Best Cooking Tips

No poaching pan? To poach eggs without a special pan, boil up a wide saucepan of water, add a tablespoon of vinegar and swirl a spoon around in it to create a ‘whirlpool’ effect. Crack the eggs and quickly tip them into the pan (it’s easier if you break them into a cup first). Simmer gently, covered, for about three minutes or until the eggs are set. Lift them out with Read more [...]

Homemade yoghurt 1. Heat 570ml (1 pint) of sterilised or UHT milk to 43°C (110°F). If you don’t have a thermometer, test the temperature with your fingertip: the milk should feel very slightly warmer than your finger. 2. Stir in 50g (2oz) skimmed milk powder and 15ml (1 tbsp) plain yoghurt. 3. Pour the mixture into a pre-warmed vacuum flask. Seal the flask and leave Read more [...]

Butter curls Elegant curls are easy to make if you first dip the curler into warm water. Pull it lightly across a block of firm butter; then drop the curls into a bowl of iced water and store them in the fridge. Milk in a vacuum flask Keeping milk hot for any length of time subtly alters its taste, which is why drinks from a vacuum flask can taste different. Most people Read more [...]

Separating yolk and white Tap the egg sharply against the edge of a mixing bowl, or rap it with the back of a knife to crack the shell. Hold the egg upright over a bowl and carefully pull the shell apart. The white should run out into the bowl, leaving the yolk in the bottom half. Gently tip the yolk back and forth between the two halves of the shell until all the white has Read more [...]

Iced-up ice cream? Next time you put an opened carton of ice cream back into the freezer, press a sheet of waxed paper on top of the ice cream to exclude air and prevent ice crystals from forming. Cheese is choosy Cheese needs protection from moisture and temperature extremes, so wrap it tightly in foil or greaseproof paper (not clingfilm) and store it in a cool place or Read more [...]

  Meat The quantity you need depends largely on the cut you're using and the way you cook it. You'll need less, for example, for a dish with a rich sauce, and more for a plain roast. As a rough guide, estimate about 100-175g (4-6oz) per portion for boneless cuts, and 175-350g (6-12oz) for meat on the bone. Poultry Allow about 225-350g (8-12oz) of chicken or turkey Read more [...]

Sizing up eggs Eggs are graded according to weight, and most recipes assume size three unless otherwise stated. Children some­times prefer smaller eggs and those with heartier appetites larger ones, so buy what suits your family best. Here's what you'll be getting: Grade 1  70g or more. Grade 2   65g - 70g Read more [...]