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first up how to keep your knife sharp

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it's far harder working in the kitchen
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with a blunt knife than it is with a
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sharp knife the secret behind keeping a
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sharp knife sharpen it before and every
00:10
time you use it
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first grip the steel feel really
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comfortable about holding the still
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imagine you're holding a tennis racket
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or you're playing squash you've got to
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be really comfortable with it now 45
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degrees confident grip confident grip
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with the knife this is the butt of the
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steel really important to keep your
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fingers behind there you never grip a
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steel with your fingers over that
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because the knife comes back in you've
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just lost a finger always grip behind
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nice long strokes so we get the whole of
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the blade
00:39
over steel
00:40
stroke
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and we start from the bottom to the top
00:44
so there
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across
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there
00:48
across
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slow strokes over the top of the steel
00:51
and then come back underneath
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then back underneath
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it is so dangerous working in the
00:57
kitchen with a blunt knife you can cause
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so much damage working with a sharp
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knife is 10 times quicker more efficient
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now
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that's ready to start chopping
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to stop your chopping board rocking or
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slipping a great tip is to simply wet a
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kitchen cloth kitchen paper or tea towel
01:16
and place it underneath
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[Music]
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now you can chop with confidence
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[Music]
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my next top tip is get the most out of
01:25
your humble veg peeler
01:27
it's brilliant for slicing ultra thin
01:29
ribbons or veg perfect for asian dishes
01:32
great for making long delicate parmesan
01:34
shavings to top soups and salads
01:37
it also makes wonderful chocolate curls
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your pepper mill is more versatile than
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you might think tighten the top screw to
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get finely ground pepper ideal for soups
01:49
and sauces
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[Music]
01:51
for general seasoning you want it medium
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ground so set the screw in the middle
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and loosen it right off for coarse
01:58
pepper perfect for steaks and fish
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[Music]
02:04
peeling garlic for one clove simply bash
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it with the back of a knife and the skin
02:08
comes off easily
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for a whole head crush separate into a
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bowl
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cover and shake hard for about 10
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seconds
02:19
then simply pick out the peeled cloves
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how to chop an onion this is the root
02:25
that's absolutely crucial leave that on
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there if you cut that off the onion will
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start to bleed and you'll start crying
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rapidly
02:31
slice going forward let the weight of
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the knife do the work
02:35
three fingers
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one in front two behind and this part of
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the knuckle is going to guide the knife
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fingers on top of the onion point the
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knife towards the root and try to get
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as close to the root as possible nice
02:49
long
02:50
stroke
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and then push the onion back together
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push the knife halfway in to the onion
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slightly tilt the knife down
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one at the top
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and then gripping the onion like a
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tennis ball holding it together in place
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with the weight of the blade to cut
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through that onion to get to the base of
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the root
03:15
again turn it round
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up and down motion
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and that's what we're left there no
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waste just the root
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and look
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there
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you've got a really nice finely chopped
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onion
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so much great cooking depends on
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starting with a high enough heat if a
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recipe calls for a hot pan put it on
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early so it gets smoking hot and always
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remember to preheat your oven at least
03:39
20 minutes before cooking
03:43
a clean cook is an efficient cook my tip
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for a tidy cooking area is to always
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have a waste bowl next to you it saves
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you going back and forth to the bin
03:54
never add salt to eggs before cooking
03:56
them because it ruins the texture and
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dulls the color instead save your
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seasoning to the very end
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[Music]
