Desmond asked me the other day, “What’s the difference between Sultanas and Raisins?”  Before I could answer it got me thinking about all the many food questions I get asked on a regular basis by my readers and friends.  So, in true Q and A fashion, here are some frequently asked questions and their answers.  And don’t forget, if you do have some more questions for me you can always email me at hulyaerdal@btinternet.com

So what is the difference between Sultanas and Raisins?

Well, it’s quite simple really, not a lot.  They are both made from white grapes, dried in the sun however, Sultanas are kept more in the shad hence their golden colour and sometimes referred to as Golden Raisins.

What’s the difference between Baking Powder and Bicarbonate of Soda?

All to do with the alkaline levels.  Whereas, Baking Powder is a raising agent and contains enough acid to make that cake rise, Bicarbonate of Soda (sometimes known as Baking Soda) is more alkaline and therefore needs another agent to make it active, such as lemon juice or Baking Powder.

Why does Lamb smell?

I would argue, why do strawberries smell the way they do? Or bananas?  But yes, lamb does have a distinctive smell.  Lambs and sheep store a number of unusual molecules, including branched-chain fatty acids that their livers produce from a compound generated by the microbes in their rumen, and thymol, the same molecule that gives thyme its aroma.

What’s Tripe?

The stomach of a cow.  Often used in African cooking, as well as Italian and Asian.  Some say it tastes like a jelly fish! I think they mean it’s texture and appearance.  Some compare to Chicken but I think it really depends on how it’s cooked.

How should I store wine?