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'Hundred and One and Then Some' Cooking Tips

Tips cooking simple easy with farty bits

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#1 Budgie

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Posted 11 August 2017 - 05:50 PM

We might not all be as good at cooking/baking as we'd like or make out to be but every half-decent cook has a potfolio of little tips and tricks that get used without even knowing it and some of them can transorm the finished product.

 

So, hows about posting up some of the ones we use. Not complete recipes but just the successful ways you prep/cook certain items.

 

I'll start....

 

 

Garlic.

 

Garlic cooks and tastes way better when it's been smashed. If you just peel and slice it it can get a bit lumpy and hard and flavourless.

 

All you need to do is take your whole cloves of garlic, skin on, and bash it with a flat spatula/big knife.

 

The skin is easier to get off. Then you can chop it as needed and add into the dish. Shimples.

 

 


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#2 Budgie

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Posted 11 August 2017 - 05:59 PM

Here's another,

 

Boiled Rice.

 

Unless you are doing a risotto then whats the point in faffing about with something so simple.

 

Put your rice with a little bit of salt and put into a BIG pan.

Cover with loads of hot water straight from the kettle, stir and bring to the boil.

Turn the heat down a bit so it's a gently rolling simmer.

Don't stir it too much as it will break down and turn to mush, just the occasional once round the pan is enough.

If the water starts getting low, add some more hot water, none of this reduction blah blah

Keep your eye on it and sample it now and again.

Once it's done how you like it....I like it soft, no hard bits in the middle, yet still firm..., then take it off the heat, into a colander and rinse/cool with loads of cold water. This will stop it cooking/sticking.

 

This is ready for a use with a simple reheat by pouring boiling water over it while still in the colander, draining and using straight away.


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#3 Budgie

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Posted 11 August 2017 - 06:05 PM

And another

 

 

Boiling an Egg.

 

The thing to remember is that eggs only cook at boiling temps and above. Put your eggs in the cold water and don't start timing until the water is just beginning to boil.

Add a bit of salt. This will bring the temperature up so it cooks better.

Add a bit of vinegar. This will stop the egg white going mental on you if the egg cracks.

 

Timings are a matter of trial and error and the eggs themselves. A Medium, free-range egg will take 3'15s - 3'30s for a nice yolk and no snot.


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#4 Bubonik Chronic

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Posted 11 August 2017 - 06:09 PM

Roast potatos.
Fuck all this par boiling shit whack em in with ya meat with a slight coating of salt.Far better roasted from raw 😊
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#5 THC F13ND

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Posted 11 August 2017 - 06:09 PM

Good thread idea @Budgie :)

If you put dried chillis in water for about 15 mins they will rehydrate and can be used as fresh, handy if you grow them or have more than you'll use.

Peel and freeze ginger before you use it; it's much easier and less messy to work with frozen.

ATB
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#6 Anonymiss

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Posted 11 August 2017 - 06:10 PM

Put your rice with a little bit of salt

 
Never add salt when cooking rice - it makes it sticky and mushy :)

Rinsing it first helps too :)

Agree with the rest though, and I usually cook mine for about nine minutes (white Basmati).
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#7 Anonymiss

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Posted 11 August 2017 - 06:16 PM

When boiling an egg, take a moment to pierce the blunt end of the shell with a pin to stop it bursting.

Soft boiled: Straight into boiling water; simmer for one minute; turn off the heat, cover and allow to stand for five minutes for medium sized eggs, or six minutes for large ones.

Hard boiled: Into cold water; bring to the boil and simmer for seven minutes for medium or nine minutes for large; always cool under cold running water.
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#8 Budgie

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Posted 11 August 2017 - 06:20 PM

My Fave

 

Chips.

 

 

Watery potatoes don't cut the mustard. End of.

The only ones I use are King Edwards, Maris Pipers, Desirees, and those Albert Bartlett ones are ok too.

Use Lard/Dripping and regularly change.

Use the big ring on full and make sure the chip pan is up to temp. Add in a sacrificial chip and when it is proper fizzing away add the rest. Adding chips to low temp fat makes the fat soak into the 'soon to be soggy chips'

When you put them in put the lid back on the chip pan for a minute or two to get the temps back up. Then take the lid off to let the steam out.

When the first chips start floating, put the lid back on. It helps to brown and crisp them up.

Don't stir the chips, give them the occasional shuffle in the pan.

When they are floating they are just about cooked, it's down to personal taste then how brown/crispy you like them.

 

 

Be careful, hot fat is erm...bloody hot :devil:

 


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#9 Anonymiss

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Posted 11 August 2017 - 06:22 PM

Add a bit of vinegar. This will stop the egg white going mental on you if the egg cracks.

 
They don't burst if you pierce the blunt end with a pin beforehand ;)
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#10 Budgie

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Posted 11 August 2017 - 06:30 PM

To MIF or not to MIF

 

Tea :  No no no!, Milk goes in after it's brewed unless you like drinking witch piss.

 

Instant Cofee : Yes yes yes. Put the coffee, milk and sugar in first and then top up with boiling water. Tastes much better, creamier and less bitter that way.


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