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A Week in the Kitchen

By Karen Dudley

Published 2012

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We very seldom use metal spoons for cooking. We mix salads with two wooden spoons rather than metal ones. Metal tends to break and bruise the delicate vegetables.
We do not add salt to our boiling water except when cooking pasta and noodles.
We prefer deeper bowls and saucepans that allow you to mix and stir without too much mess.
We have our knives sharpened regularly. This makes a huge difference to the cooking process.
We love our food processor. We use it to make everything from pastry to pesto, vinaigrettes, patΓ©s, dressings and mayonnaise.