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'Hundred and One and Then Some' Cooking Tips

Tips cooking simple easy with farty bits

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#21 Mrs Willy

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Posted 11 August 2017 - 10:35 PM

grilled unsmoked bacon, bread and butter. Cup of tea.

 


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#22 mrsDeeks

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Posted 11 August 2017 - 10:45 PM

Easy poached egg: grease some cling film with butter or oil, and put in a small container (tea/coffee cup) crack your egg in and twist the top up tight. Now you can just drop your egg into simmering water and away you go!

 

 

I need to try this because i love poached eggs and can never do them i always try the stir the water add the egg but it always always separates.

 

Great thread Budgie :)


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#23 The Dude Abides

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Posted 11 August 2017 - 10:45 PM

I put garlic in everything, bacon sandwiches, mashed potato, lemon meringue pie, feesh and cheeps as well, just trying to fit in over here.

 

All good things

 TDA


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#24 captain beefheart

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Posted 11 August 2017 - 10:45 PM

bready eggs fukerit..............3 free rangers smashed to fuk in a bowl with salt and pepper (seasoned like ) ;)  a tad of milk..........wisk the fuk outta it until froffy as fuk ...........lobb a few wedges of bread in there soak the eggy stuff up............lash it in the frying pan full of boiling lard 2 mins a side.............or until its cooked like ............no faffing about wash it down with a full bowl + cuppa of glengetti full strength ;)


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#25 captain beefheart

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Posted 11 August 2017 - 10:56 PM

Chips should be rinsed in cold water and then dried thoroughly before cooking.

The end result will be better, and the oil will last longer :)


eta: And fry them twice if you can - Three or four minutes at 160°C, followed by two or three at 180°C

 

i find the common chip needs to be cooked in lard :D   oh btw 3 times cooked not twice ............call it a welsh thing ;)
 


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#26 captain beefheart

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Posted 11 August 2017 - 10:57 PM

i find the common chip needs to be cooked in lard :D   oh btw 3 times cooked not twice ............call it a welsh thing ;)
 

 

and ive cooked a few to ;)


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#27 Horse Badorties

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Posted 12 August 2017 - 07:13 PM

Great thread @Budgie!    Soak fish for a while in milk... buttermilk is best. Gets rid of any odor (if there is any), cuts bitterness (again if there is any), and the enzymes break down the flesh a little, making it much more succulent :P


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#28 Budgie

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Posted 12 August 2017 - 07:33 PM

Mashed Potatoes.

 

To make nice, lump-free mash just cut the potatoes into smallish evenly sized pieces, about 1-1.5", gently boil and when you can slice a knife through without resistance they are done. Drain, add some butter/olive oil and a splash of milk and mash them/mix with a fork. Jobs a good un.


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#29 Ken Erbis

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Posted 12 August 2017 - 08:38 PM

learn to cook in ratios rather than recipes. Yorkshire pudding is 1:1:1. If you want a 1 egg pud then weigh the egg and add milk of the same weight and flour of the same weight for perfect puds. Bread is 5:3. 5 parts flour to 3 parts water and some yeast makes perfect dough.


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#30 Anonymiss

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Posted 12 August 2017 - 08:41 PM

learn to cook in ratios rather than recipes.

 
That's the idea behind the American 'cups' system - It was created because weighing-scales were hard to come by and often inaccurate, but every kitchen had a cup :)
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