Ask Good Food - answers
Put your cookery queries to the panel of experienced chefs and members of the Good Food team. Use the blue search box to check through the question and answer archive.
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On the 1st of March 2006, Jess McGrath asked:
Should I keep eggs in the fridge or in a cool place? I'm confused. -
This question often crops up. The official advice is to keep eggs in the boxes they come in, and put them on a shelf in the fridge. Also, use them promptly. For most purposes it is better if you get them out in advance so that they are at room temperature. There's an exception: if you are whipping egg whites you will get slightly more volume if they are chilled. Although food poisoning from eggs is rare, it is still recommended not to serve raw eggs to the elderly, young children, pregnant women or those with a compromised immune system. Heating eggs to 60C/140F will kill all harmful bacteria. In practical terms, if egg whites have set (which occurs at 71C), and egg yolks have begun to set (63C) you are up to temperature. Whole eggs will scramble or form omelettes at 74C, comfortably over critical temperature. The British Egg Information Service is on 020 7370 7411.
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On the 13th of November, Carole Billy asked:
I collect cookery books and was given one from America, and I noticed that a lot off the chefs used kosher salt. What are the benefits of using this salt? -
Nutrionally there is no difference between kosher and table salt, but kosher usually has no additives, has large crystals and a large surface area that makes it able to absorb moisture better than other types of salt. This makes kosher great for curing meats, hence the name. The Torah (Jewish holy book) prohibits consumption of blood, which is why kosher meat most be prepared a particular way, commonly by soaking and salting it to remove traces of blood from the meat. It's also used for its distinct flavour and in recipes that call for a salt crust, from meats to the edge of cocktail glasses.
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On the 1st of February 2006, Gillian Murphy asked:
I am lactose intolerant, so I can't eat cow's milk products. Mozzarella and feta do agree with me because they're not made with cow's milk. What others could I try? -
Milk from all mammals, including cows, goats and sheep, contains a certain amount of lactose, but goat's and sheep's milk has far less, which is why you can cope with feta (which can be made from both). Mozzarella comes from buffalo milk (do check that it is genuine buffalo cheese). Another cheese you could try is one of my favourites: a mild goat's cheese with a rind called Capricorn, which is made in Dorset, not far from where I live. It isn't too strong and is wonderful griddled. Another goat's cheese which I really love is Woolsery - also made in Dorset - or try Roquefort, a French blue cheese made with ewe's milk. Pecorino, also made from ewe's milk, is a good alternative to parmesan. Ricotta is usually made with sheep's milk (again, check the label) and it is lovely mixed with garlic and herbs as a dip. You can also buy cheeses made with soya milk in the style of animal cheeses, such as cheddar, Cheshire and soft cheese. However, they are better to cook with, in a gratin, rather than to eat with biscuits
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