Category: Food Facts
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Two Types of Tamarind
We went down to our local market to buy tamarind, which apparently is essential for making some Indian dishes, such as prawn pathia, as well as being fairly commonly used in Thai cooking. There’s an interesting article about cooking with tamarind here – which I would have been better off reading before going to the…
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Confused about US cream?
It’s easy enough to get confused about cream if you’re in the UK and using a British cook book. If you then start using a US cook book, or have to deal with American ingredients, the confusion’s that much greater! So let’s have a look at cream and the different varieties available in the US…
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Sushi – Facts
Sushi shot to fame in the West as perhaps the ultimate yuppie food in the mid-1980s – being met by groans of “Ugh, raw fish!” from people with more traditional European tastes. But in fact it’s not necessarily anything to do with raw fish at all. Sushi is simply vinegared rice served with other ingredients…
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Confused about cream?
Do you ever get confused with all the different types of cream on sale in the UK? Here’s an explanation.
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Mussels – a shut and open case
We always buy our mussels live to ensure freshness. You can buy frozen mussels, especially the New Zealand green-lips, but I’ve never tried to cook frozen mussels and so can’t comment on that. When you’re buying mussels make sure the shells don’t have any cracks. Then there are two things to do to make sure…
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Healthy but High
Some foods can be healthy but also packed with calories. Under some circumstances this may not matter, if you’re not on a weight-loss diet for example. It may even be an advantage in some cases; people taking part in endurance challenges (for instance, yachtsmen during strenuous races) tend to want high-calorie meals to keep their…