Cooking at home for our everyday supper or when we invite friends and family at home is not always an easy thing and we often ends up with a few questions marks without always finding the best answer. Where do I start? How should I cook the meat and for how long? What if I don’t exactly follow the recipe?

We asked our friendly, experienced and talented tutors to share the questions they are asked most often by students (and the answers!) plus some top tips to transform your cooking.

 

TOP 5 MOST FREQUENTLY ASKED QUESTIONS AT THE COOKERY SCHOOL

  1. How long do we need to rest meat?

For high temperature pan cooking or roasting, it should rest for the same amount of time as it is cooked.

  1. What oil should we cook with?

For high temperature it should be a colourless, flavourless refined oil such our vegetable oil. As the temperature goes down, you can add oils with more flavours and colours such as our beautiful extra virgin olive oil from Château Léoube or our butter from our herd.

  1. What is the best temperature for roasting?

Between 160°C and 200°C.

  1. Can I swap the ingredients according to the seasons?

Yes of course and we encourage you to let seasonal ingredients inspire your cooking.

  1. How do I know it is cooked?

Fish will have a firm, bouncy texture. For beef and lamb, a meat thermometer is best for peace of mind; 50°C is rare, 55°C medium rare, 60°C medium, 65°C medium well, 70°C well done. Poultry and pork should be cooked until it is 75°C to kill off any harmful bacteria (note that as the meat rests, it will go up 5 degrees)


TOP TIPS TO TRANSFORM YOUR COOKING

  • Always use seasonal, good quality ingredients
  • Use recipes as a guideline and not a rule
  • Read your recipe and make sure you have everything you need for every step before you begin
  • Enjoy a glass of wine while you get on with your preparation!
  • Clean as you go along so that you are relaxed while you cook.
  • Taste, taste, taste: taste the dish at every step of cooking and adjust the flavours using salt and other forms of seasoning.
  • Keep your knives sharp and use them properly. With a sharp knife used correctly, you are more efficient, and chopping becomes easier and more enjoyable.

If you still have unanswered questions, our Tutors will be happy to share their knowledge in one of our half or full-day course at The Cookery School. You will come back home with quick and easy new recipes, a lot of ideas, new skills and a lot more confident!

Don’t hesitate to pop in next time you come to the Farmshop (we are located at the end of the Glasshouse), or simply  contact us on 01608 731 620 or by email THECOOKERYSCHOOL@DAYLESFORD.COM