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Cooking hints and tips

Last Updated: 13/08/2008 14:07

I thought I’d better list the links to the various hints and tips I have put on here too

(if only so I can find them when I want to link to them)

Hints and Tips

Whether you are a complete novice, an experienced cook or an occasional dabbler, there are times when everyone longs for basic techniques and methods to be laid out clearly and simply.

Useful Equipment

Buying And Storing Food

Getting the Timing Right

Conversion Table

Cooking at Gas Mark 1 (or below)

Pan Temperatures – Chinese Cooking

Jointing Poultry

Safe Handling of Raw Poultry

Spatchcocking Poultry

Trussing Poultry

Preparing Duck and Goose for Roasting

Roasting Poultry

Testing Poultry

Carving Poultry

Grilling Times For Poultry

Battening Meat Italian Style

Casseroling Meat

Grilling and Frying Meat

Roasting Glazed Ham

De-scaling Fish

Boning a Herring, Trout or Mackerel

Dressing a Crab

Shelling Prawns

Frying and Grilling Fish

Poaching and Steaming Fish

Tell How Old An Egg Is

Separating An Egg

Whisking Egg Whites

Poaching An Egg

Making An Omelette

Scrambling Eggs

Making Pancakes

Baked Jacket Potatoes

Mashing Potatoes

Steaming Potatoes

Roasting Potatoes

Roasting Courgettes

Roasting Vegetables

Steaming Asparagus

Cooking Perfect Pasta

Cooking Perfect Rice

Cooking Pilau Rice

Dry-Roasting Spices

Slicing and Chopping Onions

Melting Chocolate

Making Marmalade

Making Strawberry Preserve

Preparing and Serving a Mango

Preparing Exotic Fruit

Making All-In-One White Sauce

Making Hollandaise

Making Mayonnaise

Making Tartare Sauce

Making Bread Sauce

Making Mincemeat

Making Vinaigrette

Lining a Cake Tin

Making a Christmas Cake

Decorating a Christmas Cake

How To Bake a Pastry Case

Making All-In-One Sponge

Making Choux Pastry

Making Quick Flaky Pastry

Making Shortcrust Pastry

Making Suet Pastry

Making Meringues

Making White Bread

Making Wholemeal Bread

Making Yorkshire Pudding

Choosing Camembert

Descriptions of Ingredients

Aduki Beans

Agrimony

Bean Curd / Tofu

Bicarbonate Of Soda

Blessed Thistle

Broccoli (Calabrese)

Brussels Sprouts

Cannellini Beans

Cape Gooseberries (Physalis)

Cascara Sagrada

Cauliflower and Cape Broccoli

Chickpeas / Garbanzo Beans

Coriander Leaves

Coriander Seeds

Cornichons / Gherkins

Crème Fraîche

Five-Spice Powder

Flageolet Beans

Frankincense

French (Green) Beans

Galangal / Thai Ginger

Golden Needles / Dried Tiger Lily Buds

Herrings, Sprats, Sardines and Whitebait

Jerusalem Artichoke

Kaffir Lime Leaves

Kao Liang Liqueur

Lancashire Cheese

Marigold Swiss Vegetable Bouillon Powder

Marjoram and Oregano

Mixed Pepper Berries

Monosodium Glutamate

Nutmeg and Mace

Peaches and Nectarines

Pecorino Romano

Plums, Greengages and Damsons

Prosciutto / Parma Ham

Queen Anne's Lace

Red Kidney Beans

Redcurrant Jelly

Redcurrants and Whitecurrants

Salad or Spring Onions

Salamis and Other Cured Sausages

Seville Oranges

Stem Ginger In Syrup

Sugars and Syrups

Thai Fish Sauce (Nam Pla)

Turbot and Halibut

Vanilla Extract

Water Chestnuts

White Nuts / Ginkgo Nuts

Winter Pumpkin and Squash

Worcestershire Sauce

Yellow Bean Sauce

Various Recipes

All-in-one White Sauce

Almond Icing (Marzipan)

Almost Mayonnaise

Any Kind of Cheese Sauce

Fatless White Sauce

Flour Tortillas

Foaming Hollandaise

Goose (Pheasant or Duck) Stock

Hollandaise Sauce

Other Pizza Toppings

Quick and Easy Flaky Pastry

Sauce Espagnole

Vegetable Stock

Tips for measuring, temperatures, or conversion from imperial to metric

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