COOKING CLASS 101.
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| 351 | This message was deleted. cookessentials - 2010-01-23 17:07:00 |
| 352 | This message was deleted. cookessentials - 2010-02-16 16:08:00 |
| 353 | Good to see it back on page 1!!! pixiegirl - 2010-02-16 16:24:00 |
| 354 | This message was deleted. cookessentials - 2010-05-15 08:39:00 |
| 355 | Bumping for milladejay valentino - 2010-07-01 09:20:00 |
| 356 | bumping up so l can look at it tomorrow l haven't seen this thread before griffo4 - 2010-07-03 20:22:00 |
| 357 | This message was deleted. tipsy_bl0nde - 2010-07-04 15:47:00 |
| 358 | This message was deleted. cookessentials - 2010-07-05 09:40:00 |
| 359 | bump unknowndisorder - 2010-07-14 18:56:00 |
| 360 | bump nicolejack - 2010-08-02 11:36:00 |
| 361 | bump for professor _plum - maybe here's a good place to learn about how to make things to go on the plate :) unknowndisorder - 2010-08-09 18:06:00 |
| 362 | Bumping this up as well. valentino - 2011-02-10 15:24:00 |
| 363 | Bumping for me pixiegirl - 2011-03-11 14:51:00 |
| 364 | This message was deleted. elliehen - 2011-03-11 15:52:00 |
| 365 | sheesh, finally foundit - bump for someone wanting to help out partner unknowndisorder - 2011-05-22 20:21:00 |
| 366 | This message was deleted. cookessentials - 2011-06-13 19:33:00 |
| 367 | Fiona's Freakin Good Chilli 500g premium beef mince This chiili is very tasty - is even betetr the next day if it hangs around. This recipe freezes well and makes enough for 4 - 5 adults. fee1965 - 2011-06-13 19:48:00 |
| 368 | Bumping for a learner - baker. Noted in a post for meanings of such, if not here then perhaps we should start inserting these. For example - Softening butter is not to melt butter but to make the butter very pliable by allowing the butter to be like a paste texture that is consistent all through. Edited by valentino at 2:23 pm, Wed 7 Sep valentino - 2011-09-07 14:19:00 |
| 369 | This message was deleted. cookessentials - 2011-09-07 14:45:00 |
| 370 | This message was deleted. elliehen - 2011-09-08 23:38:00 |
| 371 | BAKING BLIND.. easy way to do this if using a patty tin just pop another one ontop of it then place it in the oven.. FRUIT.. Stop it from sinking toss it in flour first MUFFINS... Always place upside down when on cooling rake as tops are heavey and they dont rise as much as they would if upside down Always add dry ingredience first followed by the wet, Yest Best keept in the fridge EGGS TOMATOES best kept at room temp ibladee - 2011-09-08 23:51:00 |
| 372 | When baking cakes, it is important to pay as much attention to proper baking and cooling procedures as it is to understand ingredients and mixing. Always make sure that your oven is preheated completely, and to the correct temperature. It takes at least twenty minutes for a cake to form enough stability so that it can survive the drastic heat transfer that takes place when you open the oven door. When your cakes have been baked properly, take the time to pay attention to cooling. Unless you are baking angel food cakes, do not let your cakes cool in the pan. About five or ten minutes after the pans have been removed from the oven, invert the cakes on to parchment paper dusted with a very small amount of granulated sugar, or sprayed with pan release. Cakes will continue to dry out if they are left in their pans. ibladee - 2011-09-08 23:57:00 |
| 373 | Thank you so much, I'll be copying these great tips and recipes! awnz - 2011-09-09 18:56:00 |
| 374 | This message was deleted. cookessentials - 2011-09-10 19:19:00 |
| 375 | This message was deleted. elliehen - 2011-09-12 21:34:00 |
| 376 | Brianmac are you a chef? im a childrens cooking tutor and trained chef ... lets get heads together arl5 - 2011-09-13 21:42:00 |
| 377 | This message was deleted. mycd123 - 2011-09-14 12:59:00 |
| 378 | This message was deleted. cookessentials - 2011-09-14 14:26:00 |
| 379 | This message was deleted. cookessentials - 2012-04-24 10:00:00 |
| 380 | This message was deleted. elliehen - 2012-05-08 10:38:00 |
| 381 | bumping for all learners g1bo - 2012-05-14 14:05:00 |
| 382 | This message was deleted. cookessentials - 2012-05-15 09:35:00 |
| 383 | This message was deleted. cookessentials - 2013-05-06 11:38:00 |
| 384 | Bumping... for a learner. valentino - 2013-06-13 10:09:00 |
| 385 | Need to add some very simple ideas... A simple crumbed mixture better than the KFC if you were brought up on it. In a plastic bag, ( When I get some veges from a shop and I keep those bags for this and also freezing pet meats) mix the following 1/2 cup of breadcrumbs,1 cup of plain flour, 3 teaspoons of chicken stock,1/2 teaspoon of nutmeg,1teaspoon of curry powder. Quite often on special at supermarkets are those Chicken Thighs Skinless but bone still in, or even boneless, allow one large or two average sized ones per person, brush them with olive oil and into the crumb mix and coat all over then layered into a baking dish with a wee bit of space between them and bake for an hour to 1 1/2 hours at 180C. Even Chicken loins or fish pieces or some seafood is ideal using this method but allow less time baking by checking after 45 minutes and regularly at 10 minute intervals afterwards to check the doneness. Just be wary that they may stick to the dish, perhaps dish lined with baking paper may help. Cheers. valentino - 2013-06-13 13:00:00 |
