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| Picking Potatoes |
| When you are choosing potatoes for a recipe, remember that waxy potatoes and baby new potatoes are excellent for salads; large Kerr's Pinks or Golden Wonders are good for baking and Maris Pipers are the potato of choice by chefs for the best mashed potatoes.
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| | Next  Displaying items 1 to 10 Of 293 |
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When you are choosing potatoes for a recipe, remember that waxy potatoes and baby new potatoes are excellent for salads; large Kerr's Pinks or Golden Wonders are good for baking and Maris Pipers are the potato of choice by chefs for the best mashed potatoes.
Date: Wednesday, August 25, 2010 |
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Chocolate can be temperamental: it doesn't like moisture or light or oxygen or variable temperatures! Wrap it (or keep it) in tin foil in a cool, dry place. The fridge is not a good place for chocolate as it will get moist. Never wrap it in plastic or it will sweat. Store it in an airtight container and always throw away chocolate that is out of date (make sure to keep the label in the container so you can check).
Date: Wednesday, August 25, 2010 |
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If you haven't seasoned your your cast-iron pan or griddle recently, then do it now before it gets rusty! Heat it without any oil on the top of the cooker over high food to cook away any impurities. Leave it to cool down before storing it.
Date: Wednesday, August 25, 2010 |
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If your children are picky eaters, then it's OK to give them 5 or 6 smaller meals a day rather than 3 main meals. Add a banana to a breakfast cereal to give them a little extra nutrition. Instead of fighting with them over the dinner table if they won't eat a full meal, keep them at the table by giving them a smaller portion, then give them something else to eat an hour or two later.
Date: Wednesday, August 25, 2010 |
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If you have a baguette or country loaf that needs to be used up, cut it into thin slices and fry each slice in a little olive oil on both sides to brown it. Top with pate and roast peppers or fresh chopped tomatoes and basil or cream cheese mixed with a little mashed tuna or even cannellini bean salad.
Date: Thursday, June 24, 2010 |
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It makes a change to use fresh mozzarella when you are making lasagna: just dot pieces on top of the white sauce layer and sprinkle on some parmesan to add that indescribable umami flavour. Because fresh mozzarella leaches water, give it a squeeze to remove the excess before you pull it apart. Also, it's worth dabbing the top of the lasagna with a piece of paper towel to mop up excess moisture ten minutes before the end of cooking.
Date: Monday, June 14, 2010 |
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Did you know that if you keep your cling film in the fridge, it is easier to unravel and sticks better?
Date: Sunday, June 13, 2010 |
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You don't have to slave to make a decent dessert. Whip 8oz of cream cheese with a tub of double cream until stiff. Add glace cherries, candied peel, nuts and pieces of chocolate, stir lightly, then chill in individual bowls or one big bowl. Serve with hot fruit sauce or chocolate sauce.
Date: Wednesday, May 26, 2010 |
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When you are cooking pasta, you'll need 7g of salt for each litre of water that you use. This is so that the saltiness of the pasta balances the salt in the pasta sauce. Don't worry: the salt doesn't all go into the pasta!
Date: Tuesday, May 25, 2010 |
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Use red chillies in a dish, rather than green if you are cooking a curry for people who don't like whole chillis. That way they can see them. This is especially useful if you are cooking for a dinner party, where the lights may be low and your guests may receive an unpleasant surprise.
Date: Monday, May 24, 2010 |
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