My meringue nightmare
How do I make meringues whiter? I made raspberry-laced ones to get a vivid pink colour, but they went a pale coffee colour once baked.
I'm afraid your vivid pink, uncooked raspberry meringues will always go a pale coffee colour when baked because that's what happens to raspberries when you cook them. You could always jolly them up with a splash of raspberry syrup afterwards. The proportions for snowy-white meringues are 45g caster sugar: one egg white. Bake at 110C/ 225F/gas mark ¼ for one to one-and-a-half hours, then splash with raspberry juice just before serving. That should do the trick.
I want a milk saucepan with a pouring lip that holds enough milk for four mugs. The pan of my dreams would hold two to three pints, be nonstick, pour to perfection and be usable on an induction hob.
Ah, the old milk pan conundrum ... I've suffered from it in the past, though I've never thought about it with such precision. I'm not sure there's a perfect solution, but have a look at the Meyer Circulon Infinite range - the 16cm milk pan holds 1.4 litres (£33.27) and the 16cm lidded pan holds 1.9 litres (£50.88); both should measure up to your two- to three-pint requirements, are suitable for all hobs and available from Lakeland (lakeland.co.uk). For something a bit cheaper, consider the 16cm milk pan in the same store's My Kitchen range - it holds 1.5 litres, has a pouring spout and costs £17.61. You may also want to investigate Le Creuset's 14cm tri-ply stainless-steel milk pan, £38.80, from John Lewis.
I seem to be allergic to mustard. Can you suggest a substitute to use in salad dressings, say, and marinades and coatings for meats?
How rum. And distressing, because mustard is a terrific flavour building block, and is invaluable in helping form an emulsion between oil and vinegar in vinaigrettes. For example, my standard mix for artichokes in summer and for chicory in winter is that divine combo of peanut oil (5 tbsp), red-wine vinegar (1 tbsp), Dijon mustard (1 dssp), salt and pepper. It looks pretty uninspiring, but this pale brown sludge sings on the tongue. Were I not able to use mustard, I would use wasabi paste very sparingly, or horseradish, either fresh grated directly into the marinade or dressing, or in a prepared form. Again, use sparingly.
Both wasabi and horseradish tend to be rather sprightlier than prepared mustards.
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