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The Cool Cook Taking the heat out of the kitchen http://www.all-about-cooking.com | The Cool Cook

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Basic Recipes: Shortcrust Pastry Feb 8, 2008 - The Cool Cook

The basic rules for shortcrust pastry are very simple; you need flour...

Basic Recipes: Apple Filling Feb 8, 2008 - The Cool Cook

This is a basic filling for all kinds of desserts, cakes and tarts. I...

great wild game recipies Mar 24, 2008 - muddygap

FRIED TURTLE (Snapping Turtle) Snapping turtles can be caught in r...

Basic Recipes: Gonache Feb 9, 2008 - The Cool Cook

Gonache is a very soft, very rich chocolate mix that can make your re...

Kitchen Tips: Index Feb 8, 2008 - The Cool Cook

The tips and hints listed below are the result of years spent in prof...

Heat Effects on Food Feb 7, 2008 - The Cool Cook

You already know that applying heat to food changes its appearance, f...

Basic Recipes: Deep-fried Fish Feb 20, 2008 - The Cool Cook

Deep fried fish and chips (known as fush'n chups in New Zealand) used...

Comments Worth Sharing Feb 20, 2008 - The Cool Cook

One of the great joys of posting articles here, to me anyway, is the ...

Basic Recipes: Harissa Feb 10, 2008 - The Cool Cook

Harissa is the fiery red paste from North Africa that found its way t...

Basic Recipes: Choux Pastry Feb 9, 2008 - The Cool Cook

Choux pastry is used mainly for such things as profiteroles and choco...

Basic Recipes: Bouillon Feb 9, 2008 - The Cool Cook

Bouillon is the basis for many fish dishes and stews - most notably b...

Kitchen Tips: Fire Jan 30, 2008 - The Cool Cook

Every chef's nightmare is a fire in the kitchen. They are more freque...

Basic Recipes: Index Mar 3, 2008 - The Cool Cook

The basic recipes listed below are the sort of thing a trainee chef l...

Basic Recipes: Pan-fried Fish Feb 21, 2008 - The Cool Cook

The main difference between shallow and deep frying fish, apart from ...

Basic Recipes: Quiche Feb 14, 2008 - The Cool Cook

Quiche originates in the Lorraine district of France, from where my r...

White Eggs or Brown Eggs? Feb 4, 2008 - The Cool Cook (1)

This is a question that crops up on a fairly regular basis. Which are...

Basic Recipes: Soufflés Feb 28, 2008 - The Cool Cook

A soufflé is a culinary masterpiece. Serve one at a dinner party and...

Kitchen Tips: Boiling Vegetables Feb 4, 2008 - The Cool Cook

Most cooks know that, when boiling, some vegetables should be covered...

Basic Recipes: Sweet Omelettes Feb 25, 2008 - The Cool Cook

Sweet omelettes, a bit like soufflés, are the measure of a good cook...

Basic Recipes: Butter Sauce Feb 20, 2008 - The Cool Cook

If you are a fan of TV cooking programs, you have almost certainly se...

In Praise of Delia Feb 20, 2008 - The Cool Cook

In the late Sixties and early Seventies London was a mecca for young ...

Basic Recipes: Boiled Potatoes Feb 19, 2008 - The Cool Cook

Most head chefs have a favorite way of testing the abilities of anyon...

Basic Recipes: Meringue Mix Feb 12, 2008 - The Cool Cook

Meringues are simplicity itself to make but they do require a little ...

Basic Recipes: Frangipane Feb 9, 2008 - The Cool Cook

Not the flowering shrub of similar name but an almond paste that is u...

Basic Recipes: Grilled Fish Feb 21, 2008 - The Cool Cook

Just to clear up any division through common language problems that m...

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