Hooray, finally we are back in…Can you guess where we are yet? A chocolate crocodile? A shameless abundance of cigarettes? What kind o..
Back to dashi, its multifarious uses and manifold munificence…
So you’ve gently, slowly heated your konbu then kept it at 60 degrees ..
I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..
One of the most important and lasting lessons I learned during my time training to be a cook in Paris and working in restaurants there was..
I did something really stupid yesterday.
I bought some oysters that my fishmonger had on special offer. They were the cheapest oysters I h..