Cook for head & neck cancer with 3 proven cooking techniques.

3 cooking techniques for head & neck cancer

A Bamboo steamer is a quick method to steam food items.

Looking for ways to add moisture to your food? These 3 cooking methods (known as cookery principles) are my ‘go to’ methods. They will often make the difference between eating and not eating.

I apply one or all of these in my kitchen on a weekly if not daily basis.


Using a pressure cooker is an example. A pressure cooker is ideal for soup, stock and stewing fruit in the summer. I have an 8Litre TEFAL Clipso cooker – easy to use and easy to clean. It also features a release excess steam valve, very useful when you are short on time!

It was my mother’s; she was a great soup maker. Once you start, they cut your cooking time down by half and add much needed moisture and flavour.

I cook chicken carcass, necks and other bones to make broth (stock) in winter months its used every few days. How I make My Chicken soup recipe is here

Steam can be used in a pressure cooker, bamboo steamer or a combination oven.

Used on gas, electric, ceramic, halogen and induction cook tops, they are very versatile. I also have a double boiler sauce pan which I use for steaming vegetable. Steamed vegetable with whole egg mayonnaise is easy to eat and is my stress free go to cooking method.

WHen you cook in a vessel with a tightly fitting lid. you place a casserole in the oven with a little liquid and keep the lid on.

I cook walnut size hamburgers but I braise them instead of BBQ or pan frying them. I use a pan with a lid, a splash of olive oil on a low temperature. They cook slowly and with the added moisture makes an easier snack with sauce.
My hamburgers contain veal and pork. Beef, I find, is too crumbly even cooked with steam or slow cooked in the oven.


We have all experienced a good poached egg with a runny centre when the going gets tough. Poaching must involve the item being totally immersed in the liquid throughout the cooking process.

Poach fish by starting it in cold water and slowly raising the water temperature. If you don’t already – always add a splash of vinegar to your poached egg water. It coagulates the proteins in the egg.

If you want more detail you can download the Cookery Principle guide here

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