Hello and welcome to Byron Pantry! I have always been passionate about enjoying good food and the great, creative process of cooking. So I would like to share some tips, recipes and information about our products, that people might find helpful. I would love to hear your comments and feedback so please get in touch if you have anything to add or would like to hear more about something.
I have always tried to tell my children that cooking isn't really just about following a recipe, but more about understanding a process or technique. This allows you to substitute for an ingredient you don't have, or change a recipe to suit your tastes. Sometimes the result is wonderful. Sometimes not so great. The important thing is not to be afraid and to just 'have a go'. People have been inventing recipes for hundreds of years and it can be a wonderful creative process. You just need to give yourself the freedom to fail and to make a few adjustments the next time.
Making wonderful, creamy scrambled eggs is a great example of how important it is to just get the hang of the technique - and from there you can 'free wheel' adding and changing - depending on how you feel.
Scrambled eggs were one of the first things I learned to cook. I thought it was so quick and easy. It wasn't until I was older, and was treated to luscious, creamy scrambled eggs that I thought something might be wrong with the ones I made at home. How did they get them so creamy? Did they add cream instead of milk? Perhaps some cheese? I tried adding these ingredients, and got pretty much the same result - hard rubbery eggs. So what is the secret to cooking silky, creamy scrambled eggs every time? Patience.
There's no need to add any cream. Just cook your eggs over a very low heat. Keep swirling the eggs while they gently warm. You should see them slowly change and develop a slight sheen. If they start to cook too quickly remove the pan from the stove and stir. You want to see them smooth and shiny before they start to cook. If you allow the eggs to cook slowly when they come together, miraculously, they will be smooth and creamy!
Getting the hang of any cooking 'method' is to me, the most important and interesting part of cooking, and the way to get the best of whatever ingredients you have. So, I would love to share not just some favourite recipes, but some ideas that might help to shape your own recipes: slow cooked meats, risottos, stock, jams, bread, curry pastes... I could go on...