Latest news with #DeanHarper
Fox News
4 days ago
- Entertainment
- Fox News
College wasn't a ‘viable' option, not my preferred 'lifestyle,' says young woman who forwent higher education
Dean Harper and Chantal Castillo forwent a traditional four-year college education and explained their career journeys on 'Fox & Friends Weekend.'
Daily Mirror
22-06-2025
- Entertainment
- Daily Mirror
Chefs say what makes the best ice cream and what to look out for
When it comes to choosing ice cream, we all have our favourites - but according to top chefs, there is one thing that makes a good tub of vanilla ice cream Supermarket freezers are a treasure trove of icy delights, with a plethora of choices to satisfy any sweet tooth, and among them, vanilla ice cream reigns supreme as a household essential. Whether it's the star of the show or playing a supporting role to a slice of cake or a handful of berries, this classic flavour is a must-have. But when it comes to picking the best ice creams, culinary connoisseurs point to one defining feature of a top-notch tub. Chefs from all over Britain have weighed in on what makes the perfect scoop of both vanilla and chocolate ice cream, and their verdict was unanimous. Chef Sohan Bhandari from luxury celebrity hotspot Colonel Saab said: "A great tub of ice cream starts with balance-richness without being heavy, sweetness that doesn't overpower, and a texture that's smooth. "I look for depth of flavour, whether it's a classic like vanilla or something more creative." The mark of excellence? Real deal ingredients. The chef said: "If I can taste real ingredients, like proper Madagascan vanilla or freshly roasted nuts's when I know it's a quality product." Madagascan vanilla, also dubbed Bourbon vanilla, is the crème de la crème of vanillas, cherished for its full-bodied, creamy essence that sets the bar high, reports the Express. Chef Sohan's go-to is Green & Black's Organic Vanilla, praising its authentic custard base and specks of genuine vanilla bean that set it apart. Who would have thought that such a small detail could make all the difference? Well, it seems chefs do. All six of them concurred that genuine vanilla seed pods are an absolute must when it comes to traditional ice cream. Dean Harper, the culinary maestro behind Harper Fine Dining, swears by Häagen-Dazs Vanilla Bean, praising its "a balance between sweetness and flavour without anything artificial overpowering the taste". He added: "It's simple with real vanilla seeds and a deep, natural flavour that feels indulgent without being cloying." Here are some chef-endorsed vanilla ice cream brands:. Mark Hartstone, the head honcho at La Fosse at Cranborne, is a fan of Purbeck Vanilla bean, describing it as "consistently smooth, rich, and made not far from home". Jack Pearce, Head Chef at Tom Browns restaurant in Gunthorpe, Nottingham, gives his nod to Thaymar's Clotted Cream and Vanilla, calling it a perfect twist on a British classic. Häagen-Dazs Vanilla Bean, made with real vanilla seeds, gets the thumbs up from Dean of Harper Fine Dining. Sohan Bhandari can't get enough of Green & Black's Organic Vanilla. When it comes to chocolate ice cream, Jude's Truly Chocolate scooped two votes for being "smooth, rich, and not too sweet." Both Jack Pearce of Tom Browns and Dean Harper agreed that "it has to be Häagen-Dazs", with the Belgian Chocolate tub hailed as "rich, indulgent, and unbeatable". Dean has a soft spot for Valrhona Chocolate Ice Cream too, which tantalises the taste buds with its high-end cocoa that offers a delightful balance of bitter and sweet. Sohan echoes this sentiment, noting that the best chocolate ice creams share a common trait: they boast "cocoa richness without it turning cloying". Yet, it's not just about the top-notch flavours; the integrity of the ingredients is crucial as well. Tom Cenci, Executive Chef at Maslow's, emphasises the importance of authenticity in our frozen treats: "When choosing ice cream, the non-negotiable factor is real, natural ingredients. The ingredients list should be straightforward and recognisable, without excessive preservatives."
