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100 of our very best cookery tips from the experts

Photo credit: Hearst Owned
Photo credit: Hearst Owned

To celebrate our 100th birthday, we’ve compiled our favourite triple-tested culinary know-how, tips and tricks that we’ve learned over the years into one bumper list, to show you how to cook just about anything...

How to cook: basic skills

1. How to boil an egg

To soft boil an egg (with a runny yolk) carefully lower room temperature eggs into simmering water and cook for 4-6min, depending on size. To hard boil an egg (for an egg you can peel), put eggs in a pan, cover with cold water, bring the pan to a boil and start a timer for 8min. After the time, remove eggs into a bowl of cold water.

2. How to peel a boiled egg

Once cool enough to handle, tap the wider end of a hard boiled egg against a hard surface and roll it gently between your hands to crack the shell all over. Peel the eggs under water – the water slips between the shell and the egg and helps to loosen it so it comes away cleanly.

3. Tips for perfect poached eggs

To get a neat shape: use the freshest eggs possible, bring them to room temperature, break the eggs into a cup first instead of cracking them straight into the pan, make sure the water is at a rolling simmer and swirl the water beforehand. Hold the cup just above the surface of the water and tip the eggs in quickly. You can add a dash of vinegar to the water beforehand if you need a little help - it helps to keep the whites from running into a stringy mess. Follow our full step-by-step to perfect poached eggs.

4. How to make perfect scrambled eggs

Use good quality butter and eggs, beat the eggs with plenty of seasoning before adding to the pan, cook over a medium heat – too low and it will take ages, too high and the eggs will be tough. Scrape eggs in long lines across the base of the pan using a spatula to move them around - this will result in a chunkier, more luxurious scramble, than a mealy one. For more eggcellent tips, try our guide to scrambled eggs.

5. How to make an omelette

Our guide to perfect omelettes tells all, but the most important things you can do when making an omelette: beat the eggs with seasoning really well beforehand, don’t skimp on the fat used for cooking, use a medium-high heat, push the mixture a little whilst still wet to create folds and texture, scatter over the filling whilst the top is still a little undercooked, then fold the sides in and slide out of the pan (preferably on to a warmed plate).

6. Always use the size of eggs stated in recipes

When baking, making desserts or sauces the amount of egg can be crucial to whether a recipe works or doesn’t. While the difference between 1 medium egg and 1 large egg is small, that difference gets bigger the more eggs that are in a recipe. Don’t be tempted to swap egg sizes.

7. Always use a measuring spoon

Any Good Housekeeping recipe which specifies a teaspoon or tablespoon is referring to a measuring spoon: 1tsp = 5ml and 1tbsp = 15ml. This ensures that the amount is precise and means our triple-tested recipes work perfectly every time. Don’t be tempted to use cutlery or serving spoons to measure amounts. There is a huge variation in size (cutlery tablespoons are generally bigger), so can lead to recipes going awry.

8. How to make a pan temporarily non stick

Pour some sunflower or veg oil in a frying pan, then add a large spoonful of salt. Swirl mixture around pan, heating until oil is just smoking. Tip oil and salt into a heatproof container and discard. Use kitchen paper to carefully wipe out any remaining mixture (the pan will be very hot), then use the pan to fry. If you use any detergent to wash the pan, it will remove its non-stick properties and you’ll have to repeat the process.

9. How to peel ginger

Peeling ginger is simple - scrape the skin away using the edge of a teaspoon. It’s easier and wastes less than using a peeler or knife.

10. What to do with stale bread

Whiz stale bread in a food processor to make breadcrumbs (useful for coating or binding), slice stale bread, toss with oil and seasoning then cook at 190°C (170°C fan) mark 5 oven for 10-15min until golden for croutons, or soak in an egg and cream mixture and make French toast or bread and butter pudding.

11. What to do when you don’t have breadcrumbs for coating

Look for other dry crispy things in your store cupboard: crackers, cereal and crisps can all be crushed up to coat things.

12. How to make a sauce less salty

Added too much salt to a sauce or gravy? Try putting a piece of raw potato in the sauce and leaving for as long as possible - the potato will absorb some of the salt from the sauce. If you don’t have time, a squeeze of lemon juice or a little cream can reduce the perception of the overly salty flavour.

13. How to make gravy

Take your roasting tin and remove all but 1-2tbsp fat. Stir in an equal amount of flour and cook for 30sec on the hob. Gradually whisk in 75ml white or red wine (depending on whether you’re making a sauce for poultry/pork or red meat), then 400-500ml stock. Bring to the boil and bubble until glossy and thick. Taste and season, stirring in a little sweetness from redcurrant jelly or marmalade, if needed.

