***Cooking Tips***

[goldilocks]

keep onions in the fridge and use a very sharp knife to cut them = no tears

always make more than you need with foods like casserole, bolognaise (etc) and freeze them in individual portions - easy to reheat - and saves you turning to 'junk food' when you're in a rush

[loki]

When making Chili, a few pieces of dark chocolate thrown in really does give a a completely different taste to a dish that can taste the same time and time again.

Roast Beef Rather than cooking dry or with Oil, try slow cooking with a couple of glasses of Shiraz, A few sliced shallots and a little bit of beef stock. Extremely tender

Roast Lambs Legs Before cooking, massage the leg with Olive Oil, once done massage in some dried Rosemary into the skin then season. Beautiful

Roasties Different strokes for different folks. Some use Olive Oil, some use lard and some use Vegetable Oil. I find the very best tasting roasties are made from using Goose fat. So bad but sooooooooo damn good. A jar of Goose fat costs around £1.50 and you should be able to do two very good roast dinners from that.

[Stan_Lite]

Ooh, talking of roast beef. Cheap joints of beef can be tough if not cooked properly.

With brisket, I roast it until it's cooked through then leave it until it cools down completely and slice it thinly. Make some onion gravy and put the sliced beef and the gravy in a casserole dish (make sure the meat is completely covered) and put it in a lowish oven (about 180C) for about two hours. The meat should be lovely and tender and delicious. Brisket has just the right amount of fat to make a tasty beef dish but can be tough.

[lostkat]

Patience is the key to making a smooth, lump-free pancake/yorkshire pud or indeed any batter.

Make a well in the centre of the flour, crack in the eggs and beat to a smooth paste. Then add the milk a bit at a time, beating each time to make sure it's fully incorporated. Do it this way, and you shouldn't even need to use a whisk!

[Jonny69]

I just bung it in the blender

[BBx]

Good tips people! Keep it up and don't forget this thread when you stumble across one

Marks and Spencers Tomato and Basil soup would be great with pasta - on its own or in a spag bol sauce....

...this was discovered when consuming it as its intended use, as soup - it tastes whack.



BB x

[Tak]

I am guessing "tastes whack" is not a good thing?

[Belmit]

I imagine BB saying it like Joey in Friends when he's trying to pass for 19. "That is whack!"

[Pheebs]

Originally Posted by Belmit

Don't cook bacon in the nude.

That is all.

I have a scar on my belly where I decided to BBQ once in my kini.


My silly little tip is on chopping onions too! Huzzah! When you need to chop em up nice and small, chop off the tops and tails, peel away the outer skin, then chop in half (top to tail downwards). Plonk one half flat on it's belleh and then make cuts into the onion to one edge (not all the way through) and then chop sideways and voila! Cubes of onions without it slipping everywhere!

Just re-read that and it's confusing... hang on a sec... I'll do a drawing demo!



THere yar!

[lostkat]

NOOOOOOOOOOOOOOO!!!! Don't cut the root off!!! That's the bit that makes you cry. Dice it whilst the root is still intact on the bottom.