Heat treatment – Not Delia

Confused about Aus/NZ cream?

May 14, 2009

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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 Australian cook book, or have to deal with New Zealand ingredients, the confusion’s that much greater! So let’s have a look at cream and the different varieties available in the…

Confused about US cream?

Mar 4, 2009

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Not Delia

in Food Facts

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…

Temperature control – Cooking with soups, stocks and eggs

Jan 20, 2009

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Not Delia

in Food hygiene, Temperature control

Soups and stocks It is much safer to prepare soups and stocks in small quantities and throw away any left over at the end of the day. [Hmmm, if it’s stored properly in the fridge or freezer there’s no real need for the home cook to throw it away.] It is bad practice to top…

The Danger Zone

Jan 19, 2009

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Not Delia

in Bacteria, Food hygiene

We’ve already seen the four conditions required for bacteria to multiply: Food Moisture Warmth Time We’ve also looked at high risk foods. Now let’s look at the other conditions in more detail. Moisture Bacteria need moisture to grow and this can be found in many high risk foods. Bacteria are much less likely to survive…