50 Cooking Tips With Gordon Ramsay | Part One

Summary

This script offers a wealth of culinary tips, from sharpening knives to maximizing kitchen efficiency. It covers knife handling, using a veg peeler for thin slices, adjusting pepper mills, and quick garlic peeling. Techniques for chopping onions, cooking with high heat, and resting meat are shared. The script also provides tricks for deseeding chilies, zesting lemons, and utilizing leftover ingredients. It concludes with advice on cooking rice, pasta, and potatoes, as well as making the most of leftovers and preserving herbs and spices.

Takeaways

• 🔪 Keep your knife sharp by honing it before and after each use, with a 45-degree angle and long strokes on the steel.
• 🥗 Prevent your chopping board from moving by placing a damp cloth underneath it for stable cutting.
• 🥄 Use a vegetable peeler for more than just peeling; it's great for making thin ribbons, parmesan shavings, and chocolate curls.
• 🧂 Adjust your pepper mill settings for different dishes: fine grind for soups, medium for general seasoning, and coarse for steaks and fish.
• 🧄 Bash garlic cloves with the back of a knife to easily remove the skin, or crush a whole head in a bowl for quick peeling.
• 🧅 When chopping an onion, leave the root intact to avoid tears and use a long slicing motion for even cuts.
• 🔥 Always preheat your oven and start with a hot pan when required for optimal cooking results.
• 🍳 Cook meat at room temperature for even cooking and let it rest afterward to remain tender and juicy.
• 🌶️ To de-seed a chili, rub it upright between your hands to release the seeds, then cut off the top and bottom for easy removal.
• 🍋 Use lemon and lime wedges as ice cubes to flavor drinks without diluting them.
• 🍚 Cook perfect basmati rice by rinsing it first, infusing it with cardamom and star anise, and letting it steam with a lid on.

Q & A

Why is it important to keep a knife sharp in the kitchen?

Keeping a knife sharp is crucial because working with a blunt knife is more difficult and potentially dangerous. A sharp knife is quicker and more efficient, reducing the risk of accidents and ensuring precision in cutting.

How should one hold a knife when sharpening it on a steel?

One should hold the knife at a 45-degree angle with a confident grip, similar to holding a tennis racket or a squash racket. It's important to keep fingers behind the steel to avoid injury from the knife's motion.

What is a useful tip to prevent a chopping board from moving while chopping?

To prevent a chopping board from moving, wet a kitchen cloth, kitchen paper, or tea towel and place it underneath the board. This provides a non-slip surface for safe and confident chopping.

How can a vegetable peeler be used beyond its basic function?

A vegetable peeler can be used to slice ultra-thin ribbons of vegetables for Asian dishes, create delicate Parmesan shavings for soups and salads, and even make chocolate curls for desserts.

What are the different settings on a pepper mill and their uses?

A pepper mill has settings for fine, medium, and coarse grinding. Fine grinding is ideal for soups and sauces, medium grinding is suitable for general seasoning, and coarse grinding is perfect for steaks and fish.

How can one easily peel garlic cloves?

For a single clove, bashing it with the back of a knife can remove the skin easily. For a whole head, crushing the garlic and then shaking it in a covered bowl for about 10 seconds can help separate the peeled cloves.

What is the proper way to chop an onion to avoid waste and tears?

To chop an onion, leave the root intact, slice while letting the weight of the knife do the work, and use the knuckle as a guide. Push the onion back together and cut through the root, turning and repeating the motion until fully chopped.

Why is it recommended to preheat the oven before cooking?

Preheating the oven ensures even cooking and helps to achieve the desired temperature throughout the oven for optimal results. It is recommended to preheat the oven at least 20 minutes before cooking.

What is the best way to store leftover wine for future use in cooking?

Leftover wine can be frozen in freezer bags or ice cube trays for future use in stocks and sauces. This method preserves the wine's flavor and makes it convenient to use in cooking.

How can one cook perfect rice according to the script?

To cook perfect rice, start with rinsing 400 grams of rice in cold water. Add the rice to a pan with three cardamom pods, star anise, salt, and pepper. Use a ratio of one part rice to one and a half parts water. Bring to a boil, then simmer for 8-10 minutes without lifting the lid. Once cooked, fluff the rice with a fork.

What are some tips for making the most of leftover ingredients in the kitchen?

