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Digital Subscriptions > delicious. Magazine > July 2019 > “The skill that changed my cooking”

“The skill that changed my cooking”

Knowledge is power, even in the relatively gentle cut and thrust of the home kitchen. Phoebe Stone asked food writers, cooks and chefs to share the valuable lessons that helped them up their game – skills that will benefit your cooking, too
PORTRAITS: NITIN KAPOOR, ELENA HEATHERWICK, AYA BRACKETT, TARA FISHER, GARETH MORGANS, JONATHAN PERUGIA, CHARLIE RICHARDS, MIKE ENGLISH

CYRUS TODIWALA

Chef-patron of London’s Café Spice Namasté

THE SKILL Master gravy

“When preparing goat meat or Indian free-range chicken, both of which take ages to cook, my mother always used a lid for the pot that was more like a deep round tray – a thali – and filled it with water. This not only made it heavy, sealing the pot, but also heated the water, which she slowly fed to the masala as it dried out, and the gravy was gradually formed to perfection.”

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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.