Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 ...
Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressure (water boiling temperature) How to ...
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
I need a bit of variety and more simplicity in my cooking. My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes ...
I often want to cook double quantities from that stated in a recipe - say, twice the quantity of pasta bake or casserole (all in one dish), or two cakes instead of one (in separate tins). Is there a ...
I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
I'd like to know when to take my steaks off the grill and please everybody.
I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?