Leftover ingredients can be used in various ways: rice can be used in stir-fries or salads, herbs can be kept fresh in water or made into flavored oils, and leftover bread can be turned into breadcrumbs, croutons, or used in salads. Additionally, leftover wine can be frozen for use in cooking.

Outlines

00:00

🔪 Kitchen Knife Sharpening and Cooking Tips

This paragraph emphasizes the importance of maintaining a sharp kitchen knife for efficiency and safety. It provides a step-by-step guide on how to sharpen a knife using a steel, including the correct grip and angle. Additional tips cover preventing a chopping board from moving, utilizing a vegetable peeler for various tasks, adjusting a pepper mill for different grind sizes, and techniques for peeling garlic and chopping onions. The paragraph also touches on the necessity of using the right amount of heat for cooking, keeping the cooking area tidy, and the proper way to handle eggs, meat, and chili peppers.

05:01

🌶️ Chili and Spice Usage in Cooking

The second paragraph focuses on various ways to use chilies in cooking, such as deseeding them for different spice levels and repurposing leftover chilies by drying them or using them in creative dishes like chocolate truffles or over fresh fruit. It also offers advice on relieving the heat from chili on skin with lemon juice, adding a Mexican twist to drinks with hot chili sauce, and zesting citrus fruits properly to avoid the bitter pith. Techniques for chopping garlic and ginger, using vanilla pods, and storing leftover spices are also discussed, along with a method for cooking perfect basmati rice with added spices and flavorings.

10:01

🍚 Rice and Pasta Cooking Techniques

This paragraph provides detailed instructions on cooking rice, including rinsing it to prevent clumping, using the right water-to-rice ratio, and allowing the rice to steam without lifting the lid. It also covers making the most of leftovers, such as using rice in stir-fries or salads. Additionally, it offers tips on preventing food from browning, keeping herbs fresh, making flavored oil with leftover herbs, and cooking pasta properly by using a large pan, seasoning the water, and testing the pasta for al dente texture. The paragraph concludes with suggestions for using leftover bread and pulses, and cooking potatoes and fish effectively.

15:02

🥔 Potatoes, Pasta, and Fish Cooking Hacks

The fourth paragraph delves into cooking techniques for potatoes, pasta, and fish. It suggests parboiling potatoes before roasting them with semolina or flour for crispy results, and drying meat or fish before cooking to achieve a better sear. The paragraph includes a method for making homemade chili sherry, freezing leftover wine for future use in cooking, and using lemon or lime wedges as ice cubes to flavor drinks. It also covers how to joint a chicken for various dishes, prevent skewers from burning, and marinate meat or fish in plastic bags for convenience. The paragraph concludes with a tip on scoring meat or fish for faster cooking and deeper marinade penetration.

Keywords

💡Knife Sharpening

Knife sharpening refers to the process of honing the blade of a knife to maintain its sharpness. In the video, it is emphasized as a crucial step before and after each use to ensure safety and efficiency in the kitchen. The proper technique involves holding the steel comfortably and using long, smooth strokes to sharpen the entire blade.

💡Chopping Board Stability

Chopping board stability is about preventing the chopping board from slipping while cutting. The video suggests wetting a kitchen cloth or tea towel and placing it under the board to secure it, thereby allowing for safer and more confident chopping.

💡Vegetable Peeler

A vegetable peeler is a tool used for peeling the skin off vegetables. The video highlights its versatility for creating thin ribbons of vegetables, parmesan shavings, and chocolate curls, making it a valuable tool for various culinary tasks.

💡Pepper Mill Adjustment

Pepper mill adjustment refers to altering the grind size of pepper using the mill's screw. The video explains how tightening the screw results in finely ground pepper suitable for soups and sauces, while loosening it allows for coarser pepper, ideal for steaks and fish.

💡Garlic Preparation

Garlic preparation involves techniques to peel and chop garlic efficiently. The video describes bashing a single clove with the back of a knife to remove the skin easily and shaking a whole head of garlic in a bowl to separate the cloves from the skins.

💡Onion Chopping Technique

The onion chopping technique is a method for finely chopping an onion while minimizing waste and tears. The video demonstrates leaving the root intact, slicing forward to let the knife's weight do the work, and using specific hand placements for safe and efficient chopping.

💡Cooking Temperature

Cooking temperature is crucial for ensuring food is cooked properly. The video emphasizes preheating pans and ovens to the right temperature to achieve the best results and prevent food from sticking or burning.

