Pickling an ingredient gives it a whole new level of flavour, taking even the simplest of tastes and giving them a depth that you didn’t even know existed before. It’s also a great way of preserving ingredients.
Although at first it might seem like a difficult technique, preserving is actually dead simple to do yourself at home.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.