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Cooks' Questions on Storecupboard
Showing recipes 1 to 10 of 15 in this category:
Q: Are there any uses for the expensive smoked paprika other than Goulash? We are a vegetarian family but adapt the recipes with Quorn or Vegemince.
Q: Do you know where I can buy fenugreek leaves?
Q: Dear Delia - In your recipe for Braised Beef Goulash With Smoked Pimenton, I'm sorry to appear a bit thick, but can you please clarify 1 tablespoon each hot and sweet, mild pimenton.
Q: So many recipes call for gelatine but as a vegetarian I need to find a suitable alternative. Can you help?
Q: I recently used dried shrimps in a recipe but they were hard, like stones, and I wondered what was the point of including them?
Q: How do I know when to use which type of olive oil?
Q: I find that the taste of capers is far too strong. Can I leave them out when following recipes?
Q: There are a lot of different vanilla flavourings, essences and extracts available – how do I know which one to use?
Q: How do I prevent my chutney from becoming too runny?
Q: I tend to shop each day for food but would love to see a cookbook that gave a list of all the ingredients you would need for the week for a collection of easy-to-prepare, balanced meals. I end up throwing so much food away due to recipes requiring only a small part of the food purchased, eg half a green pepper, a teaspoon of this or that.