Daily Mirror
06-06-2025
- General
- Daily Mirror
Eggs remain firm for weeks and not watery if stored in unlikely kitchen spot
The best way to store eggs is a contentious issue, while some people prefer to keep theirs in the fridge, others believe keeping them at room temperature is better The debate on the best way to store eggs rages on, with some Brits favouring the fridge and others leaving them out at room temperature. Unlike in the US where eggs must be refrigerated due to a washing process that strips their natural coating, UK eggs retain this layer, leading to varied storage habits. Dean Harper of Harper Fine Dining, known for his fusion of classic French methods and contemporary flair, insists on refrigeration for egg storage. He shared with the Express: "Warmer temperatures and frequent handling can speed up the decline of freshness-that's why it's said to treat your eggs gently." The gourmet chef elaborates, "On the other hand, keeping them consistently cold and undisturbed slows this down, and this method's stuck with me since my early culinary days." Lemons stay fresh for a month if kept in unlikely kitchen location For optimal freshness, Dean advises storing eggs between three and five degrees Celsius in the fridge's main compartment rather than the door. He explains that eggs should avoid the door due to the risk of faster deterioration from temperature changes, a valuable tip he has long adhered to: "Temperature fluctuations from opening and closing the door can cause the whites to break down faster. This is a tip I picked up ages ago, and it truly makes a difference." Watery egg whites can be a sign of ageing, as eggs lose carbon dioxide and moisture over time. Dean pointed out, "As an egg ages, it starts to lose moisture, and this affects the texture. Such changes can be subtle, but even a few days can affect your poached eggs." But it's not all down to the fridge when it comes to keeping eggs in tip-top condition at home. Dean highlighted that Fortnum & Mason always stores its eggs in cartons, explaining, "That's key. The carton helps prevent the eggs from absorbing strong odours from other foods and shields them from light, which can break them down faster." The culinary whizz shared, "What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality." British Lion Eggs experts also recommend sticking with traditional egg cartons rather than fancy holders or even the fridge's egg shelf. The carton not only safeguards the eggs but also displays the best-before date. However, Sophie Trueman, UK&I Country Director for Too Good To Go, advises against using this date as an absolute guide for throwing away eggs. Sophie explained that these dates signal when eggs are at their optimal freshness, noting that Best Before dates, unlike Use by or Expiry dates which concern safety, allow for some leeway. A rotten egg will reveal itself once cracked open. Fresh eggs should smell neutral and clean, so if you catch a whiff of something sulphurous or just plain nasty, it's time to bin the egg. If the egg appears and smells alright, you can go ahead with a small taste test. Whip up a tiny bit and give it a try before deciding to consume the entire egg.
Daily Mirror
29-05-2025
- General
- Daily Mirror
Eggs will stay fresher for longer and not go watery when stored in one place
A culinary expert has shared the best way to store eggs to make sure they don't go off and watery The debate on the best way to store eggs rages on, with some Brits favouring the fridge and others leaving them at room temperature. Unlike in the US, where eggs must be refrigerated due to a washing process that strips their natural coating, UK-packaged eggs don't require this – yet many in Britain still insist on keeping their eggs cool for extended freshness. Dean Harper of Harper Fine Dining, who skilfully marries classic French methods with contemporary trends, emphasises the importance of egg storage. He shared with that eggs "should definitely be stored in the fridge, but not just anywhere." Dean explained: "Warmer temperatures and frequent handling can speed up the decline of freshness-that's why it's said to treat your eggs gently. "On the other hand, keeping them consistently cold and undisturbed slows this down, and this method's stuck with me since my early culinary days." For optimal preservation, Dean advises storing eggs in the fridge, which should be maintained between three and five degrees Celsius (37F to 40F), reports the Express. He also pointed out that the "best spot" for eggs is within the main compartment of the fridge rather than the door. "Temperature fluctuations from opening and closing the door can cause the whites to break down faster. This is a tip I picked up ages ago, and it truly makes a difference," Dean revealed. Watery egg whites can be a sign of ageing, as eggs lose carbon dioxide and moisture over time. Dean pointed out: "As an egg ages, it starts to lose moisture, and this affects the texture. Such changes can be subtle, but even a few days can affect your poached eggs." But it's not all down to the fridge when it comes to keeping eggs in tip-top condition at home. Dean highlighted that F ortnum & Mason always stores its eggs in cartons, explaining: "That's key. The carton helps prevent the eggs from absorbing strong odours from other foods and shields them from light, which can break them down faster. "What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality." British Lion Eggs experts also recommend sticking with traditional egg cartons rather than fancy holders or even the egg shelf in the fridge. The box not only safeguards the eggs but also displays the best-before date. However, Sophie Trueman, UK&I Country Director for Too Good To Go, cautions against using this date as an absolute guide for throwing away eggs. Sophie explained that these dates signal when eggs are at their optimal freshness, noting that Best Before dates are more about quality than safety, unlike Use by or Expiry dates, which have stricter implications. A sniff test will tell you if an egg has gone bad once cracked open. Fresh eggs should smell neutral and clean, so if there's a whiff of sulphur or any foul smell, it's safer to bin the egg. If the egg appears and smells alright, you can move on to a small taste test. Whip up a tiny bit and give it a try before deciding to consume the entire egg.
