Tag Archives: Ford On Food
The Culinary Quiet Acheiver
It’s one of the most humble and least glamorous vegetables on Earth; however most cuisines would be unrecognisable without them. Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history. Egyptian hieroglyphics … Continue reading
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Tagged brown onions, chef, cooking, food, Ford On Food, Jason Ford, leeks, onion, onions, red onions, shallots, spring onions
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Artichokes 101
There are three varieties of artichoke – the Globe, the Jerusalem and the Chinese artichoke. The most common of which is the ‘Globe’. The globe artichoke is in fact, an unopened flower bud of a perennial of the thistle group … Continue reading
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Tagged artichoke, chef, cooking, food, Ford On Food, Jason Ford
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Stalking Season
Asparagus stalks are the young spear-shaped shoots obtained from a perennial plant native to both Europe and Western Asia. It is a member of the lily family and thousands of years has been eaten as a vegetable. The most common … Continue reading
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Tagged asparagus, chef, cooking, food, Ford On Food, Jason Ford
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Things I’ve Burnt
Cooking is a process of applying heat to a food item to increase palatability, to enhance flavour, tenderise, caramalise and even kill off bacteria. Unfortunately this simple process can rapidly and dramatically turn into a disaster of Titanic proportions. As … Continue reading
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Tagged burnt, cooking, food, Ford On Food, Jason Ford, toast
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Why Peel A Tomato?
Now you may ask, “Why would you want to peel a tomato”? The short answer is that tomato skin is often leathery. And, it’s my job as a chef to make the customers dining experience a pleasurable one. So, for … Continue reading
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Tagged cooking, food presentation, Ford On Food, Jason Ford, peel tomato, tomato
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Perilous Prawns
I’ve discovered over the years there are just as many people claiming to be allergic to prawns, as those who can’t eat enough of them. The allergic effect ranges from mild skin irritation, to claims of instant death at the mere … Continue reading
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Tagged cooking, food, Ford On Food, Jason Ford, prawns, seafood
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Dad’s Pickles
As a kid, I grew up with an abundance of home-made pickles, preserves, jams, marmalades, curds and chutneys. In my parent’s country of origin (Britain), pickles are an institution. Virtually all cultures have developed processes for food preservation. Indians have … Continue reading
Posted in Food and Cooking
Tagged cooking, food, Ford On Food, Jason Ford, onion, onions, pickle, pickles
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The Perfect Steak
As I promised, here’s some brief advice on how to achieve the perfect steak: Don’t cook a cold steak. Take it out of the fridge 20 minutes before cooking to remove some of the chill. You are more likely to … Continue reading
There’s No Such Thing As Medium-Well
I’ve had customers describe the degree they’d like their steaks cooked in countless ways, including ‘Still Mooing’ and ‘Cremated’. I’ll always oblige the request of a customer, because the customer pays my wage. However, there are some widely held misconceptions about … Continue reading
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Tagged cooking, doneness, food, Ford On Food, Jason Ford, medium-well, steak
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The Bachelor’s Food Guide
CANNED GOODS: Any canned goods that have bloated to the size or shape of a cricket ball should be disposed of – very carefully! CARROTS: A carrot that you can tie in a knot in is not fresh. DIPS: If you can … Continue reading
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Tagged bachelor food guide, cooking, food, Ford On Food, Jason Ford
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