelf is way better
21TonyK said:
Pflanzgarten said:
What I haven't been able to figure out is a use for that fat that I remove from the gravy.
If you clarify further (just heat in a pan and skim the surface or pour off leaving solids behind) it will keep for ages in the fridge wrapped up. Think about how long lard or dripping you buy keeps.As for a use, yes roast potatoes but also in place of butter when making a roux for gravy. Also just basting or glazing meat.
https://vm.tiktok.com/ZGJEqcQgo/
TGCOTF-dewey said:
Add a star anis when you're frying Mushrooms. Massively adds to the mushroom flavour.
Tip off a mate who was head chef not quite michelin level hotel / restaurant.
I used the mushroom cooking technique here the other day. It really intensified the flavour and subsequently made a very nice risotto.Tip off a mate who was head chef not quite michelin level hotel / restaurant.
https://www.google.co.uk/amp/s/amp.theguardian.com...
I shall try adding the star anise too.
I like to make Roulades using chicken or pheasant.
This video shows technique
https://youtu.be/aClRzPaYvEU?si=EVMdLPFSf_QjOx0X
Where I deviate
I lay a lattice of bacon on my cling foil before rolling
Stuff with sausage meat/Blackpudding whatever I fancy
I also rest in the cling film in fridge before cooking (which I do in the oven)
The result is visually pleasing as uniform shape & flavours mix well without meat drying out.
This video shows technique
https://youtu.be/aClRzPaYvEU?si=EVMdLPFSf_QjOx0X
Where I deviate
I lay a lattice of bacon on my cling foil before rolling
Stuff with sausage meat/Blackpudding whatever I fancy
I also rest in the cling film in fridge before cooking (which I do in the oven)
The result is visually pleasing as uniform shape & flavours mix well without meat drying out.
The best tip a chef ever taught me, and it's something that is taught on week one of culinary school is something called the seasoning triangle.
It's how a chef balances a dish and determines if it needs salt, sugar or acid. The image above replaces salt for Umami but it's the same concept.
If you put too much salt into a dish, balance it with sugar or an acid such as lemon juice or vinegar.
If you look up SortedFood on Youtube, Ben Ebberel talks about it all the time and it works really well.
Also - a sharp knife, sharpened on a whetstone is such a joy to use. I look forward to chopping veg now. A sharp knife also prevents onions from hurting your eyes as it doesn't bruise the onion as you cut, meaning less of the evil acid gets thrown out.
It's how a chef balances a dish and determines if it needs salt, sugar or acid. The image above replaces salt for Umami but it's the same concept.
If you put too much salt into a dish, balance it with sugar or an acid such as lemon juice or vinegar.
If you look up SortedFood on Youtube, Ben Ebberel talks about it all the time and it works really well.
Also - a sharp knife, sharpened on a whetstone is such a joy to use. I look forward to chopping veg now. A sharp knife also prevents onions from hurting your eyes as it doesn't bruise the onion as you cut, meaning less of the evil acid gets thrown out.
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