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Food: Q&A.

Byline: Michael Kilkie

QWhenever I make hollandaise sauce it always splits. How do I stop this?

A Make sure the melted butter is not too hot and add it to the egg yolks very slowly. If the sauce splits don't throw it away, start again and trickle the split sauce into the eggs while whisking.

QWhenever I buy raw king prawns they often have a gritty, dirty vein running down the back which sometimes tastes bitter. What is this?

A This is the intestinal tract that runs along the back of the prawn. It should be removed before cooking and can be pulled out easily. It tastes bitter because it contains some not too nice stuff, as you might imagine.

QI love salads but they can be a bit bland. How can I add more taste?

A Go for leaves with a good peppery flavour such as watercress, rocket, mizzuna or a mustard leaf.

Radishes also add a nice little nip to salads.

QWe have elderflowers near our house which are starting to bloom. What can I use them for?

A Elderflower is great for flavouring desserts such as jellies, sorbets and panna cotta. Or try making elderflower cordial.

QWhen I'm making pies what should I glaze the pastry with?

A Egg yolks will give a lovely deep golden colour and mixing the yolks with a little milk will give a lighter shade. Brush on lightly with a pastry brush.

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Rocket peps up a salad
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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:Jun 1, 2008
Words:247
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