Cooking Hints And Shortcuts

[Tramps_mate]

Easy eggs..

Crack eggs into sandwich toaster. None stick and triangle shaped. Easy.

 

[ItsOKImAPilot]

Microwaving eggs is like boiling a steak. Just don't.

 

[Pabbers]

Never buy cheap tinned tomatoes, for sauces they are Full of water.

 

[Sid James]

Tips for making Stews Better

I love making stews and over the years have picked up loads of techniques to make them better ......



Use cheap cuts of meat like, beef shin, lamb shoulder, chicken thighs. Don’t be tempted to remove all the fat as a long cook will render it into the sauce

Dredge the meat through well-seasoned flour for a thicker sauce

Cook on a low heat for a longer period of time e.g 3-4 hours

Build layers of by, browning the meat first then removing, browning the meat adds caramelisation which equals flavour. Onions next to soak up the flavour, until they’re soft, followed by other dry ingredient such as Garlic, Carrots, celery etc. Then Deglaze (collect all the tasty bits of caramelised meat), usually with wine. Add stock, herbs the meat again. Season as you go through each stage

Try and use a pan that is both hob and oven proof, that way you retain the flavours better.

Other Flavour enhancers

Parmesan rind, works wonders and adds depth of flavour. Remember to take it out. As do some other hard cheeses

Marmite, whether you like it or not adds a meaty flavour. My kids hate the stuff but they don’t know it’s in there

Ketchup adds sweetness but don’t add too much, this also works if you use Worcestershire sauce

Small pinch of chilli flakes add a warmth to the stew

If you are using woody herbs such as rosemary or older thyme, include the stalks as well. Again remove at the end. Tomato vines are also good for this

Tomato purée/paste also adds depth but put it in just after the onions to cook out​

 

[Whistlin' Dixie]

Marmite, whether you like it or not adds a meaty flavour.

Agreed. Great tip.

 

[Sid James]

Agreed. Great tip.

Used to add a spoonful of Bovril, ran out one day and thought marmite could work ... trick is not to tell anyone

 

[Whistlin' Dixie]

Used to add a spoonful of Bovril, ran out one day and thought marmite could work ... trick is not to tell anyone

What the eye doesn't see, the belly doesn't grumble over.......

 

[ItsOKImAPilot]

Anyone have any good tips for making eggs over easy? Or sunny side up? Any time I try they just end up scrambled.

 

[BigDunc'sFod]

Not havin a pop at you personally, but it gets right on my nipple ends, that saying.

You can't fry eggs (or what have ya) in an oven, toaster, kettle or a slow cooker ffs.

I think the point is its not deepfried

 

[BigDunc'sFod]

Defrosting food is much quicker if done on a metal tray because it absorbs radiant heat from the atmosphere. And it does work.

You can also fast defrost meat by putting the packet in a pot of cold water.

 

[Whistlin' Dixie]

Anyone have any good tips for making eggs over easy? Or sunny side up? Any time I try they just end up scrambled.

Not sure if it's the problem, but are you using a full heat setting? I get the oil hot(ish) then turn the heat right down before putting the eggs in.

 

[mrs the esk]

Tips for making Stews Better

I love making stews and over the years have picked up loads of techniques to make them better ......



Use cheap cuts of meat like, beef shin, lamb shoulder, chicken thighs. Don’t be tempted to remove all the fat as a long cook will render it into the sauce

Dredge the meat through well-seasoned flour for a thicker sauce

Cook on a low heat for a longer period of time e.g 3-4 hours

Build layers of by, browning the meat first then removing, browning the meat adds caramelisation which equals flavour. Onions next to soak up the flavour, until they’re soft, followed by other dry ingredient such as Garlic, Carrots, celery etc. Then Deglaze (collect all the tasty bits of caramelised meat), usually with wine. Add stock, herbs the meat again. Season as you go through each stage

Try and use a pan that is both hob and oven proof, that way you retain the flavours better.

Other Flavour enhancers

Parmesan rind, works wonders and adds depth of flavour. Remember to take it out. As do some other hard cheeses

Marmite, whether you like it or not adds a meaty flavour. My kids hate the stuff but they don’t know it’s in there

Ketchup adds sweetness but don’t add too much, this also works if you use Worcestershire sauce

Small pinch of chilli flakes add a warmth to the stew

If you are using woody herbs such as rosemary or older thyme, include the stalks as well. Again remove at the end. Tomato vines are also good for this

Tomato purée/paste also adds depth but put it in just after the onions to cook out​

De-glazing with red/white wine vinegar adds another layer of flavour.
Most stews taste much better the day after cooking.
Finely chopped celery added to the onions adds flavour also.

 

[ItsOKImAPilot]

Not sure if it's the problem, but are you using a full heat setting? I get the oil hot(ish) then turn the heat right down before putting the eggs in.

I usually just leave it on medium setting for the duration.

 

[Hellerad]

@the esk and @mrs the esk clearly love their vinegar!

 

[blue4eva77]

Homemade Fudge lads. Simple and easy.

1 Can (14oz) of sweetened condensed milk
3 cups of Chocolate chips

Empty the can in a bowl and mix in the chocolate chips.
Microwave on high for 1 minute.
Stir until everything is mixed together.
Empty the contents into a small baking tray ( 8 x 8 ). Line the baking tray with foil and grease it down.
Chill in the Fridge for 2 or 3 hours.

Done.