How To
Up your cooking game with helpful how-to tips and tricks from our expert team. Our how-to section aims to ensure your culinary adventures are always a success.
Ros Rants: Don’t Sweat the Onions
Cookery School at Little Portland Street founder Rosalind Rathouse occasionally reads, hears or sees something that gets her attention and inspires her to have a say. We call this Ros’s Rants…
Last week I was alerted to a tweet that stated the author felt deceived by the cooking community after he had read a 2012 article on Slate.com about how long it really takes to caramelise an onion (35-40 minutes) versus what a recipe typically says (5-8 minutes).
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6 things every fresher should know
Hands up, who worries that their children will head out into the big wide world and live on baked beans and takeaway pizza?
We can’t teach your kids to grow money or write a top quality essay but we can give our top tips to help them in the kitchen when living in self-catered accommodation or a shared house.
Buddy up: Cooking for one is much less cost-effective than cooking for four.
How to Use mackerel and pollack
We use mackerel and pollack heavily at Cookery School. They feature most heavily in our Ultimate Fish and Shellfish class, where we show people how to make such lovely dishes as fish cakes and smoked mackarel pate.
The reason we use pollack and mackerel so heavily are because we can obtain these fish from sustainable sources (as verified by the Marine Conservation Society). We use Sole of Discretion as a supplier as they operate on an ethos of full transparency,
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