Published on The Sun digital on 15th July 2021
CAN’T decide whether to go for a gas or a charcoal barbecue? The Char-Broil Gas2Coal 2.0 could provide the solution: this hybrid grill is capable of using both fuels for cooking.
We put this second generation dual-fuel barbecue to the test to see whether it’s any good…
American brand Char-Broil was one of the first companies to make charcoal barbecue grills for the home cook.
Published on The Independent on 7th July 2021
Most of us are familiar with the traditional chef’s knife, with its piercingly sharp tip, straight spine and a distinctly curved cutting edge. Its shape makes it incredibly versatile in the kitchen and you can use it for everything from carving meat to finely slicing herbs in that classic rocking motion chefs love to demonstrate.
But hot on its heels in recent years has been the santoku knife – a style of chef’s knife that has its roots in Japan, although many models you get now are made in other parts of the world.
Santoku translates to “three virtues” in Japanese, which signify the three uses this style of blade is best known for: slicing, dicing and mincing. Visually, it looks just like a reflection of the traditional chef’s knife – the spine curves downwards into a point resembling a sheep’s foot while the cutting edge of the blade is almost completely straight.
Published on The Independent on 5th May 2021
A decent rolling pin is an essential investment for any budding chef or baker, helping you to produce wrinkle-free sheets of pastry with little or no effort.
Most standard rolling pins are cylindrical, which is great if you’re rolling out dough that you’re going to use a pastry cutter on. Some also come with handles – these reduce the surface area of the roller but make it easier to use.
But if you need a bit more manoeuvrability, when you’re rolling out dimsum wrappers for example, a tapered rolling pin is a much better choice.