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I put some sliced some cured Spanish sausage in a metal bowl, coating it with Paprika pepper (to draw out the oils) and left it a top of a radiator in order to encourage the oils out of it to dry age it quickly. Every couple of hours, over an eight hour period, I wipe away the secreted oils...

I had food poisoning this month and it's been with me for a few weeks now. I read up on the foods that I should gravitate towards: like rice, crackers and clear soups. However, I read that electrolytes are important and was wondering if Science In Sport Hydro Hydration Tablets would be a good...

I've got one of these glass bottles with a round cork, and while they're not completely air-tight, they do an excellent job. I know this because I have some very pungent items in it and the room does not perfume with their odour, as if left uncovered. However, If I put my nose right at the...

Looking into getting a face shield I wondered if it would be a good upgrade from the Onion Googles that I use to protect myself from splashing in my eyes ? I am already used to wearing the goggles any time I feel as though food my plash into my face, but they only protect my eyes, but a face...

I was cooking outside on a sunny day and so wearing some sunglasses (blocking the UV 400nm light spectrum) when I noticed it easier to see the food in the cooking pot compared to the naked eye. Has anybody else noticed this? Is there something about the 400nm light spectrum that makes it...

I am looking for something revolutionary in design, think the MIITO (https://www.kickstarter.com/projects/747044530/miito-the-sustainable-alternative-to-the-electric?ref=discovery&term=kettle), so I can easily clean the inside of it. I appreciate rounded corners, but the designs always run into...

I just cleaned my oven out (it was quite dirty, more so in some places than others) and had mostly relied on Jif ("Cif") and Bar Keeper's Friend and scour pads, but the stubborn build up of dirt require something more lethal: Mr. Muscle Oven Cleaner ! Leaving it for two hours to work inside the...

Given that I have an open plan kitchen/dining room, each time I cook with my oven it transfers all the odour into the kitchen, which spreads throughout the house. The oven is clean, but if I cook on high e.g. to crisp the skin of a roast chicken, then the house chokes up for the remainder of the...

I wonder if there is any advantage to grating salt rock as inferred here: https://www.amazon.com/Kikkerland-Rivsalt-Grater-Set-RS01/dp/B00XJ3MYGS Aside from controlling the size of flakes, is there any benefit, or perhaps just a talking point, or a ritual?

I recently decided to blitz my herbs (thyme and rosemary) in a little water to mix into a soup stock I was making because my knife isn't very sharp and I wanted all of the flavour. Usually this is chopped finely, but surely blitzing would be even better?

I understand that Basami scissors are not much useful for cutting through hard objects like Tetra cartons perhaps, but are very accurate and exquisite for food presentation techniques. I admire them because they have no moving parts, fashioned from a single piece of metal, have a simplicity...

I have a cheap set of standard BBQ skewers which have lasted me for a couple of years irregular use, but find them rusting and discoloured. I read that Stainless Steel 316 with a decent (18) Nickel and Chromium (10) content makes for a far more rust resistant coating. I also read that...

In an old video of Marco Pierre White frying calf’s liver I see Marco using something like an icing spatula/turner and wanted to know if that was a good utensil to use for frying solid foodstuffs in general? https://www.youtube.com/watch?v=Yv5HYmyX5jA&t=330

I like to use my oven to dehydrate meat and fish to make jerky. Until now I have relied on a system of skewers and an oven grill shelf to allow the meat (beef) to dangle from. However, with sliced fish it's not possible to skewer the pieces as the flesh isn't so strong and they often fall down...