cooking 'tips' you learned and want to pass on

LittleBill

Sour cream stays 'fresh' much longer than creme fraiche and tastes the same in cooked food ... if you need both, only buy one

LittleBill

Add Parmesan or Grana Padano hard end 'rinds' to risotto, Bolognaise sauces or stews ... They will soften and cook away a little, adding flavour

booter

When "rubbing in" (e.g. making pastry/crumble) to make sure you've got no big lumps left, shake the mixing bowl as you would a riddle i.e. side to side - the bigger lumps rise to the top.

If making loads of sandwiches, use a palette knife to butter bread - it's much quicker and you can "scrape it on, scrape it off" as my Nan used to say!

Raksha

Portion control for meat. On the bone 6oz per person, off the bone 4oz.

Tillytrotter1

Meritaten, could you post your recipe for the scones please? Would love to try them. Thanks.

dogmom_3

Raksha wrote: »

Portion control for meat. On the bone 6oz per person, off the bone 4oz.

This is very helpful. I use 4oz as a guide for off the bone meat but i am always at a loss to know how many portions I'll get from a bone in joint.

MrsE_2

MrsAtobe wrote: »

. A teaspoon of parmesan is all you need to make a cheese omelette.

Delia's recipe for carrot cake doesn't need the icing, it's gorgeous just with the syrup spooned over it.

I always use cheddar in omelettes, I'll try the parmesan, massive savings on calories.

I'm making a carrot cake for someone soon, I've never made delias, I use an easy carrot cake recipe I got I an early issue of good to know recipes. I may try delias & add icing anyway, as its for a birthday.

meritaten

Tillytrotter1 wrote: »

Meritaten, could you post your recipe for the scones please? Would love to try them. Thanks.

No problem

Aunty Alice's Scones

8oz plain flour
2 oz Butter (has to be real butter - the spready stuff makes them 'doughy and heavy) or block margarine (but I don't use that myself)
1 teaspoon baking powder.
pinch of salt
full fat milk to mix

rub the butter into the flour, salt and baking powder (or use a processor for this stage),until it resembles breadcrumbs.

add enough milk to make a slightly sticky soft 'dough'.
turn out onto a floured surface and very lightly knead it into a 'lump'. either pat down with floured hands or use a rolling pin (with very light pressure) to roll out to about three quarters of an inch to an inch thickness.
cut out using a two inch round cutter and place on baking parchment or a greased and floured baking tray, glaze the tops with milk or eggwash, and put into a fairly hot oven (Gas 7) for around 10 to 12 minutes.

I normally get about 8 - 10 scones from this.

parkgirl

dogmom wrote: »

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.

My mum always taught me to brown your meat before cooking in your gravy otherwise you get lovely gravy and meat that tastes of nothing. Also, one beaten egg in your dumplings. Leave the top off the pan when you put your mince in the oven - lovely crispy tops and soft, fluffy dumps - yum

meritaten

aunty alice and nan both agreed that using half milk and half water made for a lighter pancake! (and Yorkshire puddings too).