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Cooking: ideas and frameworks explained

A collection of ideas, frameworks and techniques related to Cooking, explained clearly so they are easy to understand and share.

The magic of open-air kitchens for Asian street food shown calling out each aspect that makes it such an ingenious set upThe street food open-air kitchenThe tomato slicing test to see if you need to sharpen your knife. A knife running over the surface of a tomato followed by a disaster needing sharpening or some perfect precise slicesThe tomato test: how to tell if your knife needs sharpeningThe Law of Diminishing Returns illustration: a chart of broth quality increasing from a lone chef stirring a large pot to eventually decreasing once again as a crowd of chefs get in each other's way and goof off. Standard.Law of diminishing returnsWhat is the difference between traditional Stock, Broth and Jus explained: a large cooking pot of water has bones thrown in to make Stock. A second pot has meat added to water to make Broth. The cooking tray used to roast a chicken is tipped up to pour out the Jus, made from pan drippings. Stock, Broth, JusDeseed a Pomegranate illustration: this 5-stage process shows how to separate the seeds from within a pomegranate using the back of a spoon and a bowl of water. Deseed a pomegranateStop chopping board slipping illustration: a tea towel is made damp at the sink in a kitchen. The damp tea towel is then laid out underneath the copping board. And hey-presto, the chopping board doesn't slip around as our chef happily chops their carrots. Stop chopping board slipHow a lip stops drips illustration: a glass of water is tipped up to pour out its contents. Close-ups of the mouth of the glass show how without a lip, water trickles down the side of the glass and that with a lip the side of the glass stays dry. How a lip stops drips.How to set a table and where to put all the knives, forks, spoons and glassesSet your table in time-honoured positionsCooking at altitudeRoll limes before squeezing and you’ll get more juiceGhost cooking illustration: the art of cooking leaving a sparkling, untouched kitchenGhost cookingGelato, sorbet and ice-creamUseful mixtures and their proportionsUse crushed garlic and ginger in most of your cookingRules of thumb for cooking steak3 Miscellaneous cooking tipsOn microwavesCook rice like a proTurn carrots while cuttingVisual recipe for poaching an egg in the microwavePoach an egg in the microwave

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