| Let's take a look at one of the most basic forms | | | | same procedure as you did for the potatoes.No |
| of cooking - immersing food in hot water.Yes, I | | | | panic, no undercooked grains, no expensive |
| know. That includes simmering as well. But I want | | | | electric cooker. Just perfectly separated fluffy |
| to look at boiling, some of the different foods | | | | rice which is ready to be used when you need |
| involved and the ways in which they are | | | | it.Can you see what a powerful system this is? It |
| treated.Boiling is really divided into two separate | | | | means you can prepare your rice before you |
| methods. One is to place the food in cold water | | | | even begin to worry about your stir-fry or |
| and gradually heat it to boiling point, the other is | | | | whatever else it is that you're going to |
| to bring the water to the boil first before adding | | | | prepare.Incidentally, don't be afraid to add a little |
| the food.The first method might be used for | | | | color to your rice by dropping some chopped up |
| potatoes, for example, and the second for green | | | | red or yellow bell pepper into the water about |
| vegetables.A variation on both methods is | | | | five minutes before you finish cooking it.Or serve |
| whether or not the food should be covered while | | | | yellow rice by adding saffron or turmeric to the |
| cooking. Let's deal with that right now. Green | | | | cooking water. Once you know this technique, the |
| vegetables should never be covered while boiling - | | | | results are limited only by your |
| they will lose their color and turn an unattractive | | | | imagination.PastaCooking pasta couldn't be simpler. |
| shade of gray.Vegetables such as potatoes should | | | | You boil it in salted water for however long it |
| be partially covered to preserve vitamins and | | | | says on the packet. Then you drain it and it all |
| reduce evaporation.Remember that water will | | | | sticks together in one inedible lump!Well not any |
| come to the boil much quicker if the pan is | | | | more. Here's the solution (and it's not adding oil |
| covered to start with, as will any other liquid.Let's | | | | during cooking)Just before cooking ends, remove |
| take an exampleEggs. This may seem too simple, | | | | about half a cup of the cooking liquid and reserve |
| but the truth is you can tell more about a cook | | | | it. Drain the pasta in a colander, return it to the |
| by the way they handle eggs and potatoes than | | | | pan in which it was cooked and add back in the |
| just about anything else. I have lost count of the | | | | reserved cooking liquid.Stir it, and add about a |
| number of times a chef has tested my skills by | | | | tablespoon of olive oil. That's it. Done. The oil and |
| asking me to boil potatoes or make a simple | | | | liquid will combine to give your pasta a smooth, |
| omelet.So, how do we boil eggs?One way is to | | | | creamy finish.No more stuck together lumps. No |
| bring a pan of water to the boil, put the eggs in | | | | more dried out bits. And you can add any sauce |
| and then time them for two, three or five | | | | you like.If you're serving it plain and it seems a |
| minutes depending on the result you want. But | | | | little sloppy, adding some grated parmesan or |
| there is a better method.Put the eggs in cold, | | | | pecorino cheese will quickly solve that problem for |
| salted water and bring to the boil on fierce heat. | | | | you, as well as injecting some welcome |
| The salt will not flavor the eggs. It's there simply | | | | flavor.Boiled BeefThe expression 'boiled beef' |
| to make the water boil at a slightly higher | | | | probably arises from the fact that it's easier to |
| temperature.Turn off the heat and prepare your | | | | say than 'simmered beef' - which is what it really |
| toast. The eggs will be ready when you are and | | | | is.Salted, pickled and corned beef (or pork) |
| can either be turned out on to the toast or | | | | amount to the same thing and are cooked by |
| served in their shells. Simple, huh?Very. But there | | | | immersing in a bouillon (posh name for stock) |
| is one thing you have to have to make it work - | | | | which is kept just below boiling point. Cooking time |
| fresh eggs!If you're one of the countless millions | | | | varies with the size of the piece but it's going to |
| who don't live right next to a chicken farm, then | | | | take at least an hour and more likely two or |
| you're just going to have to check your use-by | | | | more.The great thing is that it's pretty hard to |
| date. If it's any less than four weeks away, don't | | | | overcook it, so making it the center of your main |
| buy the eggs!I mean it. Eggs, like vegetables and | | | | dish saves hugely on stress. It's also delicious. You |
| fruit, need to be as fresh as you can get | | | | can serve it to anyone with confidence.Nobody |
| them.Green vegetablesBroadly speaking, we're | | | | that I know pickles their own meat these days. |
| talking about things like green beans, brussel | | | | Buy it from your butcher or supermarket, allowing |
| sprouts, snow peas and so on. Not cabbage, | | | | around six ounces of meat per person.Trim the |
