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Started by PoppySeedBagel on Oct 31, 2020 8:41:27 AM
Cooking tips

A place to post cooking tips...

I’ll start: if you get a bit of eggshell in with the egg, fish it out with a bigger bit of eggshell: it acts like a magnet. (Source: Yorkshire Women’s Institute cookery book, circa 1966)

widenation - 31 Oct 2020 08:44:46 (#1 of 228)

Sliced pear tastes great on pizza.

tasselhoff - 31 Oct 2020 08:51:25 (#2 of 228)

#1 Modz, pls delete and ban.

Tadagee - 31 Oct 2020 08:56:18 (#3 of 228)

When making curries which have several spices added at the same time to a frying pan, mix them together in advance in a cup to otherwise avoid the first one added burning in the pan while you add the others.

And what tass said.

Verdigris - 31 Oct 2020 09:15:10 (#4 of 228)

Thirding tass.

Cordelia - 31 Oct 2020 09:36:45 (#5 of 228)

I think it would depend on the pizza. More information is required. I can imagine it working quite well with something goats cheesy say.

Meanwhile, when peeling shallots, put them in a bowl and pour boiling water over and leave for a few minutes. The peel comes off a million times easier.

WibbleAgain - 31 Oct 2020 09:40:19 (#6 of 228)

Thanks for a great tip! I hate using shallots because they're so fiddly to peel. Once I bought a bag of frozen ones in desperation but it's remained in the freezer for years. I must get rid of it.

widenation - 31 Oct 2020 09:40:44 (#7 of 228)

Exactly - feta and pear for example - delicious.

Stellata - 31 Oct 2020 09:43:37 (#8 of 228)

Waitrose sell frozen chopped shallots. I use them all the time... great for pilafs.

Sabacious - 31 Oct 2020 09:44:13 (#9 of 228)

Pear and Gorgonzola.

WibbleAgain - 31 Oct 2020 09:45:54 (#10 of 228)

Now you're talking.

Not on pizza though. That is just so wrong. Pizza is all about tomato paste and mozzarella.

elderberry - 31 Oct 2020 10:04:35 (#11 of 228)

pears and blue cheese are heavenly - zap them in the microwave so the cheese melts.

I can imagine a pear and goat cheese 'pizza' being good - not sure what herbs or other flavours to use. Maybe thyme?

JohnIlly - 31 Oct 2020 10:10:42 (#12 of 228)

A tip for making a sauce with a roux which I saw many years ago demonstrated by Fanny Cradock:

Stir the flour into the butter until amalgamated. Add a little of the milk and stir that until you get a cohesive blob. You can then add fairly large amounts of milk at a time but ensure that it has come to the boil each time before stirring vigorously. There is no need to the traditional teaspoon at a time palaver.

Another tip is to use a spurtle for stirring such sauces rather than a wooden spoon. Mine is actually a wooden spoon with the bowl sawn off. A spurtle will more easily go round the bottom "corner" of the pan.

RosyLovelady - 31 Oct 2020 10:11:32 (#13 of 228)


Verdigris - 31 Oct 2020 10:12:20 (#14 of 228)

As will a silicone spatula.

Bodgit - 31 Oct 2020 10:13:45 (#15 of 228)

Teaspoon at a time? No one ever told me that so I’ve inadvertently always done the Fanny method. Also, I’ve only recently learned that other people heat the milk; seems like a waste of washing up to me.

WibbleAgain - 31 Oct 2020 10:14:19 (#16 of 228)

Sillicone spatula for me. I still have all the wooden thingys but never use them.

JohnIlly - 31 Oct 2020 10:21:01 (#17 of 228)

I have been using a spurtle since before silicones were invented.

Verdigris - 31 Oct 2020 10:23:27 (#18 of 228)

I’ve inadvertently always done the Fanny method.

Me too. Learned from watching my mother, probably.

nemo75 - 31 Oct 2020 10:23:30 (#19 of 228)

I’ve always had wooden spoons with one square edge. Seem to work.

WibbleAgain - 31 Oct 2020 10:24:28 (#20 of 228)

Everyone used a wooden thingy before sillicone was invented, durh.

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