essential cooking techniques

essential cooking techniques in video

Peel the onion and cut in half. Place the flat side on to your work surface and begin cutting thin slices, keeping your fingers tucked back away from the blade. Turn the onion on to the other side ...

How to dice an onion

Peel the onion in half and cut it in half through the root. Cut the onion into thin slices, leaving them joined to the root. Make 2 or 3 cuts through the onion and the cut across the slices to form ...

How to peel and chop garlic

Use a large knife with a wide blade, crush the garlic and remove the skin. Finely slice the garlic and then begin roughly chopping. Repeatedly gather the garlic together and chop to the size ...

How to cut vegetable batons

Top and tail the vegetable. Cut in half and then square off the edges. Cut the vegetable in half and then into quarters to create batons perfect for serving with dips.

How to julienne vegetables

Top and tail the vegetable. Cut in half and then square off the edges. Cut the vegetable into thin slices, gather the slices on top of each other and cut into very thin strips.

How to clarify butter

Place the butter in a bowl over a pan of simmering water. Leave to melt, allowing the fat to rise to the surface and the milk solids to settle at the bottom. Once melted and separated, remove the ...

How to coat with breadcrumbs

Follow this method to prepare chicken or fish for grilling or frying. You will need three bowls/containers. Place seasoned flour in the first, beaten egg in the second and breadcrumbs in the third. ...

How to line a mold with baking parchment

Cut the baking parchment into strips slightly wider than the height of your pastry ring. Roll the parchment up and then drop into the pastry ring. Push the parchment to the edges of the ring and it ...

Parmesan shavings

Use a vegetable peeler to form thin parmesan shavings to be used in a salad.

How to make a roux

A roux is a mixture of flour and butter which forms the base of a bechamel sauce or can be used to thicken a sauce. Melt the butter over a medium heat and then start whisking in the butter. Cook ...

How to use a siphon

Add double cream and icing sugar to the siphon and then screw on the lid. Charge the siphon with the gas canister - you will hear the gas release into the container. Shake gently and then the ...

Using whole vanilla pods

To remove the seeds from a vanilla pod: flatten the pod against your chopping board and use the tip of a knife to cut the pod in half, leaving the top attached. Open out the vanilla pod and the use ...

How to make herb butter

Soften the butter to room temperature. Add sea salt, freshly ground pepper, finely chopped garlic, shallot, tarragon and parsley to the butter and mix well. Place the herb butter on a piece of ...

How to sharpen a knife

Hold the steel facing downwards and resting on a stable surface. Hold the knife at a 15-20 degree angle and rub the knife, from the front to the back of the blade, against the steel. Move the knife ...

How to make a bouquet garni

Spread one layer of leek on to your work surface and then place a clove of garlic, some thyme, rosemary and a bay leaf in the centre. Wrap the leek around the herbs and the garlic and secure tightly ...

Cutting fresh herbs

Properly chopped fresh herbs will keep for longer in the fridge. For the basil: pick the leaves from the stalk and arrange in a pile. Roll the leaves up and then slice through from the tip of the ...

How to make a risotto

Sweat the shallots in butter and a pinch of salt. Cook for 2-3 minutes before adding the garlic. Cook for a further 1-2 minutes and then add the risotto rice. Stir to coat the rice and then add ...

How to purée garlic

Crush the garlic with the side of a knife and remove the skin. Cut the clove in half and roughly chop. Sprinkle fine salt on to the garlic and then start crushing with the side of the knife. The ...

How to fold a samosa or a pastille

Use this method when cooking with filo or brick pastry. If you are using filo, make sure to brush a little melted butter on to the pastry. Cut the pastry into 3-5cm strips and then place a spoonful ...

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