14. How to make carbonara

For every person eating a portion of pasta carbonara, cook 75g dried pasta in boiling salted water. Fry 50g cubed pancetta or bacon lardons until golden. Whisk 1 medium egg and 1 medium egg yolk and 25g finely grated parmesan cheese. Drain and add the pasta to the pancetta pan, then turn off the heat and stir in the egg mixture. Multiply the quantities of the recipe as needed.

15. How to use pasta water

Save a cup of the cooking water from pasta before draining. If the pasta seems dry when you add it to the sauce, stir in a little of the reserved water to loosen it.

16. How to make perfect grilled cheese sandwich

Take two slices of bread and butter one side of each slice. Turn one slice over so the buttered side is face down and top it with coarsely grated cheese – you can use mature cheddar or a combination of cheddar, mozzarella, and a small amount of a stronger cheese like Gruyère or Parmesan. Top with the other slice of bread, buttered side up. Put the sandwich in a frying pan set over a medium-high heat. Cook for 4-5min per side, moving the sandwich occasionally so it doesn’t stick, until the cheese inside is melted and the bread is golden.

17. How to warm plates quickly

If you forgot to warm your plates in the oven, simply run them under the hot tap until they heat up, then dry them thoroughly and use immediately.

18. How to freeze anything so it doesn't clump together

Also known as open freezing. Line a baking tray or plate (that will fit easily in your freezer) with parchment, arrange the things to be frozen on the paper close together but not touching. Freeze until frozen solid, then transfer to a sealable bag or container and store in the freezer until needed.

19. How to roast nuts

Toasting nuts in the oven means they’re less likely to burn than toasting them in a pan. Put nuts on a baking tray, cook in oven at 180°C (160°C fan) mark 4 for 10min, stir, then roast for a further 5-10min until fragrant and golden.

20. How to rescue a split hollandaise

Hollandaise splits when the butter is incorporated too quickly and the emulsion ‘breaks’. To rescue it, you can try gradually whisking in small amounts of boiling water until it comes back together. If this doesn’t work, start the hollandaise again with an egg yolk and lemon juice/vinegar reduction, and gradually whisk the broken hollandaise into the fresh egg yolk mixture.

21. How to make a martini

To make this classic cocktail, take 4 parts gin, 1 part dry vermouth and put it in a jug or cocktail shaker with a large handful of ice. Stir the mixture together until the outside of the jug/shaker is so cold that it’s uncomfortable to hold, then strain into chilled martini glasses. Twist a strip of lemon peel over each glass to release its oils on to the drink, then drop it into the glass. Serve.

22. How to make Yorkshire puddings that rise sky high

To get brilliant Yorkshire puddings, put beef dripping or oil in the tin, then heat in a very hot oven (at least 200°C (180°C fan) mark 6 or hotter) for 5min, or until sizzling. Working quickly and carefully, remove the tin from the oven, immediately pour in the batter, then put back into the oven as fast as possible so everything stays as hot as possible. Don’t open the oven door until the puddings have risen tall and are looking golden.

23. How to get rid of lumps in batter

Push lumpy batters through a sieve, rubbing the lumps as you go, or whiz with a blender or food processor instead.

24. How to sterilise jars

Wash jars and lids in hot soapy water and rinse well. Put both the lid and the jar (open end up) on a baking tray and heat in oven at 140°C (120°C fan) mark 1 for 10-15min until completely dry (you can also run them through a hot dishwasher cycle). Temperature matters: pot hot preserves in hot jars and cold substances (such as homemade liqueurs) into cooled sterilised bottles.

25. How to make an easy tomato pasta sauce

Heat 1tbsp olive oil in a large pan, fry 3 crushed garlic cloves for 30sec, then add 400g tin chopped tomatoes and 2tsp dried oregano. Bring to the boil and bubble for 20min until thick and pulpy. Season well and stir through pasta.

26. How to make a two-ingredient cheese sauce

This is the easiest cheese sauce ever. Heat 300g cream cheese in a pan with 150g grated cheddar cheese, whisking until the cheeses are melted, smooth and combined. You can use the sauce to make a great macaroni cheese or fold through cooked cauliflower or broccoli, to make a decadent veggie side.

27. How to make a basic curry

To make an easy curry sauce for 4, fry 1 sliced onion in a large knob of butter or 1tbsp oil over a medium heat until softened, then stir in 4 cloves of garlic, 1tsp freshly grated ginger and 1tbsp garam masala and cook for a further 1min. Add 200g tinned tomatoes, a splash of water and simmer for 15min until thickened. Add a splash of cream or coconut milk, if you want to make it richer. Fry or grill meat/vegetables in a separate pan, then add to the sauce. Stir in a large handful of coriander and season to taste.

28. How to know when to use salted and unsalted butter

Salted and unsalted butter have different culinary uses. Unsalted has a lower water content, so is great for frying as it doesn’t spit so much when heated. It’s also useful for making buttercream icing and cakes where you don’t want to impart too much saltiness or want to be able to control the amount of salt added. Salted butter is great for bringing a rich flavour and seasoning at the same time - even in some sweet things - but because the amounts of salt can vary, it’s better for general cooking where the salt levels aren’t so perceptible.

