Spatchcock you ask? According to the Oxford Companion to Food, “spatchcock is a culinary term found in cookery books of the 18th and 19th centuries, and revived towards the end of the 20th century. It is said to be of Irish origin. The theory is that the word is an abbreviation of ‘dispatch cock’, a phrase used to indicate a way of grilling a bird after splitting it open down the back and spreading the two halves out flat.” Sounds a bit gross but by removing the backbone you actually decrease the cooking time, the bird cooks evenly, and the skin is crispy all over – nothing I detest more than soggy chicken skin. Spatchcock a cornish hen, chicken or turkey. Continue Reading →
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I was in the kitchen the other day getting ready to use an avocado as one of the ingredients for my portobello burger, when I fondly recalled the conversation I had with my son. He wanted to know if there was an easy way to get the pit out of an avocado. I hadn’t really given much thought about it as I’ve been using avocados for a number years (akin to breathing). It’s funny the things we take for granted as being everyday knowledge. It was like an aha! moment when I told him how easy it was. For Jason and others out there who aren’t sure, here’s my step-by-step tutorial. Continue Reading →
How do you eat an orange? Do you peel it with your fingers or use a knife? I do both depending on the thickness of the skin but when I want the orange to be the main attraction, segmenting it looks so professional and yet is easy to do. Orange slices in a dish adds a splash of color and looks pretty. To segment an orange all you need is a sharp knife and a firm orange. Segmenting an orange or other citrus fruit is easy. It can be a bit awkward the first time round, but after a couple tries, you’ll have the technique down pat. Continue Reading →
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