Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you'll be all good and feel more confident.
I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.
At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.
Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'
I would probably never have learned to cook.
The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.
I'm a big fan of teatowels and am always on the lookout for a good one.
The only unitasker allowed in my kitchen is a fire extinguisher.
Good kitchen equipment is expensive, but most items last a lifetime and will pay for themselves over and over again.
As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted
Less than two weeks before my 34th birthday, I bought pots. Most people were amazed that I did not previously own pots, but that was before I explained that I had never used my oven, and used my stovetop for my dishrack.
La volaille est pour la cuisine ce qu'est la toile pour les peintres. Fowls are to the kitchen what his canvas is to the painter.
Always start out with a larger pot than what you think you need.
I'm going to get married again because I'm more mature now, and I need some kitchen stuff.
Any good kitchen should be stocked up in oysters, shouldn't they?
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
I've never had food in my fridge. All I have in my fridge is one shelf of Canada Dry ginger ale, Diet Cokes on the next shelf, and ZeroWater on the next shelf. That is it.
Simplicity is key. Some people like really high-tech kitchens, where you have warming drawers and ice makers and storage for a million different things. Honestly, for me, I need an oven, a stove top, a fridge and a sink.
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
I definitely recommend a quality chef's knife.
I first met my husband on the day we got married, when I was 20. I moved to be with him in Leeds, 165 miles from Luton. The kitchen was absolutely tiny. But I got my first hand-held mixer and first set of scales and first blue cake tin from Tesco and that was very exciting.
Every chef should have an understanding of pastries or desserts.
For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.
I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.
