The one piece of cooking equipment to give someone leaving home

My son is a reasonable home cook and is moving into a share house. What one piece of cooking equipment should I give him? K. Briers

I can tell you what not to give him. Buckled aluminium saucepans. A scratched Teflon-coated electric frypan without a lid. A chipped '80s glass chopping board. A rusted cake tin with a hole big enough to leak cake batter. That's what I started with when I moved into my first share house. Then I got a good Wusthof chef's knife. I had been using a finely serrated bread knife to dice vegetables and ended up with more cuts than the state education system. A good knife, along with a stone to sharpen it and steel to hone the blade, will make life as a cook a pleasure and is much safer than a blunt knife that will jump around and slide off food and onto digits. Knives, however, are like wizards' wands and there is a knife to suit each cook. Take him the store to handle the various knives and make sure he feels comfortable with its weight, shape and balance.

What is a vegetarian egg? M. Ho

I keep chooks. They are like little velociraptors. They are ruthless and if they find a mouse or lizard will fight over them. Chooks are omnivores. They eat everything. Even other chooks. So it comes as no surprise that the feed given to laying birds usually contains meat meal or fish meal as a protein source. Some growers prefer to feed their birds with a mix of grains, seeds, vegetable matter, vegetable oil and minerals, and eggs produced by these birds are often marketed as "vegetarian eggs".

Why do recipes say to start off with cold water when boiling water for pasta and vegetables? U. Rolfe

Hot water dissolves minerals from your pipes. This can subtly change the flavour of your food.

What is the secret to a getting crisp roesti? O. Anstruther

I hate to say it but the answer is: the microwave. Take three washed potatoes, skin on, and grate them. Spread them out on a large plate and microwave on high until soft. Heat a heavy-based skillet over medium heat and add a few tablespoons of extra virgin olive oil. Spread the potato over the skillet and press down using a spatula or wooden spoon. Season with salt and pepper. Cook for 5-7 minutes until brown and crisp. Slide off onto a plate, cover with another plate and flip. Add some more oil to the skillet and slide the roesti back, uncooked side down. Cook for a further five minutes or until brown and crisp. Serve with anything, they are so delicious.

Send your vexing Christmas culinary conundrums to brainfood@richardcornish.com.au or tweet to @Realbrainfood.