Daily Record
29-05-2025
- General
- Daily Record
Chef shares secret on 'best spot' to store eggs to stop whites turning watery
Eggs are a staple ingredient in most people's diets, but how you store them can affect their freshness. A chef has shared the best spot to keep eggs to stop the whites turning watery The debate on proper egg storage has stirred quite the conversation between those preferring to chill their eggs and others who stand by room-temperature storage. Unlike in the US, where eggs are washed and sanitised thereby requiring refrigeration, UK packaged eggs retain their natural protective coating, yet many Brits staunchly support keeping eggs in the fridge for extended freshness. Mastering a fusion of classical French cooking and contemporary gastronomy, Dean Harper of Harper Fine Dining is well versed in the science of food and ingredient preservation. He insists that eggs "should definitely be stored in the fridge, but not just anywhere." Speaking with the Express, he advised: "Warmer temperatures and frequent handling can speed up the decline of freshness-that's why it's said to treat your eggs gently." Emphasising consistent, undisturbed coolness for preserving egg quality, Dean shared a tip from his experiences: "On the other hand, keeping them consistently cold and undisturbed slows this down, and this method's stuck with me since my early culinary days." He strongly champions storing eggs in the colder climes of the fridge, recommended to be between three and five degrees Celsius (37F to 40F), for maintaining egg integrity. Revealing his insight into the ultimate refrigeration tactic, Dean highlights that the "best spot" for eggs is not the fridge door but the main compartment. Concluding his storage wisdom, Dean said: "Temperature fluctuations from opening and closing the door can cause the whites to break down faster. This is a tip I picked up ages ago, and it truly makes a difference", he divulged. Watery egg whites can occur as eggs become older, losing carbon dioxide and moisture. Dean added, "As an egg ages, it starts to lose moisture, and this affects the texture. Such changes can be subtle, but even a few days can affect your poached eggs." Preserving eggs in the fridge involves more than just temperature control. Dean pointed out that at Fortnum & Mason, eggs are always stored in cartons, explaining, "That's key. The carton helps prevent the eggs from absorbing strong odours from other foods and shields them from light, which can break them down faster." The food expert remarked, "What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality." Egg storage experts at British Lion Eggs also advocate for using traditional egg cartons instead of trendy holders or even the fridge's dedicated egg shelf. The carton not only provides protection but also displays the best-before date, a guide to freshness rather than an absolute indicator for disposal, according to Sophie Trueman, UK&I Country Director at Too Good To Go. Sophie explains that Best Before dates suggest when eggs are most fresh, offering more leeway than Use by or Expiry dates that are tied to food safety. A bad egg becomes obvious once cracked open; it should smell neutral and clean. If there's a sulphur-like or foul odour, it's safer to bin the egg. If the egg appears and smells normal, you can carry out a small taste test. Whip up a tiny bit and give it a try before deciding to consume the entire egg.
