A tip from Spain to transfom a simple fried egg.
Browsing: cooking tips
Some tips for budding breadmakers to help you make a successful loaf.
A bowl of iced water is your best friend when you are peeling cooked potatoes.
Ask the question: ‘How do I make a flaky shortcrust pastry?’ and you’ll get a dozen different answers. So we’ve gathered some of the latest thinking on how to deliver a flaky pastry. We’ve also included a YouTube video from Kaiser Culinary University which shows the method to make pastry in case you need a reminder or are new to pastry making.
If you take a notion that you want a big bowl of custard but don’t feel up to the palaver that goes with making it, here is a useful tip from UK MasterChef judge, Gregg Wallace.
A meat loaf is so versatile: you can eat a slice on top of mashed potatoes with fried onions and gravy; make a meat loaf sandwich, squidging a warm slice between two slices of thick batch bread or serve it warm with spicy jelly or chutney and a salad like a poor man’s paté.
A simple tip on how to stop the bottom of a delicate custard dessert over-cooking in the oven using a Jeyes cloth.
Only use food grade string or string that has no waxes or dyes – you don’t want the wax to melt or for a coloured dye to leak into your food.
When you are cooking, it can be a bother to grind salt and black pepper each time. So why not make our grey salt? It’s a balanced mixture of sea salt and black peppercorns that you can use instead of having to grind salt and pepper each time.