This book was a gift from a friend… well, sort of. Just by looking at the cover, one would not be too wrong about it being a very traditionally English and European-based cookbook. And it is, indeed, given the wide range of strange looking tools (or what they identify as kitchen utensils) used in their kitchens. My assumption is: one has got to have a copiously-spaced kitchen to be able to own and keep all of these utensils at home!
Nevertheless, I’ve learnt a couple of very interesting tips that could help me better my culinary skills in the kitchen. Here are a few interesting ones:
- The system of storage in a refrigerator should follow this sequence (from top to bottom): fresh vegetables, cooked products and raw meat. This is because the bottom part of the fridge is coldest, hence is the best spot for keeping raw meat to ensure freshness. Shelves located at the door could be used to place condiments since this is where temperature fluctuates the most and condiments do not turn bad easily due to such fluctuations.
- The difference between halal and non-halal meat is that animals are not stunned before slaughter for the former.
- When buying saucepans and skillets for culinary uses, select those with the heavy bases because this enhances the evenness of heat distribution during cooking, thus ensuring even cooking of meat and other dishes.
- The Chinese are not alone in using pig’s head to create jelly-like dishes (e.g. jelly pig’s trotters). The fact that pig’s head contains gelatin has led to similar delicacies emerging in our western counterparts as well!
- Bull’s testicles are also known as fries in parts of Europe and served as a delicacy in its own right. I must be careful what type of fries I order in the future!
There are also many wonderful recipes given in the book. I’m not sure if there would be a chance for me to try out any one of them though, given that I am not an especially meaty person and given that there is only one type of meat that I consume here – pork. The ‘Roast Pork with Apple-Walnut Stuffing’ sounds good. Someday, maybe – when he’s back. 🙂
