Best Cooking Tips

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 [...]

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 [...]

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 [...]

• Make full use of a conventional oven to economise on fuel. If you’re baking a cake, prepare a casserole to cook on another shelf at the same time. Or when you’re doing a roast, wrap the vegetables to go with it in foil and bake them alongside the meat for the last 30-45 minutes. • Freeze leftover vegetables and gravy to add to soups later on. • Don’t cook vegetables Read more [...]

Proper space to work Make extra space by laying large baking trays across pulled out kitchen drawers. Or place a big chopping board over the sink. Baking tray Turn a roasting pan upside-down and use the bottom for baking biscuits or other pastry goods. Steamer Use a metal colander placed inside a large pot with about 25mm (1 in) of water in the bottom. Cover with a Read more [...]

• Get everyone into the habit of washing their hands in hot, soapy water before touching food and after using the lavatory, stroking pets or handling raw meat. • Keep knives and food preparation surfaces clean and dry at all times. • Don’t use the same utensils or chopping boards for cooked and raw foods without washing them in between. • Don’t handle cooked Read more [...]

Measuring spoons To be sure of getting exact quantities, buy a set of British Standard measuring spoons and use level measures. Ordinary spoons vary in size and aren’t reliable. For quick metric conversion, a standard tablespoon is roughly equivalent to about 15ml (1/2 fl oz) and a teaspoon to about 5ml. American recipes American measures are different, so convert to Read more [...]