For Lovely Lentils…

The Grumpy Chef recommends seasoning after cooking When it comes to cooking lentils there’s one very important thing to remember: salt is not your friend. Adding a little seasoning during the first stages of cooking is usually common sense, but do this when you’re preparing these lovely legumes and you’re certain to ruin your dish. Rather than improving…

For Tear-free Onion Chopping…

The Grumpy Chef recommends using a sharp knife Anyone who’s ever cooked with onion will have almost certainly at some point fallen prey to its terrible tear-inducing vapour. Whilst there are many recommended techniques and tips for reducing the likelihood of any onion-induced upset, there are very few that actually work. And if there’s anything guaranteed to put…

For Perfect Meat and Fish

The Grumpy Chef recommends cooking from room temperature I think it’s safe to say that most chefs and home-cooks are aware of the importance of resting red meat before serving. Something less commonly known though, is that it should also be taken out of the fridge and allowed to warm up to room temperature before being cooked….

For Evenly Baked Cakes

The Grumpy Chef recommends baking in the middle of the oven There are many things that can cause your cakes to come out wonky, from the butter and eggs being too cold to the oven not being hot enough, and, for The Grumpy Chef, there is little more annoying than having to spend time using a…

For Well-balanced Flavour…

The Grumpy Chef recommends tasting as you cook Just as important as properly seasoning your food is making sure that you sample it throughout the cooking process. Tasting is fundamental to good cooking because it allows you to accurately adjust flavours and seasoning in order to achieve the best possible result. Without tasting, there is no way of being certain, until it’s too late, of…

For Easy Peasy Lemon Squeezing…

The Grumpy Chef recommends massaging before use Extracting lemon juice by hand can sometimes require a bit of muscle (which can lead to feelings of frustration if you’re as grumpy as The Grumpy Chef is!), but there is a very quick and simple way to reduce the effort. Before slicing your lemon, place it on the kitchen…

For Super Crispy Spuds…

The Grumpy Chef recommends cooling and shaking After parboiling your potatoes in salted water, use a colander to strain and then leave to cool for at least ten minutes. If you attempt to roast the potatoes when they are hot, the moister inside them will evaporate in the oven resulting in soggy rather than crispy spuds…

For Fantastic Depth of Flavour…

The Grumpy Chef recommends seasoning at every stage Adding salt at every stage of the cooking process will help to bring out flavours that cannot be extracted later on. Seasoning at the very start is important because it changes the way the ingredients cook. Adding salt when sweating the vegetables at the very start of…

For Perfect Pasta Sauce…

The Grumpy Chef recommends adding starch water When your sauce is hot and your pasta has only a minute or two of cooking time left, use a pair of tongs or a slotted spoon to transfer the pasta into the sauce, allowing a good splash of the starch water to drip in as well. Continue…