Kev
  • Member for 11 years, 6 months
  • Last seen more than a month ago
  • Greater Perthshire, Scotland
How do you properly cook a steak?
33 votes

An important part of the process missed by the other answers is allowing the meat to rest for up to ten minutes before before serving (depending on size). This is because at temperature the muscle ...

View answer
How can I tell if fish is fresh?
Accepted answer
21 votes

As a rule of thumb for a whole fish, and not a fillet - the gills should be bright red the skin/scales should be bright and shiny like metal this fish shouldn't really smell of anything except '...

View answer
How can I cook a perfect deep-fried Mars bar?
Accepted answer
20 votes

The trick is to chill the Mars bar in a fridge for a few hours before cooking. Prepare a batter mix (the kind you deep fry fish in) and get your oil heated to temperature. Here's a batter recipe I'...

View answer
How to fix food that got extra salty?
20 votes

Slice a raw potato and add it to the over-salted sauce. As it cooks it'll draw in the salty liquid. You may need to add more liquids to keep the sauce from drying out.

View answer
When baking, is it better to use a gas or electric oven?
13 votes

Electric ovens produce a very dry heat, which for some cooking processes may be preferable. Gas as it burns gives off a certain amount of water vapour and doesn't dry out the ingredients as much and ...

View answer
What safety precautions should be taken when attempting to flambe at home?
Accepted answer
11 votes

Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. I'd suggest that you have a wet towel at hand or a fire blanket in ...

View answer
What's the best way to cook brown rice?
Accepted answer
10 votes

I usually pop my rice into a pan, shake the pan to even the rice out across the bottom of the pan. I then add cold water to cover roughly half way up my thumb where my thumb is touching the surface ...

View answer
Proper olive oil tasting technique
Accepted answer
9 votes

There's a fairly comprehensive "How to Taste" resource here: The Olive Oil Source: How to Taste

View answer
Best meat replacements for a vegetarian/vegan?
9 votes

Quorn based products are quite good meat substitutes. As a hardcore carnivore with a vegetarian partner I was pleasantly surprised at how edible her dishes such as stir fry and bolognese sauce are. ...

View answer
How to make - succulent - Bruschetta?
8 votes

This is basically down to buying good ingredients. Mass produced tomatoes can be a bit dry so try and source organic ingredients that haven't been force grown in these factory sized poly-tunnels.

View answer
What varieties of potato would be good for chips / french fries?
7 votes

In the UK Maris Piper potatos are good for making chips. A lot of 'chippies' in the UK use them.

View answer
Knife chopping through bone or coconut
6 votes

For safety reasons I wouldn't attempt cutting into a coconut with a knife. Try a saw instead. For chopping bones such as ribs I'd use a good weighted cleaver or heavy knife so you reduce the chance ...

View answer
How can I prevent pan fried chicken from becoming too chewy?
6 votes

My brother's trick as a chef is to poach the chicken breast first until just cooked (i.e. as soon as you think the breast meat is cooked through and absolutely no more). He'll leave the breast for a ...

View answer
What cookbooks do you always come back to?
5 votes

The Good Housekeeping cook book is a classic. Has all the basics such as how to make sauces to roasting beef. The copy I have is my aunties which was published in 1953 and it lives in my kitchen.

View answer
How to chill beer quickly?
3 votes

I agree with Kevin's salted ice-water bath, but I find chucking a few tinnies in the freezer works as well. Just remember to remove them on time or you're going to have a bit of a clean-up job.

View answer
Does it take a special type of blender to make smoothies?
2 votes

Maybe you need to invest in one of these: Blendtec :) I have a Kenwood Smoothie 2GO. It's pretty effective and I don't find ingredients getting stuck under the blades. Make sure you get one that has ...

View answer
Mayonnaise Substitutes
2 votes

Although not really a mayo substitute, I quite like Heinz Salad Cream with a salad.

View answer
Secret to takeaway curry
1 votes

A handful of chopped fresh coriander (or cilantro if you're in the US) added at about 5-10 mins before the end of the cooking process is hugely important. It adds a nice pungent aroma and flavour. ...

View answer
How do I flip an egg when preparing it "over easy"?
1 votes

Don't flip the egg. I always fry my eggs in vegetable oil and "baste" the top of the egg by spooning the hot oil over the top. I'm not suggesting that there should be so much oil in the pan to float ...

View answer
What's the best way to defrost ice-cream/sorbet quickly?
1 votes

Unless you can get heat into the centre of the tub all that's going to happen is that your sorbet (or ice-cream) is just going to melt around the outside. Why not just have another drink, enjoy the ...

View answer
In a tomato sauce recipe, how can I cut the acidity?
1 votes

Believe it or not, a squirt of Heinz tomato ketchup can do the trick.

View answer
How to Store Fresh Herbs
0 votes

Many herbs freeze quite well (works better if you have a fast chill compartment which reduces the chances of water crystals forming in the flesh). When you come to use them prepare what you need ...

View answer