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How to Sharpen a Knife All chefs who go to a western-style catering college, and most butcher's apprentices, are taught to sharpen their knives by swiping the cutting edge several times on a steel towards the hand that is holding that implement. I used to do it that way as well, many years ago. How to Choose a Barbecue Barbecues come in a bewildering array of different shapes and sizes, and they all cost money, so it makes sense to sort out which type is best for you before paying for anything Terrorism: Does it Achieve Anything? It can be argued that there are two separate ways of using terror as a weapon; one is to maintain the status quo and the other is to change something, usually in terms of a political and/or economic regime Mutton Dressed as Lamb One of the more shady practices of unscrupulous butchers, including those to be found in many supermarkets, is to label young mutton as 'prime lamb' How To Poach Eggs Poaching eggs is a skill that is rapidly disappearing from the kitchens of the world, thanks to those awful patent cookers that produce something with the appearance, and consistency, of a plastic amoeba. The Cool Cook's Guide to Balsamic Vinegar Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish A Chef's Guide To Buying A Barbecue Walk into any store specializing in barbecues for sale and one is immediately faced with an astonishing and bewildering display of different models at widely differing prices. How do you choose the one that is right for you? Can Vinegar Really Nuke Heartburn? Can you think of anything more paradoxical? Here you have a burning sensation caused by acid and the suggested remedy is to swallow yet more acid. Mastering the Tricks of the Trade Every now and then, nightly in some cases, something will happen to test a cook's mettle. Good ones will rise to the occasion, mediocrity will sink others without trace How to Roast a Chicken in 30 Minutes Every now and then cooks run out of time and suddenly find themselves under pressure, with a meal looming and a hungry family impatient for their baked chicken dinner. Low & Slow is the Way to Go Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so Is it a Grill, a Broiler or a Salamander? Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type. Planning the Perfect Party Dinner parties are fun, but they can also be a source of stress and disappointment for the cook. The way to avoid this is through careful planning Recipes Are Guides, Not Formulas Judging by the comments in some cookbooks, you would think recipes are chemical formulas to be measured out and carefully mixed. It just ain't so. The Gentle Art of Poaching Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point All About Steak At the last count there were 14 different cuts of steak, many of which have more than one name. So the first job is to list the more popular ones and the appropriate methods of cooking them The Art of Frying Frying is one of the most basic forms of cooking and yet, surprisingly, it's the one that seems to go wrong the most often. The Art of the Marinade It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why. How to Peel Almost Anything If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand. Reductions; Proving That Less is More Any liquid can be reduced just by heating it - but why would you want to do that? Herbs and Spices Blending herbs and spices with food is the essence of great cooking. It's also far more simple than you might have been led to believe. Boiling - The Test of a Good Cook The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears. Don't Burn It - Roast It! Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it. Let's put this myth to bed once and for all. Thicken That Sauce! With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently. Oil or Butter? They Are Both Fat! The amount of fat you eat is largely determined by the way your food is cooked. Using the right oil is not just a question of flavor, but of temperature too. Is Your Cookware Poisoning You? For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds in the home. So how safe are they for you?

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