Cooks' Questions on Equipment

Showing recipes 1 to 10 of 21 in this category:

Q: I really want to make angel food cake, but don't have the correct ring tin. Where could I buy one?

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Q: I would like to buy a set of balancing scales and while I can find the scales and a set of weights (John Lewis), I would really like some heavier weights - can you suggest an alternative supplier?

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Q: When making Yorkshire puddings how can I prevent the base of the puddings from burning and sticking to the tin?

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Q: It is my ambition to make the perfect omelette. What is the best type of pan for me to use?

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Q: I recently bought an Aga and would like to know how to get the most from it. Can you recommend a good cookbook?

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Q: Is there a correct way to chop fresh herbs, and what are the best tools to use?

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Q: I'm treating myself to a set of new saucepans and I love copper pans – what would you recommend?

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Q: Help! I don't have a pestle and mortar and I've tried crushing spices with a metal spoon, but I just end up chasing them around! How else can I get the job done?

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Q: My neighbour keeps telling me it's not safe to use aluminium pans. Is this true?

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Q: Is there a difference between a flameproof and an ovenproof dish, or are they just the same thing?

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