29. How to stop macaroni cheese from being dry

If you’ve ever made a baked mac and cheese and it’s practically sliceable rather than lush and creamy, this tip will save you. Instead of cooking the macaroni to the time stated on the packet, cook it for a few minutes more, so it absorbs even more water. This means that when it’s combined with the cheese sauce, it won’t suck the moisture out of it. Add a little of the pasta water to the cheese sauce too, and once everything is baked, you’ll have a perfect dish of gooey deliciousness.

30. How to flavour slow-cooked dishes

Slow cooked things can lack flavour if you just bung everything into the pan raw. Take some time to brown meat, don’t add vegetables too early (otherwise they will end up mushy), use a good stock as the cooking liquid, then if the flavour isn’t punchy enough at the end, strain the sauce into a frying pan, bring it to the boil and reduce it until the flavour is where you want it. You can thicken the cooking liquid with a little cornflour to give it substance too. Add fresh herbs right at the end of cooking.

31. How to deep fry (safely)

Always use a deep pan and one that has a well-fitting lid that you can put on the pan, in case it catches fire. Wear clothing that covers your arms and legs and if you’re used to cooking barefoot, put some sturdy shoes on and keep children away from the kitchen. Use an oil that has a high smoking point - sunflower, vegetable, lard or beef dripping, and fill your pan no more than half full. Heat pan on hob over medium heat, making sure that the pan handles face inwards. Don’t leave the pan unattended. Line a baking tray with kitchen paper and grab a pair of tongs or a heat-proof slotted spoon to use for lowering things into the oil and getting them out again. The oil is ready when a cube of bread sizzles and browns within 30sec. If the pan gets too hot, turn the hob off. Don’t try to move the pan while it’s still hot. Leave it to cool before you do, disposing of the oil by pouring it into an empty bottle once it’s cold.


How to cook meat and fish

32. How to cook roast beef

To roast any joint of beef, weigh the joint to calculate the cooking time and roast for 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g for medium meat or 20min per 450g if you prefer rare meat. If you prefer beef well-done, calculate the cooking time as you would for medium meat, then add an extra 25min on to it. Remove the joint for 30min from the fridge before you want to cook it and season the outside liberally before cooking.

33. How to roast a chicken

Preheat oven to 200°C (180°C fan) mark 6) and note the weight of the chicken - a 1.5kg bird takes about 1hr 20-30min to roast - smaller and bigger birds will need less/more respectively. Make a veg trivet using onions and carrots (this will make great gravy later) in a roasting tin that’s just big enough to hold the chicken and put the chicken on top. Dot butter over the chicken breasts. Season well. Roast for the calculated time until golden brown and completely cooked though.

34. How to get meat to brown

Moisture is the enemy of meat browning - pat it dry with kitchen paper before cooking. Don’t add salt until the meat is about to be cooked either - if it sits on the surface for too long, it will draw out water from the meat. Fry on a high heat too - low temperatures aren’t sufficient to turn it gloriously golden.

35. How to know when meat is cooked

The best way to know if meat is cooked is to use a temperature probe. For beef/steak: rare is about 50°C, medium is about 60°C and well done is about 70°C. Lamb should be 60-70°C and all other meat (including chicken and prepared meats like sausages and burgers) should be 75°C.

36. How to cook steak

No matter what cut you choose, remove it from the fridge; pat dry using kitchen paper. Heat fat (beef dripping is excellent) in a frying pan over a high heat. Season steak and fry for 1min per side for blue steak, 2-3min per side for rare, 3-4min per side for medium rare, 4-5min per side for medium and 5-6min per side for well done (based on a 2cm thick steak). For more guidance on which steak to choose, our steak cheat sheet tells you everything you’ll want to know.

37. How to get crispy chicken skin

Rather than cranking up the oven to brown a chicken, the answer to crisp skin lies in your baking cupboard. Sprinkle a light dusting of baking powder over raw chicken, along with a little salt, then roast as normal. Try it in this amazing recipe for Buffalo Wings.

38. How to time a roast dinner so it arrives on the table all at once

Make a time-plan: work out how long each element takes to cook (including prep and resting times), then work backwards from the time you want to have everything on the table, to see when things need to go on to cook. Make a list in chronological order of when to put things in ovens and on the hob accordingly. Prep as many things as you can in advance and use the time while other things are cooking to peel and chop veg. Be generous with how long you think prep times can take and allow yourself a little bit of grace if the timings don’t quite line up.

