Latest news with #restaurantquality
Daily Mail
a day ago
- Daily Mail
Run, don't walk! This bestselling outdoor oven 'makes incredible pizza' in just 60 SECONDS (and it's currently £100 off)
Daily Mail journalists select and curate the products that feature on our site. If you make a purchase via links on this page we will earn commission - learn more Looking to upgrade your outdoor cooking setup? This sleek pizza oven creates restaurant-quality 16-inch pizza from the comfort of your own home – and you can save a whopping £100 for a limited time. Whether you're a fan of thin Neapolitan, classic New York or thick Detroit, the Gozney Arc XL makes whipping up restaurant-worthy pizza at home a breeze, with users calling it an 'Insanely amazing pizza oven'. Ideal if you've been looking to cut down on the takeaways and start whipping up your own delicious pizzas, the Gozney Arc XL, which is currently on offer with a huge £100 off, is the outdoor cooking upgrade you deserve. Better still, for a limited time, Gozney are offering shoppers savings of up to £350 off pizza ovens and accessories, helping you stock up on all the essentials you need for less. When it comes to whipping up impressive pizza without burnt crusts, sticking bottoms or raw, doughy patches, ensuring you've got a high-performing pizza oven is a must – and this one from Gozney is the gold standard. 'Top notch product. Came in beautiful packaging with clear instructions and labels,' wrote one impressed five-star reviewer. 'I had it up and running in no time. A few pizza nights in and we're in love. This is going to save us a lot of money compared to ordering in pizza from expensive pizza places.' The world's most advanced compact oven, the Arc XL is a sleek, compact oven that doesn't scrimp on size or performance – helping you create delicious 16' pizzas with total ease. Mimicking traditional wood-fired ovens, the Arc XL boasts an innovative lateral rolling flame and revolutionary burner, distributing heat evenly and consistently across your pie – meaning far less time spent turning your pizza. This impressive technology also means you can whip up an impressive pizza in as little as 60 seconds, turning BBQ night on its head. Designed to reach and hold 500 degrees centigrade pizza after pizza, then clever oven boasts a removable 20mm stone floor and dense two-layer insulation, enabling it to reach higher temperatures faster and stay hotter longer. Another log on the fire? Not necessary. Arc XL's flame is easy to see and adjust using the precision temperature gauge and thoughtfully designed controls. Cooking up a storm has never been easier. Whether you love a thin and crispy Neapolitan-style pizza or thick and fluffy Detroit – or perhaps you want to cook up some flaky fish or crusted steak, the Gozney Arc XL does it all and more. Users can't get enough of it, either, raving of how it 'upgrades' BBQs and creates delicious pizza in a flash. 'Fantastic pizza oven. You simply will not regret buying this,' wrote one reviewer. 'Great results. Super usability and top quality. Also good on gas consumption.' Another added: The product is great! It was packaged well and the instructions included the best illustrations I've seen in an instruction guide. The actual oven is awesome! 'It heats up very quickly and retains the heat very well. It's extremely easy to use and feels very high quality. Coming from an Ooni Koda 12, this oven is night and day better!' 'Incredible and easy to use. Solid feature with led display. Oven will be cracking out the heat in no time! Pizza making made easy! So happy to have one of these.' Wrote a third.
Daily Mail
3 days ago
- General
- Daily Mail
Chef's secret: Why scrambled eggs are ALWAYS better at restaurants - and it's not what you might think
Scrambled eggs are one of the simplest dishes a home cook can learn to make. And yet, there's often a vast difference in the quality of scrambled eggs cooked at home compared to those served up at a café or restaurant. A post in a foodie forum on this very subject ignited passionate online discussion after a man asked 'Why are scrambled eggs at restaurants always so good?'. He detailed how 'amazing' scrambled eggs taste when he ordered them at a café or restaurant, but lamented being unable to 'replicate them at home'. He praised the brunch favourite for having a moist texture and soft, mild flavour, which was in stark contrast to his homemade version, which he said usually 'tends to be dry and have a stronger flavour'. The home cook also noted that scrambled eggs at a café 'stick' perfectly to the toast, while at home the eggs 'just fall off' the bread. The community quickly chimed in to help, with the post attracting almost 1000 responses. Initially, the presumed answer was that restaurants cook their scrambled eggs with 'an ungodly amount of butter', or added lashings of salt, milk or cream. But surprisingly, many professional cooks disagreed. They explained that in the specific instance of scrambled eggs, the difference between homemade and professional quality often boiled down to technique - rather than fancy additional ingredients. One detailed reply from a professional chef read: '[D]efinitely no milk or cream in the eggs. Just eggs scrambled up until they're homogeneous.' The chef offered a detailed step-by-step explanation for achieving this perfect scrambled egg consistency - starting by beating the eggs well in a bowl with a whisk. 'Once my egg pan is hot (water sizzles away but doesn't dance), I put in a couple of nice knobs of butter, like at least a tablespoon or so, and let the butter melt and coat the pan. 'Once the butter has stopped foaming, I add the eggs and season with a decent pinch of kosher salt... and a few turns of fresh cracked black pepper and start cooking them.' Using a 'silicone spatula' to move the eggs around the pan, the professional cook explained that the next moments were critical. 'I cook them until they're slightly runny still and then pull the pan from the heat and keep moving them around to let the heat from the pan finish them,' he advised. Others echoed the chef's advice around this specific cooking method. 