|
18-02-2008, 22:44
|
#1 |
|
Reverse SuBo
Join Date: Jul 2006
Location: London
Posts: 8,673
|
***Cooking Tips***
Because I'm still a bit of a noob at this cooking lark I thought I would start a thread so we can share tips etc.
Even really dumbass ones would be useful  I made a sponge today and used 2 yolks and one whole egg and it came out great!  I needed the other whites to make a pavalova tomorrow eve. Might be a tip might not, but thought I'd better post something to start off BB x |
|
|
|
19-02-2008, 12:14
|
#2 |
|
iCustom User Title
Join Date: Jul 2006
Posts: 2,250
|
When making yorkies, add a little bit of olive oil into the bottom of each "pot" and get it all very hot in the oven before pouring in the mix. This should help stop your yorkies from sticking to the bottom when you take them out. Also, don't open the oven door to keep checking on them, it'll stop them from rising properly. If you don't have a window to check on them, try to time them as best as you can.
__________________
|
|
|
|
|
19-02-2008, 12:28
|
#3 | |
|
Stan, Stan the FLASHER MAN!
Join Date: Jul 2006
Location: In bed with your sister
Posts: 5,483
|
Quote:
Lard is what you use with Yorkies.
__________________
 Just because I have a short attention span doesn't mean I... |
|
|
|
|
|
19-02-2008, 12:35
|
#4 |
|
iCustom User Title
Join Date: Jul 2006
Posts: 2,250
|
Extra virgin can also be used if you're even more poofy.
__________________
|
|
|
|
|
19-02-2008, 13:19
|
#5 | |
|
Stan, Stan the FLASHER MAN!
Join Date: Jul 2006
Location: In bed with your sister
Posts: 5,483
|
Quote:
 Ok. Better come up with a tip myself instead of trashing BBx's thread - sorry hun  When slicing chicken breast for stir fries etc., I use a very sharp knife when the breasts are still semi frozen, you get a much cleaner cut when the meat is still firm. Obviously, you leave the chicken to defrost properly before cooking.
__________________
Just because I have a short attention span doesn't mean I... |
|
|
|
|
|
19-02-2008, 13:26
|
#6 | |
|
Reverse SuBo
Join Date: Jul 2006
Location: London
Posts: 8,673
|
Quote:
BB x |
|
|
|
|
|
19-02-2008, 13:34
|
#7 |
|
Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
|
I make mash potato using whole potatoes in their skins cooked on the jacket potato setting on the microwave. I scoop the insides out for the mash and I'm left with crispy skins that I can use for stuffed potato skins the night after. No peeling required
__________________
|
|
|
|
|
19-02-2008, 14:57
|
#8 |
|
Pole Model
Join Date: Jul 2006
Posts: 5,986
|
I rub a little olive oil into the potatoes before baking them. Lovely crispy skins.
__________________
I fell out of favour with Heaven somewhere, and I'm here for the hell of it now... |
|
|
|
|
19-02-2008, 15:02
|
#9 |
|
L'Oréal
Join Date: Jul 2006
Location: Portsmouth
Posts: 9,977
|
If doing the oil and salt to get crackling crispy on pork, add a little paprika - even if you don't eat the crackling, the flavour will seep gently into the meat while cooking. Is wonderful when served with a white sauce and steamed veggies
__________________
The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH! 
|
|
|
|
|
19-02-2008, 17:29
|
#10 |
|
The Mouse King of Denmark
Join Date: Jul 2006
Location: The Winchester
Posts: 6,476
|
Don't cook bacon in the nude.
That is all.
__________________
|
|
|
|
Linear Mode
