AND PICKLING JARS
TIPS BY TALLYRAND
tip on preserving and pickling
sterilise jars for preserves and pickles etc place
them carefully in a pot of cold water and slowly bring
to a gentle simmer, turn off the heat and allow to
sit for 10 minutes.
Moist heat is far more effective than dry for destroying
bacteria, so this method is far safer than popping
them in a hot oven.
a tea-towel on the base of the pot and others separating
the jars will avoid undue movement and possible breakage,
this should also be done when sterilising the final
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org