Quick Questions on ANYTHING part 2. Please read first post for links to other threads

flutterbyuk25

Brilliant, thanks Sunnygirl. I'll roast them later on then. I just can't stomach tomatoes cooked 'whole', they need to be mushed up properly!

x

hazzie123

Penelope_Penguin wrote: »

Depends; what are you making

Penny. x

I was wanting to make yorkie puddings and cakes,basically everything you can do with plain flour.

Olliebeak

I bought one of those enamel oval lidded roasters (the ones that are supposed to self-baste) yesterday and then it struck me that I've never used one before :doh:.

At the moment, I've got my chicken in it at the usual temperature and just wondering if that's the right way to do it.

Couple of questions:

1. Do you roast at the 'normal' temperature even though it's a lidded, metal container?

2. Do you still roast for the same length of time, or will it take a little longer?

3. Do I need to remove the lid for the skin to crisp up?

It's only been on the oven for a few minutes, so I've got plenty of time to make any necessary adjustments.

Many thanks OS'ers - Ollie xx

zippychick

If a recipe says chicken leg is that the drumstick and thigh ? or is a thigh a leg?

Olliebeak

zippychick wrote: »

If a recipe says chicken leg is that the drumstick and thigh ? or is a thigh a leg?

The thigh is the bit between the drumstick and the body - you often get them sold separately from drumsticks. When they're attached to the drumstick, they're usually called 'quarters'.

flutterbyuk25

SunnyGirl wrote: »

You can roast them with a drizzle of olive oil, some garlic & mixed herbs if you want. I usually bung them in the oven for about 20 mins or until they look sort of collapsed and squshy with a little bit of charring going on! It's very tasty and then can be blended into a pasta sauce.

I followed this exactly and they came out smelling lovely. I've blended and I'll use with pasta later in week.

Thanks again

x

missychrissy

Olliebeak wrote: »

I bought one of those enamel oval lidded roasters (the ones that are supposed to self-baste) yesterday and then it struck me that I've never used one before :doh:.

At the moment, I've got my chicken in it at the usual temperature and just wondering if that's the right way to do it.

Couple of questions:

1. Do you roast at the 'normal' temperature even though it's a lidded, metal container?

2. Do you still roast for the same length of time, or will it take a little longer?

3. Do I need to remove the lid for the skin to crisp up?

It's only been on the oven for a few minutes, so I've got plenty of time to make any necessary adjustments.

Many thanks OS'ers - Ollie xx

I have 3 of these oval roasters. I cook with all of them at the normal temp. However, I have one stainless steel roaster that takes longer than the other 2. It's a case of try it and see.

I don't remove the lid. I find that the chicken self bastes and colours nicely and crisps up.

zippychick

Olliebeak wrote: »

The thigh is the bit between the drumstick and the body - you often get them sold separately from drumsticks. When they're attached to the drumstick, they're usually called 'quarters'.

I could be being thick, but im not sure if that answers my question? I just don't know if a chicken leg includes the thigh and drumstick? I'm being totally thick about it!:o

SunnyGirl

zippychick wrote: »

I could be being thick, but im not sure if that answers my question? I just don't know if a chicken leg includes the thigh and drumstick? I'm being totally thick about it!:o

I've always assumed that if a recipe calls for a chicken leg it means the whole leg - so the thigh & drumstick together. It'll have a joint in the middle of it and you'll be able to move the joint up and down. Thighs are usually sold as thighs and drumsticks as drumsticks. Chicken legs are sold as chicken quarters or whole legs if I remember correctly.

zippychick

SunnyGirl wrote: »

I've always assumed that if a recipe calls for a chicken leg it means the whole leg - so the thigh & drumstick together. It'll have a joint in the middle of it and you'll be able to move the joint up and down. Thighs are usually sold as thighs and drumsticks as drumsticks. Chicken legs are sold as chicken quarters or whole legs if I remember correctly.

Brilliant! No one has either been able to understand my question, and if they have, they don't know the answer!

My new curry book states in legs, so it's just a new terminology for me. Helps me understand!