withsalt
Tip@withsalt · 29 Jul
Shake the colander. Properly. Those roughed-up edges are the entire difference between a good roast potato and a great one — they're what catches the fat and turns to glass in the oven.
Recipe
Crispy Roast Potatoes
Feed
withsalt
Tip@withsalt · 28 Jul
No cream. Ever. The sauce is egg yolk, pecorino and a splash of the starchy pasta water, emulsified off the heat. If it scrambles, your pan was too hot.
Recipe
Spaghetti Carbonara
withsalt
@withsalt · 28 Jul
Equal parts, stirred not shaken, and a wide strip of orange peel expressed over the top. Three ingredients, nowhere to hide.
Recipe
Negroni
withsalt
Made it@withsalt · 27 Jul
Made this for eight people on Sunday and there was none left. The trick is pouring half the sauce over while the sponge is still hot so it soaks in.
Recipe
Sticky Toffee Pudding
withsalt
Tip@withsalt · 27 Jul
Make wells in the sauce before you crack the eggs in, and take the pan off the heat while the whites are still slightly loose. They carry on cooking.
Recipe
Shakshuka
withsalt
@withsalt · 26 Jul
A proper ragù wants two hours minimum. Anything quicker is a bolognese in a lasagne costume — still good, just not the same thing.
Recipe
Beef Lasagne
Chef Marcus
Tip@chefmarcus · 25 Jul
It has to be fresh espresso, still hot, shaken hard. That's where the foam comes from — not from the vodka, and definitely not from cold coffee.
Recipe
Espresso Martini
withsalt
Tip@withsalt · 25 Jul
Pull them when the middle still looks underdone. They set as they cool, and that's the whole fudgy texture. An extra four minutes turns them into cake.
Recipe
Fudgy Chocolate Brownies
withsalt
Tip@withsalt · 24 Jul
Dry the skin and leave it uncovered in the fridge overnight. Salt it before it goes in. That's it — that's the crisp skin.
Recipe
Roast Chicken
Chef Marcus
@chefmarcus · 23 Jul
Warm stock, one ladle at a time, and keep stirring. The starch you work out of the rice is what makes it creamy — no cream required.
Recipe
Mushroom Risotto
Chef Marcus
Tip@chefmarcus · 23 Jul
Fry the paste in the thick coconut cream until the oil splits out before anything else goes in. That step is where all the flavour lives.
Recipe
Thai Green Chicken Curry
withsalt
Made it@withsalt · 22 Jul
Friday night, done properly. Batter straight from the fridge into hot oil — the temperature shock is what makes it shatter.
Recipe
Fish and Chips
Chef Marcus
Tip@chefmarcus · 21 Jul
Sugar, bitters, a good bourbon and a big clear cube. Stir for longer than feels necessary. Dilution is an ingredient.
Recipe
Old Fashioned
withsalt
Tip@withsalt · 20 Jul
Prick the sponge all over while it's hot and pour the drizzle on slowly. It should sink in, not sit on top.
Recipe
Lemon Drizzle Cake
Chef Marcus
@chefmarcus · 19 Jul
The broth is the project. Everything else is assembly. Worth a Sunday.
Recipe
Ramen
withsalt
Tip@withsalt · 18 Jul
A quick dip in the coffee, not a soak. Soggy savoiardi are the most common way this goes wrong.
Recipe
Tiramisu
withsalt
Made it@withsalt · 17 Jul
Better on day two, genuinely. Made a double batch and froze half.
Recipe
Chilli Con Carne
withsalt
Tip@withsalt · 16 Jul
Chill it hard between every stage — after the mushroom duxelles, after the wrapping, before it bakes. Warm pastry is how you get a soggy bottom.
Recipe
Beef Wellington
Chef Marcus
@chefmarcus · 15 Jul
The crispy layer of rice at the bottom of the bowl is the point. Get the pan properly hot.
Recipe
Bibimbap
Chef Marcus
Tip@chefmarcus · 14 Jul
Fifteen minutes start to finish. Holy basil, not Thai sweet basil — they're different plants and it matters.
Recipe
Pad Krapow Gai
withsalt
Tip@withsalt · 13 Jul
Press the mint, don't shred it. You want the oils, not bitter green bits through your drink.
Recipe
Mojito
withsalt
@withsalt · 12 Jul
Forty-five minutes of caramelising onions cannot be rushed. Low, slow, and stir more than you want to.
Recipe
French Onion Soup
Chef Marcus
Tip@chefmarcus · 10 Jul
Toast the peppercorns whole and crack them fresh. Three ingredients means each one has to be right.
Recipe
Cacio e Pepe
withsalt
Made it@withsalt · 9 Jul
Weighed the eggs and matched the butter, sugar and flour to them. Comes out level every time.
Recipe
Victoria Sponge
Chef Marcus
Tip@chefmarcus · 7 Jul
Yoghurt marinade overnight, then as hot a grill as you can manage. The char is half the flavour.
Recipe
Chicken Tikka Masala
withsalt
Tip@withsalt · 6 Jul
Rest the batter twenty minutes and don't overmix — lumps are fine. Overworked batter goes tough.
Recipe
Pancakes
withsalt
Tip@withsalt · 4 Jul
Chill the dough. An hour minimum, overnight if you can. It stops them spreading thin and deepens the flavour.
Recipe
Chocolate Chip Cookies
withsalt
@withsalt · 2 Jul
Fresh lime, decent tequila, a good orange liqueur. Skip the sour mix — it's the difference between a drink and a hangover.
Recipe
Classic Margarita
withsalt
Tip@withsalt · 30 Jun
Press it flat on the tray and leave it alone while it cools. That's how you get clusters instead of loose oats.
Recipe
Granola
withsalt
Made it@withsalt · 27 Jun
Lamb for shepherd's, beef for cottage. Ridge the mash with a fork so the peaks crisp up.
Recipe
Shepherd's Pie