the takeaway secret

Dawning

Thanks to flea, elf and ang for the replies to my korma question. When I make it I'll definitely reduce the amount of sugar.

little_lil

We had the mcdonalds burgers tonight for tea and they were just like the real thing, really yummy. DS moaned that there was not enough gherkin in it so perhaps wont cut it quite so thinly next time. Quarterpounders next i think!

peppa-pig

Made the chicken tikka masala again yesterday...ooooh i was in heaven i love that dish sooo much lol. had some tikka marinade left over so have frozen it and will do that the next couple of time i make this then will have a 'free' marinade to use!!

nibs

peppa-pig wrote: »

Made the chicken tikka masala again yesterday...ooooh i was in heaven i love that dish sooo much lol. had some tikka marinade left over so have frozen it and will do that the next couple of time i make this then will have a 'free' marinade to use!!

Hi, can you tell me what the tikka marinade is please, Ive got the book but cant see how to make it

Swan_2

nibs wrote: »

Hi, can you tell me what the tikka marinade is please, Ive got the book but cant see how to make it

I've not made this one myself (kebab addicts here ) but I'm guessing it's what's described in the second paragraph on page 47

Melonade

Hi,

Now I've decided to be a bit braver than McMuffins (big hit here) I'm going to try some potato fritters but I've got a couple of questions

What kind of oil do I fry them in? I've got veg, sunflower and olive oil.

How do I know when the oil is hot enough?

Can I use a normal pan?

As you can see I aint got a clue... never deep fried anything in my life and don't own a chip pan

Would be most grateful if anyone could help me out with the above. Thankyou

nykied

I used a deep frying pan to deep fry my chicken bits and I used vegetable oil, as that's what I had in and that was okay. The oil wasn't spitting hot though.

sb44

I'm going to have a go at the sweet and sour chicken tonight using the mini deep fat fryer that I posted about (see post 899 above).

I have a few mushrooms left so may do some garlic mushrooms too and onion rings too.

I know it's a bit of a mish mash but I'm just exprimenting with the deep fat fryer at the minute.

Gothicfairy

To check if the oil is hot enough put a small peice of bread into it and see how long it takes to fry, you are looking for bubbles as soon as it hits the oil and a good frying sound.
Never ever use olive oil for deep frying..A: to expensive B: it does not have the burning point of veg oil
Veg oil is fine for deep frying as is sunflower, or the block cooking fat.
You also need the deepest pan you can find really as you don't want to over crowd the food (reduces the temp of the oil and then it does not fry it stews) and it will also be safer then a full frying pan of boiling oil.
The one thing to remember is drop the food into the oil carefully and away from you..ie lower it in first and then let go of the side furthest away from your face and don't panic

Also if the worse does happen do not try to poor water on the pan and do not move it, cover it with a damp tea towel and leave it alone.

Hope that helps

sb44

sb44 wrote: »

I'm going to have a go at the sweet and sour chicken tonight using the mini deep fat fryer that I posted about (see post 899 above).

I have a few mushrooms left so may do some garlic mushrooms too and onion rings too.

I know it's a bit of a mish mash but I'm just exprimenting with the deep fat fryer at the minute.

Ok, I have all of the ingredients but was wondering which type of brown sugar people have been using?

I have both light brown and dark brown sugar, am I right in thinking the light one would be the best one to use?

Ta.