Huey's blog

  • How to clarify butter

    Here is a simple way to clarify butter from English food writer Prue Leith.

    Briefly boil a new Chux to remove the dye and 'dressing'. Double the cloth over and hold it firmly over a jug or basin. Then pour in the melted, foaming butter.

    All froth and milk particles will be caught in the cloth, resulting in crystal-clear liquid underneath.

  • Honey

    When using honey, run the spoon under very hot water first.

  • Great garnish

    Sugared mint leaves or rose petals are a great garnish.

    1. Separate rose or mint leaves. Wash and dry them well.

    2. Lightly brush with egg white, sprinkle with caster sugar and allow them to dry on a cake rack.

  • Garlic fact

    In Ancient Egypt, garlic was so prized that 15 lb would buy a male slave.

  • Flawless foul play

    Joel Robuchon, 3 star Michelin chef, recommends that to ensure the moistest of breast meat you should rest your roast chicken, tail up, for 10 mins before serving. This will ensure that the juices run into the breast.

  • Extra flavour

    The liquid from soaked dried mushrooms, such as shiitakes, can be added to stocks and sauces for an extra flavour boost. But strain well first.

  • Egg wash

    An egg wash is made by combining a beaten egg with a little milk or water and is brushed over the dough before baking.

  • Don't stew that steak!

    When cooking steaks, always make sure that the grill or BBQ is preheated - otherwise the meat will stew and toughen.

    And, for goodness sake, don't play with them! At the very most, turn them over once or twice and never, ever flip them over the first time until they are well crusted on the bottom.

  • Deep frying temperature

    When deep frying at home, a frying thermometer is a very cheap and worthwhile investment.

  • Crunchy roast potatoes

    For perfect crunchy roast potatoes, parboil them for a couple of minutes, then scrape all surfaces with prongs of a fork, before putting them in the oven.

    This rough surface will result in the best roast spuds you've ever tasted.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm