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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How
to thicken dishes - Kitchen Store Cupboard Essential
by Hub-UK |
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How
to cook Beef Wellington
by Chef John Torode |
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How
to cook a Roast Chicken Dinner . . . by cheating
by Hub-UK |
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Top
Turkey Tips
by British Turkey |
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Salted
Spanish Tuna known as Mojama
by Orce Serrano Hams |
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How
to cook roast Turkey
by Hub-UK |
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How
to cook a gammon joint
by Anthea Turner and LovePork.co.uk |
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How
to cook a whole salmon
by Chef and restaurant owner Aiden Byrne |
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How
to make a chocolate log
by Rose Smith editor of Tesco Food Club |
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Choosing
Casserole Dishes and Stockpots
by Diana Griffiths of Salamander Cookshop
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KitchenAid
Artisan Mixer
by Diana Griffiths of Salamander Cookshop |
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Shortcrust
Pastry : Techniques and How to Use
by Jus-Rol |
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Puff
Pastry : Techniques and How to Use
by Jus-Rol |
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Filo
Pastry : Techniques and How to Use
by Jus-Rol
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How
to Choose a Frying Pan
by Diana Griffiths of Salamander Cookshop |
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All
about legs - Jamon versus Paleta |
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Vegetables
. . . know your veg
A simple vegetable guide |
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Savouring
Serrano Ham |
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Carefully
Chosen Chorizo |
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Frozen
Food and Storage Guides |
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Varieties
of potatoes widely available |
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Chile
facts ~ Chili facts ~ Chilli facts
by Jane Butel |
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SUSHI
GLOSSARY : words related to sushi with brief definitions |
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Wok
this Way! How to use and care for a wok
by Helen Fan |
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Smoothies
and smoothie recipes |
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Cooking
Filet Mignon
by Daniel Urmann |
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The
Wonderful Wok: Stir Frying Basics
by Dina Giolitto |
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How
to use salt
by Jean-Louis Vosgien |
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How
to Barbecue - recommendations and tips
by Jean-Louis Vosgien |
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How
To Cook Rice . . . from Indian to Italian to Thai
by Jean-Louis Vosgien |
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How
to grill fish easily
by Jean-Louis Vosgien |
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Know
your meat: Lamb
by Hub-UK |
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Know
your meat: Beef
by Hub-UK |
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Know
your meat: Pork
by Hub-UK |
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Cooking
Roast Prime Rib on the Grill
by Hans Dekker |
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Terrine
Of Duck Liver . . . the easiest and fastest way to prepare
at home
by Jean-Louis Vosgien |
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Chopsticks
(Hashi) . . . how to use chopsticks and the dos and don'ts
by
Robert L Vaessen
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Buying
and Preparing Mussels
by Chef Jim Fisher |
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Preparing
Seafood: Squid
by Loch Fyne Restaurants |
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Fresh
Fish: Filleting Fish
by Loch Fyne Restaurants
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Fresh
Fish: Skinning Your Fish
by Loch Fyne Restaurants |
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How
to tell fresh from old eggs
by Tallyrand |
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Cooking
Mushrooms
from The Mushroom Council |
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All
About Salsa and maybe more . . .
from the Mexican Food To Go web site |
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Make
Your Own Spice Mixes
by Shirley Cline |
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Sea
Kale
by Fiona Bird of Stirrin' Stuff |
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How
to make your own Paneer - Indian Cheese
by Suvir Saran |
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Learn
how to make your own healthy fruit juices, smoothies &
shakes!
by Lucie Brisson |
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How
To Pick Hard Crabs
by Chesapeake Bay Cooking |
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What
am I ? 14th January 2002
by James Ehler |
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What
am I ? 22nd October 2001
by James Ehler |
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What
am I ? 19th November 2001
by James Ehler |
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Alcohol
Substitutes for Recipes
by Martin James |
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A
few lessons about Sushi and Sashimi
by Leslie Campbell Rampey, Ph.D., M.L.I.S. |
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What
am I ? 8th October 2001
by James Ehler |
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What
am I ? 5th November 2001
by James Ehler |
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All
about Marinades
by Ann Hall Every, CCP |
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What
am I ? 15th October 2001
by James Ehler |
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Garlic
by Shirley Cline |
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What
am I ? 1st October 2001
by James Ehler |
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Éclair
(French)
by James Ehler |
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Parmigiano
Reggiano
by Shirley Cline |
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The
Secret to Grilling Great Pork
by Kevin Taylor |
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History
of Stew
by James Ehler |
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Bubble
and Squeak
by James Ehler |
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How
To Shuck An Oyster
by Chesapeake Bay Cooking |
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Choosing
a Grill (Barbecue)
by Kevin Taylor |
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Babaco
by James Ehler |
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Mint
Julep
by James Ehler |
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BBQ
Basics
by Kevin Taylor |
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M
& M Candies
by James Ehler |
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Mousse
by James Ehler |
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Tips
& Techniques of the BBQ Guru
How Competition Cooks Prepare Ribs
by Kevin Taylor |
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Quiche
by James Ehler |
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Banana
Bread History
by James Ehler |
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Japanese
Teriyaki
by Mrs Susie |
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Rules
of the Chef
by James Ehler |
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Tips
& Techniques of the BBQ Guru
Indirect Heat
by Kevin Taylor |
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Fenugreek
by James Ehler |
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Chutney
by James Ehler |
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The
beginner's guide to making Sushi
by Mrs Susie |
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Bavarian
Cream, Crème Bavaroise, Bavarian Creme
by James Ehler |
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Basmati
Rice
by James Ehler |
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Baked
Alaska
by James Ehler |
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General
tips in the kitchen (2) |
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Black
Beans, dried
(Phaseolus vulgaris)
by James Ehler |
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Sassafras
(Sassafras albidum or S. officinale)
by James Ehler |
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Romaine
(Cos) Lettuce
(Lactuca sativa, variety longifolia)
by James Ehler |
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Ackee,
Akee, or Achee (Blighia sapida)
by James Ehler |
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Granola
by James Ehler |
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Okra
(Abelmoschus esculentus also Hibiscus esculentus)
by James Ehler |
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Nectarine
(Prunus persica variety nectarina)
by James Ehler |
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Gumbo
by James Ehler |
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Caesar
Salad
by James Ehler |
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How
to make your own Maple Syrup
by Mrs Susie |
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Balsamic
Vinegar
by James Ehler |
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On
cajun cooking -
some key ingredients for Louisiana Cuisine |
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Everything
you ever wanted to know about pasta |
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Chefs'
secrets - seasoning pans |
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On
how to cook risotto |
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Chefs'
secrets - potatoes |
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General
tips in the kitchen |
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Conversion
Charts |
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Knife
Maintenance |
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How
to understand wine labels
by Linda Cartwright |
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How
to choose for a party or wedding
by Linda Cartwright |
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How
to understand vintages
by Linda Cartwright |
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How
to sample Wines
by Linda Cartwright |
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How
to choose the Wine
by Linda Cartwright |
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How
to judge the strength of the Wine
by Linda Cartwright |
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How
to know if the wine is corked?
by Linda Cartwright |
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