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.
Porsha from Newbury asked:
I love watching your programs, especially the bbq ones! Can you please tell me how to cook octopus, either under the grill or (preferably) on a charcoal bbq.
Octopus is best if braised first then cooled, that way you can just crisp it up and glaze with whatever finish you like. Frozen octopus is better, as the collagen breaks down in the freezing, making it more tender.
Lynn from Louth asked:
I have a meat probe, and I’m not afraid to use it! We don’t like overcooked meat, hence the purchase, but I can’t find a definitive ‘list’ of the temperatures I should be looking for. I know they’re not the same for all meats. Can you help, please?
There are many charts online, that will aid you in perfectly cooking the meat as required.
If you need more help on this, please let me know which cuts of meat you’d like to cook, and I will get back to you with specifics.
Mary from Buckhurst Hill asked:
I am allergic to chilli. I love heat (mustard, hot horseradish are my favourites) but I react to capsaicin. What can I substitute in recipes for chilli that will give the same kick? I’ve tried paprika, lots of ground pepper, Bristol 5 spice, but nothing seems to give the same ‘whack’ in flavour terms. I’d really love to hear your suggestions.
It sounds like you are on the right track, wasabi is probably the best to go for in terms of heat through.
Mairwen from North Wales asked:
I have trouble with making pasty. What can I do if my hands get warm, I have tried putting my hands in cold water beforehand but that does not work? I buy the ready-made pastry but it does not taste the same. Can you please please help?
I would suggest using a food mixer or going old school using forks to crumble the butter and flour together. Failing that, you can also try dipping your hands in ice in-between making the pastry (not just at the start).
Jane from Manchester asked:
How do you make your yummy pickled butter from H&F.
We make our own Branston pickle mixed 50/50 with salted butter. We then freeze in paco jet containers. Once frozen, it is churned just before service and rocher onto serving plates.
But you could cheat and just buy shop brought and follow a similar process. Once the butter is set, dice into cubes and freeze. Before using blend in your bender to get a similar texture.
Lyn from Wells asked:
On a recent holiday to Italy, we had a pannacotta made with feta as a starter and it was delicious and smooth, how would I make it? It came with a tomato sauce, which I can do.
I expect they would have used a feta infusion in the cream and milk mix. Strain off the feta and set as per other panacotta recipes.
Rachel from The Lizard asked:
Simple question – I always seem to overcook my fish, what is the best way to check it is cooked to perfection?
It depends on whether is on the bone or fillet portion. If you have a favourite, I’d suggest playing around with the times. If you currently cook it for 10 minutes take it out two minutes earlier. Try using a digital probe, cooking fish to a core temp of 60c will keep you on the right track. You can also brine the fish, this will help retain moisture, even if it’s over cooked.
Rich from Derby asked:
My question might seem a bit of an easy one for you, I can’t cook rice! I’ve tried the cup amounts, leaving the lid on, taking the lid off amongst an array of other things yet it always turns out like rice pudding, which would be great if I was making a rice pudding! Any advice would be amazing.
I tend to just follow the packet instructions, the companies that sell it do a lot of development in helping you guys at home cooking the produce with the best methods.
Please keep you questions coming in.
