My Inherited Kitchen

Cooking for people who can't cook but now have to

Category: Questions

How do I cook a lamb shank in a bag?

I’ve just spent the weekend with my cousins in Bournemouth soaking up the sun and walking Gill’s Mongolian Bargate. After a couple of great days Florence, our co-host, decided to give me a leaving present. It was a cooked Lamb Shank in a vacum sealed bag.  Of course no instructions on how to cook a Lamb Shank were provided and I’ve never cooked anything in a sealed bag before.

Do NOT try to open the bag

At home on Monday I decided to cook it. Needless to say my first thought was to see how to open the bag. Somehow I resisted the temptation and thought that I’d better check how to open it. I didn’t have to open it.  A large pan of boiling water was the only thing needed. Just put the bag in the boiling water for 30 minutes (45 minutes if frozen) then take it out and let it stand for two minutes before opening the bag. Done. Thanks Florence it was great.

The easy way to cook a lamb shank

I’m now sold on cooking meat in a bag and will try it with other pre packed meats. The only downside is the time it takes to boil a large pan of water. Use a kettle to the boil the water before putting it into the large pan definitely speeds things up.

I will resist the temptation to buy my own vacuum sealing machine which start at about £70 and upwards.



Pasta with cheese

How to choose a new recipe

More recipes are now available in more places than ever. While potentially a good thing it does make it even more difficult for members of the My Inherited Kitchen community to know which new recipe to select. A bit like choosing which tea to buy in a supermarket – the curse of too much choice.

Based on my somewhat variable experiences here are the My Inherited Kitchen step by step guidelines to help you quickly say yes or no to a new recipe.

  1. Does it have a picture?    If not don’t even try it.  You need something to compare your finished dish to and give you a few hints while you are making it.
  2. Do you like the picture?  If no it may be an automatic reject but you may wish to take into account that not everyone can take good pictures of food.  Needless to say some of my recipe pictures fall into this category.
  3. How long is the list of ingredients?  If it’s more than 20 it is an automatic no. It’s a good indicator of a complex dish for chefs not My Inherited Kitchen fans. As a guide the average My Inherited Kitchen list of ingredients is 8 and the maximum that will fit on my recipe sheet is 14.
  4. Are there more than four ingredients that you have never heard of? If you don’t want to spend your time trying to find out what they are and where you could buy them it’s a definite no.
  5. Is there an ingredient that you don’t like? Why punish yourself?
  6. Do you have the kitchen gadgets needed to make it? It would have to score well on other counts to convince me. Unless of course I was looking for an excuse to buy that kitchen tool anyway. (Warning: It’s very easy to fall into the buy more gadgets trap – as I’ve just demonstrated).
  7. Are they using cooking terms that you don’t understand?  Of course you have to learn about new things but if there is too much cooking code and shorthand – pass. Why make things hard when there are other options.
  8. How many people is the recipe for? This can be the killer question. There are very few recipes for 1 compared to 2, 4 or 6 people. Calculating one sixth of an ingredient is fraught with problems. You have to be good a maths and splitting an egg can be really tricky. The more people that the recipe is created for the greater the likelihood that it just won’t for work one. (This is why every My Inherited Kitchen recipe is just for one person).

Please let me know if you have other suggestions to add to the list for selecting a new recipe.  It would also be good to hear about any sources of good recipes for one in addition to My Inherited Kitchen. Particularly if you had tried it and really like it.

Potato head

How long does it take to make mash potatoes?

For most people mash takes well over 30 minutes by the time they boil the water and simmer the potatoes for 20-25 minutes. That’s a long time for something which is hardly the highlight of the meal. Fortunately I’ve been reading instructions leaflets again. This time it was worth it. I discovered that you can cook potatoes in just 10 minutes. The secret is to use the microwave rice steamer that features in my list of top 20 things that you need in a kitchen.


Simply peel the potatoes and cut them into small 1-2cm chunks, place them in the bottom of the steamer and add water until they are just covered. Put the lids on and cook in the microwave for 10 minutes. When you hear the bleep drain the water out, add butter and mash as usual.  Just make sure that you do not use a metal masher because it will damage the steamer.

