FOOD TIPS
By removing the bone from the leg of lamb and flattening it out you can cook it more quickly. Marinades and flavourings also penetrate...
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Whisking egg whites traps air in them, increasing their volume. The air in whisked egg whites helps cakes, soufflés and other dishes to rise....
Cake tins should be greased and lined to prevent the sponge from sticking to the sides during cooking. It makes life much easier when...
Salmon fillets can be cooked in many ways. Here are two simple and delicious recipes. To pan-fry salmon fillets, brush the fish with melted...
By removing the bone from the leg of lamb and flattening it out you can cook it more quickly. Marinades and flavourings also penetrate...
When a turkey (or other bird) is cooking, the heat finds it hardest to reach the part where the thigh meets the breast. Test...
You can find meat in most parts of the lobster, so be sure to pick it thoroughly. -Twist off the legs at the base....
‘Searing’ is cooking the surface of a piece of meat at a high temperature until well browned. This technique enhances the flavour of the...
Some recipes require only the yolks or whites of eggs or use both parts of the egg separately. When separating eggs, remember that a...
Always start with eggs that are at room temperature to best predict the cooking time and minimise cracking. For a soft-boiled egg, lower the...
A cooked chicken can be brought to the table in serving portions. -Pull the legs away from the body of the chicken. Remove the...
Hair splitters! Finicky folk! The unbearably anally retentive! Please assemble in the e-meeting room that is theguardian.com. For How To Eat – the blog...
Look for asparagus that is freshly picked and has a juicy, firm feel. The ends should not be too white and dry. Asparagus with...
This is one of the most useful techniques a cook can master. With a sharp knife and practice, you’ll be dicing like a pro...