Exploiting Diafiltration And Nanofiltration
Diafiltration is a membrane separation process which often forms part of a series of unit operations in downstream processing. Diafiltration is distinguished from ultrafiltration because […]
Articles by smitsa
How to make a Shortcrust Pastry
Shortcrust pastry is usually the basic pastry base for savoury tarts. It is simple to make but should be a common skill of all chefs […]
How To Make Chocolate Truffles: It Is So Easy
Have you ever wondered how they make chocolate truffles like they do at Lindt or Ferrero Rocher ? I used to think that every one […]
How To Make Tempura
The word tempura comes from a Portuguese term for embers but the style of cooking is very much Japanese who took the idea of this […]
Borlotti Beans, Olive Oil and Lemon
Borlotti beans go along way as a fine accompaniment to lamb and chicken. They are great in stews, soups and in risottos too. The recipe […]
Roasted Red Onions with Butter and Thyme
A good side dish for roast meats and other foods is roasted onions because this type of cooking makes them sweet and tasty. Roasted red […]
Preparing a Morel Sauce
A quick but extremely tasty mushroom sauce using the morel. The whole dish only takes 5 minutes if that and 15 minutes to cook. Morels […]
How to prepare a filled Ravioli
Ravioli is a filled pasta that can contain a variety of sauces, mixtures from meat through to vegetables. It is highly versatile and often makes […]
How to cook John Dory
Cooking a John Dory or St. Pierre fish is not an issue it’s actually finding one to cook. They seem to be only available from […]
Preparing Pan-Fried Cod
Pan-frying any fish is a fine alternative to roasting and baking fish because it produces great crispy skin and a flesh which is rarely overcooked. […]
Preparing a Roast Rack of Lamb
A roast rack of lamb is a perfect supper dish as well as being something to savour on a Sunday. It should be pan-fried to […]
Sweetbreads with a Rustic Red Wine Sauce
Sweetbreads are those pieces of offal which are favoured in restaurants but rarely eaten at home. They are elegant morsels of two separate glands taken […]
Cooking with Halibut
Halibut is one of the classy fishes found on the restaurant menu. It is noted for its delicate and slightly sweet flavour. The halibut is […]
How to make a French Dressing
French dressing is a simple vinegar sauce for mainly salads and as a marinade for a range of fresh foods. It is often known as […]
Omelette Arnold Bennett
The omelette Arnold Bennett is named for the novelist who was staying at the Savoy Hotel in London and would pop his head round the […]
How to prepare a Vanilla Panna Cotta
The panna cotta is a remarkable Italian dessert which means ‘ cooked cream’. It hails from Piedmont in Italy and is often served with a […]
Preparing A Simple Omelette
A recipe for one of the greats. One of the first dishes I ever tried in the kitchen was to make a big fluffy omelette. […]
How to make Mushroom Duxelle Filled Tortellini
Tortellini is a typical filled pasta. Like ravioli it lends itself to a variety of fillings. One of the best fillings possible is a mushroom […]
How to make Fresh Pasta
Making fresh pasta for all sorts of dishes is a skill worth mastering especially when it comes to the filled types such as ravioli and […]
How to make Parmentier Potatoes
Parmentier potatoes are cubes of potato served with herbs and garlic. Originally from France, the dish is named for Antoine-Augustin Parmentier, who made eating potatoes […]