Magnificent mash

When I discovered this quick way of creating mash I decided to see if I could use it to find some ways to make mash a bit more – well, exciting.  A tall order perhaps so I invented the Yuk or Oh method. The idea is to make twice as much mash as I needed and split it into two separate piles before serving. I then added a teaspoonful (5ml) of a herb to one pile, mixed it in  and then tasted it. If it was “yuk” I could then eat the unadulterated version. If it was oh (in good way) I’d then try a different herb on the other portion because I know that I’d like at least one of them.

Some of these Yuk or Oh tests helped create the herbs matched to food guide. If you have discovered some ways to make mash more exciting please let me know.

What to have for dinner after you’ve had a big lunch

You are too full for a big meal but you do need something. In the My Inherited Kitchen world the solution is summed up in one word – dessert.

If you just want something light get a fresh fruit tub from a supermarket and do not feel guilty adding some ice cream. The next step up is what some of my friends call my school dinners obsession. In M&S you can get individual pudding for: Syrup sponge, bread and butter pudding, raspberry jam sponge and of course my favourite sticky ginger sponge pudding. They last for a month in a cupboard and take 40 seconds to cook in the microwave.  Of course to make it a real school dinners favourite a dessert needs custard. The contents of a tin of custard in the microwave for two minutes is all it takes. The total cost will be less than two pounds.

If you have a bit more time

My school certainly did not serve apple strudel for dessert so I’m making up for it now. This is one of the few times I recommend that you buy something that according to the box serves 6. Frozen strudel in apple and other varieties come in 350mm boxes and are available in Waitrose, Tesco and M&S as well as some others.

The first thing to do when you get it home, before you put it into the freezer, is to cut it into portions. The box says 6 portions but I think that it’s only 4. Anyway, you decide. Use a bread knife to slice the portions and then put them back in box so that you still have the cooking instructions.

They take around 35 minutes to cook but are my favourite dessert dish for dinner after a big lunch. Sometimes I can even resist the temptation to add ice cream or custard. Sometimes.

Are scratch kits like “The Spice Tailor” any good?

What are scratch kits?

The best way to describe scratch kits is that they bridge the gap between jars of cooking sauce and buying everything separately.  Basically they make it easier to create better meals – something we all want. On the supermarket shelves they often look like cardboard sleeves about 20cm high and 8cm wide.  At the top is a rivet that holds typically three plastic pouches which usually contain exactly the right amount herbs and spices, a base sauce and a main sauce. All you usually need to add is meat or chicken.

Why are they good?

The main reason is that they have exactly the right amount and mix of herbs and spices for the dish. Typically about 3-6 types. I rarely have more than one of them in my spice cupboard and that’s usually pepper corns. The instructions say what the spices are and what they do. (Why don’t they put this on spice jars?).  An illustration also makes it easy to identify which is which. You can then take out anything that you don’t like or are allergic to. Definitely a clever idea. Even better when the kits typically cost about the same as two jars of spices that you will most probably never use again. Most importantly of all – they taste consistently great.

Are there brands other than Spice Tailor?

I discovered Spice Tailor first but several supermarkets have now started their own brand as have some other sauce companies. Everything that I’ve tried so far has been great and far better than I could ever make. Kit cooking could be the best way to escape from bland ready meals.  Try one and see what you think.




How and why do I “brown” meat?

Quite a few recipes ask you to “brown” the meat but they often don’t say how. Even less explain why. Here’s what I’ve learnt so far.

Why “brown” meat?

If you are browning meat you are part cooking it.  The main reason for doing this is to improve the colour, flavour and texture that can’t be achieved by the next step in the recipe. A good example is a casserole or curry that’s cooked slowly in a pot on a low heat. Meat will not go brown in the pot because the overall temperate while hot enough to cook is not hot enough to brown the meat. The direct temperature typically needs to be over 150c to brown meat.

What happens if I don’t brown the meat?

If you are doing a slow cooked dish the meat will still cook but it will look lighter, more like the colour of a muddy puddle. It may be silkier to look at and eat but could be more fatty.  Some say that it may not taste as nice either but like many things in cooking land – it depends.  A couple of my friends claim to never brown meat but I’ve never eaten at their house.

