Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Make a reduction of vinegar with a chopped shalot, two leaves of tarragon and a “ merspoor ” (which consists of thyme, parsley and a bay leaf), also a pinch of salt.
Add in equal parts, tomato sauce, half glazed, and glaze of meat.
Let it boil for ten minutes, then add butter the size of two nuts.
Stir the sauce during two minutes, pass through a sieve and serve.
United Kingdom
Saucepan
Chef's knife
Cutting board
Wooden spoon
Sieve