Tag: Cooking
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Temperature control – Cooking meat and poultry
Most bacteria will not survive at temperatures above 70°C (160°F). This is why food must be cooked or reheated thoroughly. The temperature must be reached throughout the food and maintained for several minutes. Bacteria on meat are usually on the surface and easily killed by cooking. However, in a rolled joint or in minced meat…
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Bacon, Potato and Crab Chowder
A quick and easy recipe for bacon, potato and crab chowder. On the table in less than 30 minutes.
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Couscous Salad
A couscous salad is a quick and tasty vegetarian snack or a nice addition to a tapas selection. In addition to the couscous, you can add things like chickpeas, spring onions, tomatoes, capsicum peppers, herbs, dried fruit. Here’s my version. Ingredients (Serves 4 as a tapa dish) 175 g (6oz) couscous 1 tbsp butter (optional)…
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Sushi – California Style Nori (uramakizushi)
Here are some suggested ingredients for making California nori rolls. Batons of salmon, avocado, salmon roe, and wasabi. I also used mayonnaise but forgot to include it in the photo. Having made sushi rice, and simpler nori rolls, now I’m making California-style rolls with the remainder of the sushi rice. This is a bit messier…
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Sushi – Nori Rolls (makizushi)
Easy recipe for making this Japanese snack – perhaps the first thing most of us think of when we hear the word sushi.
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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.