There are many recipes out there that call for a ‘pinch’ of some ingredient, or they even give you the freedom to put as much (or as little) as you want of an ingredients, depending on your taste.
But then there are other recipes which require precise measuring of ingredients, such as in cake making or bread making.
Even the slightest error has produced unwanted results for me. I’ve even had my daughter laugh a number of times because I’ve managed to sink the middle of a cake yet again, or cause it to crack... Read more +
Everyone wants dessert to finish off a great BBQ meal, but with so much else going on, most of us just can’t be bothered to spend time and energy on a great dessert.
Don’t worry, you won’t have to buy shop-bough dessert. Here’s our roundup of the easiest, and yet still delicious, no-bake desserts we’ve found online.
Now you can go back to concentrating on that roast!
Read more +
My family love this! Charring onions brings an extra smokiness to chili onion butter that is rarely tasted in shop bought versions Read more +
Most of us know that an instant read thermometer is one of those tools where, if used properly, it’s an absolute essential.
Unless you've got x-ray vision, knowing how well done a food is on the inside, from looking at it from the outside, is impossible!
Some people swear by checking that the juices run clear for ‘doneness’ of meat. This is a terrible idea.
The reason why raw meat has a red or pink color is because of a molecule called myoglobin. The theory behind checking for clear juices... Read more +
Sauces and dips are an integral part of the BBQ experience, but how many people actually make their sauces using their grill?
When it comes to salsa, many people are missing a trick, as charring the tomatoes and vegetables really plays up the sweetness, and adds smoky, bitter notes that are almost impossible otherwise.
Add this tasty salsa liberally to pork, quesadillas, grilled snapper etc.
Read more +
