Brasserie Blanc

Brasserie Blanc



Wine tip: Saving leftover wine for the future

Don’t throw out all that leftover wine. Freeze into ice cubes or zip lock bags for future use in casseroles and sauces.


Cooking tip: How to save an over-salted dish

If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato. It absorbs the excess salt for an instant “fix me up.”


Kitchen tip: How to stop onions making you cry

No more tears when peeling onions if you place them in the freezer for 4 or 5 minutes first.


Kitchen tip: How to soften up hardened brown sugar

A slice of bread placed into a bag of hardened brown sugar will soften it again in a couple of hours.


Technical tip: Removing unwanted duck fat whilst cooking

When roasting duck the skin should be scored every 2mm to help remove unwanted fat.


Technical tip: Using wine for marinating

All wine for marinades should be boiled to remove the alcohol first. Pour the wine over the meat to be marinated when still at blood temperature.