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that were made to be broken
Do you always sieve flour? Never reheat rice?
It's time to ditch old-fashioned kitchen conventions
1 Always sieve flour
Once necessary to remove lumps a poached egg
and potential contaminants.
modern flour is so finely milled cook) the proteins in egg (just as
that there is simply no need to the acid in citrus juice 'cooks' fish
sieve it. That said, it's still the
quickest way to combine multiple to be helpful when poaching, and
dried ingredients as long as you is more likely to make the white
don't mind the extra washing up. tough and vinegary. One secret
5 Vinegar helps set
It's true vinegar does denature (or
For easy, perfectly
formed poached eggs
try wrapping them in
clingfilm. Visit tes.co/
in ceviche), but it acts too slowly
to perfect poaching: use the
freshest egg possible.
2 Never mix liquid into
While adding small amounts
of water to partially melted
chocolate isn't advisable as it
can make it seize, adding water
(or another liquid, such as
coffee) to solid chocolate before
melting isn't just OK, it actually
helps the chocolate melt without
% scorching. You can even make
a vegan ganache with nothing
more than dairy-free dark
chocolate and hot water!
3 You shouldn't make
pastry if you have
When making pastry, you should
handle it as little as possible, and
only with your fingertips or heel
of your hand so how hot your
palms are really won't make
much of a difference.
4 Desserts don't need
Salt doesn't just perk up savoury
foods - a small pinch will boost
the flavour of loads of sweet
treats, from your morning
porridge, to chocolate mousses
cakes, fudge and hot chocolate.
å Hold the pepper though