How-To
Handling, storing, thawing and reheating without ruining it.
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How to Get Crackling on Roast Pork Belly Every Time
Dry the skin overnight uncovered in the fridge, score it into the fat, salt it twice, then roast low before…
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How to Take the Gamey Smell Out of Mutton Before You Cook It
The smell sits in mutton fat, not the meat, so trimming does most of the work. Soaking, yoghurt and whole…
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How Long to Braise Mutton by Cut, and How to Tell When It Is Done
Shoulder takes 2 to 2.5 hours at a bare simmer, shank 2.5 to 3.5, ribs and cubed leg around 2.…
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How to Blanch Pork Bones for a Soup That Stays Clear
Start the bones in cold water, boil two minutes, throw the whole pot away, rinse bones and pot, then simmer…
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How to Portion a Whole Pork Belly and Freeze It So It Is Still Good Later
Slice the slab part frozen, cut portions by dish rather than by weight, double-wrap with no air against the meat,…
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How to Brine Pork Chops So They Stay Juicy
Wet brine lean loin chops at 60g salt per litre for 45 minutes, or dry brine at 1 percent salt…
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How to Velvet Beef So Cheap Cuts Stir-Fry Tender
Slice beef leg thin against the grain, toss with baking soda, rest, rinse, then cornstarch: that is how zi char…
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How to Make Chicken Stock from Frozen Chicken Bones
Frozen chicken bones go straight into the pot: simmer two to three hours on the stove or about 45 minutes…
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How to Make Beef Bone Broth in a Pressure Cooker
Roast the bones first, then 90 minutes at high pressure gets you a dark broth that gels, in an afternoon…
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How to Cook Chicken Breast So It’s Never Dry
Chicken breast goes dry because it overcooks: salt it early, cook it on gentle heat, and rest it before slicing.