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 13th of November, Ruth Wareing asked:
My five-year-old daughter is a coeliac and whilst I can make cakes and biscuits I cannot make the pastry! Everytime I try to roll it out it just crumbles. Any suggestions would be gratefully received! -
It's true that gluten-free flours need more moisture as by nature they are more crumbly than standard flours. Try using xanthan gum which makes pastry more elastic and therefore easier to work with. It's available from Sainsburys.
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On the 2nd of August 2006, Victoria Mackinlay asked:
I'm keen to cook lobster, but also a bit nervous! Can you give me some tips? -
The RSPCA, who are opposed to cruel methods of catching, selling and killing lobsters, crabs and squid for food, have information on this often-asked question on their website, RSPCA. They believe - as I do - that the most humane way to cook a live lobster is to place it in a plastic bag in the freezer at minus 20C for two hours, as this will cause it to become sluggish, then lose consciousness or even die. To cook it, fill a large pan with water, and bring to the boil. Once the water is boiling, add a tablespoon of salt and plunge the frozen lobster in the water (a medium-sized lobster will need about 10 mins). Remove it from the water and plunge into iced water to cool if you are making a salad. Lobster like this is best served with good mayonnaise.
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On the 7th of November 2006, Margaret Boden asked:
Please would you advise me the best way to cook a whole salmon? -
The best way to cook a whole salmon is to bake it wrapped in foil. The fish should be scored on both sides with a sharp knife, rubbed with olive oil and salt and pepper. Wrap the fish in foil with lemon and herbs and bake in the oven at 190C/fan 170/gas 5 for 365 minutes for a 2kg salmon. For more tips see Gordon Ramsay's recipe.
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