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

daniel_owen_uk

I saw a huge recipe thread on here the other day, with lots of hyperlinks to recipes and deserts.

Does anyone know where it is (can't find it in browser history or by using the search).

zippychick

Hi Daniel. it's hard to know as that's a kind of vague description

Perhaps the recipe collection? You can access these by selecting "indexed collections" at the top of OS forum

SunnyGirl

You might have been looking at the November Grocery Challenge thread. It has lots of recipes listed from post 3 downwards all sorted into main meals, soups, deserts etc. The new month's challenge starts at the end of this month but the recipe collection is carried over.

daniel_owen_uk

It was november grocery challenge thread, but both links are fantastic, thanks.

Penelope_Penguin

daniel_owen_uk wrote: »

It was november grocery challenge thread, but both links are fantastic, thanks.

I'll add this to the QQ thread now that you have your answer

Penny. x

ClutterNutter_2

I don't know where else to put this, sorry!
My husband doesn't like mash potato, but likes the other bit of sherphard pie, could I put sliced potato on top instead? I made lots of the other bit in my slow cooker the other day and froze it. So if I could do that, would I have to defrost the other bit first, and how long would I need to cook it for, and if I didn't have to defrost it, how look would I have to cook it for?

I'm new to cooking things from scratch so I'm a bit confused about it all!

zippychick

Hi Clutter, I would personally defrost it first. If i put it into my fridge now, my fridge is too cold for it to defrost in there, so room temperature would help.

yes you can top with sliced potatoes - I would par cook them.... hmm let's think here - thinking out loud here - do you need liquid to cook the potato slices? When you cook dauphoinoise it needs liquid.....hmm.... maybe confusing myself and you here ? Not totally sure on the potato situation - would probably add to cooking time.... Im sure a genius will be along soon.

I would cook it for around 25-30 minutes once defrosted . I cook by eye if there are no instructions, so i would set the timer for 20 mins, check in the middle to check hotness etc? From frozen i would guess an hour but that's pure guess work. Just keep checking throughout..... Sorry i'm not sure if i helped you...

All guess work im afraid, someone else, help?!

sandy2_2

I would boil the potatoes and then when cooked thro´, slice over the defrosted meat, perhaps add a sprinkling of cheese or a few knobs of butter, then reheat in the oven until the potato is brownish. to be really money saving I might see if there´s a pudding I could put in the oven at the same time or reheat a fruit pie
Sandy

Savvy_Sue

zippychick wrote: »

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!

Personally, I'd treat a 'leg' unit as 'whatever I think whoever I'm cooking for will expect to eat'. So, if it was me, I'd just do a drumstick OR a thigh. For one of my boys, I'd make it a drumstick AND a thigh, or two of one of those if that makes sense.

zippychick wrote: »

Hi Clutter, I would personally defrost it first. If i put it into my fridge now, my fridge is too cold for it to defrost in there, so room temperature would help.

yes you can top with sliced potatoes - I would par cook them.... hmm let's think here - thinking out loud here - do you need liquid to cook the potato slices? When you cook dauphoinoise it needs liquid.....hmm.... maybe confusing myself and you here ? Not totally sure on the potato situation - would probably add to cooking time.... Im sure a genius will be along soon.

I would cook it for around 25-30 minutes once defrosted . I cook by eye if there are no instructions, so i would set the timer for 20 mins, check in the middle to check hotness etc? From frozen i would guess an hour but that's pure guess work. Just keep checking throughout..... Sorry i'm not sure if i helped you...

All guess work im afraid, someone else, help?!

If the meat is frozen, I think your potatoes may burn before they're cooked and the meat is thoroughly hot, so here's another vote for defrosting.

Yes, dauphinoise would need liquid, but I think in this recipe you'd be OK because steam would come up from underneath?

sandy2 wrote: »

I would boil the potatoes and then when cooked thro´, slice over the defrosted meat, perhaps add a sprinkling of cheese or a few knobs of butter, then reheat in the oven until the potato is brownish. to be really money saving I might see if there´s a pudding I could put in the oven at the same time or reheat a fruit pie
Sandy

Problem with cooking potatoes until cooked, is that they may then not slice nicely. So I would only parboil for 10 minutes. Or slice raw and parboil for 5 minutes. Either way, try not to burn your fingers either slicing or arranging them.

zippychick

Thanks for the chicken info Sue - I am more trying to understand so I have the right proprtion of chicken to sauce if that makes sense..... So if the leg is both the thigh and drumstick , and i only include the drumstick for eg, I am using around half the chicken I should be for that recipe and amount of spices, and amount of portions. So if it was 6 portions I might only get 3 which are highly overspiced as I didn't put enough chicken in? Do you know what I mean? It's because I'm using this Madhur Jaffrey book - it's a very new style of cooking for me, so I like to be exact to start with with new cooking like this - then I can deviate after practice.........:D

Thanks for clarifying re the potatoes - I hope i didn't confuse Clutter more! I was typing it as i was thinking it. Steam would cook the slices, Learn something new every day!