Here is a big however…

Some recipes say brown the meat but they really mean fully cook it. If you see ready made sauces for mince based dishes such as Spaghetti Bolognese where the instructions say “brown until the juices run clear” that really means you must cook it before adding the sauce.

What types of meat are browned in recipes?

It can be almost any type of meat or chicken but mostly it’s where the meat is minced, diced or cut into chunks.  It’s often where the next step in the cooking process is at a low heat or done very quickly like stir fry.

How do I brown meat and what does it look like?

You can use a wok, saucepan or frying pan to brown meat but there must be enough room for all of the pieces of meat to be direct contact with the bottom of the pan without touching one another.  You need to put a tablespoonful of olive oil in the pan and use heat 6 which translates into medium/high. Leave the pan for up to 5 minutes to get really hot.

While you are waiting for the pan to heat up put the meat onto some kitchen paper to soak up any water or other liquid. If you don’t do this it will slow the cooking/browning process and you might get a lot more oil splashes.

Gently put the meat into the frying pan or it will give your hob and possibly you a splatter of hot oil. Stir the meat to get it covered in oil then spread it evenly over the base of the pan and leave for about three minutes.  Keep stirring every two to three minutes to ensure that all sides of the meat are no longer red and the meat looks brown.  The aim is get the surface of the meat to look a bit like a steak cooked nicely on a barbecue. Not well done. The whole process will most probably take less than 10 minutes. If it doesn’t you either have the heat too low or you risk over cooking it. Either way I might not be too keen to accept an invitation for dinner at your house.



How do you clean an induction hob?

When I inherited my kitchen I was so pleased to see an induction hob. A nice smooth glass surface with no fiddly bits to take out or clean. My first attempts at cooking meant that it got very dirty very quickly and very often.  The big question was – how to clean an induction hob. With a cupboard full of various cleaners it should have been easy but none of the products actually said “for induction hobs”.

How to get rid of smears on the induction hob

Over the following weeks I tried glass cleaners, kitchen wipes, general purpose cleaners and almost anything else that was in the cupboard except the brillo pads – although it was tempting. They all managed to get the grease and food marks off but all of them left smears on the glass. Needless to say I suddenly became a very hob proud person and started to looking for the best but also simplest solution.

The solution to clean an induction hob

First wait until the hob is cold then apply just three drops of washing up liquid. Don’t use any more than three drops or it will smear and you will loose faith in my “extensive research”. Now get one sheet of kitchen towel and wet it with warm/hot water. Rub the hob and it will go soapy and get all of the marks off.

Now get another piece of kitchen towel but this time wet it with cold water and rub over the hob to remove all the soapy bits. Finally get a dry sheet of kitchen paper to mop up the remaining water and produce a wonderful smear free finish.  It actually takes less time than it took me to write this paragraph and works most of the time.

Of course if you know a better way please let me know.


How to zest a lemon and why bother?

I always thought that the best part of fruit was on the inside and that other than for marmalade the skin was just thrown away.  So, whenever I saw a recipe that included “the zest of a lemon” I imagined that it was either for presentation or just lemon juice.

Recently a recipe that featured the “zest of a lemon” was recommended to me, so for the My Inherited Kitchen community I decided to see if I was right.  As in so many of my preconceptions about cooking I was wrong.  It made a big difference. Try it yourself with our Leek and Bacon Risotto recipe.

How do you zest a lemon?

The zest is the thin layer of yellow around a lemon. It is not the white bit underneath which tastes bitter. Therefore you have to find a way of just shaving off the bits that do taste good. You can either use a citrus zester or a microplane.

citrus zester microplane zesterWith both devices just rub them across the lemon and collect the slivers of lemon on a plate. Typically you will need about a teaspoonful in most recipes although they rarely state how much.

The most important thing to do before zesting a lemon is to make sure that it is throughly washed. You should also avoid buying lemons that are waxed to keep them looking good. Wax does not taste nice.


Potato head

How to boil potatoes without burning your fingers

Anyone can boil potatoes. All you do is boil some water in a pan and put the peeled and cut potatoes into the hot water. The potatoes then splash into the water burning your fingers and making the hob messy. No wonder some people who treasure their fingers avoid boiling potatoes.

Is there a better way?