| 386 | To add a wee bit of umphhh to plain old Gently pan fried fish, potatoes, peas and carrots dinner... Try this, add a wee bit of olive oil to the fry pan, add finely chopped 3 to 4 cloves garlic and gently cook for a couple of minutes before placing fish fillets into the fry pan. When serving the dinner, have the veges ready to serve, remove the fish then drain the fry pan juices over the peas. valentino - 2013-06-13 13:06:00 |
| 387 | A simple easy Roast Lamb Dinner.. I have a very bushy Rosemary plant that my neighbours uses as well. If you see these bushes, take some twigs from it, freezes well or be used as such in the following; In a large roasting dish is a leg of lamb and some potatoes cut into good medium sizes. Melt some butter and brush the lamb and potatoes with the butter then finger sprinkle salt over all of potatoes and lamb. Oh, editing to add that the juices from this makes delicious gravy. A nice simple recipe is posted earlier in this thread by brianmac - Pam ummm cookessentials. Simply serve all when ready with some nice Baby peas.. Edited by valentino at 1:22 pm, Thu 13 Jun valentino - 2013-06-13 13:17:00 |
| 388 | A very simple Start to Stir Frying..... Sometimes will have the odd prepared foods as a back up kept in my freezer or the pantry (mainly if anything happens to me and someone needs something quick to cook). One of these is a Pams (from pak'n'save or New World) stir fry chicken - serving 5 on the packaging. You will need also to have in the pantry soy sauce and a sweet chilli sauce for this and will give an indication and to be noted as you cook it, to know next time when cooking from scratch using fresh items. Simply follow the instructions on packaging. Now next time, smear the fry pan surface with a wee bit of olive oil and imitate what is in that initial mix, very simple and better still, a lot nicer especially using fresh veges and chicken tenderloins (size to suit). Cheers. valentino - 2013-06-13 13:58:00 |
| 389 | This thread is great! thelaw014 - 2013-06-13 16:06:00 |
| 390 | And another bump unknowndisorder - 2013-06-27 19:09:00 |
| 391 | Cooking eggs for salads, or other cold dishes, even some hotter dishes like fried rice, rissottos, etc... Mix an egg (or as many as you like) with a touch of soy sauce (amount depending on number of eggs used but to get a nice fawny colour)whisking all to blend together, add a small spoonful of water and blend in. In a frypan a dob of butter melted to smear cover base of pan and cook the egg mixture. Once starting to cook, simply break up like a sort of scramble eggs and set aside ready to be added to whatever. Occassionally, can add a cut up nori seaweed sheet (into matchstick size strips and mix into egg mixture prior to cooking), a Japanese style omelette method. Is quite often used in salads as a nice variation, instead of just boiled eggs sliced. Hopes all makes sense. Cheers. valentino - 2013-07-10 07:45:00 |
| 392 | Hmmm, for those just starting to do some cooking, A Whisk as noted above in whisking is using a Kitchen Utensil called a Whisk mainly look like an egg beater but the strands are thinner like the size of wires in a sort of globular shape, can come in other materials but the metal ones are the best. Whisking is using it in a circular and back and forth motion holding the handle and has a slight springy effect whilst being used. If one does not have a whisk then a fork can do the job for you but to remember to imitate the motion of the whisk just like using an egg beater but with only the one beater and your hand. In a way similar to stirring one's coffee or tea when milk and / or sugar is added but more thorough. Hopes this makes sense and perhaps others could note further. Cheers. valentino - 2013-07-10 08:22:00 |
| 393 | Here are 25 food prep tips. Some of these you'll know but some will be new and worth trying! - bedazzledjewels - 2013-07-10 09:14:00 |
| 394 | bedazzledjewels wrote:
Good Link. Once you peeled the kiwifruit, use an egg slicer to slice them. Likewise with feijoas and other similar fruits. Cheers. Edited by valentino at 12:13 pm, Wed 10 Jul valentino - 2013-07-10 12:12:00 |
| 395 | I liked the one about cutting the cherry tomatoes between two lids! bedazzledjewels - 2013-07-10 12:14:00 |
| 396 | This message was deleted. cookessentials - 2013-07-23 10:33:00 |
| 397 | 13 Scariest Words In Recipes And What They Mean - includes some video - bedazzledjewels - 2013-07-26 09:10:00 |
| 398 | bedazzledjewels wrote:
Highly recommend all new cooks to view the above link, nice one b-jewels. valentino - 2013-07-26 09:18:00 |
| 399 | This message was deleted. cookessentials - 2013-07-26 09:55:00 |
| 400 | This message was deleted. elliehen - 2013-07-26 23:49:00 |
