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Best bones for fish stock

Richard Cornish
Richard Cornish

Kingfish: White fish bones are ideal for fish stock.
Kingfish: White fish bones are ideal for fish stock.Jennifer Soo

What bones should I use for fish stock?

A straw poll of chef mates revealed they were in agreement that white fish bones, such as whiting, flathead and snapper, make for good stock and to avoid using bones from salmon. If you're buying fish from a fishmonger, their recommendation was to buy whole fish and have it filleted. The flesh is fresher and you have the opportunity to keep the bones to make stock.

What is boar taint? F. Castro

I have two Italian mates who make their own prosciutto and salsicce. Sammy and Guido. Sammy swears by only buying pork from female pigs. Guido doesn't care. Sammy can't stand the smell of ''boar taint''. This is an odour caused by compounds created by male pigs once they reach puberty. These compounds, namely androstenone and skatole, accumulate in the fat and give pork a strong, animal smell. You will recognise boar-tainted pork as it will smell like a bus full of teenagers on a hot day. Boar taint affects only a small number of pigs and, funnily enough, the unpleasant aroma is not perceived by everyone, which could explain why Guido is less picky with his pork. Boar taint is controlled in the pork business using different methods: selective breeding, physically or chemically castrating males, and slaughtering younger pigs. If you do come across affected pork, you can ameliorate the smell by soaking it in cold water in a pot, then gently bringing the temperature to about 60 degrees for 30 minutes, removing the scum from the top of the pot. Repeat the process. Sammy asks for female pork from Asian butchers as their clientele are often sensitive to boar taint.

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What is the best way of complaining about bad service in a restaurant? C. Prior

Once, many years ago, I was dining with a friend. We were seated and, after waiting 30 minutes for our order to be taken, he took a drastic measure to get the waiter's attention, deliberately pushing a wine glass onto the floor. No matter how effective it was for us to get served, I in no way condone this behaviour. If there is a problem with the food, fix it straight away by politely telling the waiter what is wrong with the dish, such as it was served cold, didn't match the menu description or the dog hair was too tough. Ask for a replacement dish or the dish to be struck from the bill. If there is a problem with the service, you could simply walk away without saying a word. Venting disappointment at a waiter who is rude, surly or disengaged is like reprimanding a puppy for peeing on the carpet - it's a behavioural problem that can be resolved with training. That is the responsibility of management. You can ask to speak to the manager but in the heat of service, as I have found, many respond in a defensive manner. Often the best option is to send an email or phone the next day politely outlining your problems. It is then appropriate that the manager thanks you for your valuable feedback so they can consider the way they operate their service. If you feel your complaint is unresolved, move on and find another place to go, perhaps enjoying your schadenfreude when the establishment eventually spirals into oblivion.

What is the point of creaming butter and sugar? J. Braithwaite

Creaming butter and sugar is one of the foundation skills of baking. Butter is mostly fat but still contains water. In this water the sugar crystals dissolve. In the fat is trapped little pockets of air. As the cake bakes the air heats and expands. The proteins in the flour make the batter elastic which traps the air bubbles. The result is a sponge-like texture. When creaming butter and sugar, use butter that is room temperature. Properly creamed butter and sugar should be pale, soft and fluffy. An upright stand mixer, such as a KitchenAid, makes the job of creaming easy but when using one, stop and push the mixture down the bowl several times with a spatula to make sure the mixture is consistent.

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Richard CornishRichard Cornish writes about food, drinks and producers for Good Food.

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