The recipes I’d read just said put the potatoes into boiling water. So I just followed instructions. Now I’ve discovered what other cooks do to avoid burning their fingers and making a mess of the the hob. They put the potatoes into the water before boiling the water. No more burned fingers and only using the right amount of water needed to cover the potatoes means less splashing while cooking.  Once the water is boiling just turn it down to simmer for 20 minutes or until the potatoes start to soften.

Does this work for pasta?

No. Nice idea though. One alternative to reducing the risk of splashing boiling water is to only use the amount of water specified in the My Inherited Kitchen recipes. The other way is to put the pasta into a measuring jug and pour it into the water just a centimetre or two above the boiling water.

If you know of any other less finger burning methods please let me know.




How to sharpen a kitchen knife

Some readers of my last post about how to tell if a knife is sharp now need to know how to sharpen a kitchen knife.

In my inherited kitchen there were lots of knives of all shapes and sizes and I soon discovered that none of them felt particularly sharp and the light test proved it. While I had seen TV chefs and Tim nonchalantly rubbing a knife against a sharpening steel while talking I just knew that they had spent years practicing and I had to find an easier way.

Tools that didn’t work

I tried a couple of devices that claimed you just need do pull the knife through a groove a couple of times and it becomes sharp like magic. Sounded good to me. The problem is that they either didn’t work and/or they took off pieces of metal which didn’t seem right.  So I did what anyone else would do.  I threw away all of the old knives and bought a new set of knives and a sharpening steel. The new knives gave me a benchmark of what a sharp knife is really like and the difference that it made. The challenge was then keeping them sharp.

How to use a steel to sharpen a kitchen knife

After a bit of research and testing I found the easy way for us newbie knife sharpeners. It involves keeping the steel still and only moving the knife. The first step is it get an old tea towel, fold it over a couple of times and put it on the work top. This will stop the steel from moving or damaging the worktop and also collect anything rubbed off the knife.

Now put the base of the steel in the centre of the tea towel and hold it vertical without moving.  With your other hand pick up an old knife (while you are learning) and try to work out what a 22.5 degrees angle looks like. The easy way is to estimate a 45 degree angle then half it, near enough will do.  Now hold the knife against the steel with the end nearest the handle at the very top. Try to maintain that 22.5 degree angle and pull the knife down and along the steel to the very tip of the knife.  Don’t pull the knife back up the steel or you risk damaging the edge. Once you have got the hang of it try doing it three times on each side of the sharp edge of the knife.  (You might find it easier to change the hand holding the steel when doing the other edge of the knife). Then do the bright light test to spot any burrs or imperfections.  If you can see anything bad just repeat the process.

Success is when your knives feel as sharp as when they were new.



How to tell if a knife is sharp without cutting your fingers

Ok, hands up who has not accidentally cut their finger with a knife in the kitchen. Other than the few smug faces I’m sure that most of us remember the painful and often messy experience quite well.

The two main causes (at least in my case) is lack of knife skills and/or knifes that are not sharp enough.  There is a third cause which is running your finger down the edge of a knife to see if it is sharp.  Definitely not to be recommended.

How to tell if a knife is sharp

You could try slicing a tomato as I suggest on the website but I have now found a better way. First find a bright light source like the sun or a torch. Hold the handle of the knife and tilt the edge of the blade backwards and forwards under the light with a dark background behind the knife. You will quickly see any blunted or burred areas. If you can’t you either have sharp knifes or you need find a magnifying glass and try again.

I’ll cover how to sharpen knives in my next post.

Red Thai curry chicken

How do you know when the meat is cooked?

Have you ever read a recipe that said “when the meat is cooked” and wondered how on earth you know that?  Even Loyd Grossman says it on the side of his jars.

Help is at hand with a meat thermometer which is one of the top 20 tools that I recommend for every kitchen. Just stick the prob into the meat when you put it in the oven. Watch the temperature rise on the large circular dial as the meat cooks and take the meat out when it reaches the right temperature.

However – there are some limitations

What if you can’t see through the window, insert the prob properly or the piece of meat is too small? Having experienced all these things and the thermometer just falling Digital meat thermometerout there had to be a better way.

