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 It’s funny how quickly we assimilate food ideas. Salted caramel was considered suspiciously French, a kind of extreme sweetie sophistication, when we first encountered it about ten years ago. Now it’s all over the place – you can even buy jars of the stuff in the supermarket. Salt caramels are still, as far as I’m concerned, [...]  I promised you a post about brining. Brining sounds a bit counter-intuitive at first; how on earth is giving a piece of meat a bath in salty water going to make it taste better? Back in the dark ages when I was at school, cooking lessons were called domestic science. I am unconvinced that there’s [...]  I have been having some very good dreams recently about those sweetbreads with preserved lemon I ate a couple of weeks ago at Moro. Although sweetbreads are pretty hard to find round here, Moroccan preserved lemons are not – you can buy Belazu’s very good lemons at the supermarket, or make your own. I chose [...] |
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