Why separate the yolks and whites of eggs?

Sometimes you only want the yolks or the whites of eggs for some recipes. For example meringues and similar recipes need egg whites only.  Others such as rich cakes may call for yolks only.  And yet others call for both the yolks and whites but to be added separately. …Read more

Easy cheese sauce

Cauliflower and cheese sauce probably doesn’t bring back the best of childhood memories, even if the cauliflower was fresh out of the garden with crisp flowerets.  When the cauliflower was cooked till very soft and doused in a cheese sauce, sometimes lumpy, it wasn’t the most appetizing vegetable dish.

Likewise leeks or turnips with white sauce! …Read more

How to improvise – a rolling pin

There are times when you need something heavy to roll out or to crush something in the kitchen.

If you don’ t have a rolling pin, you can use …Read more

How to remove baked-on food from non-stick pans

Sometimes I wonder if the wonderful world of nonstick cooking gear is really worthwhile.  Sometimes it seems so much easier just to soak a dirty pan with baked-on food then give it a good scrub with a metallic pot scrub in hot soapy water.

Non-stick cooking utensils are good though if …Read more

How to decide – zucchini or courgettes?

There is often confusion about the difference between zucchini and courgettes.  The simple explanation is – nothing!

Both zucchini and courgettes are baby marrows.

Zucchini is the Italian name.

Courgette is the French name.

Marrow is the English name. …Read more

Next Page »