Best Cooking Tips

LIMITS OF FOOD IRRADIATION While food irradiation can reduce the risk of some illnesses and lower food costs by reducing spoilage, it has several limitations: • It cannot improve food that has already started to deteriorate. • It does not remove toxins such as botulism. • It may increase levels of free radicals - which are linked to ageing and cancer - in food. • Read more [...]

HUMAN HEALTH SCARES Intensive farming and food production methods have resulted in frequent human health scares. Incidences of food poisoning are on the increase and factory farming has increased the risk of cross-contamination between animals of food poisoning bacteria such as salmonella and E-coli. Contaminated feed has been linked to salmonella in poultry, and the consumption Read more [...]

GENETICALLY MODIFIED FOODS Some genetically modified foods found on supermarket shelves include: Tomato puree Vegetarian cheddar cheese Soya beans Strawberries Maize Rapeseed oil Some brands now contain genetically modified ingredients. Some brands contain a genetically modified enzyme that replaces traditional animal rennet. Processed foods Read more [...]

HOLISTIC PRINCIPLES Although organic farming practices cannot ensure that products are completely free of chemical residues (pesticides have been used for so many years that soil and water supplies may still retain some pesticide residues), a range of methods is employed to minimize pollution from the air, soil and water. These are some of the main principles of organic farming: Read more [...]

SAFE POULTRY PREPARATION Poultry may be contaminated with salmonella - a bacteria that can cause food poisoning - so it must always be stored safely and cooked thoroughly. Unwrap poultry before refrigeration and wipe away any pink juices found in the bottom of the bag or tray. Remove any giblets from the cavity and store them separately for use in stock or stuffing. Place Read more [...]

KEEPING FOOD COVERED All food should be covered to prevent contamination by bacteria, oxidation and loss of moisture. The cheapest and most environmentally friendly way to store food is to put it in a china or glass dish and cover it with its own lid or a plate. Ceramic and hard plastic are also good materials for storing most foods. Greaseproof paper and waxed paper make Read more [...]

PRESERVING IN JARS Preserving fruit and vegetables in vacuum-sealed jars is a popular method of storing seasonal produce for use later in the year. Carrots, peas, beetroot, peppers, olives, gherkins, onions, pears, peaches, cherries and plums are among the wide range of suitable foods. The fruit or vegetables are cooked in boiling water so that any bacteria present are destroyed Read more [...]

TEN TIPS FOR FOOD SAFETY Following certain basic rules regarding kitchen hygiene helps to prevent food safety from being compromised. • Wash hands with soap and hot water before handling any food. • Wash hands after touching raw foods and before touching ready-to-eat foods. • Wipe hands on a clean kitchen towel, not a tea towel. • Cover any cuts and grazes. Read more [...]

Over-cooked brussels sprouts Serve them as a puree and no one will know. Drain the sprouts and puree in a food processor until just smooth, or rub them through a sieve. Stir in a little butter or egg yolk and sprinkle with nutmeg before serving. You can do the same thing with other vegetables such as carrots or parsnips. Limp lettuce Crisp up a lettuce that has gone limp Read more [...]

One-stage birthday cake 115g (4oz) soft margarine 115g (4oz) caster sugar 2 eggs (size 3) 115g (4oz) self-raising flour 5ml (1tsp) baking powder Place the ingredients in a bowl and beat for two to three minutes with a wooden spoon, or one minute with an electric hand mixer. Turn into two greased, base-lined 180mm (7in) tins and bake at 190°C (375°F/Gas Mark Read more [...]