Mouthwatering Seafood - Great Local BEER! 

Vegetables also lose their appetising colours at temperatures between 66-79°C. This is why you should always put vegetables straight into boiling water. When they have finished cooking, chefs often plunge the vegetables straight into ice-cold water.

This rapidly chills them to below 66°C, so they stop cooking and don't start to discolour.

The internal temperature of meat continues to rise even after it has been removed from the heat source. This is because the outside of the meat is hotter than the inside. This heat continues to be conducted into the meat until the temperature is equalized throughout. This process is known as carry-over cooking.

Remove the meat from the heat source (grill, broiler, oven) when the internal temperature is still 5 to 10 degrees Fahrenheit lower than the appropriate doneness to prevent overcooking. Place the meat on a warm plate or platter, cover with foil to keep warm and let it rest for five minutes. The carry-over cooking will finish it to the appropriate temperature for serving.

Prick the outside a few times with a fork. Add a few drops of olive oil, then rub it all over the skin. After that, rub in some crushed salt to make the skin nice and crunchy.

Because salt is anhydrous - crystallized and lacking in water - it loves liquids and sucks them up. Salt draws excess moisture out of the potato skin, guaranteeing that the jacket will be satisfyingly crisp when baked in the oven. Salt is also used to crisp up the skin of roast pork and duck.

There are lots of ways to avoid your eyes watering when chopping onions. For example, wearing glasses, chewing parsley or chilling your onions before slicing them.

Burn peppers on BBQ, in Oven, or on grill until blackened.  You can even use a blow-torch if you desire, just be CAREFUL!  Once blackened, seal in a plastic bag or container and let moisture build.  Once temperature has cooled, rub peppers together and skins will seperate, leaving you with the roasted peppers.