FOOD: A MAN WHO DOESN'T KNOW HIS ONIONS

Aug 19 2007 Michael Kilkie

ask michael

Q Loads of recipes I try include onions but even when cooked, I still find normal onions taste too strong. Can I use any other types?

A I would try using shallots which are generally milder in taste. You could use red onions which are slightly sweeter but they will affect the colour of certain dishes.

Q What is a mandolin? It was suggested I use one for preparing dauphinoise potatoes.

A Mandolins are a tool for finely slicing or shredding vegetables. Try and find one with legs and a safety guard as they are ultra sharp and it is very easy to cut yourself.

Q My local farmers market is selling courgette flowers. I've heard of them but haven't a clue if they are even edible.

A They are edible and really tasty. You should definitely buy them if you get the chance. The most common way to cook them is to stuff them with a filling such as cheese, then coat them in a light batter and deep-fry them.

Q What are fines herbes and are they easy to find?

A Traditional French fines herbes are a mix of aromatic fresh herbs, chervil, tarragon, chives and parsley. Equal amounts of each are finely chopped.

Q What is dashi? A diet I want to try includes it as an ingredient.

A Dashi is an essential part of Japanese cooking and is basically seaweed stock with a delicate fishy flavour.

Q I've tried to cook potato rosti but they always turn out really soggy. Where am I going wrong?

A A rosti is fried, grated potato and the key is to remove as much moisture as possible before cooking. Once grated, place potatoes in a clean dish towel and squeeze out as much water as possible. This will make sure your rosti are crisp.

Contact Michael at askmichael@sundaymail.co.uk - sorry but he can't reply to each question individually.