Advertisement
Cooks' Questions on Preserves
Showing recipes 1 to 8 of 8 in this category:
Q: For Mediterranean Pickle
Q: While in Andorra last week, we ate a meat fondue - cooking pieces of duck, lamb and beef in oil - and it was served with an 'onion marmalade'. Do you have a recipe?
Q: Can you tell me why preserving sugar is different to normal sugar?
Q: I really want to make some home-made pickles. What is the best way to store them?
Q: I've made some chutney, but how will I know when it's ready to eat?
Q: What should I do if my strawberry jam does not seem to reach setting point?
Q: Sometimes when making jellies, such as redcurrant, the yield is not always the same as that stated in the recipe. Why is this?
Q: Can you please tell me the length of time your pickled limes etc can be stored after use.