To find out I spent about £15 and bought an electronic meat thermometer. This works differently. You do not leave the thermometer in the meat. You just insert it when you need to check the meat’s temperature. It gives you the exact answer on a digital screen. It’s much easier, more accurate and you can check different areas of a large piece of meat. The only downside is that you will need to open the oven door to check the temperature.

How do you know when the meat is cooked in a pan on the hob?

The meat thermometer with an analogue dial is useless but the digital readout is perfect. Just insert the prob into almost any size of meat as often as you need.

The big benefit for me is that I’ve stopped overcooking pieces of chicken and beef because I didn’t know what I was doing. Now when Mr Grossman says “when the meat is cooked” I can actually tell when that is. I’m sure that Emma will be pleased to hear that it also works on my steaks.




What are my favourite pasta sauces?

Ok, I’ve now learnt that not everyone likes hot curry – so, what are my favourite pasta sauces?

In my last post I compared Madras curry sauce from M&S with the Loyd Grossman Madras. This time I’ve chosen very different favourite pasta sauces from M&S, LG and another company for you to try. (Yes I do like pasta a lot).  As you’ll see a key difference is the percentages of tomatoes in each product.

M&S Arrabbiata pasta sauce

This was one of the first M&S pasta sauces that I tried and it’s still one of my favourite pasta sauces. Lots of tomatoes (86%), carrots and onions but its the red chillies that give it an extra spicy kick. I tend to add a tsp of garlic but you don’t have too. Arrabbiata is featured in the recipe for Pasta and meatballs.

Loyd Grossman tomato & sweet red pepper

Like most LG sauces this one is more chunky than most competitors and most M&S sauces. I don’t know if it’s just psychological but to me chunky sauces seem to give stronger flavours.  The sweet red peppers are 20% of the content which definitely influences the taste and at 54% it contains a third less tomatoes than the M&S Arrabbiata.

Al’Fez Moroccan Meatball sauce

I’ve spotted a lot more Moroccan products in stores lately so I decided to give one a try. I’m pleased that I did. This one is a thick aromatic sauce with only 28% of tomatoes. I think this helps the sauce to bring out what the jar calls authentic Moroccan flavours.  All I can say is that it works me and I’ll be trying some of their other products too.

If you have your own favourite pasta sauces please let me know.


My favourite curry sauces

Did I hear you say what are your favourite curry sauces? I thought so. Well to date most of my ever changing favourites come from either M&S or Loyd Grossman jars at around £2 each. Here are a few curry based examples.

The Madras curry contest – what’s HOT?

Both M&S and LG’s Madras curries state they are three chillies hot but the M&S jar is definately hotter and in my opinion better. On the flip side it does take 90 mins compared to LG’s 15 min.

Something different

In contrast I’ve just tried a one chilli rated Punjabi tomato curry from The Spice Tailor by Anjum Anand. It come in a tall cardboard sleeve with 3 separate small pouches of ingredients (spices, base sauce and main sauce). Different but very good and she tells you what each spice adds.

But the instructions say for 2-3 people

If you are only cooking for one ignore that all three companies state that their jar/packet serves 2-3 people. I just pour on as little or as much as I want of the cooked sauce. It’s usually most of it.

How many kitchen tools do I really need?

When I first inherited my kitchen I counted over 100 kitchen tools (excluding cutlery, crockery, tea towels etc). That’s more tools than I have in my shed!  When I checked with friends many of them had well over 100 kitchen tools and one just gave up counting when they exceeded 200 – and they don’t have a big kitchen.

The big question for novice cooks is how many kitchen tools do you REALLY need? The answer is 20.  Unfortunately it’s not just any 20, that would be far too easy. I set out to create a list that was as short as possible but covered everything you needed to prepare 90% of my recipes for one on the website.  Top of the list are:  oven, hob, saucepans and microwave however there are a few surprises such as a rice steamer.  Check out the other 15 kitchen tools and why I chose them at and see if you agree with me.

Frozen chicken breast

How do I defrost a frozen chicken breast?

You have just realised that you forgot to get a frozen chicken breast out of the freezer and you are about to make dinner. Now what?  You could just swear a bit and then have something else. Unless of course that needed defrosting too!