💡Seasoning Meat

Seasoning meat involves adding spices and herbs to enhance flavor. The video advises bringing meat to room temperature before cooking and letting it rest afterward to ensure it remains tender and juicy.

💡Chili Handling

Chili handling includes techniques to de-seed and prepare chilies without burning sensitive skin. The video suggests rubbing the chili between hands to release seeds, cutting the top off, and using lemon juice to neutralize the heat on fingers.

💡Zesting Citrus

Zesting citrus involves removing the outermost layer of citrus fruits' skin for flavor. The video demonstrates using a fine zester with long strokes while avoiding the bitter white pith, resulting in vibrant and flavorful zest.

Highlights

Sharpen your knife before and after every use for better efficiency and safety in the kitchen.

Use a wet kitchen cloth under your chopping board to prevent it from slipping.

A vegetable peeler is versatile for making thin ribbons of vegetables, parmesan shavings, and chocolate curls.

Adjust the screw on your pepper mill to change the coarseness of the grind for different uses.

Peel garlic easily by bashing it with the back of a knife or shaking cloves in a bowl.

Chop onions efficiently by leaving the root intact to prevent crying.

Preheat your pan and oven well in advance to ensure proper cooking temperatures.

Use a waste bowl next to you while cooking to maintain a clean and efficient workspace.

Never add salt to eggs before cooking to preserve their texture and color.

Bring meat to room temperature before cooking and let it rest afterwards for tenderness.

De-seed chilies by rubbing them between your hands and cutting the top off.

Hang spare chilies in your kitchen to dry and use for adding heat to dishes.

Add chili to chocolate ganache or fruit for unique flavor combinations.

Use lemon juice to remove chili heat from your fingers.

Zest citrus fruits by avoiding the bitter pith and using long, twisting strokes.

Add salt when mincing garlic to help break down the fibers for better results.

Use a teaspoon to peel ginger easily, especially around tricky areas.

Store leftover vanilla pods in sugar to infuse it with flavor for sprinkling on desserts.

Cook basmati rice perfectly by rinsing it, using the right water ratio, and letting it steam without lifting the lid.

Keep herbs fresh longer by placing them in a glass of water.

Make flavored oil with leftover herbs by infusing them in warmed olive oil.

Cook pasta properly by using a large pot, plenty of water, and seasoning the water well.

Use leftovers creatively, such as making breadcrumbs from spare bread or using last night's rice in stir-fries.

Prevent cut fruits like apples and avocados from browning by covering them with water and adding lemon juice.

Cook pulses like chickpeas or lentils without seasoning until the end to avoid toughness.

Debone fish efficiently by using a flexible filleting knife and removing pin bones with tweezers.

Steam vegetables in their own juices with a knob of butter for intense flavor.

Parboil and rough up potatoes before roasting for extra crispiness.

Dry meat or fish with kitchen roll before cooking to get a better sear.

Freeze leftover wine in ice cube trays for use in cooking.

Avoid overfilling containers when freezing soups or stews to allow room for expansion.

Use leftover lemons and limes by freezing them in wedges for flavorful ice cubes.

Joint a chicken by following specific steps to ensure even cooking and no waste.

Soak wooden skewers in water before grilling to prevent burning.

Roll lemons and limes under your palm before juicing to get the maximum amount of juice.

Transcripts

first up how to keep your knife sharp

it's far harder working in the kitchen

with a blunt knife than it is with a

sharp knife the secret behind keeping a

sharp knife sharpen it before and every

time you use it

first grip the steel feel really

comfortable about holding the still

imagine you're holding a tennis racket

or you're playing squash you've got to

be really comfortable with it now 45

degrees confident grip confident grip

with the knife this is the butt of the

steel really important to keep your

fingers behind there you never grip a

steel with your fingers over that

because the knife comes back in you've

just lost a finger always grip behind

nice long strokes so we get the whole of

the blade

over steel

stroke

and we start from the bottom to the top

so there

across

there

across

slow strokes over the top of the steel

and then come back underneath

then back underneath

it is so dangerous working in the

kitchen with a blunt knife you can cause

so much damage working with a sharp

knife is 10 times quicker more efficient

now

that's ready to start chopping

to stop your chopping board rocking or

slipping a great tip is to simply wet a

kitchen cloth kitchen paper or tea towel

and place it underneath

[Music]

now you can chop with confidence

[Music]

