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How to cook like a pro

From shucking oysters and de-pipping pomegranates to sharpening a knife faster than Gordon Ramsay can say the F-word, the Taste team will show you how to master the finer tricks of the chef's trade. Want to know how to do something?


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Debone a trout

Deboning trout is not for the faint hearted, we demonstrate the correct way to debone a whole trout and serve it spice-rubbed and stuffed.

Follow the steps and you'll get it right the first time. For the text version of this recipe (which you can add to your online recipe book), click the link: spice-rubbed and stuffed whole roasted trout

We also have some great easy fish recipes here.

 



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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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