39. How to cook perfect crackling on roast pork

Dry the skin of the pork with kitchen paper. Using a sharp knife, score lines through whole of rind of pork belly or loin at roughly 5mm intervals. Drizzle over oil and rub into meat, ensuring all skin is well covered. Sprinkle over enough fine sea salt to cover skin. Rub it well into scores and across the whole surface. Cook in oven at 220°C (200°C fan) mark 7 for 25min, then turn temperature down to 170°C (150°C fan) mark 3 and roast for 1hr per 450g. We’ve got more know-how on our how to make crackling advice piece.

40. How to cook crispy bacon

Instead of frying it, arrange bacon on a parchment-lined baking tray and cook in the oven at 200°C (180°C fan) mark 6 for 15-20min until golden. The bacon will brown evenly and the oven will dry it out slightly too, so that it’s extra crispy.

41. What to do when the turkey doesn’t fit in the oven

If your turkey is too big for your oven, remove any string that’s trussing the bird, then pull the legs away from the body and use a sharp knife to slice them off, cutting between the leg and breast. Put the legs around the bird in the tin, or on a separate tray if necessary, then roast.

42. How to cook a speedier roast

The size of a meat joint dictates how quickly it cooks. If you want to speed up roasting meat, simply cut the joint into equal-sized smaller pieces, then recalculate the cooking times based on the new weights.

43. How to skin fish fillets without a knife

If you don’t have a decent fish filleting knife or aren’t confident with your skills, you can skin fish while cooking it. Put the fish skin-side down on a piece of foil on a baking tray. Cook in the oven at 200°C (180°C fan) mark 6 for 12min for fillets, or 15-20min for large pieces of fish, until cooked through. Use a palette knife or fish slice to lift the flesh neatly away from the skin that’s stuck firmly to the foil.

44. How to bake fish in paper

Take a large piece of parchment or foil, fold in half widthways and then open it back out so it looks like a book. Put the fish on one side of the fold, skin-side down. Season the fillet, and top with a few pieces of butter. If you want to cook the fish plain, you can stop here and seal the parcel, or add some soft herbs, a little lemon juice and a drizzle of white wine or vermouth. Fold paper/foil over to meet the other side and then fold the edges over all the way around the edges, making sure to press down well to seal completely. Put on baking tray and cook in oven at 200°C (180°C fan) mark 6 for 12-18min, depending on size of fish.

45. How to fry fish

Once you’re ready to eat and all side dishes/sauces are cooked, dust the outside of fish fillets with seasoned plain flour. Heat a drizzle of olive oil in a frying pan over a medium-high heat, then fry the fish for 4-5min per side if cooking a whole fish. If cooking fillets, fry skin-side down for 3-4min, then flip over, add a knob of butter to the pan and fry for a further min, basting with the melted butter a couple of times. Slide the fish out on to a warmed plate and serve immediately.

46. How to cook prawns

Heat a drizzle of olive oil or a knob of butter in a frying pan over a medium-high heat, add the raw prawns and cook for 2-3min per side, until they turn completely pink and opaque and feel firm when pressed. If any translucency or grey remains, cook further.


How to cook: baking and desserts

47. How and when to sift

Sifting is important for very powdery ingredients that clump together - like icing sugar and cocoa powder - or when adding flour to a mixture that you want to fold gently, where you won’t necessarily be able to beat out any larger lumps. Weigh flour/icing sugar/cocoa powder first into a separate bowl. Put sieve over the bowl or pan you’re adding the sieved ingredients to, then tip just enough into the sieve so it’s about ⅔ full. Tap the side of the sieve so that it falls through the holes. Repeat as necessary. If any lumps remain, press them through using the back of a spoon.

48. How to make an extra fluffy Victoria sponge

To make any sponge cake rise proudly, focus on getting and keeping as much air in the mixture as possible. Cream the butter and sugar together for as long as possible, until it’s turned as pale and fluffy as it can be (about 5min), beat the eggs in gradually, then fold in the flour as gently as you can.

49. How to stop a sponge mixture curdling

For sponge cakes, curdling happens when too much egg is added too quickly to the creamed butter and sugar. Thoroughly beat the eggs in a jug before adding them, until they are very liquidy. Add a small amount each time (no more than a spoonful) and whisk thoroughly. If the sponge does curdle, don’t worry too much. If you fold in a splash of milk after the flour is added, it can help the mixture to recombine.

50. How to fold a mixture to preserve as much air as possible

Use a spatula or large metal spoon, scrape it around half the side of the bowl, then with the edge of the spoon or spatula leading the way, cut it through the middle of the mixture until you get to the other side. Give the bowl a half turn, then repeat the motion, making sure to occasionally also scrape the bottom of the bowl too, in order to fold everything evenly. Stop the moment everything seems combined and no streaks of ingredients remain.

51. How to stop a cake from browning too quickly in oven

If you can see the top of a cake is perfectly golden, but it hasn’t had sufficient cooking time to bake the middle of it, cover the cake with foil to stop the top from burning, then bake for the rest of the time.

