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COOKING HOW TO . . .

This section is where you will find various helpful hints and tips for both food and cooking, whether you use an electric cooker, a gas cooker or one of the wide variety of range cookers, together with useful and interesting pieces of information. They range from a simple tip on how to store something to the skills of the professional chef.

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Just click on a title to read the article

How to cook Beef Wellington
by Chef John Torode
How to cook a Roast Chicken Dinner . . . by cheating
by Hub-UK
       
Top Turkey Tips
by British Turkey
Salted Spanish Tuna known as Mojama
by Orce Serrano Hams
       
How to cook roast Turkey
by Hub-UK
How to cook a gammon joint
by Anthea Turner and LovePork.co.uk
       
How to cook a whole salmon
by Chef and restaurant owner Aiden Byrne
How to make a chocolate log
by Rose Smith editor of Tesco Food Club
       
Choosing Casserole Dishes and Stockpots
by Diana Griffiths of Salamander Cookshop

KitchenAid Artisan Mixer
by Diana Griffiths of Salamander Cookshop
       
Shortcrust Pastry : Techniques and How to Use
by Jus-Rol
Puff Pastry : Techniques and How to Use
by Jus-Rol
       
Filo Pastry : Techniques and How to Use
by Jus-Rol

How to Choose a Frying Pan
by Diana Griffiths of Salamander Cookshop
       
All about legs - Jamon versus Paleta Vegetables . . . know your veg
A simple vegetable guide
       
Savouring Serrano Ham Carefully Chosen Chorizo
       
Frozen Food and Storage Guides Varieties of potatoes widely available
       
Chile facts ~ Chili facts ~ Chilli facts
by Jane Butel
SUSHI GLOSSARY : words related to sushi with brief definitions
       
Wok this Way! How to use and care for a wok
by Helen Fan
Smoothies and smoothie recipes
       
Cooking Filet Mignon
by Daniel Urmann
The Wonderful Wok: Stir Frying Basics
by Dina Giolitto
       
How to use salt
by Jean-Louis Vosgien
How to Barbecue - recommendations and tips
by Jean-Louis Vosgien
       
How To Cook Rice . . . from Indian to Italian to Thai
by Jean-Louis Vosgien
How to grill fish easily
by Jean-Louis Vosgien
       
Know your meat: Lamb
by Hub-UK
Know your meat: Beef
by Hub-UK
       
Know your meat: Pork
by Hub-UK
Cooking Roast Prime Rib on the Grill
by Hans Dekker
       
Terrine Of Duck Liver . . . the easiest and fastest way to prepare at home
by Jean-Louis Vosgien
Chopsticks (Hashi) . . . how to use chopsticks and the dos and don'ts
by Robert L Vaessen
       
Buying and Preparing Mussels
by Chef Jim Fisher
Preparing Seafood: Squid
by Loch Fyne Restaurants
     

Fresh Fish: Filleting Fish
by Loch Fyne Restaurants

Fresh Fish: Skinning Your Fish
by Loch Fyne Restaurants
   
How to tell fresh from old eggs
by Tallyrand
Cooking Mushrooms
from The Mushroom Council
   
All About Salsa and maybe more . . .
from the Mexican Food To Go web site
Make Your Own Spice Mixes
by Shirley Cline
   
Sea Kale
by Fiona Bird of Stirrin' Stuff
How to make your own Paneer - Indian Cheese
by Suvir Saran
   
Learn how to make your own healthy fruit juices, smoothies & shakes!
by Lucie Brisson
How To Pick Hard Crabs
by Chesapeake Bay Cooking
   
What am I ? 14th January 2002
by James Ehler
What am I ? 22nd October 2001
by James Ehler
   
What am I ? 19th November 2001
by James Ehler
Alcohol Substitutes for Recipes
by Martin James
   
A few lessons about Sushi and Sashimi
by Leslie Campbell Rampey, Ph.D., M.L.I.S.
What am I ? 8th October 2001
by James Ehler
   
What am I ? 5th November 2001
by James Ehler
All about Marinades
by Ann Hall Every, CCP
   
What am I ? 15th October 2001
by James Ehler
Garlic
by Shirley Cline
   
What am I ? 1st October 2001
by James Ehler
Éclair (French)
by James Ehler
   
Parmigiano Reggiano
by Shirley Cline
The Secret to Grilling Great Pork
by Kevin Taylor
   
History of Stew
by James Ehler
Bubble and Squeak
by James Ehler
   
How To Shuck An Oyster
by Chesapeake Bay Cooking
Choosing a Grill (Barbecue)
by Kevin Taylor
   
Babaco
by James Ehler
Mint Julep
by James Ehler
   
BBQ Basics
by Kevin Taylor
M & M Candies
by James Ehler
   
Mousse
by James Ehler
Tips & Techniques of the BBQ Guru
How Competition Cooks Prepare Ribs

by Kevin Taylor
   
Quiche
by James Ehler
Banana Bread History
by James Ehler
   
Japanese Teriyaki
by Mrs Susie
Rules of the Chef
by James Ehler
   
Tips & Techniques of the BBQ Guru
Indirect Heat

by Kevin Taylor
Fenugreek
by James Ehler
   
Chutney
by James Ehler
The beginner's guide to making Sushi
by Mrs Susie
   
Bavarian Cream, Crème Bavaroise, Bavarian Creme
by James Ehler
Basmati Rice
by James Ehler
   
Baked Alaska
by James Ehler
General tips in the kitchen (2)
   
Black Beans, dried
(Phaseolus vulgaris)

by James Ehler
Sassafras
(Sassafras albidum or S. officinale)

by James Ehler
   
Romaine (Cos) Lettuce
(Lactuca sativa, variety longifolia)

by James Ehler
Ackee, Akee, or Achee (Blighia sapida)
by James Ehler
   
Granola
by James Ehler
Okra (Abelmoschus esculentus also Hibiscus esculentus)
by James Ehler
   
Nectarine
(Prunus persica variety nectarina)

by James Ehler
Gumbo
by James Ehler
   
Caesar Salad
by James Ehler
How to make your own Maple Syrup
by Mrs Susie
   
Balsamic Vinegar
by James Ehler
On cajun cooking -
some key ingredients for Louisiana Cuisine
   
Everything you ever wanted to know about pasta Chefs' secrets - seasoning pans
   
On how to cook risotto Chefs' secrets - potatoes
   
General tips in the kitchen Conversion Charts
   
Knife Maintenance How to understand wine labels
by Linda Cartwright
   
How to choose for a party or wedding
by Linda Cartwright
How to understand vintages
by Linda Cartwright
   
How to sample Wines
by Linda Cartwright
How to choose the Wine
by Linda Cartwright
   
How to judge the strength of the Wine
by Linda Cartwright
How to know if the wine is corked?
by Linda Cartwright