- < 30 mins
- Neil Perry
Good Food - Brain Food
Richard Cornish is an award-winning writer whose love of the land lead him to explore the issues around food, where it comes from, how it gets to us and why it tastes so good. He writes the weekly Brain food column for Epicure and Good Food. Use the comment function to leave a question for Richard.
Read more of my articles below:
A tea latte gives you a really strong tea flavour without mouth-wrenching sharpness.
Cook | Brain food | Tue Oct 28 00:00:00 EST 2014
Creaming butter and sugar is a first step in many baking recipes, but is it really necessary?
Cook | Brain food | Mon Oct 20 23:30:00 EST 2014
When you freeze the curry, water forms ice, which separates the coconut oil out of the emulsion.
Cook | Brain food | Tue Oct 07 00:00:00 EST 2014
Follow these tips to avoid crushing the eggs and smearing yolk across the white.
Cook | Brain food | Tue Sep 30 00:00:00 EST 2014
Using a food processor to mince meat is a bit like using a Mercedes to pull a plough.
Cook | Brain food | Tue Sep 23 00:00:00 EST 2014
There are some tricks to creating a winning souffle.
Cook | Brain food | Tue Sep 16 03:00:00 EST 2014
What's the best way to prevent herbs from wilting?
Cook | Brain food | Tue Sep 02 03:00:00 EST 2014
My Mexican recipe calls for jitomate - what is it exactly?
Cook | Brain food | Tue Aug 26 03:00:00 EST 2014
They're all white powders used in the cooking process - so what's the difference?
Cook | Brain food | Tue Aug 19 03:00:00 EST 2014
And is there a hard and fast rule for sweet and savoury dishes?
Cook | Brain food | Tue Aug 12 03:00:00 EST 2014
Plastic containers may be convenient for reheating food in the microwave but watch out for signs of wear and tear.
Cook | Brain food | Tue Aug 05 03:00:00 EST 2014
How is this thick and spreadable cream different from sour cream?
Cook | Brain food | Tue Jul 29 03:00:00 EST 2014
Choosing the right starchy potato is the first step to perfect mash.
Cook | Brain food | Tue Jul 15 03:00:00 EST 2014
Treat your wooden board carefully as nicks and grooves will prove a haven for bacteria.
Cook | Brain food | Tue Jul 08 03:00:00 EST 2014
Richard Cornish puts three different wines to the test, ranging in price from $3.99 to $70.
Cook | Brain food | Tue Jun 24 03:00:00 EST 2014
Does salting eggplant reduce bitterness or does it serve another purpose?
Cook | Brain food | Tue Jun 17 03:00:00 EST 2014
Quinces require special treatment to make them change colour.
Cook | Brain food | Tue Jun 10 03:00:00 EST 2014
If you were in the United States you would be referring to a grill.
Cook | Brain food | Tue May 27 03:00:00 EST 2014
Experts say there is a soluble fibre in Jerusalem artichokes that makes its way to the lower intestine where bacteria break it down.
Cook | Brain food | Tue May 20 03:00:00 EST 2014
One is good to fry curry pastes. The other should be added to the curry later.
Cook | Brain food | Tue May 13 03:00:00 EST 2014