52. How to know when a cake is cooked

When making a sponge cake, it’s cooked when the top is risen, golden and springy to touch, when the sides have started to shrink away from the edges of the pan and when a skewer inserted into the centre of the cake comes out clean. For a roulade or whisked sponge, the cake is ready when you can press a finger on the surface and the top springs back after touching it.

53. How to make gooey brownies

The secret to a gooey brownie is in the cooking time - a fudgy texture comes mostly from underbaking. Don’t be tempted to bake them for too long, as this will cook the mixture too much. Follow the timings on the recipe and bake until firm to touch.

54. How to make muffins that rise tall

Muffins are easy to make but hard to get perfect. Unlike a sponge cake, the method of combining wet and dry ingredients doesn’t create air in itself, so you have to rely on the raising agents for them to rise. If your muffins don’t rise, try adding a little yogurt, lemon juice or vinegar to the recipe next time – the acid will react with the baking powder/bicarbonate of soda and give extra lift. To make sure muffins are as tall as can be, fill the muffin cases at least 3/4 full of batter, or nearly to the top, if you’re looking for them to be very tall.

55. How to beat egg whites

Make sure your bowl and beaters are clean and dry. Use a handheld electric whisk on the slowest speed for the first minute or so – starting slowly means you stretch the proteins of the egg whites gently, rather than snapping them, that would prevent them from whisking up properly. Increase the speed gradually. Keep whisking to the desired stage, but don’t over-whisk (this is when you start to see the whites gathering in fluffy lumps) – as the egg whites will separate and become unusable.

56. How to tell which peak you’ve whisked your egg whites to

Soft peaks: mixture loosely keeps its shape and peaks readily flop over when beaters are lifted.

Medium peaks: mixture keeps its shape better, but the peaks still curve over when beaters are lifted.

Stiff peak: mixture keeps its shape and peaks stay standing without any curl when beaters are lifted.

57. How to make meringues that hold their shape

To make glossy meringue that holds its shape, whisk the egg whites to stiff peaks - before adding sugar. Adding the sugar at any point before when the egg white doesn’t have enough structure will lead to a runny meringue. Gradually add the sugar, beating well between each addition until thick and glossy.

58. How to help bread rise

If you find your bread consistently doesn’t rise, check your yeast is in date, try measuring the salt and yeast precisely, don’t use overly hot water and make sure the dough has enough water added (drier doughs don’t rise so well).

59. How to make the perfect crumble topping

Crumble topping is a simple ratio: put one part sugar, one part butter, and two parts plain flour into a bowl, then rub together with fingers until the mixture resembles coarse breadcrumbs. For 450g of fruit, you’ll need about 150g plain flour and 75g each butter and sugar.

60. How to make buttercream

Buttercream is one part unsalted butter to two parts icing sugar, plus just enough boiling water to give a spreadable texture and vanilla extract for flavour. Adding the icing sugar in two parts means the icing sugar is less likely to fly out of the bowl. Put 100g softened butter in a bowl and beat it briefly to soften it further. Add 100g icing sugar with 1tsp of boiling water, cream together, then add 100g icing sugar and 1tsp vanilla extract and beat again until smooth and spreadable. For easy buttercream without the icing sugar mess, put all the ingredients into a food processor and whiz until smooth.

61. How to fill a piping bag

To cleanly fill a piping bag, fold the top third of the bag down over itself. This means that it’s easier to spoon the icing into the bag without getting the top part of the bag messy. Push the fingers of your non-writing hand up under the fold, begin to spoon the icing into the bag and use the backs of those fingers inside the fold to help scrape the icing from the spoon into the bag. Once the bag is two-thirds filled, twist the top to seal the icing in.

62. How to ice cupcakes

To ice cupcakes in a perfect swirl, use a large open star nozzle and put it in a piping bag. Fill the piping bag with buttercream or frosting, hold the bag straight up, then pipe a circle of icing around the edge of the cupcake. Pipe a slightly smaller swirl in the centre of the circle, spiralling upwards and making a little peak in the centre.

63. How to cut a cake into even layers

Put cake on a board or turntable. Get down to eye level with the cake so you can see the depth of it properly. Use a long bread knife to score a small horizontal nick at the halfway point or into thirds, then stand up and put the knife in the groove you’ve made, holding it parallel to the work surface. Keep the knife still and twist the board or turntable to score an even line all the way round the cake. Repeat, if cutting multiple layers. Using the lines as a guide, hold the knife parallel to the work surface and saw through the cake, twisting the board or turntable as you go, making sure that the knife stays on the guideline you've made. Keep twisting the board as you saw, making sure that the knife cuts all the way through the sponge.

