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Hi I normally don’t skin bass fillets but did today under the skin was a small area of green deposit, no smell at all, these fillets were put in freezer on day of purchase and defrosted in fridge overnight, should I be concerned ?

Hi chaps, I'm a reasonably competent amateur and really enjoy cooking, I have a slow cooker and somtimes use it for a bit of lamb or anything, sometimes a slow roast, whatever, anyway .... too often, in the slow cooker, I end up with deliciously tasty "cooking liquid" but tasteless meat. Of...

Just preparing some squid and this fish was stuck in the tail end ... is this something the squid has 'caught' ...

Just watched Nigella deep frying chicken in 'Pura' ... she said you get a better crispier result with 'solid' fat than liquid oil ... why is this ? once heated they're both liquid and look the same ?

Hi ... something that's got me perplexed for years is the result of slow cooking the cheaper cuts of meat in particular beef whether conventionally on the hob as a stew or in a slow cooker. Shin and cheek taste good if they're not over or under cooked but something like topside or 'stewing beef'...

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