Whenever I look at product packaging for things that can be frozen it nearly always says thaw in the fridge overnight or sometimes for 24 hours.  I could stave to death.  There must be easier ways.  You could try a very low heat in the oven or microwave but the instruction books say very little about how long it should take. Leave a product for too long and/or at too high a temperature and it will start to cook.  This is not a good idea.

The solution for frozen chicken breast

After a few experiments I decided that neither method was good for a frozen chicken breast. My solution was very simple. Get a large glass bowel and put the wrapped chicken breast into it. If the frozen chicken breast is not water tight wrapped put it into a sealed waterproof ziplock bag. Now fill the bowel with cold water. No cheating by using hot or even warm water it must be cold.  Let the cold tap run for a minute or two.  Now turn off the water and leave it for about 15 minutes – then pour away the water and repeat. For a typical 140g-180g chicken breast it should take less than an hour. You know it’s defrosted when you can gently bend the chicken breast at any point without resistance. (The principle works with most other types of frozen meat too). 

This method may delay your dinner by an hour but that better’s than 24 hours or a potentially negative reaction in the stomach area.

Chopped veg

How long do vegetables last?

How long do vegetables last?

When you are just cooking for one this becomes an important question. You certainly don’t want to eat the same vegetable every day just to avoid having to throw any away. Even if you start off liking something you’ll hate it after a week. Of course one answer is to buy smaller quantities of loose vegetables but they don’t comes with any “use buy” date. Even when you buy packed vegetables their dates tend to err on the side of caution.

How to throw away less vegetables

As a novice cook I wanted some more specific guidance on how long different vegetables typically lasted. After researching quite a few different sources I created a set of the most common “up to” times recommended for my frequently used vegetables and fruit.  What I do now is to put a yellow Post-it note on the front of the vegetable drawer and write on the date bought for any vegetable or fruit when I put in the fridge. This way I’m reminded about it every time I open the fridge.  It may not look pretty but I throw away much less vegetables now.

Recommended “up to” dates

Fridge: 3 weeks

Fridge: 3 days

Work top: 5 days (keep away from any other fruit)

Bell peppers
Fridge: 5 days (red, yellow, and orange). One week for Green.

Fridge: 1 week

Fridge: 2 weeks

Fridge: 2 weeks

Fridge: 3 weeks

Herbs, leafy or soft such as Basil, Coriander and Tarragon
Fridge: 3 days  (I always have jars of theses too.)

Herbs, woody or hard such as Rosemary, Oregano and Thyme
Fridge: 2 weeks

Fridge: 1 week

Fridge: 3 weeks

Fridge: 1 week (in a paper bag)

Pantry: 2 months, Fridge top shelf: 2 weeks
Fridge: 4 days (cut)

Worktop: 3 days
Fridge: 2 weeks

Fridge: 1 month

Pantry: 3 weeks, Fridge two weeks (wrapped in brown bags)

Worktop: 3 days

The overriding rule of course is that if things don’t look right or smell right throw them out. You are allowed to throw away unused vegetables too if you are really bored them but don’t admit to it.

My spice jars

What herbs and spices are used in your kitchen?

I thought you might ask. Here’s a picture of the herbs and spices in my kitchen.

My spice jars

Basil, Cajun spice mix, Chicken seasoning, Chilli, Chinese 5 spice, Cinnamon, Coriander, Ginger, Herbs de Provence, Italian herbs, Nutmeg, Oregano, Paprika, Parsley, Pilau seasoning, Rosemary, Sage, Steak seasoning, Star Anise, Tarragon and Thyme.   The most frequently used are in bold.

(If you want to know more about my most frequently used herbs and what foods they go with visit the herbs and spices page on the website.) 

Do you really store your jars like the picture?

The answer is yes – this is a picture of how I actually store them. I tried inherited wheels and racks but they always hid some jars which I ended up not using. Now there is no hiding place in my cupboard and I can see at a glance everything that I have. This leads to much more “I wonder what would happen if …?” experimenting – some of which is actually successful.

With some help from my friends (rather a lot actually) I created the Herbs matched to food guide. It’s a simple one page PDF that you can print and keep by the herbs and spices.

Erm.. I don’t understand any of this

If you don’t know what a herb or spice is and don’t have a clue what to do with them get started by visiting the herbs and spices page on the website.

