fogbat
The Talibum
Damnit, DC!
I keep trying to microwave my frozen McDonalds, but it keeps coming out tasting like shit. What am I doing wrong?
What can't you cook? A thread to learn from other urbs
- Thread starter ringo
- Start date
Damnit, DC!
I keep trying to microwave my frozen McDonalds, but it keeps coming out tasting like shit. What am I doing wrong?
Cheers
Any hint on what sort of flavour?
something peppery (and crucially) easy. I have chicken breasts that I would like to marinate and then roast/fry before sticking em in a bun to make a burger. I need inspiration!
Kanda
Diving wanker
BoatieBird
Well-Known Member
Olive oil, lemon juice, lemon zest + whatever herbs you've got hanging around.
Also works well with lime
Not peppery, but lovely and zingy.
May Kasahara
take me to the feeling
sheo is your girl for chicken marinade, I reckon. Following her lead I generally do olive oil/lemon/garlic/cumin/pepper/herbs plus anything else that seems like it might work...tis good.
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.
toblerone3
Grrrrr
Try starting with Dahl.
strung out
💩 🤣 🍆 💦 🧐 👻 🐝 🐈⬛
did roald write cookery books?
I think I left a recipe over on the Urban recipe wiki. Try the tarka dhal, just to get a handle on working with the spices, etc.
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
psycherelic
I'm not an old hippy!
I find a bit of mustard powder works wonders for my scrambled eggs and I don't even like mustard! Also a little grated Parmesan can't hurt, neither can some cured or smoked meat or fish, prosciutto or smoked salmon work well.
Melt the butter on a low flame but don't let it brown, add the lightly mixed eggs with the mustard flour, salt and Parmesan already added and stir constantly, with a whisk. after 3-5 mins when it starts sticking to the bottom a little start stirring with a spatula or flat sided wooden spoon add any meat or fish at this stage, as it gets really thick start piling it up in the middle, it should take about 15-18 mins to get to this stage.
Take it off the heat when it is still far from solid and rest it for a minute or two, it should still be moist and just on the edge of flowing for serving.
Melt the butter on a low flame but don't let it brown, add the lightly mixed eggs with the mustard flour, salt and Parmesan already added and stir constantly, with a whisk. after 3-5 mins when it starts sticking to the bottom a little start stirring with a spatula or flat sided wooden spoon add any meat or fish at this stage, as it gets really thick start piling it up in the middle, it should take about 15-18 mins to get to this stage.
Take it off the heat when it is still far from solid and rest it for a minute or two, it should still be moist and just on the edge of flowing for serving.
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
Is a good veggie alternative to Worcestershire sauce, though it is fairly tricky to get hold of outside Yorkshire/the North Midlands.
http://www.hendersonsrelish.com/
(I do prefer L&P myself though)
Herbsman.
Nah Lotion, Pet, Nor Powder.
lol
ringo
Macaroni cheese controller
Nice one Mrs Miggins, finally had got round to trying this and have made my first proper gravy what looks and tastes like gravy. Love it.
BTW I used some red wine and this:
Mrs Magpie
On a bit of break...
Curries.
People never fry their onions enough. Start off with loads of onions and cook them till they are almost, but not quite, burnt. Then add the spices and turn about for a bit, then do the rest of the recipe.
People never fry their onions enough. Start off with loads of onions and cook them till they are almost, but not quite, burnt. Then add the spices and turn about for a bit, then do the rest of the recipe.
fredfelt
Mostly unknown member
I disagree. I've tried cooking them real slow in a bain-marie, and also fast in a small medium hot frying pan. I couldn't find much difference, except in the effort involved.
IMO the trick is to avoid mixing / beating them too much so the yolk and white is not completely mixed. Use good eggs and make sure you don't overcook them.
kebabking
Not a Girly Swot, but I like them....
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...
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...
DotCommunist
So many particulars. So many questions.
seeformiles
Lost in the wood
I do a variation of this but I'll use a mixture of veggie stock, Marmite (which gives a slightly more "meaty" flavour) and sherry instead of madeira. I also liquidise the mixture and pass through a sieve before adding to a nice buttery roux. Even the most serious carnivores haven't had any complaints.
seeformiles
Lost in the wood
Best way for good moist beef is to pot roast it instead of in the oven.
- Take a good roasting joint and brown it on all sides in a very hot frying pan before putting into a suitable pot with a tight fitting lid
- Repeat the browning process with a roughly cut carrot, two sticks of chopped celery, two quartered onions and about half a dozen cloves of garlic.
- Deglaze the frying pan with sherry or red wine and add to the pot with the other ingredients.
- Add half a handful of black peppercorns, good pinch of salt, 3 or 4 bayleaves, a good dollop of tomato ketchup and enough water to cover the meat.
- Bring to the boil, then turn the heat down to its lowest setting and, with the lid on firmly, cook for about 3 hours.
- After simmering, remove the meat, wrap in foil and put in fridge.
- Sieve the cooking liquid and reduce to about a quarter of its volume before making a roux and combining to make a silky gravy. Season to taste.
- Cut the cool meat into slices, place in a oven dish, cover with the gravy (and foil if the vessel hasn't got a lid)
- Place the meat/gravy combo on the bottom shelf of your over while you roast your veg.
kebabking
Not a Girly Swot, but I like them....
Best way for good moist beef is to pot roast it instead of in the oven...
cheers, i'm very grateful to you for taking the time - i'll give it a whizz this weekend.
