What can't you cook? A thread to learn from other urbs

[mr steev]

What can't I cook - Tofu. Although I strongly suspect that's more about the ingredient then my skills in the kitchen.

Have you tried pressing it and dry-frying before marinading?

http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

 

[ringo]

Pasta doesn't expand as much as rice does when you cooking it so if you tip some pasta into a the bowl you're going to serve it in to give you a portion that looks about right to you and then cook it you won't go far wrong.

Weigh it. After doing it twice you'll know exactly how much to cook for the number of people eating.

Professional kitchens reckon on 100g pasta per person, but that assumes you're having two or more courses and are not a greedy fat bastard. I serve 150g per person, 100g for kids, everybody has plenty.

 

[stuff_it]

Have you tried pressing it and dry-frying before marinading?

http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

Yes!

 

[TitanSound]

Weight it. After doing it twice you'll know exactly how much to cook for the number of people eating.

Professional kitchens reckon on 100g pasta per person, but that assumes you're having two or more courses and are not a greedy fat bastard. I serve 150g per person, 100g for kids, everybody has plenty.

"Half a packet" does our dinner and my lunch the next day

Normal sized packet of course. Not the huuuuge ones.

 

[ringo]

Toneet I shall be jointing a chicken for the first time 'n'all, which I have just leaned off the internets but will be checking against the mighty Leiths Techniques Bible

 

[Callie]

Hey ringo guess what I just found?

 

[Callie]

 

[ringo]

View attachment 32471

That looks great

Can you link to the whole recipe?

 

[Callie]

do you want the whole recipe? im going to make one later

 

[Callie]

LINK hahaha its from my Good Housekeeping family cookbook from the mid nineties - full of veal recipes!

serves 4-6
50g butter
75g caster sugar
2 eggs separated
40g self raising flour
25ml (?) 5tsp cocoa powder
350ml milk

- cream the fat and sugar until light n fluffy, beat in the egg yolks
- sift flour n cocoa together then beat in until evenly mixed.
- stir in milk
- whisk the egg whites until stiff then fold into the mixture
- pour into a greased 1ltr ovenproof dish. bake in oven at 180C/350F/gas mark 4 for 35-45 mins until top is set ans spongy to touch.
serve hot! and with ice cream. yeah!

 

[ringo]

Nice one, will look for a recipe for the chocolate sauce next

 

[Callie]

but thats the magic bit! the sauce appears under the spongy bit once its cooked

otherwise its not very fucking magic is it!!

 

[ringo]

but thats the magic bit! the sauce appears under the spongy bit once its cooked

otherwise its not very fucking magic is it!!

This sounds like the best thing ever except macaroni cheese and maybe curly fries

 

[Callie]

ahh i see what ive done here, i had it in my head you were after magic chocolate pudding but you actually just wanted chocolate sponge n chocolate sauce im sorry i will retract my magical recipe

 

[ringo]

Still looks good though

 

[la ressistance]

Puy lentils, love em in restaurants, but mine alway taste gritty and dusty.

 

[geminisnake]

Tbh, any white rice (long grain, basmati, risotto) I fail at.
I'm quite a good cook otherwise.

Send Badgers to Lidl, get him to bu Golden Sun long grain rice, easy to cook, follow instructions No rinsing or faffing about. It's 99p a(yellow) box but it works better than any other rice ime. Also try the thai(blue packet I think) rice from there, it's is proper sticky and the only other rice I am any good with