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the key to cooking meat is to make sure
04:06
it's at room temperature before you
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begin cook straight from the fridge the
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mussel fibres will be tight which
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results in tough meat and always let it
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rest afterwards so it relaxes becoming
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tender and juicy
04:18
how to de-seed chili
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to get the seeds out hold it upright and
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just rub
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the chili between your hands the seeds
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are incredibly hot
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just releasing them from the inside
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tapping it down
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and then again just a final little rub
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now cut the top off
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and then
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just open up
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and look
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they come out like little miniature
04:45
smarties
04:47
from there
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cut the little bottom bit off
04:51
amazing
04:54
next a great tip for using spare chilies
04:56
using string tie together the stalks
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then simply hang in your kitchen in just
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a few weeks you'll get your very own
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dried chilies great crumbled into dishes
05:05
for adding heat on demand
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chilies are surprisingly versatile if
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you love them in savory dishes my tip is
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to try adding them to melty chocolate
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ganache for chocolate chili truffles or
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sprinkled over fresh fruit like mango or
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watermelon
05:20
a great tip to prevent burning sensitive
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skin when working with chili's to get
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rid of that spice and that heat on your
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fingers a little bit of lemon squeeze a
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little bit of lemon juice and that
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instantly gets rid of the heat fresh
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lemon juice
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spice up your drinks for a mexican twist
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add a dash of hot chili sauce to beer or
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using cocktails to give your drink a
05:40
very different sort of cake first how to
05:43
zest the lemon
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the important part is not to zest any of
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the pith
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watch the following technique and i'll
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show you how
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we've got these original graters really
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important when we use this we use the
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the fine zester
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not the big rough one not the one for
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slicing and not the other one for
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grating this little one here onto a
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plate because it's always easier to lift
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off from the plate than it is the board
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and the most important thing about
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zesting a lemon is nice long strokes
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but
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twisting
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the lemon round every time we go down we
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twist
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same with the orange and same with the
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line
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a little tap
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if you go too far
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let me just show you
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look you got that white bitter piff that
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destroys the wonderful
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zesty flavor and look that's what we're
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looking for there this really nice
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vibrant
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lemon zest
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delicious
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garlic is a key ingredient in so many
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spicy dishes my tip for finely chopping
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a mincing is add a pinch of salt for
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abrasion which helps break the fibers of
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the garlic down for a much better result
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for getting the most out of root ginger
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simply remove the skin using a teaspoon
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it's easier than using a knife and you
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can get around the tricky bits or just
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keep the skin on and give it a good wash
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[Music]
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never throw out vanilla pods there's a
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ton of flavour left in the skin stick
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inside jars of sugar and leave to infuse
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great to sprinkle on cakes biscuits or
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porridge
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when grinding up spices if you have any
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left over you can store in an airtight
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jar for up to two months great for a
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spicy kick to have at your fingertips
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a great cheap staple how to cook the
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perfect rice basmati rice the king of
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all rice is light fluffy delicious and
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i'm gonna show you how to cook it
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perfectly
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now
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start off with
