. . . cooking recipes, cookery, food, cooking vacations  



Food tip on the use of dried fruit in baking

Ever bitten into a fruit cake or scone and nearly broken a tooth on a hard, overcooked currant or raisin?

Ever wondered why someone's fruit scones seem moister or more full of flavour than your own?

Th eproblem is easily overcomne with just a little forward planning. Simply soak the dried fruit in a liquid of your choice for a few hours or overnight. If you are in a hurry place them in the liquid and bring to the boil for one minute and allow to cool. The amount of liquid required depends on the the quality of the dried fruit you use but with a little experimentation you will find the right amount.

Anty excess liquid can simply be drained before you use the fruit.

What type of liquid to use? Well that is down to what flavour you want to add to the final product . . . wine, brandy, liquor of choice, orange juice or my favourite for a fairly neutral taste is tea, I like to use up what is left in the pot. But for a true neutral flavour use water with a little sugar or honey added . . . of course if you do so you will need to reduce the amount of sugar in the recipe or leave it out all together.

Food tip on the use of butter in baking

A quick word about butter.

Most recipes for cakes and the like, call for unsalted butter. The reason for this is so that the sometimes subtle sweetness or flavours of the dish will not overwhelmed by the salt content.

Also many salted butters are very salty, so where something you are cooking is highly seasoned it means it will not end up unpalatable.


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 www.tallyrand.info (link in main menu)

Email Hub-UK : info@hub-uk.com