| which should never be boiled, and not some of | | | | fat off. Unlike roasting you don't need any fat to |
| the more delicate greens like spinach and buk | | | | keep the meat moist. Put it in a pot only slightly |
| choy.Beans and sprouts are best cooked in | | | | larger than the joint, cover with water (no salt) |
| uncovered, rapidly boiling salted water until they | | | | and bring to the boil.Then drain the meat and |
| are just cooked - which means they are still firm | | | | discard the water. Add fresh, some salt, a peeled |
| and cut cleanly.Drain them in a colander and then | | | | onion into which you've stuck a couple of cloves, |
| plunge them immediately into icy water. You can | | | | three or four carrots and a tablespoon of |
| leave them there until you need them. This is the | | | | vinegar.Bring this mix to the boil and then reduce |
| 'magic' step chefs use to keep greens truly | | | | the heat to a simmer. Give it about 20 minutes to |
| green.Yes, I know they'll go cold. That's not a | | | | the pound and serve it with your favorite mash |
| problem. You see, by using this method you can | | | | and greens.Oh yes, and don't forget to reduce |
| prepare your green vegetables well ahead of time | | | | the liquor you cooked it in to make a moistener |
| and not have to worry about them until just | | | | for the meat.Easy caramelIf you boil condensed |
| before you serve the meal.When everything else | | | | milk, in its tin, for around 45-50 minutes, it will turn |
| is ready, have a pan of boiling water on the | | | | to caramel which you can then use as a base for |
| stove. Drop the greens in, count to ten and drain | | | | desserts. Just stick the tin in boiling water and |
| them. They're ready to serve as is, or you can | | | | wait. Of course you may have to add extra |
| glaze them with melted butter, add nutmeg, | | | | water from time to time to prevent drying |
| pepper or toss them in a little balsamic.Easy? You | | | | out.To easily get the caramel out after allowing it |
| betcha. And a foolproof way of ensuring that the | | | | to cool down, open the tin at both ends and push |
| greens are ready at the same time as the rest | | | | it through with a wooden spoon or similar kitchen |
| of the meal.About potatoes and riceWait a minute! | | | | item.Here's a simple method of using it:Crush |
| What's this? You cook potatoes and rice the | | | | some cookies into crumbs, either by putting them |
| same way?Yes! Well - almost. And it's | | | | between sheets of cling-film and beating the living |
| foolproof.First potatoes. Which are the more | | | | daylights out of them with a rolling pin, or in a |
| difficult of the two to cook. You don't think so? | | | | food processor.Mix the crumbs with melted butter |
| Wait and see.Add your potatoes to cold salted | | | | and press this mix into the base of a spring-form |
| water, bring to the boil and cook until a wooden | | | | cake tin.then chill it in the fridge for around an |
| skewer will pass easily through them without | | | | hour.Spread your caramel on top of the cookie |
| undue pressure. Drain into a colander.Now put | | | | base (warming it slightly will make this easier); pile |
| about an inch or so of water in the pan, balance | | | | sliced fruit on top of that (banana is perfect); then |
| the colander (with potatoes) on top of that, | | | | pile on whipped cream to which you have added |
| return to a low heat and cover. You can either | | | | some vanilla essence and a little fine sugar. Grate |
| use the saucepan lid or some silver foil. Personally | | | | a little dark chocolate onto the finished tart.Chill, |
| I use a tea-towel (by far the best) but if you do | | | | remove the spring form case and serve from the |
| that you need to make very sure that it goes | | | | base. Now is that easy or what? And you can |
| nowhere near the heat | | | | make it the day before if you want.Do you need |
| - especially if you're cooking with gas!Now the | | | | a recipe for that? Of course you don't. The way |
| point is this. The potatoes will keep beautifully in | | | | your version turns out is just the way it should |
| the gently steaming atmosphere while you get on | | | | be - and it will taste every bit as good as mine, if |
| with everything else. They will even improve in | | | | not better.ParboilingI've included this as a cooking |
| texture and be ready to serve whenever you | | | | method because it's a useful way for the savvy |
| need them.Okay. What about the rice?Easy. Bring | | | | cook to remove excess fat from various meats |
| plenty of salted water to the boil. Then add the | | | | in order to get a crisp finish when barbecuing or |
| rice - roughly one cup for every two people - stir | | | | grilling.The sort of things I'm talking about are |
| once, bring back to the boil and cook for exactly | | | | spare ribs, chicken wings, and even duck prior to |
| 15 minutes.You will have to reduce the heat | | | | roasting.All you do is plunge whatever you're |
| slightly to prevent the mixture boiling over and | | | | cooking into boiling water (no salt needed) and |
| you also need to partially cover the pot to reduce | | | | leave it there to partially cook. |
| evaporation.Now drain and follow exactly the | | | | |