Author: PK
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Home-made Tater Tots Or Potato Gems
I love making tater tots almost as much as I do eating them. They make for great party food along with your favourite home-made dipping sauces. 🙂 Make them at home (instead of frozen from the shops) with your choice of seasonings knowing they contain only the best of ingredients. This is one of those…
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Meat Dishes, Equipment And Ingredients
I love cooking with meat and strive to use as much of the animal as possible. Here is a breakdown by animal grouping that lists dishes and methods of catching, preparing and cooking them. If you are looking for a particular cuisine try Browse By Theme. CHICKEN Browse All Dishes BEEF Browse All Dishes or…
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How To Thicken Gravy, Sauce, Stew And More With Cornflour
When you are making stews, casseroles, sauces and the like, it is sometimes hard to get the balance between flavour and thickness. Your dish might have the right taste but be too watery. Continue to cook it and you might ruin the flavours by over cooking it. So what do you do? Well you can…
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Italian Chicken Stock: Brodo Di Pollo
This is another amazing Italian stock recipe from giallo zafferano. Traditionally it calls for an old hen (una gallina) but I have used two free-range chicken carcasses that still had some meat on them. I want to share with you my experience following the recipe. The result is a lovely clear broth that tastes and…
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How To Make Boiled Eggs With A Steamer
I recently stumbled across this method of making boiled eggs when searching online for egg recipes. It is pretty handy if you have to make soft boiled and hard boiled eggs for the same meal. If everyone wants the same amount of ‘doneness’ I would recommend using KT’s Dippy Eggs and Soldiers or PK’s Perfect…
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Refillable Cooking Oil Sprayers
I recently bought a refillable cooking oil sprayer. Yes it is made out of plastic. Yes we all hate plastic but please hear me out. 🙂 I bought it because: I get to control the quality and source of the oil My one off hard plastic cost has reduced my consumption of soft plastic, metals, propellants…
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Sunbeam Pie Maker Review
I have been using my Sunbeam Pie Maker now for almost a year and a half! It makes tasty home made pies with healthy ingredients and has shown no sign of any issues Note: This is not a paid post and is just how I find the equipment fares for me personally. Product Review Sunbeam…
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Stock Tip Blanching Chicken
Blanching chicken meat before using it to make stock or broth removes fat and other impurities. This results in a clearer healthier broth! You aren’t cooking the chicken, just preparing/cleaning it. Simply Add the chicken meat, frames etc into a pot of cold water. Bring the water to a boil and then remove the scum…
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Italian Beef Stock: Brodo Di Manzo
The amazing Italian cooking website giallo zafferano presents this traditional Italian beef broth just perfectly. I made it the other day and share with you the steps below along with a few tricks to remove most of the fat. The result is a lovely clear broth that tastes and smells amazing! Note: Takes about 20…
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How To Steam And Pickle Artichoke Hearts
Artichokes have a mild earthy taste and intriguing texture that pairs well with meat, cheese and crispy vegetables. They are a common occurrence on anitpasti tasting plates and pizza. My preferred method of preparing and preserving artichokes is to steam them and then drowning them in white wine vinegar or apple cider vinegar. Steaming the…
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