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.
Sarah from Lee on the Solent asked:
Hi Tom, I’ve recently just started making home-made pizza dough, I’ve tried making by hand and I’ve also used the mixer. I’m Not sure if it’s my recipe or over mixing it but it always is quite doughy and doesn’t stretch out that easy. If you make homemade dough which method, do you use and what recipe do you use … (I’ve tried several recipes).
That will be down to the flour you are using, ideally you will need to use either a proper strong bread flour or 00 pasta, this will enable the dough to to be elastic and stretchy,
Don’t forget to proof and rest the dough.
My go to recipes are on the Gozney website, these guys are pros.
Assunta from St Leonard’s on Sea asked:
What am I doing wrong? My almond soda bread is delicious, but the very centre is a teeny bit wet.
It sounds like it’s under baked, so just needs baking for longer.
Jakki from Fleet asked:
Fingers crossed you can work your magic on this one. My son is off to Uni in September, so we wondered if you have any tips for him feeding himself with an easy / healthy ish diet while away from home for the first time especially as he’s a Coeliac with Crohn’s – so certain foods are limited. Or do we just take him regular food hampers 🙂
Good news, my new book is launching in September which has loads of recipes, perfect for a novice cook. It can be pre-ordered from Amazon.
Geoff from Cardiff asked:
Love cooking a beef wellington but always seem to get soggy pastry on the underside, any tips to avoid this?
Bake the wellington on a heavy-duty baking tray which has been pre heated in the oven, this will seal the bottom of the pasty.
Mairwen from Bodedern asked:
I would like to know how I can get my pastry not to cracked in cooking as I do rest it but it still happening.
Add a little more liquid to the pastry, sounds like it’s a little short and brittle.
Jax From Ashford asked:
Tom, I love to bake and recently friends got engaged so cake was on the menu. I’m pleased to say it tasted good, but I had a terrible time trying to get white chocolate garnish to look smooth. Any advice on how to get it right for next time. Despite my efforts to chill and whip it – it was the consistency of melted cheese.
White chocolate has a very low melting point, if you over heat, it becomes grainy.
Make sure the white chocolate you use is good quality, some have lots of sugar which will causes it not to set.
Sandra from Epsom asked:
Hi Tom, every time I attempt to make potato dauphinoise it curdles/splits.
I tend to use double cream and whole milk 50/50, that way it evaporates and doesn’t split.
Hopefully that helps.
Merriatt from Plymouth asked:
Hi Tom what’s the best way to cook belly pork? I have tried all different ways but often comes out chewy.
Firstly, select the best quality pork belly and then brine in a 10% salt solution for 12 hours. Take out from the brine and pat dry, score the skin and roast in a preheated oven at 220c for 30 minutes. Then reduce the temperature to 180c for the remaining cooking time. (Which will depend on the weight of meat).
Neil from St Albans asked:
Hello Captain! Is there a place at the table for beans when it comes to a fry up?
Absolutely yes, love HEINZ beans.
Chris from Eastbourne asked:
Wife and I debating the pros and cons of getting a deep fat fryer. Firstly, if you were selling them what would you say recipe wise are the best things to use it for and can you recommend a good model or if not what should I be looking out for when choosing.
Well it’s down to personal preference really. They are great for the usual suspects recipe wise and safer than a pan on the stove as the temperature is regulated.
Helen from Gateshead asked:
I made the Ham Fritters with Fondue, it was fabulous, but the cheese went into a solid ball once I’d put it into the onions. Have you any idea why? I followed the recipe, used all the correct ingredients.
The fondue needs more cooking than you think, this will break down the sauce and fats.
That should do the trick.
Please keep you questions coming in.
