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Michael Sheridan's Articles

  • Seven Essential Things You Need to Know About Eggs
    Why are eggs so important? Because they appear in just about every type of cooking and if you can handle them successfully you can deal with anything the kitchen throws at you.
  • How to Sharpen a Knife
    All chefs who go to a western-style catering college, and most butcher's apprentices, are taught to sharpen their knives by swiping the cutting edge several times on a steel towards the hand that is holding that implement. I used to do it that way as well, many years ago.
  • How to Choose a Barbecue
    Barbecues come in a bewildering array of different shapes and sizes, and they all cost money, so it makes sense to sort out which type is best for you before paying for anything
  • The Cool Cook's Guide to Balsamic Vinegar
    Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish
  • A Chef's Guide To Buying A Barbecue
    Walk into any store specializing in barbecues for sale and one is immediately faced with an astonishing and bewildering display of different models at widely differing prices. How do you choose the one that is right for you?
  • Recipes Are Guides, Not Formulas
    Judging by the comments in some cookbooks, you would think recipes are chemical formulas to be measured out and carefully mixed. It just ain't so.
  • How to Roast a Chicken in 30 Minutes
    Every now and then cooks run out of time and suddenly find themselves under pressure, with a meal looming and a hungry family impatient for their baked chicken dinner.
  • Bicarbonate of Soda: The Magic Ingredient?
    For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new


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