Every time I cook a risotto, the rice does not seem to absorb the liquid very well. What am I doing wrong? (Mrs. Jane)
A perfectly cooked risotto should be creamy in consistency, not sloppy of mushy, an...
2 March, 2011
18 February, 2011
What is Sous Vide?
First described in 1799, sous vide is a method of cooking, during which food is vacuum sealed in plastic bags before being cooked in a water bath at a constant temperature.
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28 January, 2011
When making Marcus' Custard Tart, what can I do to stop the pastry shrinking down the sides of the tin? (Mr. Rose)
1) The pastry is less likely to shrink during the cooking process if it is well rested....
18 January, 2011
Since the launch of our new website in September, we have been using our ‘Kitchen Diaries’ pages to tell you about what has been going on in the kitchen at Marcus Wareing at the Berkeley. Now it’s your chance to tell us what you...