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400 grams of rice
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rice in
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spot on
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so what i'm gonna do now is just rinse
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off the dust and the starch
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cold water always
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and just rinse
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the rice
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that stops the rice from becoming clumpy
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in the pan and allows it to become
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really nice light and fluffy once it's
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cooked rice
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into the pan now to make a plain fluffy
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rice exciting we're going to infuse it
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three cardamom pods
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and just get the pots and just pierce
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them so it allows all that flavor to
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come out
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cardamom pods
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and then
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star anise now these are beautiful whole
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star anise
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it makes it really nice and fragrant
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salt and pepper a lot easier to season
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the rice now
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than it is once it's cooked you start to
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break it up when you season once it's
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cooked now it's basically
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one part rice to one and a half part
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water
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600 mils always start off in cold water
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cold water in
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onto the gas
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lid on
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bring it up to the ball as quick as
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possible and turn it down and let it
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simmer for eight to ten minutes and
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that's the secret behind cooking great
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rice allow it to steam as it's cooking
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do not lift that lid up
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lid off
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[Music]
09:15
it smells aromatic basically all the
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water's absorbed the rice has doubled in
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size and is nice and light and fluffy
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take the staranise out
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the cardamom pods they all should have
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risen to the top
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pods out
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take your fork
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fluff it through
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basically just sort of starts to open
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everything back up
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once you've fought it through it becomes
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really nice and light and fluffy
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and there
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that is perfectly cooked rice
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always make the most of your leftovers
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use last night's rice in stir fries
09:51
scrambled up with eggs or it's simple to
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make a delicious fresh salad remember a
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good cook wastes nothing
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a great tip for stopping potatoes apples
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and avocados from going brown wing cut
10:03
simply cover with water and add a
10:05
squeeze of lemon the acidity stops the
10:07
flesh from oxidizing which is what
10:09
causes the color to change
10:12
herbs are great for adding flavor
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without spending a fortune to keep them
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at their best simply place them in a
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glass of water and they'll stay fresh
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for up to a week
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and if you've got extra herbs left over
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save and waste by making an amazing
10:27
flavored oil
10:29
place wash and dried stems in a bottle
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cover with warmed olive oil
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then seal and leave to infuse great for
10:36
salads pastas and drizzling on veg
10:39
cooking pasta a great budget basic to
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keep in the cupboard it can be easily
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undercooked or overcooked here's how to
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do it properly first water in nice large
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pan to make sure the pasta's got
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sufficient room to cook evenly nicely
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seasoned absolutely crucial
10:55
olive oil in
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that stops the pasta from sticking
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together bring it up to the ball
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that's the rolling boil the secret there
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it stops the pasta from sticking
11:05
together and it gently rolls it around
11:07
now this is angel pasta nice thin
11:10
pasta takes three and a half to four
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minutes so into the pan as it hits the
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water it melts and then you turn it
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round tongs as that starts to melt
11:20
gently twist that into the pan bring it
11:23
back up to the boil if you're bad at
11:24
timing then set a timer
11:27
beautiful
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to test it
11:30
lift a little strand
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and you can actually feel it with your
11:32
fingers still nice and firm
11:36
al dente not a bite not a strong bite
11:38
but just really nice and firm inside
11:40
definitely not crunchy and then
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into a colander drain the pasta
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in
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a light seasoning
11:49
salt
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and pepper
11:52
a tablespoon
