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Cooking Advice

A Quick Guide to Food Storage at Home

These days it is a great idea to have some food storage at home. We never know when we might have a power cut, and our fridge and freezer cut out. We also don’t know when we might need things in, during some extreme weather. Which in the UK, could be a few centimetres of…

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The Kwai Chi Diet – A minimum fuss diet that really works!

Withings Pulse

What does it take to lose weight? So I’ve lost a lot of weight in a relatively short period of time. This is mostly down to an improved dietary intake of food, using kitchen scales, more intense exercise and documenting it all via Withings Smart body analyzer and Withings Pulse. I don’t really want to…

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A NOTE ABOUT FIRES IN THE KITCHEN

One thing that a lot of people experience when cooking with a hot wok and hot oil is a fire when using gas. It’s very scary the first time you experience this but if you’re prepared you’ll be fine. Don’t be put off by turning up the heat as it makes the dish. Unlike a…

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A NOTE ABOUT SOY SAUCE

Growing up in a restaurant kitchen – one of the rules of the wok was to use light soy sauce for cooking at the start and to splash some dark soy sauce at to finish the dish before serving to add colour. As I couldn’t read chinese and with the bottles available with no english…

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A NOTE ABOUT WATER

One thing that is often overlooked in cooking is the water we use. In some countries the water used in cooking is very important.

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A NOTE ABOUT WOKS

One of the most common complaints about chinese takeaway/restaurants are the amount of grease in the dish that you get. This gives the general public the perception that chinese cooking is really unhealthy. This is all down to the wok. It simply comes down to cost cutting – a cheap commercial grade wok is a…

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