the takeaway secret

Jo4

crumblepie wrote: »

I bought mine from The Works today for £1.99. Found it with the student stuff not with the cookery books.

Thanks! :T I must look my local The Works when I will be near it either tomorrow or Wednesday! :j

Lexxi

I grate my bread if I can't be bothered getting the blender out, has to be a metal grater though and better if the bread has dried out a little.

We had pizza tonight, it was really nice, we were a little heavy with the cheese so the base wasn't quite done but we know next time. The chicken strippers we tried with it were spot on as was the southern fried chicken last week, even better is hubby is so impressed he's doing all the cooking!!

I had a diasater with the potato wedges, I almost set the kitchen on fire! It was user error rather than the actual wedges' fault but I was so annoyed I switched the oven off and left them. The next morning clearing up I figured id try one and cold and greasy they are exactly like the real thing!! I've since had more success using the oven and I'm now able to make them to eat hot!

To the poster that had to do the sfc in batches OH cooked all the chicken on medium and put to one side, turned the oil up and cooked them on high. Turning the oil up and down won't work as it takes so long to cool - hth if you do them in oil again.

I plan on raiding my parents spice cupboard and trying curries next!

sb44

Swan wrote: »

good grief! what did she make with it? & what did it taste like? :eek: all the juices & flavour would be washed out too

better letting it cool & lifting any fat off the top


us Scots are mince experts

I know, I can't see much flavour being left in it after doing that. I don't think she does it anymore, she can afford to buy lean steak mince since retiring!

Mrs_Chip

I had a good read of the Interweb for SFC recipes before making the book version, and varied the recipe by leaving the chicken to soak in milk for a couple of hours, then poached it in the milk. Left to get cold then coated, chilled then cooked. As it was already cooked it did not need so much frying to ensure it was done, and the chicken was lovely and succulent. It was well worth the extra step.

serious_saver

Can I just say that I love the doner kebab recipe. It take a while to cook so it's not ideal for cooking after work but it's great for a weekend treat. I've been keeping my eyes open for reduced lamb mince, making the meat loaf and freezing the whole thing.

I was really impressed by how close the flavours were to one from an actual kebab shop.

Patr100

I have finally got a copy from the library. Now have been experimenting with various ingredients.
I have searched for years for that fast food burger taste now I finally know it is the dill with the gerkins that does it. I love that taste and want to reproduce it.
I have some from Sainsburys Gerkins (with Dill) as recommended by the author, the flavour is Ok but is not quite as strong as I would prefer. the dill seems to all be at the bottom of the jar.
For the authentic taste, where do people get their dill gerkins from, what exact brand? I have Asda, Sainsburys, Tescos and Waitrose that I could visit to buy.

punkpink

Lexxi wrote: »

I grate my bread if I can't be bothered getting the blender out, has to be a metal grater though and better if the bread has dried out a little.

We had pizza tonight, it was really nice, we were a little heavy with the cheese so the base wasn't quite done but we know next time. The chicken strippers we tried with it were spot on as was the southern fried chicken last week, even better is hubby is so impressed he's doing all the cooking!!

I had a diasater with the potato wedges, I almost set the kitchen on fire! It was user error rather than the actual wedges' fault but I was so annoyed I switched the oven off and left them. The next morning clearing up I figured id try one and cold and greasy they are exactly like the real thing!! I've since had more success using the oven and I'm now able to make them to eat hot!

To the poster that had to do the sfc in batches OH cooked all the chicken on medium and put to one side, turned the oil up and cooked them on high. Turning the oil up and down won't work as it takes so long to cool - hth if you do them in oil again.

I plan on raiding my parents spice cupboard and trying curries next!

Pizza has become our tuesday night feast! such a great recipe! I always make two so its like the dominos 'two for tuesdays' but at a fraction of the cost!

Also love the chicken strippers, they tase so similar! :j

Callie22

Patr100 wrote: »

I have finally got a copy from the library. Now have been experimenting with various ingredients.
I have searched for years for that fast food burger taste now I finally know it is the dill with the gerkins that does it. I love that taste and want to reproduce it.
I have some from Sainsburys Gerkins (with Dill) as recommened by the author, the flavour is Ok but is not quite as strong as I would prefer. the dill seems to all be at the bottom of the jar.
For the authentic taste, where do people get their dill gerkins from, what exact brand? I have Asda, Sainsburys, Tescos and Waitrose that I could visit to buy.

I love dill pickles - the best flavour I've managed to get is through homemade ones, it's easy enough but you do have to know where to get pickling cucumbers from in late summer. However, the Polish ones from Asda's 'world foods' section are pretty good too. Can't remember the name but I think they're in a blue-lidded jar. They're cheaper there too than the ones in the pickles aisle.

Mrs_Chip

If you are able to get to a Lidl, they do a huge jar of gherkins for £1.39 (and the gherkins are big too!) and they are delicious, and very 'dilly'. I use these whenever I make burgers.

Lyger

Well, this giant thread convinced me to get The Takeaway Secret. I was all impatient, so I've downloaded it to my kindle. Now I'm stuck on what to make first!

Thanks, OP!