64. How to ice a layer cake

Put a cocktail stick in the side of each layer, in a vertical line – this is so you will know how the layers line back up after you remove them. Smear a small amount of buttercream on to a board or cake stand and stick down the bottom layer of cake on it. Spread just enough icing on the top, taking it nearly to the edge and keeping the icing as level as possible – this will ensure the filling doesn’t ooze out and the cake doesn’t become wonky. Stack another layer of sponge on top, making sure it’s in line with the sponge below it. Repeat icing until all sponges are stacked.

65. How to cover a cake in buttercream

Make sure the buttercream is soft and spreadable, otherwise it will tear the sponge - whisk in a little dribble of boiling water to soften if needed. Spoon approximately ¼ of the buttercream into a separate bowl for the crumb coat – this ensures you don’t get crumbs in the remainder of the buttercream. Spread crumb coat icing over top in a paddling motion until covered in a thin layer. Smear the icing in blobs over the sides (if you need more icing, spoon out more from the main bowl), then hold the palette knife upright and smooth it around the sides to make a thin, even layer. Run the palette knife over the top and edges again to get it as smooth as possible, then chill the cake for 10-15min to allow the buttercream to solidify. Repeat the icing process with the remainder of the clean buttercream.

66. How to make perfect glace icing

For a small quantity of glace icing that can be used to decorate biscuits, or for drizzling on cakes and buns, put 100g icing sugar in a bowl and stir in 1tbsp cold water, to make a glossy, runny icing.

67. How to blowtorch and brûlée

Make sure whatever you’re torching is on a metal baking tray rather than on the work surface. Hold the blowtorch so the flame touches the surface of what you’re browning, keeping the torch moving evenly over it – don’t hold it still for too long as you can end up with patchy scorching instead of an even browning. Keep your free hand away too – if the thing you’re brûléeing is in a container, don’t be tempted to hold it with your other hand.

68. How to make a roulade that doesn’t crack

Roulades crack because they have been overbaked or have dried out. The sponges don’t need long in the oven, so follow timings carefully, checking 5min before the recipe’s suggested timing. The sponge is ready when there is no trace of wet mixture left and the surface feels springy. Cover with a large piece of parchment then a lightly damp tea towel until cool, then continue with your recipe.

69. How to steam a pudding

Take a piece of parchment and a piece of foil and lay them over one another. Pinch a pleat in the middle of the stack and fold it over (this allows for expansion at the top of the pudding), then lay the sheet over the pudding, foil-side up. Press the foil down around the sides of the pudding basin, then use a piece of string to secure it by tying it tightly under the lip of the basin. Make a handle by tying a separate piece of string to the string around the pudding. In the bottom of a pan that is wide and deep enough to hold the pudding, put an upturned heat-proof saucer. Fill a quarter full with water and bring to a simmer. Lower pudding in and top up with boiling water from the kettle, if necessary, to bring the water halfway up the side of the basin. Cover and simmer for as long as recipe requires, topping up the water if needed.

70. How to make shortbread

Shortbread is 3 parts plain flour, 2 parts butter and 1 part sugar. To make a 20.5cm round of petticoat tails, rub 100g unsalted butter into 150g plain flour, 50g granulated sugar (or whiz in a food processor) until the dough clumps together. Draw a 20.5cm circle on baking parchment, then flip over and put on to a baking tray. Pat dough into an even round, crump edges and score into 8 equal triangles. Chill for 30min, then bake for 25-30min at 170°C (150°C fan) mark 3 until the top feels dry and sandy.

71. How to soften hardened brown sugar

To soften brown sugar that’s dried out, add a few strips of orange peel or a wedge of apple to its container, seal with a lid and leave overnight or until the sugar has softened again.

72. How to make things with cocoa powder taste even more chocolatey

Sometimes chocolate cakes and icing don’t taste of chocolate. Why? Because they don’t contain enough cocoa, or the cocoa hasn’t come into contact with any liquid or heat that would activate and ‘bloom’ the cocoa powder. If you’re adding cocoa powder to a recipe like buttercream, be generous with the quantity and heat it in a pan first with a little water and some of the sugar from the recipe, then allow the mixture to cool before whisking into the buttercream, or try this extra chocolatey buttercream from our Jaffa Cakes cupcakes recipe.

73. How to melt chocolate

Break chocolate into small pieces or chop with a knife. Put into a dry, heatproof bowl. Set the bowl over a pan of barely simmering water, making sure that the water doesn’t touch the bottom of the bowl. Stir the chocolate occasionally and don’t overheat the chocolate.

74. How to temper chocolate using our cheat's method

Store-bought chocolate bars are already tempered, so you can make tempered chocolate very easily providing you melt it gently and slowly to keep it tempered. Simply chop the chocolate as finely as possible (a food processor is perfect for this), then put the chocolate in a heatproof bowl. Bring pan of water to a simmer then remove from heat and put chocolate bowl on top. Allow chocolate to melt very slowly, stirring frequently and removing from the pan if the bowl feels too hot at any point. Use to coat truffles or make decorations.

