cooking 'tips' you learned and want to pass on

maman

ostrichnomore wrote: »

You don't need to peel mushrooms - just brush any obvious bits of peat off.

You don't need to peel garlic - chuck it all in and the papery bits of skin will just cook down and disappear

It's easy to make white sauce in a microwave - guaranteed no lumps and no continuous stirring. It's the only thing I actually 'cook' in mine. Use a pyrex type jug (see through). Put butter in and nuke for around 10 seconds till it's melted/almost melted. Stir in flour and nuke again for 30 seconds.. Add all the milk, stirring the butter/flour sludge through it well but don't worry too much. Nuke for one minute. Stir again scraping up any butter/flour sludge that's sunk to bottom and at this stage I whisk briefly by putting balloon whisk in jug and twirling between hands (seen people making fire with sticks? Like that) Just for 10 seconds or so. Back in microwave and nuke until you see the sauce start to rise up the sides of the jug. Done. Perfect every time.

Thanks for the sauce tip. I do mine in the microwave but put everything in from the start and it's a bit random whether it's lumpy or not.


My tip is to microwave chopped/sliced onions to soften before frying them. I try to use an absolute minimum amount of oil and softening and browning onions can otherwise take an age. I do mine in one of those little microwave saucepans with a splash of water. I strain the onion water out but use it in the gravy if we're having something like sausage and mash.

scaredy_cat

i remember being sent out into the garden for a bit of mint to put in with the new potatoes and in the peas too.

par boil pots for 10 mins before roasting, keep the water for the gravy.

piecemeal

When I make spag bol, curry, etc I fry all the bits first then add them to the slow cooker to bubble away for a few hours. Or roll meat for a casserole in flour then brown in the frying pan. Either way the pan is all sticky; just add a little hot water from the kettle and de-glaze the pan by rolling the water round the pan over the heat and scraping off the bits with a wooden spatula. Let the liquid reduce to a minimum and then add to the dish; more flavour and a cleaner pan.
Making curry; step 1 is to caramelise the onions by frying them in a little oil and marg/butter for 30-40 mins over a very low heat (lid on) adding a little water near the end if it looks like burning too much. Stir often. Makes a huge difference.
I do a huge amount and freeze them in curry sized amounts. Also good for quiche filling.

jackieblack

scaredy_cat wrote: »

i remember being sent out into the garden for a bit of mint to put in with the new potatoes and in the peas too.

My granny has always done this! Except now she's 94 and housebound, she has fresh mint in a pot in her pantry instead of fetching it from the garden:)

dogmom_3

Always brown meat and onions well before adding to a casserole - it improves the flavour exceedingly.

Taste the casserole near the end of cooking and add salt at that stage - the gravy becomes saltier as it cooks down so you can't judge it near the beginning.

Cassseroles usually taste better if you refrigerate them overnight and eat the next day.

foxyloxy11

I have noticed the quick bread and always wondered so now I will try it. thanks

MrsE_2

beautiful_ravens wrote: »

Also from my mums ancient tattered Be-Ro cook book is the melting moments recipe, and the quick bread recipe: 1lb flour, 1/2 pint milk, teaspoon salt mixed in a bowl and dolloped in a cake tin, cooked for 45m at 180 = some kind of bread!

No yeast? Milk instead of water?

monnagran

If you don't like skin on custard scatter sugar over the top.

Not exactly cooking but a tip if you have to carry anything containing liquid without it slurping over. Keep your eye on the cup or bowl and walk slowly while humming the wedding march (the 'Here Comes the Bride' one), You won't spill a drop.

PS. People will look at you kinda funny though.

meritaten

the sugar tip works with blancmange too. just don't do it if you intend turning it out of a 'mould' - the skin helps to keep it together!

meritaten

my aunt (who was a professional cook and taught me my famous Seafood Sauce), always told me to use Plain flour and baking powder to make scones. and full fat milk. Ive tried them with SR flour and semi skimmed - and she was right. you do get a better result.