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1. Soufflé: Is it very difficult to make at home?

   The only true difficulty in making a soufflé at home is not in the preparation but in the serving. T...

   Anonymous (not verified) - 22 September, 2012

2. Soufflé: What can I do if I don’t have ramekins?

   The presentation of individual soufflés is particularly attractive and ideal for small dinner partie...

   Anonymous (not verified) - 22 September, 2012

3. Braising in the oven or on the hob?

   When cooking using the braising method, it is best to use the oven. Braising in the oven offers a st...

   Anonymous (not verified) - 22 September, 2012

4. Breading: How important is the shape of the food I choose to bread?

   It is very important that the pieces of food you select for breading are thin, with a thickness of a...

   Anonymous (not verified) - 22 September, 2012

5. Breading: the characteristics of a correctly breaded food item

   A correctly breaded food should have the following characteristics: Clear differences in texture...

   Anonymous (not verified) - 22 September, 2012

6. Sautéing: Is it really an unhealthy way of cooking?

   Sautéing is a method of cooking food over high heat, usually in a frying pan, with the use of a smal...

   Anonymous (not verified) - 22 September, 2012

7. Barbeque: What can I use as an accompaniment for foods cooked on the barbeque?

   Although grilled foods take centre stage on a BBQ menu, they definitely need various accompaniments ...

   Anonymous (not verified) - 22 September, 2012

8. Barbeque: What tools do I need for cooking on the BBQ?

   Before you embark on cooking on the BBQ make sure you have the basic barbequing utensils. Tongs ...

   Anonymous (not verified) - 22 September, 2012

9. Barbeque: What is the best coal for cooking on the barbeque?

   If you opt for a coal barbeque, you must also choose the type of coal you are going to use. It’s alw...

   Anonymous (not verified) - 22 September, 2012

10. Fish and flouring: Is flouring necessary to achieve a good crust?

    When frying a whole fish in quite a lot of oil, whether using a deep or shallow frying pan, flouring...

    Anonymous (not verified) - 22 September, 2012

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