by Paul BarrettHow can you keep fudge from drying out so fast?
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by Paul Barrettby Paul BarrettIs it OK to eat green French beans raw in vegetarian diet?
by Paul BarrettCheesecake sets with little white lumps throughout and is lumpy to eat – is this a problem with the cream cheese / cream / sour cream mixture or is it associated with the gelatine being mixed in.
by Paul BarrettIf a standard 8 inch cake takes 2.25 hours to bake what is the time for a cake of 50% size in ingredients
by Paul BarrettHow can I rescue my fudge? I have been whipping it for ages and its not getting thick.
by Paul Barrettcan any one tell me whether flapjack recipes still work if you substitute honey (clear) for golden syrup?
by Paul BarrettIs it right that lasagne consistency should be similar to that of a cake? Mine has never been this way if this is true!!
Kim
by Paul BarrettHi, I’ve made a coq au vin & left the skin on the chicken.The sauce has a greasy film on it. How can I get rid of the excess fat? thank you
by Paul BarrettHelp. My cake is full of lovely ingredients but got overcooked and is hard. Any solution or do I just give it to the birds.
by Paul BarrettI have a Thai and Indian frozen food production business and produce currys at 150 portions a time. I am adding a Lamb Rogan Josh to my stock and the question that I would like to ask is, How to cook 25Kg of Marinated diced lamb in as short as space of time?
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