my next top tip is get the most out of

your humble veg peeler

it's brilliant for slicing ultra thin

ribbons or veg perfect for asian dishes

great for making long delicate parmesan

shavings to top soups and salads

it also makes wonderful chocolate curls

your pepper mill is more versatile than

you might think tighten the top screw to

get finely ground pepper ideal for soups

and sauces

[Music]

for general seasoning you want it medium

ground so set the screw in the middle

and loosen it right off for coarse

pepper perfect for steaks and fish

[Music]

peeling garlic for one clove simply bash

it with the back of a knife and the skin

comes off easily

for a whole head crush separate into a

bowl

cover and shake hard for about 10

seconds

then simply pick out the peeled cloves

how to chop an onion this is the root

that's absolutely crucial leave that on

there if you cut that off the onion will

start to bleed and you'll start crying

rapidly

slice going forward let the weight of

the knife do the work

three fingers

one in front two behind and this part of

the knuckle is going to guide the knife

fingers on top of the onion point the

knife towards the root and try to get

as close to the root as possible nice

long

stroke

and then push the onion back together

push the knife halfway in to the onion

slightly tilt the knife down

one at the top

and then gripping the onion like a

tennis ball holding it together in place

with the weight of the blade to cut

through that onion to get to the base of

the root

again turn it round

up and down motion

and that's what we're left there no

waste just the root

and look

there

you've got a really nice finely chopped

onion

so much great cooking depends on

starting with a high enough heat if a

recipe calls for a hot pan put it on

early so it gets smoking hot and always

remember to preheat your oven at least

20 minutes before cooking

a clean cook is an efficient cook my tip

for a tidy cooking area is to always

have a waste bowl next to you it saves

you going back and forth to the bin

never add salt to eggs before cooking

them because it ruins the texture and

dulls the color instead save your

seasoning to the very end

[Music]

the key to cooking meat is to make sure

it's at room temperature before you

begin cook straight from the fridge the

mussel fibres will be tight which

results in tough meat and always let it

rest afterwards so it relaxes becoming

tender and juicy

how to de-seed chili

to get the seeds out hold it upright and

just rub

the chili between your hands the seeds

are incredibly hot

just releasing them from the inside

tapping it down

and then again just a final little rub

now cut the top off

and then

just open up

and look

they come out like little miniature

smarties

from there

cut the little bottom bit off

amazing

next a great tip for using spare chilies

using string tie together the stalks

then simply hang in your kitchen in just

a few weeks you'll get your very own

dried chilies great crumbled into dishes

for adding heat on demand

chilies are surprisingly versatile if

you love them in savory dishes my tip is

to try adding them to melty chocolate

ganache for chocolate chili truffles or

sprinkled over fresh fruit like mango or

watermelon

a great tip to prevent burning sensitive

skin when working with chili's to get

rid of that spice and that heat on your

fingers a little bit of lemon squeeze a

little bit of lemon juice and that

instantly gets rid of the heat fresh

lemon juice

spice up your drinks for a mexican twist

add a dash of hot chili sauce to beer or

using cocktails to give your drink a

very different sort of cake first how to

zest the lemon

the important part is not to zest any of

the pith

watch the following technique and i'll

show you how

we've got these original graters really

important when we use this we use the

the fine zester

not the big rough one not the one for

slicing and not the other one for

grating this little one here onto a

plate because it's always easier to lift

off from the plate than it is the board

and the most important thing about

zesting a lemon is nice long strokes

but

twisting

the lemon round every time we go down we

twist

same with the orange and same with the

line

a little tap

if you go too far

let me just show you

look you got that white bitter piff that

destroys the wonderful

zesty flavor and look that's what we're

looking for there this really nice

vibrant

lemon zest

delicious

garlic is a key ingredient in so many

spicy dishes my tip for finely chopping

a mincing is add a pinch of salt for

abrasion which helps break the fibers of

the garlic down for a much better result

for getting the most out of root ginger

simply remove the skin using a teaspoon

it's easier than using a knife and you

can get around the tricky bits or just

keep the skin on and give it a good wash

[Music]

