Cauliflower cheese, anyone?

MrsB_2

mrbadexample wrote:

I think it's conventional.

What's a cooking thermometer?

Will you do it for me? :A

:rotfl:

By conventional she just means not a fan oven. Is your cooker gas or electric? A_B's temps are for an electric oven, if you're using gas I'd say probably gas mark 5 and again, whack it in for about 30 mins. Keep an eye on it, you dont want it to burn on top, so if it looks like it's getting a bit dark cover it with tin foil (do you a know what that is and b have any?? ) You're just looking to get it piping hot all the way through. Fail safe test?? If you stick your finger right down into the middle - if it burns your finger it's done

arkonite_babe

A cooking thermometer is one designed specifically for food. Something like THIS

A conventional oven has no big fan at the back of the oven. Read THIS

Certainly I will if you post it to Northern Ireland, might be cold by the time it gets back to you though

Penny-Pincher!!

That looks scrummy

Curry_Queen

Thanks for posting this MBE, great inspiration :T

I've just made this, or at least a variation of it to use up stuff in the fridge, and it was absolutely deeeelish!!! :drool:

My variation involved using a leek and pancetta cubes instead of onions and bacon, but basically followed your method exactly, oh and I sprinkled a heaped teaspoon of mustard powder over the leeks and pancetta and stirred it in before adding the flour - just gives cheese sauce that extra zing

And now I'm stuffed and got loads of leftovers too :rotfl:

mrbadexample

MrsB wrote:

:rotfl:

By conventional she just means not a fan oven. Is your cooker gas or electric? A_B's temps are for an electric oven, if you're using gas I'd say probably gas mark 5 and again, whack it in for about 30 mins. Keep an eye on it, you dont want it to burn on top, so if it looks like it's getting a bit dark cover it with tin foil (do you a know what that is and b have any?? ) You're just looking to get it piping hot all the way through. Fail safe test?? If you stick your finger right down into the middle - if it burns your finger it's done

Ok....it's conventional and powered by electrickery. I have just reheated the first lot that overnighted in the fridge, which did not turn into soup (probably because I like the cauli firm in the first place), and was just as good as yesterdays. :drool: I couldn't be bothered to preheat the oven, and I have no idea how long it took - I just put it in and tuned in to 200°C.

Tin foil I have, but never though of using it like that. I normally use it under the pizza so it doesn't stick to the tray.

I managed to get it piping hot all the way through. Has anyone got any idea how to treat a sore finger?

mrbadexample

arkonite_babe wrote:

A cooking thermometer is one designed specifically for food. Something like THIS

Nowt like that in my house.

arkonite_babe wrote:

A conventional oven has no big fan at the back of the oven. Read THIS

No fans either.

arkonite_babe wrote:

Certainly I will if you post it to Northern Ireland, might be cold by the time it gets back to you though

Hmmm.....anyone closer to Walsall? I'll go halves?

goldentouch

I'm loving the recipe write up bloke stylee :rotfl: :rotfl: :rotfl:

It looks bootiful :T :T :T

goldentouch

The flour was moving a little, but it was the lesser of two weevils, so I used it anyway. :rotfl:[/QUOTE]

In fact this thread is hysterical
:rotfl: :rotfl: :rotfl:

mrbadexample

Curry_Queen wrote:

Thanks for posting this MBE, great inspiration :T

I've just made this, or at least a variation of it to use up stuff in the fridge, and it was absolutely deeeelish!!! :drool:

My variation involved using a leek and pancetta cubes instead of onions and bacon, but basically followed your method exactly, oh and I sprinkled a heaped teaspoon of mustard powder over the leeks and pancetta and stirred it in before adding the flour - just gives cheese sauce that extra zing

And now I'm stuffed and got loads of leftovers too :rotfl:

Well, I have to say that I am somewhat stunned and overcome by the response to my little request for assistance. I'm trying to be a bad example here (I have a reputation to maintain), and what do I get my most-thanked-post-ever for? Cooking. :rolleyes:

I'm glad you liked it CQ - maybe you can trade me a curry recipe - but you'd have to write it bloke-style? I have few utensils and virtually no herbs and spices, so I'd need a shopping list too. As you may have gathered, a long shelf life is a necessity.

And the mustard powder sounds good, but I'd have to ask me cuz if I'm allowed. If I had any, that is.

Jay-Jay_4

mrbadexample wrote:

Well, I have to say that I am somewhat stunned and overcome by the response to my little request for assistance. I'm trying to be a bad example here (I have a reputation to maintain), and what do I get my most-thanked-post-ever for? Cooking. :rolleyes:

You are now, officially an Old Styler. Please change your name to Mrs Excellent Example and collect your safety pin (which must be worn on your collar at all times so that you are easily distinguishable to other OSers). Vinegar should now be moved from the high cupboard to the right of the oven to the cupboard under the sink, a voucher to purchase a slow cooker from Argos is on its way in the post in a second hand envelope with a twice used stamp on.

Please set your alarm for 7am and post on the OS daily diary thread.

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