Louise Rhind-Tutt is a food journalist who writes for Food Republic. Her articles cover a range of topics, including cooking techniques, ingredient recommendations, and recipes from popular chefs. Her work has also been featured in The Caterer and I Love Manchester.
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Louise Rhind-Tutt's coverage predominantly revolves around house & home, with a significant focus on cooking and recipes. She seems to be particularly interested in providing how-to guides, promotional deals, reviews, and gift guides within the culinary domain. If you are looking to pitch ideas to Louise, consider offering unique cooking techniques or culinary tips that align with her interest in practical advice for home cooks. Additionally, if you represent celebrity chefs or have insights into food-related promotional deals or new products likely to appeal to home cooks, your pitches may resonate well with her coverage preferences.
As there is no specific geographic focus mentioned for Louise Rhind-Tutt's articles; it appears that she covers a wide range of topics without being confined by geographical boundaries.
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By: Louise Rhind-Tutt
Many beverages are immediately identifiable by the glassware they're served in, such as a martini or snifter of brandy. On the other hand, you might not associate a certain glass with port, yet it's just as important to choose the right type if you want to fully appreciate this sweet fortified wine. To find out which glassware works best for port, Food Republic consulted Lexi Stephens, wine expert and the owner of Lexi's Wine List.
Steak and cheese are perfect partners — it's why Bobby Flay tops his steak with funky blue cheese. Salty, umami-rich parmesan is another cheese that truly elevates the rich, savory beef, adding a sharp, slightly nutty flavor. The easiest and tastiest way to combine the two powerhouse ingredients is simply to top the meat with a deliciously cheesy crust.
Japanese beef is some of the best in the world, with A5 Wagyu steak considered the height of luxury. While it's a treat to try an expertly-prepared piece of Wagyu in a restaurant, it's something that many home cooks are nervous about cooking at home — after all, getting it wrong is a costly mistake. To get some pro tips, Food Republic consulted chef Richie Wilson, the culinary director of Fire Steakhouse in Dublin, and co-chief of the World Steak Challenge competition.
Marinating meat is a simple yet effective way to enhance both texture and flavor. The essential elements in a basic marinade are fat (oil), acid (vinegar or lemon juice), and salt or other seasonings. And guess what has all these components in just the right proportions? That bottle of salad dressing in your fridge. It's a quick and tasty way to marinate meat with zero fuss. You don't even need to weigh, measure, or mix any ingredients: Simply pour the dressing over the beef, refrigerate it in a resealable plastic bag, and let it work its magic.
While sashimi is a popular option when dining out, the elegant raw Japanese dish can be a daunting prospect to prepare at home — but it needn't be. When you're serving a dish that centers around slices of uncooked fish, the type and quality of fish you choose is key. To find out what kind to buy, and how best to prepare it, Food Republic consulted Shingo Akikuni, the Michelin-calibered chef of omakase restaurant SHINGO in Florida.
By: Louise Rhind-Tutt
Simple baked spuds make a satisfying yet inexpensive side dish, and you can easily make a meal out of baked potatoes with unique toppings. The good news is that if you've got some leftovers, or you just want to cook a batch at once while the oven is on, they store well in the fridge or freezer, too. However, there are key steps to follow to ensure they're safe to eat.
By: Louise Rhind-Tutt
When you're grilling a juicy burger or succulent steak, it's tempting to keep moving, lifting, or flipping the food to see how it's cooking and make sure it's not sticking. But according to celeb chef Bobby Flay, this is one of the worst habits you can have — and in fact, it can actually cause the food to stick more. Instead, Flay's advice is simply to "put it on the grill and leave it alone" (via YouTube ), which is also a top tip for getting perfect grill marks on your meat.
Cottage cheese is packed with protein, rich in B vitamins and calcium, is low in calories, and the fresh tangy dairy product is an undercover hydration booster, too. Some people can find the lumpy texture a tricky hurdle to overcome — but to make it even more complicated, the consistency can sometimes vary from one container to another, even within the same brand.
Juicy, succulent, and bursting with flavor, meatballs make a simple yet satisfying dish any time of day. So when they turn out dry, tough, or bland, it's incredibly disappointing and frustrating. To find out why this can sometimes happen, and how to rectify some common mistakes, Food Republic consulted Chef Jasper J. Mirabile Jr., the owner and chef at Jasper's Restaurant in Kansas City and the host of Live! From Jasper's Kitchen Radio, for some expert advice.
There are all kinds of interesting ingredients you can use when making lasagna, from miso paste to espresso. But have you ever tried incorporating some chocolate? In case you're thinking that this is some sort of late-night culinary experiment involving raiding the fridge after a drink or two, it's actually a classic Italian dish known as sciabbó, which is traditionally served on Christmas Day in Sicily.
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