Alex's Tips - Techniques
Our cook Alex is here to answer any questions you may have, to ask your question click here.
Q. Risotto: I was wondering if you would recommend the ladle-by-ladle addition of stock when making risotto. Does it really impact the final dish?
I tested the two techniques over a long period in 2006 when I was writing a risotto story for Sainsbury's Magazine and it really doesn't make a difference. I add all the liquid, bring it to the boil and then simmer very gently for 18 minutes then let it sit. Depending on your rice you sometimes need to add a little more as you go. I mostly make my risotto with the giant whole wheat couscous now.
Just to be clear though, there is nothing wrong with stirring and if you enjoy making the risotto like that feel free to keep going.
Q. Cakes: Why does my creamed butter and sugar always curdle when I add the beaten eggs, no matter how slowly I do it and no matter it's all at room temperature; adding flour does help but isnt that changing the texture and knocking air out of the sponge mix?
I am convinced that this is something that happens all of the time and to everyone. I think that every recipe that involves this method has flour added to it so you really have nothing to worry about. If you are finding that your sponge is too heavy, I would suggest trying a genoise recipe that starts by beating the eggs. I made one for my sons birthday a month or so ago and it was excellent. Mostly don't worry, a little curdling at that stage won't affect your final sponge at all.
Q. Which is the best way to use garlic to get the strongest flavour - chopped, crushed, whole or some other way?
A. As a personal preference, I prefer not to use a garlic crusher as I find more ends up in the crusher than in the dish. I slice it when I'll be cooking it for a while and I chop it when cooking more quickly. The strength of flavour comes more from how long you cook the garlic for rather than how you chop it. If you really want to taste garlic, the best way is to add it right at the end so that it remains raw. If you want to taste it less, soften the garlic at the beginning of your sauce or dish.
Q. When making meringues I cannot get egg whites to form stiff peaks - what am I doing wrong?
A. I hope you are well, first make sure the egg whites, bowl and whisk are clean, then whisk the whites until firm, then, still whisking, add the caster sugar very slowly, continuing to whisk as you do. Once you have added all of the sugar in your recipe, whisk for about 1 minute more. The peaks should now be stiff, remember that stiff in the case of egg whites means firm rather than hard. Let me know how you go.
Q. I can't do meringues. Chief amongst my problems is that they always stick. I have tried various types of baking tray, and combinations of greaseproof paper and oils or butter. Help me Obi-Wan, you're my only hope.
A. You must feel the force, let it run through you then email my jedi friend Obi Skywalker Robert @ oxfordchefshop@hotmail.com and ask him for one or more re-usable Cookamesh or Cookasheets both are non-stick sheets. These have a special coating and nothing! Sticks to them, they can then be washed and used time and time again. Also lift this off the baking tray and check the meringue is hard underneath. If not, just put it back into a low oven until it is. You will never have a meringue problem again. Try your next meringue with baked banana, passionfruit and dulce de leche. Let me know how it goes.
Q. I like using sun dried tomatoes, but they take some time to re-hydrate. Is there any way to speed this up?
A. Use boiling water straight from the kettle and they’ll only need a few minutes.
Q. What is the best way to poach an egg?
A. Poached eggs rely entirely on freshness. If you have very fresh eggs (i.e. from a farmers market or you know someone with a laying hen), break into barely simmering water, lower the heat and poach for 3 minutes. For eggs that are less than perfectly fresh, use an egg poacher or bring a pan of water to the boil and swirl the water in the pan, break an egg into oiled cling film and then drop it into the water.
Q. How can I chop vegetables more smoothly?
A. Ah, I wish I could show you. First, use a very sharp chopping knife then slide it through the vegetables cutting away from yourself. Then lift the handle up, slide backwards and cut again with the next forward stroke. See, now you wish I could show you too. Tell you what, have a look at my quinoa recipe video, at the top of this page. Watch when I cut the basil and you’ll see what I mean.
Q. What is the best way to melt chocolate?
A. Traditionalists would say to break the chocolate up into a glass bowl and melt over a pan of hot water. I use the microwave on a very low setting.
Q. Why do my cakes always sink?
A. To avoid cakes sinking, you shouldn’t open oven door while cooking, and don’t take your cake out of the oven before it is fully cooked. It can also be because you cook them too fast so they look fantastic when you take them out of the oven but its all hot air and they sink seconds later. If in doubt I always go to one of Delia’s recipes, problem solved.