never throw out vanilla pods there's a

ton of flavour left in the skin stick

inside jars of sugar and leave to infuse

great to sprinkle on cakes biscuits or

porridge

when grinding up spices if you have any

left over you can store in an airtight

jar for up to two months great for a

spicy kick to have at your fingertips

a great cheap staple how to cook the

perfect rice basmati rice the king of

all rice is light fluffy delicious and

i'm gonna show you how to cook it

perfectly

now

start off with

400 grams of rice

rice in

spot on

so what i'm gonna do now is just rinse

off the dust and the starch

cold water always

and just rinse

the rice

that stops the rice from becoming clumpy

in the pan and allows it to become

really nice light and fluffy once it's

cooked rice

into the pan now to make a plain fluffy

rice exciting we're going to infuse it

three cardamom pods

and just get the pots and just pierce

them so it allows all that flavor to

come out

cardamom pods

and then

star anise now these are beautiful whole

star anise

it makes it really nice and fragrant

salt and pepper a lot easier to season

the rice now

than it is once it's cooked you start to

break it up when you season once it's

cooked now it's basically

one part rice to one and a half part

water

600 mils always start off in cold water

cold water in

onto the gas

lid on

bring it up to the ball as quick as

possible and turn it down and let it

simmer for eight to ten minutes and

that's the secret behind cooking great

rice allow it to steam as it's cooking

do not lift that lid up

lid off

[Music]

it smells aromatic basically all the

water's absorbed the rice has doubled in

size and is nice and light and fluffy

take the staranise out

the cardamom pods they all should have

risen to the top

pods out

take your fork

fluff it through

basically just sort of starts to open

everything back up

once you've fought it through it becomes

really nice and light and fluffy

and there

that is perfectly cooked rice

always make the most of your leftovers

use last night's rice in stir fries

scrambled up with eggs or it's simple to

make a delicious fresh salad remember a

good cook wastes nothing

a great tip for stopping potatoes apples

and avocados from going brown wing cut

simply cover with water and add a

squeeze of lemon the acidity stops the

flesh from oxidizing which is what

causes the color to change

herbs are great for adding flavor

without spending a fortune to keep them

at their best simply place them in a

glass of water and they'll stay fresh

for up to a week

and if you've got extra herbs left over

save and waste by making an amazing

flavored oil

place wash and dried stems in a bottle

cover with warmed olive oil

then seal and leave to infuse great for

salads pastas and drizzling on veg

cooking pasta a great budget basic to

keep in the cupboard it can be easily

undercooked or overcooked here's how to

do it properly first water in nice large

pan to make sure the pasta's got

sufficient room to cook evenly nicely

seasoned absolutely crucial

olive oil in

that stops the pasta from sticking

together bring it up to the ball

that's the rolling boil the secret there

it stops the pasta from sticking

together and it gently rolls it around

now this is angel pasta nice thin

pasta takes three and a half to four

minutes so into the pan as it hits the

water it melts and then you turn it

round tongs as that starts to melt

gently twist that into the pan bring it

back up to the boil if you're bad at

timing then set a timer

beautiful

to test it

lift a little strand

and you can actually feel it with your

fingers still nice and firm

al dente not a bite not a strong bite

but just really nice and firm inside

definitely not crunchy and then

into a colander drain the pasta

in

a light seasoning

salt

and pepper

a tablespoon

of olive oil

mix that through

that stops it from sticking together

and look

there you go beautiful pasta al dente

cooked perfectly

a tip for making the most of spare bread

blitz leftovers into breadcrumbs great

for stuffing or crab cakes or cut into

chunks and freeze for perfect croutons

on demand or simply tear a news in a

delicious rustic salad

dried pulses like chickpeas or lentils

are great for soups and stews and cost

pennies but don't season them until the

end of the cooking or the salt makes

them go tough

for perfect boiled potatoes always start

them off in cold water and never boiling

water this way by the time the centers

of the potatoes are cooked the outside

won't be falling apart

and when you're cooking potatoes always

cook extra so there's leftovers they're

fantastic to have on hand for making my

delicious gnocchi and potato rosters for

a classic bubbling squeak with how to

skin and debone a fish the hassle-free

way

this is basically a filleted side of

salmon it's been taken off the bone and

now

skin off

pick up your knife a really nice broad

flexible

filleting knife

a little sharpen

lift up

the base of the towel and then just nick

a little bit at the end there twist the

knife

almost as if it's horizontally

underneath the salmon pull

the skin and you slice

the salmon underneath and let the knife

do the work now get your skin

flip it back over

and check you're not leaving too much

salmon on top of the skin

pull it back

and nice and slowly get the skin wrap it

around your fingers

pull the salmon

towards you and then just all the way

through

lay that down

one

nicely skinned salmon just like a

perfect snakeskin

get your knife and just run the knife

down

and then

with a pair of tweezers these are fish

tweezers but you can use normal tweezers

look for the head

up

and pull

and with the skin being removed from

underneath the salmon

the pin bones come out a lot easier

the pinboards only go

to just basically halfway

along the fillet

one nice

fillet of salmon

beautiful

[Music]

