fogbat
The Talibum
fuck that i don't want to teach any of these clowns how to cook proper
Damnit, DC!
I keep trying to microwave my frozen McDonalds, but it keeps coming out tasting like shit. What am I doing wrong?
fuck that i don't want to teach any of these clowns how to cook proper
Cheers
Any hint on what sort of flavour?
I would like to be able to make a nice and easy chicken marinade. Any volunteers?
4/5 cloves
1 tsp cumin
2 tbls fennel seeds
1 tsp black pepper
2/3 tsp salt
handful of fresh rosemary
10 bay leaves
thyne
1 whole bulb of garlic
peeled rind of an orange
4 tsp smoked paprika
half bottle of balsmic vinegar
juice of 1 orange
whole bottle of organic ketchup
olive oil.
I would like to be able to make a nice and easy chicken marinade. Any volunteers?
I reckon my fried eggs could be better, considering I cook them all the time. Any tips on perfecto scrambled eggs either? Mine are pretty nice, but the more you know etc...
Add cream or creme fraiche when they're cooked, still in the pan. Don't season them til they're on your plate. My scrambled eggs are a variation on Clement Freud's - he just used eggs and butter, and didn't beat the eggs beforehand.
I can't cook curries
Add cream or creme fraiche when they're cooked, still in the pan. Don't season them til they're on your plate. My scrambled eggs are a variation on Clement Freud's - he just used eggs and butter, and didn't beat the eggs beforehand.
I can't cook curries
My guess is that you're probably frying the flour too fast. Keep the heat down - it should just be gently sizzling, and keep stirring it. It can't be hard - it's never occurred to me to worry too much about how cooked it is, and I don't think I've ever had a problem, apart from the occasional rather darker white sauce than usual...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
My guess is that you're probably frying the flour too fast. Keep the heat down - it should just be gently sizzling, and keep stirring it. It can't be hard - it's never occurred to me to worry too much about how cooked it is, and I don't think I've ever had a problem, apart from the occasional rather darker white sauce than usual...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
Ah yes I forgot that...I'm sure you can get fake Worcestershire sauce that doesn't have anchovies can't you? You could put mushroom ketchup in as an alternative.
loldid roald write cookery books?
Nigel Slater: Browned Onion and Madeira Gravy
Also good scrambled eggs must be cooked SLOWLY, over a very low flame. Gordon Ramsay's recipe for scrambled eggs is pretty good - he also uses creme fraiche at the end and begins by breaking the eggs straight into the pan with a knob of butter.
A nice chicken marinade is honey, soy, garlic, ginger, a bit of chilli powder. My great culinary fail is gravy which I am just shit at for some reason although a reasonable to good cook generally.
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.
Beef.
i cannot cook Beef for toffee - i can never, ever get the balance right and its always either still alive in the middle, or dried out and like leather.
i can cook, broadly, anything else: fish, curries, soups, pies, chicken, lamb, venison, lasagne, mousaka and a hndred other things - but beef eludes me...
Best way for good moist beef is to pot roast it instead of in the oven...