After your joint or poultry has finished cooking, be sure to let it stand for at least 20 minutes. This is so the meat 'relaxes' and the juices flow through the joint. You'd be surprised how many people attack their roast as soon as it comes out the oven, and then wonder why it's dry and chewy.
How do some cooks and chefs become so skilled at using a kitchen knife that they can chop vegetables insanely fast while not watching what they're doing very carefully? It seems there are three things that come together to make someone seriously great with a kitchen knife.
If you've been using your kitchen knives interchangeably, then stop right there! Did you know each blade is designed for different and very specific tasks?
So Easter is just around the corner, and while we're surrounded by chocolate eggs (and let's face it, we have been since Boxing Day!) for me the best part about Easter is having all the family round for a delicious roast lamb dinner. The winning recipe in our household has got to be Delia Smith's Baked Leg of Lamb with Rosemary and Redcurrant Mint Sauce which turns out perfectly every single time (10/10 according to Dad!) And of course I'll have my trusted Staysharp Triple Rivet Carving Kitchen Knife to hand when it's time to dish up the little beauty!
Well this article in The Independent last weekend certainly caught our eye! The 21 Kitchen Essentials you need to have by the time you're 30 (according to top chefs).