Home How to Page 25

How to

Pork for veal in vitello tonnato?

Pork for veal in vitello tonnato?

Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise? By Natalie Fox Lisa Featherby, GT food editor, writes: To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you’re using and whether you’re […]
What is a pea eggplant?

What is a pea eggplant?

A pea eggplant is, as you might have guessed, a very small eggplant – more the size of a large marble than a pea, in truth. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or […]
Boning a chicken

Boning a chicken

Australian Gourmet Traveller cooking technique masterclass on boning a chicken.
What makes ice-cream get icicles?

What makes ice-cream get icicles?

“I made the raspberry ripple and white chocolate ice-cream cake for Christmas Day. Whilst the flavour was lovely, why did it have icicles throughout it? Was it the milk in the recipe and the fact that you were asked to place cling film over the top that was the cause? It looked wonderful, but after […]