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.
Janey from Kingsbridge asked:
My 14yr old son wants to follow in your footsteps but suffers from Sensory processing disorder and is struggling in the school environment. How heavily do you think academic achievements are in a high end kitchen environment and what root would you advice?
In many ways chefs aren’t the strongest of academics. Quite a lot of my team are stronger in the hands on and slightly more focused in an arty way. But that said, kitchens will help your son in many academic ways. Reading recipes, working out multiply recipes or dividing them.
Of course, education is very important, but not the be all or end all for everybody. We all find our own ways to succeed.
Tracey from Safron Walden asked:
How do I get meringue to stay white please? It always goes a browny off white colour
Bake the meringue on a lower temperature, I tend to bake or dehydrate meringue between 80c to 110c. but it all depends on what meringue recipe that you are using.
Tina from Amersham asked:
Hi Tom, I can’t seem to make a good rose Marie sauce. It always ends up tasting too mayonaisey, and recipes vary so much with ingredients needed. Brandy? Ketchup? Thanks.
First of all, the base is super important, if I’m making it in the pub, I’ll make the thickest mayonnaise. But for you, sourcing a very good quality mayo at home will start you of in the best way, ( I would suggest Delouis mayonnaise brand). As you will be adding other ingredients into the mayo, causing it to loosen, you need to start with a thicker mayo.
Then add ketchup, brandy, Worcestershire sauce, tabasco, lemon juice and cayenne pepper. ??
John from Wolverhampton asked:
I am a beginner grower, I love BBQ,s and salads and have grown a lot of lettuce and Chinese cabbage. I have some reasonable garlic and my tomatoes are looking good but nowhere ready. I love herbs and have all the usual, which are doing great, but I struggle to get a decent recipe for what I grow. What am I doing wrong and what should I think about next year and what can I do now?
So, I would suggest growing things that you’d most likely eat. I’d spread the sowing of the veggies, that will mean you get a harvest throughout the summer, not just in a bulk situation.
For what you have grown this year, use the Chinese leave for bulking out stir fries or like you would any other cabbage, they pickle up well too. Or roast them on the BBQ, drizzle with a garlic mayo and loads of grated cheddar, a bit like roasted Caesar Salad.
For the tomatoes, eat them raw in a panzanella style salad, or make a chutney with the unripe ones.
Alvin from Edinburgh asked:
Ahoy Chef. I recently started working for a Greek street food business and was wondering if you have advice on how to prepare Greek feta cheese balls with sesame seed coating.
- Cook some rice, then leave to drain in a sieve.
- Sweat down some diced onion with a little nutmeg and add some spinach. Cooking the veggies till almost dry. Stir in the cooked rice, add toasted pine nuts and crumbled feta.
- Cook the mix out for a few minutes so that it cakes together slightly and stir through some fresh chopped mint salt and cracked black pepper.
- Tip out onto a tray and allow to cool slightly
- Shape into balls, whatever size you require and chill overnight.
- Dip the balls in egg wash and then into a flour mix with sesame seeds.
- Store on a tray until needed, then fry as required.
Gareth from Cardiff asked:
Ahoy Captain! As bbq season is upon us what are your go to side dishes?
I’ve got loads in my BBQ book, Outdoor Cooking, check them out.
Lawrence from Helecine asked:
Tom – I love the H&F Cookbook but it scares the s*** out of me when it comes to the desserts. I figured out that my gateway was the Creme Brulee, so now I’ve got that under my belt, what do you suggest next?
Try the rum baba, very safe but also very tasty.
Elaine from Cheltenham asked:
Hi Tom. When roasting beef do you seal in a pan first? Previously I have only done this with a small joint and from memory think the cooking was better…? There are mixed feelings out there so would love to know your thoughts & reasonings. Also I have NEVER used a meat thermometer – what are the actual benefits of doing so?
For searing, it depends on the cut of the meat, as I sometime reverse sear. For example, I cook a 900g rib eye steak in the oven for 2 hours at 60c and then sear it after.
Try a meat thermometer, it gives you guidelines and allows you test when the food is ready. Some link directly to your phone via an app. Using any thermometer gives you better control and takes the guess work out of cooking.
Louise from Uddingston asked:
I recently made a lemon tart but as it cooled, a crack appeared down the centre of the lemon. How can I avoid this?
Take it out a little earlier, cook the tart till it has a little wobble in the middle of the tart on it. Don’t cook it until it’s firm as it will crack every time.
Anna from London asked:
Hi Tom, my fiancé and I are HUGE fans of you, your cookbooks and restaurants. We mastered (to a degree!) many of your recipes but we both struggle with… a perfectly poached egg. What’s your advice and method please? Water boiling or simmering or neither? A pot or a shallow pan? Water stirred or not? Vinegar? Lemon? Help!
For the perfect poached egg watch my Youtube video on ‘How to poach eggs’.
Please keep you questions coming in.
