Picture-Perfect Dishes made by Cooks

Cooking is huge news at the moment. You only have to look at the number of television programmes about cooking to see how hot it is. People love watching other people cook and then trying it for themselves.

In the UK, if top chefs such as Delia Smith or Jamie Oliver use an unusual ingredient or gadget in their recipes, you can be sure that the supermarkets will have sold out of it by the next day.

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As well as cookery shows on TV, social media is also having a huge impact on cooking trends. People like to see videos and photographs of beautiful-looking meals, and there are millions of examples on YouTube and Instagram of amazing food that almost looks too good to eat.

“Dining has reached its Instagram era, when a camera is as central to the experience as a fork, and anyone with a decent eye is making magazine-quality photos of food;” according to Wired.

Chefs are now as concerned with plating up their dishes as they are in creating them. The look and presentation are as important as the ingredients you use, it seems. That is why places like Italian Restaurant Dublin businesses use fresh ingredients they grow and cook every meal from scratch creating amazing pizzas, pastas and more.   To find out more about what the italian restaurants in dublin offer check out there site.

Presentation Is the Key to Good-Looking Food

This trend for photogenic food is making its way into home-cooking too. It doesn’t mean you have to be a great chef ,but you’ll need to think about your presentation. Buy the best food you can afford, and think creatively by adding swirls of sauce or pretty garnishes such as edible flowers.

As well as creating beautiful dishes, you will also need to make sure your utensils are picture-perfect as well.

Your dinner table needs to look superb, with pristine tablecloths, decorations such as flowers or candles, gleaming wine glasses, spotless cutlery and possibly even a theme.

Invest Wisely in Pans and Knives

Get the best utensils you can afford. After all, you are going to use kitchenware more than once, so it pays to invest wisely. According to Daily Finance, there are seven things worth paying more for, and these include kitchen tools. Its advice is that: “Thin pots and dull knives will have you running to the takeout line rather than cooking at home”.

If you don’t know where to start looking for quality products such as pots or kitchen knives, you can search online.
You will need several pans for different uses, such as a skillet for frying, enamelled Dutch oven for soups, stews and pot roasts, a wok for stir-frying and a stock pot for making large amounts of food for freezing or for dinner parties.

You’ll also need to spend money on a range of kitchen knives, such as a classic chef’s knife, a paring knife, a bread knife and a collection of steak knives.

Investing wisely in your kitchen utensils could save money in the long run, as they will last for many years to come.

Apple crumble is a classic British pudding

The apple crumble needs no introduction. As the days shorten, it is the pudding our hearts yearn for. Sweet, stewed apples, topped off in a deep dish with sugar-heavy crumble and just a little more sugar sprinkled on top for good measure. It is a very British dish, as anyone who has tried the American version will agree. Perhaps it is the British cooking apples, the precision of the airtight crust or the history that we still appreciate; perhaps it is a combination of all three. To enjoy it to the max, don’t forget the accompaniment!

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Royal connections

Apple crumble first made itself known in a British Food Recipes cookbook from the 1920s. Mrs Beeton’s simple recipe, which included lemon rind in the apples and ginger in the crumble, was a personal favourite of Queen Victoria. She ate it dry, without any cream, and frowned upon guests at her table who reached for the jug; today, most people like a little something to go with it.

A wartime hit

The Beeton recipe, which instructs the reader to rub in the butter or margarine until the mixture resembles fine breadcrumbs, was perfectly worded for rationing. Butter was lacking and pastry made with margarine would fall apart. Fruit grown at home was outside rationing, so the humble apple tree became a national hero. With sugar rationed, a sprinkling on top was a great way to add sweetness.

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For those who could not get their hands on flour, the breadcrumb-textured topping could simply be substituted with breadcrumbs and oats. Thickly-mixed dried milk was also used in lieu of cream.

The modern favourite

The rich history of our favourite dishes is a hot topic on online food recipe websites alongside our changing tastes and preferences. While apple crumble is still a firm favourite today, how we eat the pudding has changed dramatically.

In the 80s and 90s, vanilla ice cream was the side of choice for a hot apple pie; however, more and more people now eat cold apple crumble on the go out of an individual serving pot. There is also a growing trend to serve apple crumble as a flapjack-style slice that can be eaten using your fingers which quite a lot of the residents of a Park Homes Gloucester tend to enjoy whilst relaxing in the afternoon, and don’t forget to order your apple crumble muffin with your cappuccino. If you want to enjoy this lifestyle then pop over to links like parkhomelife.com/our-parks/orchard-park.