One-fifth of Brits have admitted they’re useless in the kitchen, with a quarter of us saying we can’t even boil an egg
that you can achieve in less than an hour and don’t involve too many ingredients and processes,” advisesfinalist Avinash Shashidhara . “It helps build your confidence and makes you want to cook again.”
Millie Simpson, kitchen manager at Sauce, Michel Roux Jr’s cookery school at The Langham Hotel, agrees. “It’s best not to read a recipe, buy ingredients and prepare a new dish all in one day, especially if [you are] entertaining,” she points out. “Allow yourself some time, get prepared, maybe even do a practice run before showcasing the recipe to friends or family.
“You can even do this two to three days in advance. When you’re ready, get all the prep out the fridge and you can dish up that curry within 20 minutes.”“YouTube is a brilliant tool,” says Will Murray, chef patron of Fallow restaurant. “There are countless videos on filleting a fish, sharpening a knife, making a sauce – pretty much anything is available to watch .”4. Use your senses
“Cook with your senses – taste, smell, touch,” says Avi, head chef of Pahli Hill Bandra Bhai, where his menu is inspired by Mumbai’s home kitchens. “Most recipes are not 100 per cent accurate so you can give them your own touch. Cooking will always be a trial and error process and it’s not a big deal if you mess up a recipe.”
“By touching and smelling ingredients you get to know so much more about them,” agrees Manuel Prota, head chef at Italian restaurant Jacuzzi. “For example, if something is ripe, or how best to chop it so you’re not going against the grain.”“The first thing anyone needs to start cooking at home is a professional chef knife,” says Sameer Taneja, executive chef of London’s Benares restaurant. “Sounds fancy but trust me, it makes all the difference in enjoying your meal prepping.
Belgique Dernières Nouvelles, Belgique Actualités
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