Mastering the Perfect Roast & Tips for the Kitchen from our Cookery School Team
The tutors at our Cookery School are a friendly, experienced and talented bunch, so we asked them to share the questions they are most often asked (and the answers!) plus some top tips to transform your cooking. If you would like to join the team for one of their hands-on and immersive courses here’s what’s on in 2018.
WHAT OIL SHOULD WE COOK WITH?
For high temperatures, choose a colourless, flavourless refined oil such as 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 organic dairy herd.
WHAT IS THE BEST TEMPERATURE FOR ROASTING?
Between 160°C and 200°C.
CAN I SWAP THE INGREDIENTS ACCORDING TO THE SEASONS?
Yes of course and we encourage you to let seasonal ingredients inspire your cooking.
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