Hands-on salad
How to make fish stock
On board -- a closer look at knife's best friend
A juicy guide to citrus fruit
Playing with fire -- how to broil
The cutting edge -- how to choose and sharpen knives
How to make pasta dough
How to Work with Leeks
How to Cook Swiss Chard
How to season (and all about salt)
How to grill fish
How to cook a whole fish
FAQ about Herbs
How to cook asparagus
Making Pie and Tart Dough (pâte brisée)
Rolling out and baking tart dough
Making sushi rice
Sectioning an orange
1 comment:
A good trick for avoiding that "fishy" smell when you cook fish indoors is to leave a small, open dish of bleach in the kitchen while you cook. This works best if it's up high. I put mine on top of the fridge (this also prevents me from accidentally knocking it over while I cook). Leave it there for about an hour after you've cooked the fish and when you clean it up, you'll notice an oily layer on top. Sounds weird, but it works!
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