Basic cooking

Pitlanepiglet

Interesting thread - good luck to all those developing their skills.

I've recently challenged myself to make pastry - I used to make it as a kid with my mum and my nan but I've steered away from in it in recent years. I don't have a huge issue with making the pastry but I always struggle with rolling it out and by the time I've faffed around with it and added more flour to stop it sticking then it's heavy and comes out like a brick.

I'd be grateful for any tips on how to roll it out ie what sort of rolling pin, surface etc?

Syman

What a fantastic thread.

from a male perspective.

I love cooking. Don't do enough of it though due to work and such. And because DW is a great cook.

I bought the hairy dieters book a little while ago and have made a couple of one-pot dishes (Jambalya and a raosted veg, chorizo and chicken dish) both were surprisingly easy.
I find making cakes with the kids great fun, my two both enjoy giving cooking a go. sometimes it works sometimes not. but its always fun which helps

Thanks for the recipe for the cheesecake recipe. May give that a go this week end. DW is allergic to eggs so desert dishes are difficult to find.

Another point about eggs that was made is the age of the eggs used. I did not realise just how different fresh eggs were to shop bought until i started keeping chickens.

suki1964

Pitlanepiglet wrote: »

Interesting thread - good luck to all those developing their skills.

I've recently challenged myself to make pastry - I used to make it as a kid with my mum and my nan but I've steered away from in it in recent years. I don't have a huge issue with making the pastry but I always struggle with rolling it out and by the time I've faffed around with it and added more flour to stop it sticking then it's heavy and comes out like a brick.

I'd be grateful for any tips on how to roll it out ie what sort of rolling pin, surface etc?

I have always used a wooden rolling pin and just the work top, laminate in the past, granite now.

Are you wrapping the pastry and chilling it in the fridge for 30 mins first?

I just use a wee pinch of flour to roll out. And another around the pin in fact I'd flour the pin as I'm rolling rather then the pastry, you don't get so much added flour

Emm-in-a-pickle

This is a nice thread isn`t it, lots of useful tips here. I don`t consider myself a really competent cook, though I try to do as much as possible from scratch and use lots of fresh veg. I don`t cook to entertain (well, not deliberately!!) but I usually manage to avert culinary disasters and get more compliments than complaints.
I`ve 2 things I`d like to share here -
1. Roast dinners
If you buy your meat/chicken from a supermarket it`s in wrapping with cooking instructions, and after a few goes you`ll get to know what to do with a joint or chicken your usual size. That will come, eventually Cooking the meat component first gives it time to `rest`, cool, and be easier to carve, and less cause for stress and panics.
The Veg component - I couldn`t do this without my 3 tier electric steamer. It`s impossible to burn dry and it`s great to re-heat veg just before serving up without soggying it. Roast Potatoes and roast parsnips - Aunt B type are fine if you`re pushed for time, but if you want foolproof home-made just cook fresh pots & nips in the steamer first then coat with some oil & bung in hot oven after the meat comes out.

2. Soups.
Just be brave and EXPERIMENT! This is a great way to use up tired veg and cooked leftovers. Stuff that looks weird floating around in a pan looks fine when you zap it with a simple stick-blender.Some lovely soups `happen` this way, without great expense over the ingredients, and it`s a cheap and fun way to build up your confidence and inventiveness in the kitchen.

scaredy_cat

Pitlanepiglet wrote: »

Interesting thread - good luck to all those developing their skills.

I've recently challenged myself to make pastry - I used to make it as a kid with my mum and my nan but I've steered away from in it in recent years. I don't have a huge issue with making the pastry but I always struggle with rolling it out and by the time I've faffed around with it and added more flour to stop it sticking then it's heavy and comes out like a brick.

