DECISIONS, DECISIONS…
Dried or fresh herbs?
Most chefs agree that basil, chives, coriander, parsley and tarragon are better fresh. Oregano, sage, thyme and bay leaves work well dried. As a rule of thumb a teaspoon of dried equals a tablespoon of fresh.
Salted or unsalted butter?
Unsalted allows better control over taste since salt is a separate ingredient.
Oil the steak or the pan?
Brushing steak with oil, rather than pouring it into the pan ensures an even coating, helps seasoning stick and prevents hot oil from spitting.
Which potato? ?
Starchy potatoes, such as a Russet, are best for mashed potatoes or chips, says Daniel Holzman, co-auth hor of Food IQ (Harpe er Wave). Waxy spuds, uds like Charlotte, are better in soups and stews because they don’t fall apart. Désirée and Maris Piper are good all-rounders.
Dark or light soy sauce?
Light is used as a condiment (think sushi) because it is delicately smoky, while the thicker and more flavour ful dark is best used for cooking and marinating, says Daniel.