Sharing tips and tricks
Now we've got our own sub forum this would seem like a good place to share some things that I've been shown, picked up, made up. This might be seen as simple and straight forward but once apon a time I didn't know anything about this, but my mum was a great cook and also a good teacher which has made me the foodie(god I hate that term) I prefere gluttonous heathen that I am today.Some off these everyone might know but we've all got to start somewhere. And also there's no accounting for everyone's taste. And you'll never know everything.
The main one is never go shopping when you're hungry(or inebriated) you'll come home with all sorts of crap.
Get to know your local butcher. You look after him,by bringing your custom and he will look after you.
A couple of squares of good quality plain chocolate(60% ) in a chilli
Homemade tomato sauce for pasta/sauces add a teaspoon of sugar to take away bitterness.
Sunday roast. I always use the water I parboil potatoes in for roasties to make the gravy.
Never salt broad beans whilst cooking to avoid tough skins.
To make a pasta bake add mayo to homemade tomato sauce to make it creamy.
Egg mayo, try a little less mayo and replace with salad cream or sandwich spread.
Always keep leftover wine(as if) freeze it in ice cubetray,bag up and use for gravy or sauces.
If you want to brown mince, do not move it in the pan for a least 3/4 minutes.
Now I've started this I can't seem to remember anything, I'll be back. Cumin makes a chilli
Celery is god of anything one-pot'ish generally speaking
Knorr Aromat really helps 'make' a soup
Lansinoh nipple cream (like really thick vaseline) works wonders for burns on skin from idiot Rory pouring hot tomato based sauce on his hand I agree on the celery in anything cooked, but even the thought of it raw makes me heave. What is this left over wine.......... Something I've heard of, but never seen......data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 I seen knocked over wine... data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 Careless drinkers costs carpets. You can never underestimate a good condiment/sauce.
I have a whole shelf full in the fridge and plenty more in the cupboard. very rarely I come from shopping with a couple of new additions. Roast Spuds.
First off good ol Brittania Beef dripping is the way to go to whatever meat juices you are cooking .
Par boil the spuds , colander shake to fluff em up, add a tad of flour, mustered powder, groundsalt and pepper and fluff again. Then put em in the oven , high heat 220 ish into that nice beef dripping/meat juice mix and turn every ten minutes until you get them just how you like em. You gotta keep turning those spud so they don't catch. I've never heard of this either ........hic data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.
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