am a new member - joined because I had for many years excellent little gem frying pan - no longer have. I am a male ,occasional cooker with varying results! My problem is that with some things I fry - steak, omelettes, fish - I'm often not getting it right - I am about to buy new little gem as I feel this may be my answer. My question is whether I should indeed be able to get same results by using other frying pans, non-stick or not. Any advice welcome- whether little gem good for everything(size permitting) or point to other good frying pans
Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
I've scaled up Delia Classic Christmas Cake recipe to a 15 egg mix. Can I still bake it at the same temperature? How long would it need in the oven do you think?
Hi, I would like to make Delia's apple and almond pudding in advance, then reheat just before serving in the oven, not in microwave. Will this ruin the pudding and if (hopefully!) not, how long will it need to heat through fully in the oven? I think I should cover with foil to stop the top burning, what do you think?
When making semolina shortbread the temp is 150 c gas mark 2. I have a gas oven that is fan assisted and is in degrees centigrade. Do I need to reduce temp down from 150?
I want to make the lemon poppy seed drizzle cake, and am wondering whether I need to heat the syrup ingredients before pouring on the cake?