How to make a stable cream sauce

Rather than add copious amounts of butter and double cream and reduce (which a lot of cooks recommend,) try to restrain them: use single whipping cream instead (35% milkfat, no thickening gelatine) and firm up the sauce using cornflour + … Continue reading
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Sous vide experiment: Maillard reaction

For those of you caught unawares, sous vide is French for “yum.” No, it isn’t really, it’s French for “under vacuum”: a style of cooking where a foodstuff is vacuum sealed and then cooked in a warm water bath at … Continue reading
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