11:54
of olive oil
11:55
mix that through
11:57
that stops it from sticking together
11:59
and look
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there you go beautiful pasta al dente
12:04
cooked perfectly
12:06
a tip for making the most of spare bread
12:08
blitz leftovers into breadcrumbs great
12:10
for stuffing or crab cakes or cut into
12:12
chunks and freeze for perfect croutons
12:14
on demand or simply tear a news in a
12:16
delicious rustic salad
12:20
dried pulses like chickpeas or lentils
12:22
are great for soups and stews and cost
12:24
pennies but don't season them until the
12:26
end of the cooking or the salt makes
12:27
them go tough
12:30
for perfect boiled potatoes always start
12:32
them off in cold water and never boiling
12:34
water this way by the time the centers
12:37
of the potatoes are cooked the outside
12:39
won't be falling apart
12:40
and when you're cooking potatoes always
12:42
cook extra so there's leftovers they're
12:45
fantastic to have on hand for making my
12:46
delicious gnocchi and potato rosters for
12:49
a classic bubbling squeak with how to
12:51
skin and debone a fish the hassle-free
12:53
way
12:54
this is basically a filleted side of
12:57
salmon it's been taken off the bone and
12:59
now
13:00
skin off
13:01
pick up your knife a really nice broad
13:03
flexible
13:05
filleting knife
13:07
a little sharpen
13:08
lift up
13:09
the base of the towel and then just nick
13:13
a little bit at the end there twist the
13:15
knife
13:15
almost as if it's horizontally
13:18
underneath the salmon pull
13:21
the skin and you slice
13:24
the salmon underneath and let the knife
13:26
do the work now get your skin
13:29
flip it back over
13:31
and check you're not leaving too much
13:33
salmon on top of the skin
13:35
pull it back
13:36
and nice and slowly get the skin wrap it
13:40
around your fingers
13:42
pull the salmon
13:43
towards you and then just all the way
13:45
through
13:47
lay that down
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one
13:51
nicely skinned salmon just like a
13:53
perfect snakeskin
13:56
get your knife and just run the knife
13:58
down
13:59
and then
14:00
with a pair of tweezers these are fish
14:02
tweezers but you can use normal tweezers
14:04
look for the head
14:06
up
14:08
and pull
14:09
and with the skin being removed from
14:10
underneath the salmon
14:12
the pin bones come out a lot easier
14:14
the pinboards only go
14:16
to just basically halfway
14:19
along the fillet
14:21
one nice
14:22
fillet of salmon
14:24
beautiful
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[Music]
14:30
there's still plenty of flavor in the
14:31
trimmings from affiliated fish my tip is
14:34
don't waste those fish bones add to
14:36
water wine a bay leaf and some chopped
14:38
veg to make a simple but versatile fish
14:40
talk at home the perfect base for a
14:42
delicious fish soup
14:45
[Music]
14:47
a great tip for intensely flavored
14:48
stress-free veg is to steam them in
14:51
their own juices simply add to a pan
14:53
with a knob of butter and seasoning then
14:54
cook on a low heat with a lid on to lock
14:56
in the moisture
14:58
[Music]
15:01
for crispy roast potatoes you can depend
15:03
on my tip is to parboil them leave them
15:06
to steam dry then sprinkle them with
15:08
semolina or flour and give them a good
15:10
roughing up this ensures they go really
15:13
crispy in the oven
15:16
a great tip for browning meat or fish is
15:18
to dry with kitchen roll before you cook
15:20
it then you'll get a much better color
15:23
too much moisture makes the meat steam
15:25
instead of sear and you'll lose that
15:27
rich brown crust like the one i got on
15:28
those sticky pork ribs my tip for
15:30
amazing tuna capacho is to freeze it
15:33
first and it will slice beautifully
15:37
it's wise to save leftover wine for
15:39
cooking my tip is to freeze the
15:40
remaining wine in freezer bags or ice
15:42
cube trays it's great in stocks and
15:45
sauces
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[Music]
15:49
when you freeze soups or stews in tubs
15:51
the tip is not to overfill them leave
15:53
room to expand in the container
15:58
a great tip for a cheese homemade ice
16:00
cream buy a high quality vanilla ice
16:02
cream and make it your own by mixing in
16:04
berries chocolate or my favorite rum and
16:07
boozy raisins
16:09
[Music]
16:12
a fantastic tip for leftover lemons and
16:14
limes is to cut them into wedges freeze
16:17
and use them like ice cubes they won't
16:19
water down your drink and they'll also
16:21
add flavor
16:23
first up how to join the chicken for
16:25
your favorite real fast food dishes
16:29
open up the legs and just pierce the
16:32
skin there careful not to cut into the
16:35
breast
16:36
and hand on top of the breast and pull
16:38
the drum back
16:40
pop out
16:41
and then slice the knife
16:44
straight across
16:46
there's the thigh there's the drum get
16:48
your thumb and feel
16:50
the joint and with the weight of the
16:52
knife
16:52
just slice these through now two
16:55
beautiful thighs
16:57
now a bit of a chef's tip halfway down
17:00
the drum just sliced through
17:03
onto the bone
17:04
and then from there
17:06
scrape the tendons
17:08
and then
17:09
hand down nice and firm on top
17:12
now
17:14
this beautiful bone presentation as it
17:16
cooks it cooks evenly
17:19
now pull out the wing
17:21
feel where the end of the joint is and
17:23
just slice in there
17:26
through
17:29
a beautiful big whole delicious wing now
17:33
this
17:34
is the rolls-royce part two breasts
17:36
that's the breast bone there
17:38
place the chicken on the board and then
17:40
just slice down on the back of the crown
17:43
everyone always cuts around just tilt it
17:45
upwards
17:46
straight through that way we get
17:48
straight
17:49
to the center of the carcass and
17:51
therefore there's no waste
17:53
and look
17:54
we end up taking off these plump
17:57
chicken breasts
17:58
nice two drums two thighs two wings
18:02
two breaths of chicken and one amazing
18:05
carcass for a stock and not an ounce of
18:07
waste
18:10
a great tip to stop your skewers burning
18:12
when you're making kebabs is to soak
18:14
them in water first or for skewers with
18:16
added flavour strip your rosemary
18:17
branches of their leaves and use instead
18:20
[Music]
18:23
for no fuss marinading my tip is to
18:25
place fish or meat in a plastic storage
18:27
bag while they marinate it's easy to
18:29
store and there's less cleanup
18:33
lime juice or lemon juice make great
18:35
marinades
18:36
my tip for getting maximum amount of
18:38
juice from a lemon or lime is to roll it
18:40
hard under your palm for a minute before
18:42
juicing
18:46
lemons are also useful for rice add a
18:48
couple of drops of juice while you cook
18:50
it to keep your grains looking nice
18:52
white and bright i want to cut my steak
18:55
rare so by touching the steak i want the
18:57
same feedback
18:59
as it is on the inside of my thumb
19:01
that's rare
19:03
as it starts to cook it gets a lot
19:05
firmer
19:06
medium is there semi-firm with a slight
19:09
resistance well done it's there
19:12
rare
19:13
a great tip for getting meat or fish to
19:15
cook faster is to score it which allows
19:17
the heat to penetrate quicker this also
19:20
allows marinades to be absorbed more
19:22
deeply
19:25
for stain-free tupperware
19:27
coat it thinly with oil which acts as a
19:28
barrier between plastic and food
19:32
it's so easy to make your own chili
19:34
sherry to use in quick stir-fries or
19:36
sauces take 450 mls of dry sherry such
19:39
as fino and using a funnel pour into a
19:42
sterilized bottle
19:43
add five whole thai chilies seal with a
19:46
cork or lid and leave to infuse for a
19:48
couple of weeks
19:50
my tip for using any discarded chili
19:52
seeds is plant them to grow yourself
19:54
some new chili peppers plant in an egg
19:57
shell or seedling trays start them
19:59
indoors and move outside when they're
20:01
ready
20:18
you
English (auto-generated)
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