Recipes, kitchen tips and tricks

[chrismpw]

Your chatting wham bars sass

Dairy milks are amazing out of the fridge

Thats because, just like lager, you're better off colling it so you don't taste its horrendousness.

 

[leslad]

Good recipes for veggies

Seitan bacon - I follow this recipe to the letter

Seitan Bacon

This is very tasty. It's also cheap to make but takes a wee while so it's worth doubling up the quantities to make a large batch - it freezes for up to 3

www.veganrecipeclub.org.uk

Fresh tofu

A Step-By-Step Guide to Making Tofu

Making tofu at home is easier than you think. Check out these instructions for how to make your own tofu with just soybeans, water, and coagulant.

www.thespruceeats.com

Great starter instructions. Rather than buy a tofu press I use two cleaned grape / raspberry / fruit boxes that have small holes in and put something weighty on it to press it.

 

[leslad]

I also try to use any water used to cook vegetables as a stock. Particularly like using fresh peas, cabbage, broccoli and parsnips for this.

 

[allezlesbleus]

Any Spanish version! Not been that fussy about brands or any versions from anywhere else

I love chorizo but it is made different depending of the culture. Which one do you use?

 

[leslad]

I also try to use any water used to cook vegetables as a stock. Particularly like using fresh peas, cabbage, broccoli and parsnips for this.

And if you use that stock to subsequently cook additional vegetables, and then use the liquor again to cook the next vegetables...and so on, the better the stock tastes.

 

[leslad]

Heating up liquid in the microwave is much faster if the container is covered with cling film

 

[Toast]

One can't go wrong with chips or cheese, even less with both together lol Do you eat them as a snack or does the Mrs serves it along with something else?

Weirdly I don’t eat full meals at night during the week usually, so that was my sort of meal.
Wife and kids eat like normal people though !

 

[marnie]

If you don't want to fire up the BBQ but fancy the smokey flavour. Place your chicken in a deep pot and leave a gap in the centre.Then take a piece of charcoal and heat it over a gas flame until it glows. Place the charcoal in the middle of the chicken and drizzle a drop of olive oil on the coal. PLACE THE LID ON THE POT and take outside straight away and leave for 5 minutes. The smoke will come out of the sides of the pot and you can then continue with your recipe with the smokiness infused in the meat before you cook it. Thank me later.

 

[Sassy Colombian]

If you don't want to fire up the BBQ but fancy the smokey flavour. Place your chicken in a deep pot and leave a gap in the centre.Then take a piece of charcoal and heat it over a gas flame until it glows. Place the charcoal in the middle of the chicken and drizzle a drop of olive oil on the coal. PLACE THE LID ON THE POT and take outside straight away and leave for 5 minutes. The smoke will come out of the sides of the pot and you can then continue with your recipe with the smokiness infused in the meat before you cook it. Thank me later.

Cool trick! I'm going to wait to thank you until I get to try it lol

Happy Friday, Ged!

 

[Spadge Vernacular]

If you don't want to fire up the BBQ but fancy the smokey flavour.

Place your chicken in a deep pot and leave a gap in the centre.

Then take a piece of charcoal and heat it over a gas flame until it glows. Place the charcoal in the middle of the chicken and drizzle a drop of olive oil on the coal. PLACE THE LID ON THE POT and take outside straight away and leave for 5 minutes.

The smoke will come out of the sides of the pot and you can then continue with your recipe with the smokiness infused in the meat before you cook it. Thank me later.

 

[heatmeiser]

Easy recipe.
6 sausages chopped
6 strips of bacon cut
6 eggs.
6 cream crackers
Grated cheese to suit.
Mix together.
Flan dish.
Stick in oven till cooked

What on earth is this??!!

 

[riddick]

25 kitchen tips and tricks that will change your life

There are some things in life that, had you only known them before, could have saved you a whole bunch of mission and effort.

5. Use unscented floss to cut through soft things like cheeses or cakes.
6. Keep your butter in the freezer and then grate it for baking and pastries. It mixes into the flour easier and melts quicker.
13. Using Spray ‘n’ Cook in measuring cups before measuring sticky ingredients like honey and syrup, makes them slide right out.
17. Don’t let leftover wine go to waste. Freeze it in wine cubes and use for adding to sauces like bolognese.
19. Over salted your soup or stew? Plop in a potato (peeled, mind you) and the little guy will absorb all the salt. (It takes about 10 minutes.)
24. Cut lettuce with a plastic or ceramic knife to keep it from bruising. (No seriously, just use your picnic knife – or rip it apart instead of cutting it.)

