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.
Mark from Milton Keynes asked:
Hi Tom, in your opinion what is the best cut of beef to roast and timings to suit?
My favourite cut of beef for roast, by far, is a rib of beef.
It all depends on size for timings, as a simple rule cook the beef at 180c until the core temperature reaches 42c then remove from the oven and allow to rest for a good thirty minutes. The beef will rest up to around 60c core temp, giving you a medium degree of ongoing cooking.
This cooking method for rib of beef is ideal as it melts the middle fat. It’s far nicer to eat this way than rare or medium rare.
Steve from Nottingham asked:
Hi Tom, can you tell me the best way to cook Halibut?
Halibut is such a versatile fish, you can deep fry, poach or butter roast.
It really is about what you prefer, I eat halibut cooked with any of these methods.
Jon from Walsall asked:
What are your views on using air fryers to finishing/cooking meals?
Hi Jon, I’ve never used an air fryer before so i don’t really have a view on these, sorry ? .
Lawrence from Helecine, Belgium asked:
I wanted to try the Gunnerside Grouse recipe from the H&F Cookbook, but my local butcher is unable to find grouse.
What’s the best alternative? I’d use what’s best in season, although game season is coming to an end. However, venison or partridge would work well as would duck breast.
Paul from London asked:
Many cheffy recipes call for oven proof / professional grade cling film. I can’t find any. What brands or where to buy?
I would say generally it’s the more expensive brands, however, I’ve never used oven proof cling film.
Ann from Llanelli asked:
Hi Tom, Spring is coming, any suggestions for wild garlic apart from wild garlic pesto?
The list is endless… stir it into pastas, make into mayonnaises, Salsa Verdi, wild garlic butters (you can make a batch of this and freeze), fermented wild garlic oil. Adding to breads or any other herb based recipe will also work.
Ben from Wirral asked:
Hi Tom. Been told by the doc to shed a few stone and get fit or risk diabeties. So, no carbs and no empty carbs (beer). I’ve spotted your book and am gonna get stuck in, but the rest of the family (I’m dad, wife and two teenage girls) are not adventurous eaters. How the heck do I on board them and also any advice on lunches?
My Dopamine Diet book will steer you in the right direction, but for the rest of the family, sit down with them and show them the book. Get them to pick out recipes they would like to try and get them in the kitchen helping you to make the food. Generally, I find people are more engaging in new foods when they play a part in creating and selecting them.
Jo from Lincoln asked:
Best recipe for a Berre Blanc sauce??
To make for two people::
INGREDIENTS
- 100ml white wine
- 50ml white wine vinegar
- 2 banana shallot sdiced fine
- 125g diced butter
To season
- Salt, cayenne pepper and lemon juice.
METHOD
- Add the white wine, white wine vinegar and shallots to a sauce pan.
- Bring to the boil and then reduce till the liquid has almost fully evaporated, add 100ml double cream.
- Bring this to the boil and reduce by half.
- Remove the pan from the heat and whisk in 125g of diced butter. The residual heat should allow the butter to melt and emulsify in the sauce.
- When all the butter has been stirred in and the sauce is super thick and glossy, season with salt, cayenne pepper and lemon juice.
- If you like stir in chopped chives or other soft herbs and serve with fish or chicken.
Charlotte From Andover asked:
Please can you tell me how to ensure a piece of fish is cooked with the skin crispy and intact? Whenever I pan fry something like sea bass, I always end up with the skin sticking to the pan or breaking or it’s not crispy. Any tips gratefully received.
- First start with a good quality non stick pan.
- Flour the skin side of the fish with a little dusting of flour.
- Over a medium heat, with a little oil, add the fish skin side down and cook until the about 80% cooked.
- Turn over and cook for about 30 seconds or so.
- Add butter to the pan so that the base meat steams and the skin remains crispy.
- Then serve.
Stuart from Kettering asked:
Hi Tom, kohlrabi from the wonky veg box other than in a salad what can I do with it?
Perfect in slaws instead of cabbage, roasted in butter or great in stews, although I’d pop it in slightly later so that you get the fresh crunch from the veggie.
Sophie from Coventry asked:
Hi Tom I’d like to know your thoughts on using pastes if you can’t get hold of the fresh stuff? For instance, lemon grass paste? Obviously in Indian recipes garlic and ginger pastes are often part of the listed ingredients required, but are they as good as fresh ingredients?
When I’m at home and time is limited pastes are ace. They do lack a little fresh punch, but let’s face it life is sometimes too busy to worry about it. Just roll with it.
Please keep you questions coming in.
