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Michael Sheridan's Articles in Gourmet

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  • 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
  • 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.
  • 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
  • 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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