Fresh vegetables

Should vegetables be kept in the fridge?

It seems like such a simple question but Google “Should vegetables be kept in the fridge?”and you get 716,000 results. It’s obviously not quite as simple as it appears. Instead of ploughing through 716,000 results I thought that it would be quicker to find out what fridge manufacturers actually called the bottom tray in their fridges. On my not very scientific survey 20% were Salad drawers, 24% Vegetable drawers and Others came in at 5%. The number one result at 51% was a Crisper drawer.  Clever fridge manufacturers keeping out of the debate.

So what is the simple answer? Should vegetables be kept in the fridge?

The answer is yes but with a few exceptions. Apparently potatoes and onions don’t like being with each other and it’s even worse if they are in a fridge together. They both end up getting hurt. Lots of Google results recommend storing potatoes in paper bags in a pantry. Onion are also apparently best stored in the pantry but with space for air to circulate. Ok, hands up who has a pantry? I thought not.

The my inherited kitchen compromise is to keep the onions on the top shelf of the fridge where it is less cold and they are protected by the rarely used products abandoned there. The potatoes are taken out of their plastic bag and put into paper bags in the “Crisper” drawer.  I think that it works but if you have a better idea please add a comment below.

Measuring spoons

How big is a tablespoon?

When I first inherited my kitchen duties I thought that a tablespoon was the type of spoon you use to eat while sitting at a table. After a few weeks I discovered that it wasn’t. For some strange reason it’s a spoon that you use to serve at a table. I thought that would be called a serving spoon not a tablespoon, oh well. I’ve also learnt that what I thought was a tablespoon is in fact dessertspoon. Armed with this new information would obviously help me make better meals because I’d be using the right quantities.

Hunt the tablespoon

The next task was to look around my inherited kitchen to see if I could find a serving spoon, sorry tablespoon. I was so pleased when I found two serving/tablespoons. The problem is that they were both different sizes and held different amounts of liquid.  How could this be?

The only explanation I could think of was a plot to make everyone use metric measurements instead of vague old fashioned terms based on spoons that are used for other purposes.  I don’t know who the plotters were (perhaps measuring spoon manufacturers?)  but they succeeded with me. I went out and bought some measuring spoons which can’t be used for anything else other than measuring.

Measuring spoons

If I was doing an Amazon review of them I’d have to say that because they are bowl shaped they are actually easier to use than spoons designed for another purpose. As a result it’s easier to see how much liquid is in the spoon and I definitely spill less messy oil.

Conversion tables

To help you not just with the spoons issue but with other volume, weights, measurements and temperature conversions have a look at the My Inherited Kitchen conversion-tables.



Can you dice an onion?

As quite a few recipes ask for diced onion I thought that I’d have to give it a try. It looks easy when the TV chefs dice while talking so it can’t be that hard. Or can it? In spite of some help from Google and YouTube things were still messy with odd bits onion everywhere and it didn’t look at all like the results from the TV chefs. Since I’d tried everything else the only other thing to do was to blame the tools that I was using. So I went out to buy a new knife.

An onion success

Every time that a recipe calls for diced onions I can now add perfectly diced onions. This is because on the way back from buying the new knife I went into Waitrose to buy some frozen vegetables. It was then that I saw the real My Inherited Kitchen style of solution – frozen diced onions.  They are great. Add as much or as little as you need without having to perform surgery on a whole onion. I’m sure that I’ll find another use for the knife.


Kitchen foil

Foil shiny side up or down?

Having managed (not on the first attempt) to tear off the right amount of kitchen foil I faced the big question. Does the shiny side go on top or underneath?  Whenever I see  people with sandwiches the shiny side always seems to be on the outside but is it the same when using the foil for cooking?

The obvious place to look is on the box. As you may know already it doesn’t say anything at all, so I asked three friends and got three different answers.  Not exactly helpful. When I found the answer though I discovered than none of my friends were doing it “wrong” because – it doesn’t matter.  Both sides have the same properties. The only reason that one side is dull and the other is shiny is the production process for making the foil.

So problem solved?

Yes but that’s not quite the end of the story. I’ve discovered that there are some types of foil that have a non stick coating and before you ask it’s on the dull side.

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