Friday, September 29, 2023

Anna Berrill

How many grams in a cup? How to convert US recipes to metric | Kitchen aide

Can you reliably convert American recipes to UK measurements?Joe, Margate“It really depends on the kind of recipe you’re talking about,” says the American food writer Sarah Chamberlain, who has converted the likes of Diana Henry’s From the Oven to...

Why does my cooking chocolate split into an oily mess? | Kitchen aide

After years of making truffles and ganache with no problem, they’re suddenly seizing up and turning into an oily mess. I’ve tried different dark chocolates and melt in the microwave. What’s going on?Louise, Birmingham“It could be the chocolate itself,...

What can I do with bitter green peppers?

Supermarket packs of peppers always include a green one – nasty, bitter things that I only use in minestrone. What else can I do with them?Mel, Evesham, WorcestershireThis is all too familiar to Luis Gonzalez-Castro, founder of London-based Cuban...

More cheese please: the best food for a Eurovision party | Kitchen aide

What’s the best Eurovision party food?Claire, ManchesterOur favourite song competition (the glitter! The tactical scoring!) is back, but with this year’s contest taking place over three nights, Claire’s snack game needs to be strong. “Vine leaves are always great...

Is it better, nutritionally, to boil or steam vegetables? | Kitchen aide

Every Guardian recipe begins with “boil the vegetable(s)”. We always steam, believing more nutrients and flavour stay in that way, so why are we out of step with your writers?Malcolm, NorwichRight, let’s round up some of the Guardian’s...

Beyond basic vinaigrette: alternative salad dressings | Kitchen aide

I always make a classic vinaigrette, but what other dressings should I have in my arsenal? Sarah, YorkThis sounds like a job for Emily Nunn, the American food writer behind cult newsletter The Department of Salad: “I’m going to...

Other than tagines, what else are preserved lemons good for? | Kitchen aide

I buy a jar of preserved lemons to make chicken and chorizo stew, but I only ever use a couple of them. Any suggestions for what to do with the rest of the jar?Joseph, Glasgow“There are so many things,”...

Make or bake: I need a great dessert for Easter I can make in advance

What’s a good, make-ahead dessert for entertaining over Easter?Chris, Bristol“A classic chocolate mousse is unbeatable,” says Gurdeep Loyal, author of the recently published Mother Tongue. “There’s a restaurant in Paris called Chez Janou that’s famous for making a gigantic...

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