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Yes the steak is cooked technically, but what ever you do don't serve it! It needs to rest in a warm place, to relax and for the juices to equalise. Cut into it before then and you will have a plate full of blood from a tough steak. Cooking outside in cold weather the only place to rest the steak is inside the BBQ which is cooling quite quickly. I used to rest the meat on a pre-warmed plate on the griddle next to the one I had just...

I peel

I don't peel. John

If you want it cooked medium or (God help us) well done, continue cooking And end up with a piece of leather with charcoal on the outside. The only way to get tender, well done steak is to cook it slow so that the inside is cooked, and then sizzle the outside. That is why restaurants don't like doing well done steak, it teaks much more skill and, worse still from their point of view, time. If you are married to one who will not eat the...

Hi tramoia, Try adding some garlic to the bean cooking water. I think it adds an extra dimension if you'll be eating the beans without additional sauce i.e for refried beans etc. Repat S PS A friend of mine always used to add a little seaweed to the cooking water which apparently reduced the gaseous effect.

If you add some garlic cloves to the potatoes for cooking, they will be mashed in with the spuds for a great flavour. Also add some carrots to the cooking spuds and mash/crush together.

I always put a tea towel in the hamper first - cushions and takes up room. If you're creative it can also be the wrapping for the whole thing. Also a couple of little jars fill spaces nicely but do add to the cost. Things like anchovey paste (pepporum pate or something - little white plastic dish) and do try to find some mushroom ketchup - they have it at Sainsburys but waitrose will prob hav it too. Tubes (not jars) of mustard are also...

For a second, I read that as 'rare species etc'. :-O I read part of a write-up on a TV program as "pre-packed children" instead of "pre-packed chicken" earlier this week. MrRonnie said it gave it different meaning to the term "adoption package". Ronnie

The other secrets of steaks in Canada is how to barbie them and the steak spice. In the UK, and warm countries in general, (thats using the term comparatively) we all tend to grill with the lid open. In a cold country you just can't do this as you lose so much heat so Canadians grill 'lid down' with lots of the other secret.........Montreal Steak spice on top. Method is, turn grill up full for maybe 15 mins lid down to get the...

Cooking outside in cold weather the only place to rest the steak is inside the BBQ which is cooling quite quickly. I had assumed charcoal BBQ which is not cooling at all