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Showing posts from February, 2013



For some time now, chefs have been portrayed as artists, and I must admit that it’s a title that doesn’t quite fit as far as I’m concerned. Sure enough, to present your food or paint a picture on a plate, an artistic streak helps, but it won’t make you a better cook or turn you into a culinary genius. With a large amount of common sense and a little understanding of kitchen science, you’re more likely to succeed.
Chefs that have the ability to be totally unique and original, whilst maintaining some kind of understanding with flavours and textures, might attain cult status and something close to true artistry, but they never forget taste. Taste has nothing to do with art and everything to do with science.

What Einstein Told His Cook Two of my favourite books are both about the science of food. I’ll never read them from cover-to-cover, but they are a great treasure trove of information on the history and science behind food, cooking techniques, ingredients, physiology and …

Pork on the wild side

Pork on the wild side This week saw the hardest part of my first stab of pig keeping when it came time to take them to the slaughterhouse.I certainly found it difficult but I was comforted to know that they had lived well, eaten liked kings and hopefully, are going to have an unbelievably great flavour!
I also helped some friends with their traditional Spanish “Matanzas”. It isn’t recommended for the squeamish but takes place in a festive atmosphere, with everyone joining in to help and nothing goes to waste as just about every part of the animal is put to good use in the making of sausage-like "Embutidos" (charcuterie). Among these are Chorizo, Salchichon, Morcilla, Butifarra, Sobrasada and