Good Food - Brain Food

Richard Cornish

BRAIN FOOD

By Richard Cornish

Follow Richard on:

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:

How do I make my souffle rise properly?

Souffle

There are some tricks to creating a winning souffle.

Cook | Brain food | Tue Sep 16 03:00:00 EST 2014

How do I store fresh herbs?

Fresh basil leaves.

What's the best way to prevent herbs from wilting?

Cook | Brain food | Tue Sep 02 03:00:00 EST 2014

What is jitomate?

Seeing red: A Mexican tomato is actually what we would call a tomatillo.

My Mexican recipe calls for jitomate - what is it exactly?

Cook | Brain food | Tue Aug 26 03:00:00 EST 2014

What's the difference between cream of tartar, baking soda and baking powder?

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

Salted versus unsalted butter: which is best?

Butter

And is there a hard and fast rule for sweet and savoury dishes?

Cook | Brain food | Tue Aug 12 03:00:00 EST 2014

When should I throw out my plastic microwave containers?

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

What is creme fraiche?

Cultured: French toast with berry compote and creme fraiche.

How is this thick and spreadable cream different from sour cream?

Cook | Brain food | Tue Jul 29 03:00:00 EST 2014

How do I avoid lumpy mashed potatoes?

Potato

Choosing the right starchy potato is the first step to perfect mash.

Cook | Brain food | Tue Jul 15 03:00:00 EST 2014

Is it hygienic to use a wooden chopping board for my meat?

Raw beef steaks on chopping board with thyme, onion and garlic.

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

Should I use cheap or expensive wine in my cooking?

Should I use cheap or expensive wine in cooking?

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

Do I need to salt my eggplant before cooking?

Eggplant dip.

Does salting eggplant reduce bitterness or does it serve another purpose?

Cook | Brain food | Tue Jun 17 03:00:00 EST 2014

How can I make my quinces look rosy and red?

Quinces require special treatment to make them change colour.

Cook | Brain food | Tue Jun 10 03:00:00 EST 2014

What is a broiler?

Chicken at Sepia

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

Why do Jerusalem artichokes give you gas?

Jerusalem artichoke

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

Coconut milk and coconut cream: what's the difference?

What is the difference between coconut cream and milk?

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

Can you make your own salt?

istock - sea salt

Home-made sea salt can have the tang of the sea and a mild seaweedy taste.

Cook | Brain food | Tue May 06 03:00:00 EST 2014

How to tell if an avocado is ripe

A ripe avocado.

Is there a way to tell if an avocado is ripe without bruising the fruit?

Cook | Brain food | Tue Apr 29 03:00:00 EST 2014

How much juice does a lemon or orange yield?

Lemon

The reason recipes call for the 'juice of one lemon' is to make it easier for the home cook.

Cook | Brain food | Tue Apr 15 03:00:00 EST 2014

What is the best way to store bananas?

Bananas

Placing bananas in the fridge when underripe slows down the enzymes that lead to ripening.

Cook | Brain food | Tue Apr 08 03:00:00 EST 2014

Does kale taste like cabbage?

Hail kale: It's the new juicing star, but don't overcook it.

What to eat with kale, the difference between butter and margarine and freezing rules.

Cook | Brain food | Tue Mar 25 03:00:00 EST 2014