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Relaxed Recipes

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Cooking Tips

Laminating Truffle into Pasta Dough

Bavarois (Bavarian Cream)

Vinegar in Pavlova

Creme Mousseline

Tempering Chocolate

Tempering Chocolate

Italian Meringue Method

High-Hydration Dough

The Stretch and Fold

The Window Pane Test

Candied Citrus Peel

The Ribbon Stage

Cocoa-Dusting Buttered Moulds

Thai Tea as a Baking Flavor

Tuile: The Crisp Wafer

Za'atar Beyond Savoury

Sealing Filled Pasta

Preserved Lemons

Tucupi: Amazonian Cassava Sauce

Farofa: Toasted Cassava Flour

Paneer: Indian Cottage Cheese

Picanha: The Brazilian Rump Cap

Pâte Feuilletée from Scratch

Granita: Scrape, Don't Churn

Panna Cotta: The Gelatin Ratio

Tuile: The Crisp Wafer

Calamansi: The Filipino Lime

Horchata: Mexican Rice Drink

Pedro Ximénez: The Dessert Sherry

Tangyuan: New Year Rice Dumplings

Ganache Montée: Whipped Light Ganache

Taming Bitter Greens: Repeat-Blanch

Spinners (Caribbean Hand-Spun Dumplings)

The Five Basic Tastes

Kombu Jime: Kelp-Curing Fish

Working with Bitter Melon

Liquid Nitrogen for Quick-Pulverising

Castelfranco: A Bitter Italian Chicory

Salt-Baking Vegetables

Sea Beans (Salicornia / Samphire)

Date Molasses (Silan / Dibs)

Kimchi Juice as a Pantry Acid

White Soy Sauce (Shiro Shoyu)

Searing Tuna for a Rare Centre

The Soft-Boiled Egg

Triple-Cooked Chips

Salade Niçoise

Building a Velouté

Pandan Leaf in Baking

Tofu Skin (Yuba)

Lithuanian Cold Beet Soup

Mauritian Curry Spice Blend

Mastering the Sweet Soufflé

Madeira in Sauces

Tempering Whole Spices in Hot Oil

Triple-Cooked Chips

Hollandaise Sauce

Poaching the Perfect Egg

Pressure Cooker Risk

Buttery Mashed Potato

Building a Red Wine Sauce

Korean Savoury Pancakes

Falafel Texture

Salade Niçoise

Dashi, the Japanese Umami Base

Katsuobushi (Bonito Flakes)

Pastelón (Plantain Lasagna)

Mayonnaise from Scratch

Pork Loin Doneness

Brown Butter (Beurre Noisette)

Cured Fish at Home

Tachin (Persian Saffron Rice Cake)

Veda Bread (Northern Irish Loaf)

Sticky Toffee Sauce

Celeriac Fondant

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