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Food tip on preserving and pickling

  • To 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.

  • Placing 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 product.


Food and Cooking Tips
from professional
Chef Tallyrand


Born 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 de Gardemanger.

Germany 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 . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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