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Cooks' Questions on Dairy and eggs
Showing recipes 1 to 10 of 21 in this category:
Q: Double cream is very difficult to get hold
of in Tanzania, what could I use as an alternative please?
Q: I can't buy buttermilk in Spain and it appears very frequently in your recipes. Would yogurt and skimmed milk be a substitute?
Q: I really love Stilton cheese - can you give me some good, everyday recipes using it.
Q: I live in South Africa and cannot buy creme fraiche, can you supply me with an alternative ingredient please?
Q: I like to cook in batches. How do I know which of your recipes are suitable for freezing?
Q: How do I avoid the outer part of the yolk going black on boiled eggs? My husband says his mother's were always golden yellow.
Q: My mother has always told me not to keep eggs on the shelf provided in the fridge. Is she right?
Q: My boiled eggs always crack, causing the whites to leak into the water. Please, please tell me, how do I achieve perfect boiled eggs?
Q: I keep seeing references to clarified butter. What is it, how do I make it and when should I use it?
Q: What can I use instead of curd cheese?
