Key skills

Men's Fitness - - Features | Cooking Tips -

Crush it

How much flavour gar­lic gives your dish de­pends on how you prep it: the more cells you rup­ture, the more po­tent it gets. Full cloves are bland and even slic­ing doesn’t do much; crush­ing with a press or the flat of a knife makes things more pun­gent, but for ul­ti­mate in­ten­sity in­vest in a mi­croplane, which finely minces your cloves for a se­ri­ous flavour punch.

Slice it fine

In this recipe, you’re re­plac­ing sheets of pasta with sweet po­tato, and thick­ness is key: make them too hefty, and they’ll be too crunchy by the end of the cook­ing time. To make thin-slic­ing eas­ier, get your­self a full-size chef’s knife and keep it sharp – five min­utes on a whet­stone ev­ery cou­ple of weeks will do the trick.

Know your herbs

Chefs will tell you fresh herbs are bet­ter than dried, and they’re mostly right – but some­times it’s fine to reach for the jar. Herbs that flour­ish in hot, dry cli­mates con­tain flavour com­pounds that stay stable at high tem­per­a­tures. Basil is best used fresh but with dried oregano, bay leaves, sage or rose­mary you’ll no­tice lit­tle dif­fer­ence once they’re cooked.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.