Couldn't cook an omelette to save my life. Don't know why they're supposed to be easy. It just gets stuck to the pan and goes all gooey.
I can't seem to make decent roasted vegetables. They always come out mushy (in the case of peppers, aubergines etc) or dried up (in the case of baby carrots, little spuds with their clothes still on...).
I can't seem to make decent roasted vegetables. They always come out mushy (in the case of peppers, aubergines etc) or dried up (in the case of baby carrots, little spuds with their clothes still on...).
That's how I make my veggie onion gravy, but without the madeira.Nigel Slater: Browned Onion and Madeira Gravy
"I first intended this gravy to be poured over my toad in the hole but now make it for mashed potatoes, potato cakes, liver and braised vegetables (it is sensational with celery that has been braised in vegetable stock). It keeps for a couple of days in the fridge and is glorious poured over steaming hot, over bubble and squeak"
a very thick slice of butter
2 large onions, peeled and thinly sliced
flour, no more than a level tablespoon
1/3 cup Madeira, Marsala or red wine
1¼ cups stock
Worcestershire sauce
Melt the butter in a heavy based pan, add the onions and cook over a low heat till golden and soft. Now continue cooking, covered with a lid, until the onions are truly brown and soft enough to crush between your fingers.
Stir in a level heaped tablespoon of flour and cook for a few minutes until it has lightly browned, then pour in the liquids. Season with salt and pepper and Worcestershire sauce and bring to a boil. Turn down the heat so that the gravy bubbles gently and leave for about fifteen minutes, stirring from time to time.
Nigel Slater: Browned Onion and Madeira Gravy
Good thread
If they're mushy you've probably overcrowded the pan and you're actually just steaming them.
Moderate heat, not too closely packed, and keep an eye on them so they don't burn.
That's how I make my veggie onion gravy, but without the madeira.
And a small dollop of marmite instead of worcestershire sauce, which isn't vegetarian.
That looks nice, ta, just need to substitute something for the Worcestershire sauce. I've used soy before, or marmite, or a bit of brown sauce.
Trouble is Worcestershire sauce is made with anchovies in brine, tamarinds in molasses, garlic in vinegar, chillies, cloves, shallots and sugar. That's quite a lot of strong flavours to substitute. I'll give it a go though.
Peppers - Just put them in the oven for 20 mins whole, remove and cover pan with foil for 10 mins. Then take foil off and peel skin away as it's slightly bitter (Barefoot Contessa done it on UKTV Food last Sunday )
I can't cook curries
...you're just not trying hard enough
I can't cook curries
That's not what I'm after though...I want the nice chunks of veg with the nice charred edges like...
I can't cook curries
What goes wrong?I can't cook curries
My steaks are always shit. Too tough, too burnt etc etc
My steaks are always shit. Too tough, too burnt etc etc
I've never really cracked meringues either.
On the hob, straight over the flame is the only way you'll get that charred look/taste - or under a grill.That's not what I'm after though...I want the nice chunks of veg with the nice charred edges like...
I never seem to get a simple white sauce right.
Always either over- or under-cook the flour
How do you do it? Do you fry the flour in butter first? I think my mum's got a good recipe for cheat's white sauce with cornflour, but I've never used it so you have to wait for her.
Yep - fry the flour in the butter first, then gradually stir the milk in.
It'd probably help if I looked up quantities, rather than just guessing at what looks right
I've used cornflour as a thickener before, but not for a white sauce. Might be worth a try
Half of cooking is cold hard SCIENCE and half is experience and tasting. For reaction type stuff (stuff that needs to be thickened, cakes, bread) you can't go wrong following a recipe.