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Normally when i cook headless shell on prawns , i remove the shell and gut the veins along the back. With head on prawns , are you supposed to cook them whole , with the shell on ? Obviously you make the choice of purchasing them whole and it seems a waste to dicard the heads. My asian...

I am cooking a dinner a party and there is a jewish couple attending. What dietry restictions do they have , what can and can't they eat ? There is a muslim meat shop nearby , was thinking about substituting their meat portions with halal meat .Is halal meat the same as kosher meat ? Any...

What do i do to them prior to cooking in salted boiling water? Once shelled is all the flesh edible including from the head? I'm using them for lobster salad. thanks

I,m looking for a tomato soup recipe which tastes like tomato but only made from fresh ingediants. Been trying for ages but cant seem to get that intense tomato flavour. I know that tomato paste is used in most recipes , but what did our ancestors use prior to canned tomato paste?

I purchased some chicken feet from a chinese supermarket but realised when i got home i don't have a clue how to prepare them. Any ideas in what to do with them , i ideally would like them as a starter to blend in with a european menu.

The minimum cooking temperature for beef as reccommended by Foodsafety.gov is 145f , however this would result in a medium steak. A rare steak shouldn't exceed approx 130f , a blue steak would probably be below 120f. Would cooking to 120f present a high risk of food poisoning ? ( all...

Why is it you don't have to fully cook duck yet chicken must be fully cooked ? I personally love my cooked slightly underdone with pink juices running through it . They are both classed as poultry . Are chickens more high risk in terms of food poisoning than ducks ? Or is it just a trendy...

I like to drink tomato juice and orange juice, because of cost i purchase the brands made from concentrate. Do they contain any vitamin C as often there is no mention on the carton. Also i use tinned tomatoes for my chilli con carnes , is there any vitamin c left once i've cooked it for 90 minutes?

Whenever i see TV chefs pour any liquid through a bottle they always use their thumb over the hole , why ? Its with any liquid , oils , wine etc. If its to control the amount of liquid they dispense then why not pour a little slower.To me its a messy way of cooking.

I like to steam/stirfry my veggies. I read that some of the nutrients are lost to cooking. Take broccoli for example if i steam my florets for 6 minutes will there be any vitamin c left ?

Except for guacomole what can i do with them?

A question about roasting meat such as turkey , chicken , lamb and beef.Most recipes tell you to season your meat prior to roasting them by adding salt ,pepper ,butter ,herbs etc. Except for adding flavour to the skin / outer surface is there any other benefit from seasoning your roasts? In my...

I have been a chef of 20 years cooking western/european cuisine in hotels and restaurants. When making indian curries i always fry my dry spices in a little oil prior to adding to my wet ingrediants.At catering school we were told it releases the oils/flavour.Most of my colleagues work with...