'Scrambled eggs should be pulled [off the heat] whilst they are still runny, as they don't stop cooking immediately when you pull them from the heat. The eggs will continue to cook via carry over heat,' one said. A helpful suggestion also advised making 'sure you move fast with that spatula so that nothing is touching the surface for too long.' Another useful tip was to look for the eggs to appear 'shiny when you take them off the pan'. 'Remember they're still cooking after the heat goes off,' they said. There was also a general consensus that cooking in butter and adding salt were requisite to achieving professional-quality scrambled eggs. Others noted that the addition of rich dairy ingredients like pouring cream or crème fraiche would indeed enhance the final flavour of scrambled eggs - but that they were not an absolute necessity. The scrambled eggs discussion echoed a similar conversation that took place recently about how to recreate professionally made mashed potatoes. Again, many initially presumed that large amounts of salt and butter were the answer. However, many chefs piped up to explain in there is far more to the art of a velvety mash. The thread called on professionals to reveal their secrets, with chefs spilling their once gate-kept methods - and the gadgets they swear by for an indulgent, creamy result. It came about after a home cook asked how restaurant mashed potato was 'so creamy, smooth and buttery without tasting too heavy' - adding, 'what makes restaurant mashed potatoes hit different?' A fine dining chef who claimed to have worked under Michelin star chefs for many years immediately jumped in to share the method he's been using for years. '[We use] either a tamis with a plastic bench scraper or a China cap with a ladle used to push it through,' he said A tamis - pronounced 'tammy' - is a drum-shaped sieve with fine mesh attached. A China cap is a cone-shaped strainer with perforated metal on the inside. 'When we'd make Pomme Puree [velvety mash] we would do about 16 cups of peeled Yukon gold potatoes soaked (in water to prevent oxidation) and cut up to an even size,' the chef continued. 'Bring them to boil in a pot with just enough salted (and I mean pretty flavorful) water to cover the surface. Less water = better texture mash. 'Once it was boiling I'd reduce it to a simmer until a cake tester came out clean but not where the potatoes got over cooked/mealy. You don't want that either.' The chef advised immediately draining the water, 'tamising or ricing' the potatoes into a large bowl and adding simmered heavy cream to the desired texture. Follow that with about 500g of cubed-up good quality cold butter. 'The cold butter helps mount and emulsify the potatoes so that they have an incredibly smooth texture,' he said. 'After emulsification we'd sometimes add some garlic thyme brown butter we'd prepped earlier and quickly stir it in so it would stay emulsified. Salt and season to taste. 'Most places I've worked have done this or similar.' Hundreds agreed with this chef's approach, while others weighed in with their own tips - mostly involving excessive amounts of butter and cream. 'So much butter and cream. Way more than you would imagine. Like some of the fancier and more luxurious places are doing their mashed potatoes 50 per cent butter by weight,' one confessed. 'I'm a chef. It's what everyone else said. A s**tload of butter, salt, white pepper and cream. Like an amount you've never considered because most normal people can't comprehend it,' another agreed. 'So much more butter. Like a comical amount,' one more admitted.
Daily Mail
18-07-2025
- Entertainment
- Daily Mail
Ant and Dec strip down to their boxers as they reveal their very surprising new career move
Ant and Dec stripped down to their boxers to announce their surprising new career move with a small Northern business. The presenting duo, both 49, stripped in honour of their collaboration with Northern Dough Co. - a pizza dough company that allows people to enjoy restaurant-quality food at home. The Britain's Got Talent presenters have made no secret of their love of the North of England so it is no surprise they reached out to the company and suggested a collaboration. They went on to jokingly strip down to their boxers as they announced that their act would now include a third party who was 'dependable, consistent and ready when you need them.' Dec said 'they will rise to any occasion' before joking that they would be 'ideally so chilled they are frozen'. 'After decades as a duo. We've invited someone else in. Meet our new partner,' Dec said, 'Northern Dough Co.' Ant went on to joke: 'They've got lovely balls of dough. Look at them. Beautiful.' Dec added: 'Cool. Clam. Always ready to deliver,' before Ant stressed: 'Just like us.' Referencing the fact that the pair had stripped to their boxers, Ant said: 'It's restaurant quality pizza at home. Without putting your trousers on.' Dec joked: 'Oh! That's what this is. I thought we were just getting comfy for pizza.' The pair went on to praise the at-home pizza-making kit. However, Dec admitted that he did feel a bit cold at this point and asked Ant if he could finally put his trousers back on. Ant said: 'I love making pizzas at home with my family and was already using Northern Dough Co when we started conversations with Amy & Chris about working with them. 'As soon as we met it was clear we had the same values and together we have some great ideas on how we can expand the business, it's very exciting and we can't wait to get started in our role as co-owners!' Dec added: 'We love the Northern Dough Co.'s ethos of celebrating the joy of eating at home and bringing people together.' 'Whether it's a pizza party with mates or a Saturday night in front of the telly with your granny, everyone can get stuck in and make delicious pizzas.' Northern Dough Co. founders, Amy and Chris Cheadle, said: 'It's not every day Ant & Dec 's team drop you a line to ask if you'd be interested in exploring working together. 'But from the very first meeting it was clear just how well their personal values aligned with ours. 'And how easy it would be to partner and grow our business together.'
