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Latest food or cooking tip: Tips on Fresh Fish

Tallyrand's Food or Cooking Tips
 
"A recipe no matter how well composed or researched is no substitute for imagination, creativity and flair"
George Auguste Escoffier		 Tallyrand
Food Type Title of Tip Date Published
Bread on bread making definitions 31 March 2006
Baking on Baking Powder 31 March 2006
Fish Tips on Fresh Fish 23 October 2005
Fried Tips on Deep Frying 23 October 2005
Fish Cooking tips for fish and other seafoods -
FAQs on cooking fish and shellfish		 10 January 2004
Chilli Using Chillies 07 December 2003
Potato Potato types 03 November 2003
Flour Common flours and flour types 03 November 2003
Pastry Working with Phylo / Filo Pastry 07 July 2003
Chocolate Types of Chocolate 23 June 2003
Chocolate working with chocolate 02 June 2003
Eggs on using eggs 15 July 2002
Cake on Cake making 17 June 2002
Pepper on using Pepper 25 February 2002
Custard Custard Conundrums 18 February 2002
Garlic Top 10 Garlic Cooking Tips 21 January 2002
Fish on frozen fish versus fresh 07 January 2002
General on "How fresh is fresh?" 07 January 2002
Shellfish on purchasing and cooking shellfish (updated) 07 January 2002
Vinegar on cooking and usage of vinegar 19 November 2001
Baking on cake baking 15 October 2001
BBQ on cooking with wood 30 July 2001
Marinades on marinades and marinating 23 July 2001
Lamb on Lamb, Hogget and Mutton 16 July 2001
Fat on removing excess fat 16 July 2001
Salt on removing excess salt 16 July 2001
Baking on yeast 02 July 2001
Baking on working with Tuile 28 May 2001
Tomatoes on making a tomato concassé 14 May 2001
Pastry on making hot water paste 07 May 2001
Suet on making suet paste 30 April 2001
Flour on gluten in flour 23 April 2001
Potato on potato purée 16 April 2001
Pastry on pastry making 02 April 2001
Pastry on pastry making 26 March 2001
Bread on baking 19 March 2001
Rice on rice 12 March 2001
Pastry on pastry 05 March 2001
Various on use of dried fruit and use of butter 26 February 2001
Various on preserving and pickling 12 February 2001
Eggs on eggs 05 Febraury 2001
Tomatoes on tomatoes 29 January 2001
Pasta on cooking pasta 22 January 2001
Poultry on Chicken 15 January 2001
Poultry on cooking Turkey 18 December 2000
Baking on Christmas 'Plum' Pudding 27 November 2000
Baking on Fruit cake for Christmas 20 November 2000
Offal on offal 13 November 2000
Pâtisserie on blind baking 30 October 2000
Batter on deep frying 23 October 2000
Hygiene on food hygiene basics 08 October 2000
Mushrooms on mushrooms and coulis 24 September 2000
Vegetables on basic vegetable preparations 18 September 2000
Sauces on making sauces 11 September 2000
Beef on cooking Beef Steak 28 August 2000

Don't miss the new cooking tips which appear regularly