Cooks' Questions on Pasta, pulses and grains

Showing recipes 1 to 5 of 5 in this category:

Q: What is the best type of flageolet beans to buy? I have some dried ones in my cupboard but they remain hard even when cooked?

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Q: I am cooking large quantities of rice for a cold buffet. What is the key to keeping the rice perfect on this scale?

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Q: It's always puzzled me, why do some recipes call for rice to be measured in fluid ounces or millilitres rather than by weight?

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Q: I don't often cook with lentils and when I do I don't seem to have much success. They're always too hard. Where am I going wrong?

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Q: With so many different types of pasta on the market, can you recommend which is the best one to use?

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