Cooking and Food Tips by Tallyrand - food or cooking tips from a professional chef


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COOKING AND FOOD TIPS BY TALLYRAND

Tallyrand Welcome to cooking and food tips by Tallyrand, where everything is put together with tender loving care and you in mind, whether you are a home cook, a foodie or a professional chef. All my recipes have been tried and tested by me over my many years as a professional chef.

This section does not cover everything you might want to know but will hopefully answer some of your questions. If you need further help or advice just contact the site.

While recipes should be followed as closely as possible (the smaller the amounts prepared the greater the potential for disaster from little mistakes), I firmly believe in these quotes from the Masters, so please feel free to make adjustments or add your own twist.

"Cookery is not chemistry. It is an art. It requires instinct and taste, not exact measurements" ~ X Marcel Boulestin

"A recipe no matter how well composed or researched is no substitute for imagination, creativity and flair" ~ George Auguste Escoffier

Food Type	Cooking Tip	Date Published
Bread	bread making definitions	31 March 2006
Baking	baking powder - what and how	31 March 2006
Fish	tips on fresh fish	23 October 2005
Fried	deep frying guide	23 October 2005
Fish	cooking tips for fish and other seafoods - FAQs on cooking fish and shellfish	10 January 2004
Chilli	using chillies in cooking	07 December 2003
Potato	potato types and uses	03 November 2003
Flour	common flours and flour types	03 November 2003
Pastry	working with phyllo / filo pastry	07 July 2003
Chocolate	chocolate types	23 June 2003
Chocolate	working with chocolate	02 June 2003
Eggs	using eggs in cooking	15 July 2002
Pepper	ground pepper in cooking	25 February 2002
Custard	problems with custard	18 February 2002
Garlic	Top 10 Garlic Cooking Tips	21 January 2002
Fish	frozen fish versus fresh fish	07 January 2002
General	how fresh is fresh food	07 January 2002
Shellfish	purchasing and cooking shellfish	07 January 2002
Vinegar	cooking with and use of vinegar	19 November 2001
Baking	guide to cake baking	15 October 2001
BBQ	cooking with wood	30 July 2001
Marinades	how to use marinades and marinating	23 July 2001
Lamb	cooking lamb, hogget or mutton	16 July 2001
Fat	removing excess fat	16 July 2001
Salt	removing excess salt	16 July 2001
Baking	using yeast in cooking	02 July 2001
Baking	working with Tuile	28 May 2001
Tomatoes	making a tomato concassé	14 May 2001
Pastry	how to make hot water paste	07 May 2001
Suet	how to make suet paste	30 April 2001
Flour	gluten in flour	23 April 2001
Potato	secret of making potato purée	16 April 2001
Pastry	blind baking pastry	02 April 2001
Pastry	secret to good pastry making	26 March 2001
Bread	make your own baking powder	19 March 2001
Rice	rice	12 March 2001
Various	use of dried fruit and butter in baking	26 February 2001
Various	preserving and pickling jars	12 February 2001
Eggs	using fresh eggs	05 Febraury 2001
Pasta	cooking pasta	22 January 2001
Poultry	cooking a whole turkey	18 December 2000
Baking	fruit cake for Christmas	20 November 2000
Offal	cooking offal	13 November 2000
Pâtisserie	blind baking	30 October 2000
Batter	deep frying	23 October 2000
Hygiene	food hygiene basics	08 October 2000
Mushrooms	mushrooms and coulis	24 September 2000
Vegetables	basic vegetable preparation	18 September 2000
Sauces	making sauces	11 September 2000
Beef	cooking Beef fillet Steak	28 August 2000

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