I'd be grateful for any tips on how to roll it out ie what sort of rolling pin, surface etc?

you could try rolling the pastry in between 2 layers of cling film, that way you don't need flour to stop it sticking and the bottom layer of cling helps when you pick it up to line the dish.

http://www.channel4.com/4food/recipes/baking/pastry-tips-and-tricks

Pitlanepiglet

suki1964 wrote: »

I have always used a wooden rolling pin and just the work top, laminate in the past, granite now.

Are you wrapping the pastry and chilling it in the fridge for 30 mins first?

I just use a wee pinch of flour to roll out. And another around the pin in fact I'd flour the pin as I'm rolling rather then the pastry, you don't get so much added flour

Thanks, I think I've become so worried about the pastry sticking that I'm putting loads of flour down to start with - if you're only using a pinch then I'm using much too much.

I will be brave and try again!

Chris25

Ruby789 wrote: »

Thanks Midlife

So far i've attempted cauliflower cheese and sweet potato wedges. Neither were any good sadly , but for a first attempt neither burnt nor raw, and no food poisoning.


!

I think sweet potato wedges can be disappointing because they'll never crisp up like ordinary pots - much better to use them as mash, imo

I think one of the best things to perfect is a white sauce - can be used in so many things & if you add sugar & perhaps a bit of vanilla extract, it makes an alternative to custard.

Eyeore

As scaredy cat says, try rolling pastry between cling film it really is better. I have to make gluten free pastry which is not easy but I have found this is the best way. Also if you are a bit nervous with pastry it makes it easier to transfer into your dish!

Pitlanepiglet

Thank you scaredy cat and eyeore, I'll try going film, I also bought a mat from IKEA which is supposed to give a better surface, I haven't tried that since I bought it.

Ruby789

I'm so grateful for all the replies, feel a lot less anxious about the cooking thing now I have all these tips and recipies to try.


Well my weekend practices were not great …. tried scrambled eggs in the microwave and they came out a bit rubbery. But think I either stirred them too much, or left them on too long. It also wasn't my microwave. Know they're all the same essentially, but you get used to stuff. Did a better job of them in the pan on Sunday and he cleared his plate. Will try them in the microwave again too though, don't think it wasn't a fair comparison.


My chilli was ok, but not my best. I did rice in the microwave and it was a bit dry. But the cheesecake was good, we ate it all! The base was a bit too crumbly, but the taste was there. Think I need to really compact the base in next time.


Thanks Lizling, will try it this way too. Think there is a fool proof method for everyone and I just need to find mine! One of these methods is bound to be the one for me.

savetosave, yes please to the brownie and balsamic mushroom recipes :-) Will try the mash tip next time too.

meritaten, thanks for the recipe, sounds easy and yum. Looking forward to trying it out. And the variations are very helpful too.

CT19720, Apple and berry crumble sounds amazing! Will try that one out as soon as possible. Thanks very much.

Thanks Sally A, will give this one a go too. It can be one of my side dishes. Like things that have few ingredients but seem more impressive. He’ll definitely like these if I get them right.

maman, I had forgotten about hasselback potatoes! They do just look sooo impressive and taste divine. Might have a bash at them tomorrow night ….

Syman, yes it was interesting about the age of eggs. I don’t use that many regularly so they do tend to be stored at home for a period of time as well as the time they spend on the shelf so I need to maybe buy boxes of 6 not 12 in future. Though with all this baking and egg practice i'm getting through them just fine!

suki1964, scaredy_cat, Eyeore and Pitlanepiglet I will be following these tips when I graduate to pastry J

Emm-in-a-pickle, Thanks for the tips Emm. A steamer is on my wish list J My soggy veg will be no more!

Chris25, my sweet potato wedges were the most disgusting ever, I used far too much oil and over cooked them! They were soggy, floppy, oily and far too sweet. I’ve had really nice ones when out, think I might try again with spray oil and less roasting. I’m slightly addicted to sweet potato J. White sauce is on the list. Would like to make a really nice lasagne one day very soon.

So this weeks practice dishes are: fried egg, hasselback potatoes, poached egg, sweet potato wedges. All aligned with what I need to use up .