there's still plenty of flavor in the

trimmings from affiliated fish my tip is

don't waste those fish bones add to

water wine a bay leaf and some chopped

veg to make a simple but versatile fish

talk at home the perfect base for a

delicious fish soup

[Music]

a great tip for intensely flavored

stress-free veg is to steam them in

their own juices simply add to a pan

with a knob of butter and seasoning then

cook on a low heat with a lid on to lock

in the moisture

[Music]

for crispy roast potatoes you can depend

on my tip is to parboil them leave them

to steam dry then sprinkle them with

semolina or flour and give them a good

roughing up this ensures they go really

crispy in the oven

a great tip for browning meat or fish is

to dry with kitchen roll before you cook

it then you'll get a much better color

too much moisture makes the meat steam

instead of sear and you'll lose that

rich brown crust like the one i got on

those sticky pork ribs my tip for

amazing tuna capacho is to freeze it

first and it will slice beautifully

it's wise to save leftover wine for

cooking my tip is to freeze the

remaining wine in freezer bags or ice

cube trays it's great in stocks and

sauces

[Music]

when you freeze soups or stews in tubs

the tip is not to overfill them leave

room to expand in the container

a great tip for a cheese homemade ice

cream buy a high quality vanilla ice

cream and make it your own by mixing in

berries chocolate or my favorite rum and

boozy raisins

[Music]

a fantastic tip for leftover lemons and

limes is to cut them into wedges freeze

and use them like ice cubes they won't

water down your drink and they'll also

add flavor

first up how to join the chicken for

your favorite real fast food dishes

open up the legs and just pierce the

skin there careful not to cut into the

breast

and hand on top of the breast and pull

the drum back

pop out

and then slice the knife

straight across

there's the thigh there's the drum get

your thumb and feel

the joint and with the weight of the

knife

just slice these through now two

beautiful thighs

now a bit of a chef's tip halfway down

the drum just sliced through

onto the bone

and then from there

scrape the tendons

and then

hand down nice and firm on top

now

this beautiful bone presentation as it

cooks it cooks evenly

now pull out the wing

feel where the end of the joint is and

just slice in there

through

a beautiful big whole delicious wing now

this

is the rolls-royce part two breasts

that's the breast bone there

place the chicken on the board and then

just slice down on the back of the crown

everyone always cuts around just tilt it

upwards

straight through that way we get

straight

to the center of the carcass and

therefore there's no waste

and look

we end up taking off these plump

chicken breasts

nice two drums two thighs two wings

two breaths of chicken and one amazing

carcass for a stock and not an ounce of

waste

a great tip to stop your skewers burning

when you're making kebabs is to soak

them in water first or for skewers with

added flavour strip your rosemary

branches of their leaves and use instead

[Music]

for no fuss marinading my tip is to

place fish or meat in a plastic storage

bag while they marinate it's easy to

store and there's less cleanup

lime juice or lemon juice make great

marinades

my tip for getting maximum amount of

juice from a lemon or lime is to roll it

hard under your palm for a minute before

juicing

lemons are also useful for rice add a

couple of drops of juice while you cook

it to keep your grains looking nice

white and bright i want to cut my steak

rare so by touching the steak i want the

same feedback

as it is on the inside of my thumb

that's rare

as it starts to cook it gets a lot

firmer

medium is there semi-firm with a slight

resistance well done it's there

rare

a great tip for getting meat or fish to

cook faster is to score it which allows

the heat to penetrate quicker this also

allows marinades to be absorbed more

deeply

for stain-free tupperware

coat it thinly with oil which acts as a

barrier between plastic and food

it's so easy to make your own chili

sherry to use in quick stir-fries or

sauces take 450 mls of dry sherry such

as fino and using a funnel pour into a

sterilized bottle

add five whole thai chilies seal with a

cork or lid and leave to infuse for a

couple of weeks

my tip for using any discarded chili

seeds is plant them to grow yourself

some new chili peppers plant in an egg

shell or seedling trays start them

indoors and move outside when they're

ready

you