Thanks to all of you who sent in your cookery questions. Here are my answers to some that were sent in, check to see if yours is included. Sorry I couldn’t answer them all, but keep them coming in.
Andrew from Colne asked:
Hi Tom my Yorkshire puddings never seem to rise properly. Instead of a beautiful well to hold gravy or a nice sauce I get what is best described as a Yorkshire cake. Any advice, please.
Try a few different recipes, also try using a muffin tray rather than a traditional yorky tray.
Make sure you use a measuring jug to pour into the middle of the oil.
That way it pushes out to the side and when the oil is hot, it reacts quicker. And finally make sure the batter is at room temp before use.
Check out my Yorkshire pudding recipe on my website here.
Lynn from Marlow asked:
Should I salt beef before cooking? There is a lot of confusing information about this. Can you please clear this up?
Yes, absolutely, but don’t leave it too long as it will begin to cure. Salt and beef are best friends. Pepper is the one you need to be careful of as it burns at a low temperature.
Pete from Thurrock asked:
Hi Tom, more of a utensils question rather than food but here goes, I’m disabled with only use of my left hand and finding it difficult to keep my Japanese knifes sharp using Whetsones stones and Honing steel …any tips?
Depending on the knives you have, some companies will do a maintenance sharpen for you.
Kin knives for example, a family run business, that would be only too happy to help. You’ll just need to send them off and they will do it for a small cost I’m sure.
Malcolm from Leominster asked:
When do you use light or dark soy as many recipes just state “soy” or “general soy sauce”?
Most recipes will require dark soy as it has a lower salt sodium content and so is less salty. I would use this for the majority of dishes. However, when stated, use the specific soy.
Lynnette from Swansea asked:
Hi Tom. Hope you all had a great Christmas. I saw a recipe of yours where you made a chocolate pastry base and used melted chocolate with double cream and amaretto as the filling. It was set in the fridge. Could I substitute the pastry base with biscuit, as in a cheesecake? Or would the filling not set enough for that?
Yes, absolutely, it would work very well. Let me know how it goes.
Penny from Porter asked:
My son will only eat chicken breasts, so when I do a meal like chicken chaser for instance, I sera the meat, then cook it in the sauce for no more then 20 mins, but it still comes out tough as old boots! Any help would be gratefully appreciated.
Try brining the chicken beforehand, it will tenderise and help keep it moist. The general rule is 10% salt to water, leave submerged for 3 hours and then pat dry. Cook as usual.
Cooking chicken breast without skin can be quite tough. Try using chicken with skin on, if your son doesn’t like it, just peel off the skin before you cut it up.
Martin from Worcester asked:
Hi Tom, In your opinion what is the best way to achieve the ultimate, banging Roast ? Potatoes??
Check out the recipe on my website here.
Linda from Birmingham asked:
My Mom used to put the Spring cabbage on in January, just after my birthday on the 9th, so I have missed the deadline to start my cabbage. Any advise as this year I would like to make Red Cabbage but don’t really want it stewed to within an inch of its life, just like mother used to make. So what can I do?
You could try pickling, stir frying it, and adding other flavours you like. You can still do spring cabbage as they are around.
Please keep you questions coming in.