75. How to make truffles

For an easy truffle recipe, heat 100g double cream and 15g butter until just simmering. Pour mixture over 100g chopped dark chocolate that’s in a heatproof bowl, leave for 5min to melt, then stir together. Cool and chill for 1-2hr until the mixture has firmed up but not set solid. Scoop balls using a teaspoon dipped in warm water and dried, then put in a parchment lined roasting tin. Sieve over cocoa powder and shake tin to coat truffles completely.

76. How to make perfect hot chocolate

Put 100g finely chopped dark chocolate in a pan with 750ml semi-skimmed milk and heat gently, whisking frequently until smooth and combined. Stir in 1tsp vanilla extract and sugar or honey, to taste.

77. How to make a decadent chocolate mousse with just two ingredients

Melt 100g dark chocolate in a bowl set over heatproof water. Whisk 150ml double cream in a separate bowl. Fold together until combined, then spoon into glasses and chill for 1hr until set.

78. How to make easy chocolate curls

Turn a large chocolate bar over so the smooth side is facing up, then run a y-shaped vegetable peeler down the length.

79. How to make easy fudge

To make fudge that doesn’t require a thermometer, melt 500g white chocolate with a 397g tin condensed milk in a large heatproof bowl set over a pan of gently simmering water, stirring frequently until the mixture is smooth and combined. Tip onto a parchment-lined 20.5cm square tin, level and leave to set solid at room temperature for 6hr.

80. How to rescue a split ganache

Chocolate ganache splits when overheated. To try and rescue it, cool it down as quickly as you can by resting the bowl in ice cold water and stirring the mixture gently. You can try whisking in a small splash of cold milk to recombine it. If the ganache splits completely, don’t throw it away – you can still turn it into a delicious hot chocolate by stirring some into a pan of hot milk.

81. How to rescue an overcooked custard

If your custard is beginning to scramble, immediately remove it from the heat and plunge the base of the pan into cold water to stop it cooking. Sieve the custard to remove any scrambled bits.

82. How to measure golden syrup and treacle

If you need to measure spoonfuls of syrup, oiling the spoon first means it slides right off instead of clinging messily to the spoon. If you are using a squeezy bottle, you can also weigh the syrup straight into the recipe instead of using a spoon. 1tsp golden syrup/treacle = 7g and 1tbsp = 21g

83. How to roll and stamp out gingerbread

Lightly flour work surface. Dust rolling pin with flour. Roll out half of the biscuit dough until about 5mm thick. Use cutter as close to edges as possible, press down until cut through completely, and wiggle cutter slightly to remove. Repeat, positioning cutter as close to the other cut biscuits as possible. Peel away the trimmings, press into a ball, set aside. Slide palette knife under each biscuit to completely free it from work surface and transfer to baking sheet. Repeat with other half of dough, press all trimmings together, then repeat with rerolled trimmings.

84. How to keep biscuits crisp

Homemade gingerbread and biscuits with a high sugar content have a tendency to soften over time, even when kept in an airtight tin. To keep biscuits crisp and crunchy, add a handful of pasta or rice to the bottom of the storage tin to absorb the excess moisture.

85. How to make perfect shortcrust pastry

To make tender shortcrust pastry, you need to keep all the ingredients cold, and not overwork the dough in order to prevent the gluten from overdeveloping. Keep all the ingredients chilled until needed, keep your hands as cold as possible if rubbing everything together with fingertips, or if you can, make it in a food processor. Once the dough comes together, tip it on to a work surface and press it firmly together into a disc. Don’t knead it as you would do for bread as this will make the pastry tough and springy. Wrap and chill the pastry disc, removing from fridge 10min before you need to use it.

86. How to line a tart tin

Roll pastry out until it’s a few inches bigger than the tin you’re lining. Use a rolling pin to lift the pastry up by loosely rolling the pastry around it and lifting it up, then carefully unroll it over the tin. Lift overhanging dough with one hand while pressing it gently but firmly into corners of tin and up sides. Don't stretch dough while pressing down otherwise pastry will shrink during baking. Roll the rolling pin over the top of tin to remove the excess pastry. Chill pastry until solid.

87. How to bake blind

Once tin is lined with pastry and chilled, crumple a large sheet of baking paper into a ball, then unfurl and press into the corners of pastry-lined tin. Make sure the paper is pressed against pastry, then fill with baking beans or a mixture of rice and dried pulses. Press beans all up and around the sides so that they act like scaffolding, keeping the pastry from slipping down sides of tin during baking. Bake at 190°C (170°C fan) mark 5 for 15-20min (for a 20.5cm tin) or until pastry is golden around edges. Carefully remove the paper and beans and bake pastry case for a further 5min or until the base of the pastry feels dry and sandy.