These are great suggestions but why does the lettuce thing work?


Love cooking but in a massive rut lately. Rather do takeout because I'm basically cooking for 1 at this point as the wife decided she wants to be a vegan for a bit and I hate cooking for one.

 

[riddick]

Peel about 20 garlic cloves and poach in olive oil (cook for about 45-60 minutes on the lowest burner setting possible...as low as it goes!). Then store the olive oil garlic in the fridge. Add to sauces. Also the garlic will spread like butter onto bread. delish

A great idea I completely came on by accident is to add a bit more oil when roasting garlic and then keep that. The oil has such an amazing flavour!

 

[degsy]

25 kitchen tips and tricks that will change your life

There are some things in life that, had you only known them before, could have saved you a whole bunch of mission and effort.

1. If you place your meat in the freezer for a bit, it’ll be easier to cut those wafer thin slices for carpaccio.
2. Don’t bother peeling garlic, just cut off the root end and squish it with the flat side of the blade.
3. Bacon. Unless you’re veggie, it makes most things better.
4. You can peel ginger with a spoon without losing all that extra ginger.
5. Use unscented floss to cut through soft things like cheeses or cakes.
6. Keep your butter in the freezer and then grate it for baking and pastries. It mixes into the flour easier and melts quicker.
7. Egg shells are best for fishing out bits of egg shell. Why? Because they’re sharp and cut through the egg.
8. Freeze left-over French press or pour over coffee into ice trays. They make for blitzing quick ice coffees without diluting them.
9. Pop frozen grapes into your wine to keep them chilled and undiluted.
10. Eggs peel easiest if you add some bicarb to the water and then pop it in cold water afterwards.
11. Freeze bananas without their skins (because they’re a hack to peel when frozen) for epic smoothie additions.
12. Citrus fruits, tomato, cheese and chocolate all taste best at room temperature.
13. Using Spray ‘n’ Cook in measuring cups before measuring sticky ingredients like honey and syrup, makes them slide right out.
14. Before chopping chillies, rub your hands with veg oil to prevent them from absorbing the chilli oils.
15. Take your pasta off the stove just a tinge before al dente. When you pour it into the colander, quickly pop the pot back below to catch the water. The steam will keep the noodles hot and stop them from sticking.
16. To remove any funny food odours from your hands, washing them with salt or rubbing your hands against the stainless steel tap work a charm.
17. Don’t let leftover wine go to waste. Freeze it in wine cubes and use for adding to sauces like bolognese.
18. Pop a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.
19. Over salted your soup or stew? Plop in a potato (peeled, mind you) and the little guy will absorb all the salt. (It takes about 10 minutes.)
20. Soak popcorn kernels in water for 10 minutes, drain then pop, for super-quick popping, fluffy popcorn.
21. Peel the potatoes after you’ve cooked them and soaked them in cold water for a while. Skins come right off.
22. Separate your bananas (and store them away from other fruit) to prevent them from going off quicker.
23. Chicken breasts taste best if you whack them with anything sturdy (like a rolling pin) beforehand. Meat tenderising is a thing. Or cut them across the grain (short sections, not long) as this also cuts the fibres and looks best for serving.
24. Cut lettuce with a plastic or ceramic knife to keep it from bruising. (No seriously, just use your picnic knife – or rip it apart instead of cutting it.)
25. Clean an egg boiler by boiling it for a short while with a bit of vinegar in it. It will lift and dissolve everything.

17? What is this leftover wine you speak of?

 

[Sassy Colombian]

These are great suggestions but why does the lettuce thing work?


Love cooking but in a massive rut lately. Rather do takeout because I'm basically cooking for 1 at this point as the wife decided she wants to be a vegan for a bit and I hate cooking for one.

I guess it has to do with the iron oxidizing the lettuce but as I was researching about it I also found that stainless steel knives shouldn't turn it brown so that one may be more of a myth now days.