I have Pépin's "Complete Techniques" book and find it interesting but a little hard to follow at times. I wonder if the DVD "The Complete Pépin" i
I want to improve my cooking skills and have considered following a number of books that call themselves cookery courses (e.g. Delia's complete cookery course,
Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a
Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use? Or would this have
After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it cam
While cooking, particularly things that cook slowly on the hob, it smells really good while cooking but when finished it never seems to have as much flavour as
Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb b
Recently I'm finding that I'm ending up using only part of a bell pepper for a meal, and so wish to store the rest for later. So how should I best store half-u
I understand that when a steak rests after cooking, the muscle fibers relax, allowing the juices to reenter the meat as described here. I've heard that while th
My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick re
I'm not looking for a Risotto recipe. I make a pretty nice risotto, thank you very much. But, making a risotto takes about 20 minutes. It seems unreasonable
If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions.
I've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strai
Having made stock and strained it, can the meat and vegetables boiled up in the stock be used for anything, or should they go in the bin?
For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the
I want to make pancakes which have a slightly crispy outside ring but on the inside are soft like a pancake. How can I do this? Thanks.
My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but
I had a BBQ this weekend, and I've come to pride myself on my BBQ'ing skills... except turkey burgers. Cook them too short and you're endangering your guests. C
I recently acquired a pizza stone to use for baking bread. Other than pizza and bread, are there other uses for it in the kitchen?
The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does i
I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy. What can I do to improve the texture?
I'm looking for a safe method to remove the skin.
If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would hel
I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15
Sometimes I forget that bag of salsa chips open and with the summer weather they go soggy. How do I get them crunchy again before the guacamole is all gone?
I love buttermilk pancakes. Being able to make them on the weekends for breakfast at a later date is just a bonus (like Eggo without the preservatives). I'm jus
Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and
Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)? What
The only thing I really miss since I started the whole rampant vegetarian thing is the taste of Worcester sauce in all sorts of dishes. Is there a way to get cl