COVID-19 STATEMENT

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Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of May. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

Dampening the cartouche helps to maintain a moist environment, e.g. sweating onions. Dry cartouches are used too, when baking pastry blind.

...Make a cartouche

Step by step

1 To make a cartouche, cut a square or round greaseproof paper and fold into segments, the shape of an elongated triangle. Trim the triangle to a fraction larger than the radius of your pan.

2 Unfold the paper into a circle that should fit snugly inside the saucepan on top of the onions.

3 Crumple the cartouche and dampen under cold water before use. The crumpling helps the greaseproof paper hold a little more water. Lay on top of the ingredient(s) to be cooked.

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