Q&A

May 11 2008 Michael Kilkie

Q I spotted soft shell crab in a Chinese supermarket. Do you cook and eat the shell?

A Yes. Soft shell crabs have shed their shell to grow and their new one is still developing and can be eaten. It is used a lot in Asian cooking, normally fried with spices.

Q What is the best way to make a herb crust for fish?

A Rub the fish with oil and dip in fresh chopped herbs or mix the herbs with breadcrumbs and maybe a bit of parmesan. Brush the fish with a little Dijon mustard first to help the crust stick.

Q An Indian recipe called for gram flour. What is this and where can I buy it?

A This is chick pea flour which is used in dishes such as pakora and bhajis.

You should be able to get it in Indian grocers and larger supermarkets.

Q What is the difference between sea trout and brown trout, and should I cook them the same?

A Sea trout are larger than brown trout and their flesh is more like salmon. They need longer cooking time too.

Q My farmers' market sells loose bunches of spinach. I'm used to buying it in bags so do I need to do anything different?

A No, just wash it and use as normal. I always rinse off bagged, 'pre-washed' spinach to get rid of any chemicals or dirt that may still be lingering.