Best Cooking Tips

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 [...]

Scone mix 225g (8oz) self-raising flour 5ml (1 tsp) baking powder A pinch of salt 50g (2oz) butter or margarine Sift flour, baking powder and salt together into a mixing bowl and rub in the fat evenly. Store in a plastic bag in the fridge for up to a month or in a freezer for up to three months. Makes 8-12 scones, depending on size. Scones to make with the mix Plain Read more [...]

‘Resting’ time Any joint of meat or poultry will be easier to carve if you leave it to stand for about 15 minutes after cooking. This allows the flesh to reabsorb some of the juices and firm up. Cover the joint with foil, or leave it in a turned-off oven. Non-slip dish Rest your carving board or meat dish on a mat or tea towel to prevent slipping. A carving board with Read more [...]

Getting the equipment together Long-handled tongs make handling barbecue food safer and easier, as shorter tools quickly get hot. Oven mittens are also essential, and a cloth and bowl of water for dealing with any sudden flare-ups. How to tell when the fire’s hot enough When your coals are hot enough to cook over they will be ash-grey or white rather than bright red. Read more [...]

Seasoning Steamed food should be well seasoned with flavourings such as herbs, spices, lemon juice or black pepper, or it may taste rather bland. Avoid adding salt before cooking, however, as it will draw out moisture and flavour. Consistent cooking Cut foods into evenly sized pieces so that they cook at the same rate. Keep a check on the liquid Keep the steaming liquid Read more [...]

How to tell when the oil’s hot Use a cooking thermometer to gauge when oil is at the right temperature for frying – about 180°-190°C (350°-375°F) for most foods. If you don’t have a thermometer, drop a 25mm(1 in) cube of bread into the hot oil; it should turn golden-brown in 60 seconds. Choosing oils For most types of frying, mild flavoured oils such as sunflower, Read more [...]

Getting the temperature right Always preheat the grill until it’s hot (usually five to ten minutes) before cooking under it. Most foods should be placed about 75-100mm (3-4in) from the heat for even, thorough cooking. Reduce the temperature if the food seems to be cooking too quickly. Turning meat under the grill Use tongs to turn grilling meat. If you pierce it with Read more [...]

Getting a roast just right Using a rack Roast your meat or poultry on a rack in the roasting tin. This ensures that the surface crisps and browns all round, as the meat does not sit simmering in its own juices. Roasting bags Cook meat in a roasting bag to eliminate the need for basting - and keep your oven clean. The outside will still brown, but it may not be quite as Read more [...]

Ring cakes Ring-shaped moulds are ideal for making cakes in a microwave oven, as mixtures cook quickly and evenly. If you don’t have a mould, use an ordinary microwave-safe mould or dish and place a jam jar in the centre, half-filled with water. Perfect bacon Rashers of bacon cook quickly and cleanly by microwave. Place the rashers side by side on a piece of kitchen Read more [...]

• Cook food taken straight from the fridge for a little longer than food at room temperature. • Read and follow the instructions on the pack when microwaving frozen or chilled products. Check that the instructions apply to your oven’s power rating. If they do not, adjust the cooking time – see Cooking in a Microwave. • Stir runny foods such as casseroles and sauces Read more [...]