Kitchen tip: Crispy crackling
After roasting, place a joint of pork under the grill to crispen the skin into crackling.
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Kitchen tip: Get more juice from your fruit
Put refrigerated lemons and oranges into boiling water for a few minutes before squeezing out the juice. This will help extract every last drop of juice.
Kitchen tip: Add flavour remove gluten
Evenly cover a tray with plain flour and toast in the oven 180C until golden brown, store in a sealed container in your dry stores and use for beef bourg. Coq au vin etc. By toasting the flour you not only add flavour but also you are cooking out the flour which is good for digestion.
Kitchen tip: To get the most out of your vanilla pods
To get the most out of your vanilla pods. Bring to the boil 100ml of water and 100g of caster sugar and leave to cool to room temperature, take six vanilla pods, remove the hard piece at one end and chop into small pieces. Puree the syrup and vanilla pieces in a food processor until as smooth as possible. Store in the fridge for several months in a sealed container.
Technical tip: Maximise volume of souffles and meringues
When making sweet souffles and meringues add the sugar continuously throughout the whisking process to maximise the volume and stabilise the egg whites.
Technical tip: Checking for fresh baking powder
Baking powder can go off, try a bit in a glass of water if it does not bubble you need some new powder.