88. How to patch a pastry case

If you make holes in pastry when lining a tart tin, don’t fret. Take small pieces of pastry trimmings and press them into the holes, smoothing as you go. To ensure the pastry is leakproof, after blind baking, brush the cooked pastry with egg white, then bake again for a further 5min.

89. How to make a caramel

Put 200g sugar in a heavy-based pan with 150ml water. Heat gently until sugar is completely dissolved and no granules remain. Bring to the boil and cook without stirring until it turns a medium caramel colour. If you want to make a dry caramel, try our how to make caramel fully tested method.

90. How to know when bread is ready

Bread is ready when it is risen, golden, feels firm on the sides and the base sounds hollow when tapped.

91. How to rescue over-whipped cream

It’s easy to over-whip cream, but thankfully a doddle to fix. Whisk a splash of cold milk in by hand (don’t use electric beaters at this point as you risk over-whipping it again) to soften it.

92. How to make jam from any fruit

Wash fruit and cut off and discard any damaged or spoiled areas. Cut into 2.5cm chunks, if fruit is large (you won’t need to do this for berries). For every 450g fruit, you need 450g granulated sugar (a 1:1 ratio of fruit to sugar). Put fruit and sugar in a pan, heat gently until sugar is completely dissolved. Bring to boil and cook until jam reaches 104°C (timings of this will vary dependent on the fruit, so using a thermometer is the most reliable way to do this). Pot hot jam into hot sterilised jars and seal.

93. How to unmould a pannacotta or jelly

First try gently using your thumb to pull the top surface of the jelly away from the sides of the mould to break the vacuum holding the jelly in place. Invert on to a plate, hold the mould tightly on to the plate and flick the plate and mould in sharply away from you, horizontally. If the jelly still won’t budge, dip the outside of the mould in a bowl of lukewarm water for 5sec, then try again. Don’t dip the moulds in very hot water – you’ll start to melt the jelly/pannacotta.

94. How to speed up soaking dried fruit

If you’re in a hurry to make a Christmas cake or pudding, put the dried fruit and soaking liquid in a pan and heat gently until just steaming. Cover the pan and allow to cool. The heat speeds up the absorption.

95. What to do when you don’t have any eggs for a baking recipe

We’ve got loads of ideas of how to replace eggs in baking but one of the easiest storecupboard solutions is to use vinegar and bicarbonate of soda. How much will vary from recipe to recipe, but 1/2tsp vinegar and 1/4tsp bicarbonate of soda is an approximate ratio per egg. Our eggless chocolate fudge cake recipe uses this method with tremendous results.

96. How to cut gooey/creamy/sticky desserts into clean slices

If you struggle to cut brownies or cheesecakes cleanly, try this. Make sure brownies are sufficiently cooled (overnight is ideal) and that cheesecakes have chilled and set completely. Use a large sharp knife and cut cleanly down through the dessert, then slide the knife out from the side instead of lifting it back up through the cake/pudding. Wipe the knife clean on a piece of kitchen roll (you may need to wash and dry it too) and then repeat with a fresh slice. If you don’t clean the knife before each cut, crumbs and things that have stuck to it will drag through as you slice, making things messy, uneven and potentially lead to portions that break and fall apart.


How to cook fruit and vegetables

97. How to know which apples to use in cooking

If you want apples that break down into a smooth sauce, use cooking apples such as Bramley. For apples that keep their shape when cooked, use eating varieties such as Braeburn, Cox or Granny Smith – perfect for crumbles.

98. How to use leftover veggies

Leftover cooked vegetables can be used for soup. Put them in a pan with just enough vegetable stock to cover (you can always add more) and heat until everything is piping hot. Whiz in a blender or use a stick blender, then season to taste.

99. How to make mash

Our top tip: use floury spuds. Peel potatoes and cut into even sized chunks, making sure they’re not too small. Add to pan with cold rather than boiling water. Bring to the boil and reduce to a simmer for 15-20min. Drain in a colander and leave to dry for 5min, to allow excess moisture to evaporate so your mash isn’t soggy. Mash in pan, then push the mash to one side and add milk and butter into the gap. Turn on heat and tilt pan so the side with the butter and milk warm is nearest the heat, allowing it to warm through, then mix in.

100. How to make perfect roast potatoes

We think Maris Piper or King Edward turn out the best. Cut potatoes in half, put in a pan with cold water, then parboil until the edges soften (about 8min). Drain in a colander for 5min to allow them to steam dry. Put them back in pan and shake briefly to roughen up the edges. Only use fat with a high smoking point – duck, goose or oil. Heat the fat in the tray before adding potatoes. Turn the potatoes through the hot fat and roast until golden and crisp. Our perfect duck-fat roast potatoes recipe has all the details.

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