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Tips & Tricks
Always wash your knife by hand, dry it immediately, and store it on a magnetic block or in a drawer with a knife cover. This is the safest storage method and preserves your blade’s edge.
Limit contact with metal when cutting herbs; too much contact will cause bruising and loss of flavour. Make sure to chop them only once, folding them over or rolling them into little cigars (chiffonade) to limit contact with the knife. It helps a lot when your knife is sharp!
Let poultry rest before carving, for 1/3 of its cooking time at the least and 1/2 of its cooking time at the most. This ensures it does not taste dry. Do the same when cooking red meat too, letting it rest for 1 minute per 100g of meat.
Use the residue from cooking meat to make a pan sauce. First, deglaze: Add wine, vinegar, stock, beer, or even just water to a hot pan. Use a wooden spoon or spatula to scrape the pan, gathering as much residue as possible. Keep cooking to reduce your sauce down. It’s done when the sauce can coat the back of a spoon.
The traditional formula for a salad dressing is three parts oil and one part acid, like citrus juice or vinegar. Feel free to experiment—it is quite common to make dressing in equal parts (two parts oil, two parts acid). If adding honey or sugar, go for one part. Ditto for mustard, which is a great option for adding depth. When you taste your dressing, dip a salad leaf into it so you can taste the exact flavour profile. Adjust to your taste.
Recipes
Click the button below to download and print our recipes for Borough Kitchen Roast Chicken, White Chicken Stock, Citrus & Herb Sauce, Sweet Potato & Red Onion Gratin and our Herb & Fennel Salad. We encourage you to use these recipes as guidelines—feel free to vary the ingredients with appropriate substitutes.
Hungry for More?
Expand your repertoire by taking another class. Our roster covers various cuisines to masterclasses on specific, versatile dishes.
Cook School Tools: Applied Knife Techniques
Explore knives, sharpeners, and boards used in the class.