We’ve prized a couple more culinary tips out of our head chef Tom this morning… Thank goodness.
- Use coins instead of baking beans when baking tart shells. Coins conduct the heat better, which means there’s no need to remove them to crisp up the shell (because the bottom won’t bubble up, as often happens with beans).
- When roasting meat, make sure that it is completely dry on the outside (and on the inside too, with a bird). This is the secret of great crispy skin/crackling/just a good crust, as the meat roasts properly rather than steaming in water and going soggy.
Hope these help, but definitely get in touch if you have any more cooking questions for Tom!