Put a cork in it, Brooklyn!
Fans puzzled by his bizarre trick (and furry sous-chef)
IT’S not the first time Brooklyn Beckham has been grilled over his questionable culinary skills – even when making the simplest of dishes.
And so it was with the 24-year-old’s attempt at spaghetti bolognese, simmering the sauce in the pan with a wine cork left in it.
Bemused fans questioned the decision, which the eldest son of David and Victoria Beckham was quick to defend, saying it is a method used to make dishes more tender.
However, chefs have claimed that the controversial method is widely contested and is mainly used for squid and octopus dishes.
Others online were more disturbed by Brooklyn holding his pet
‘Chefs have argued about this method’
puppy Peanut in a baby sling while cooking, blasting the star over hygiene and safety fears.
One wrote: ‘There’s a cork in your pot and dog hair about to join.’
Another fan warned: ‘ You shouldn’t have the dog on you when you’re cooking. Boiling liquid could splash on to his face and injure him.’
On Instagram yesterday, Brooklyn defended his cork technique, sharing a picture of a sentence from an article that stated: ‘We found information that the addition of wine corks added to the cooking liquid ensured a more tender dish.’
However, the Naples Daily News article adds that most chefs use the niche method for octopus dishes. It reads: ‘Experts have argued about this method but most chefs and those who regularly prepare squid and octopus swear that there are enzymes in the corks that insure a more palatable dish.’
Tim Hilchenbach, executive chef at LSG Sky Chefs, claimed there was no evidence to support it, adding: ‘There is no scientific explanation that the trick works. If you want tender octopus, you need to use the right cooking technique.’
Brooklyn has shared his passion for cooking on social media, but often gets teased by critics, including over his ‘raw’ Sunday roast, an overdone beef Wellington and a rather uninspired bacon sandwich.