What simple cooking item evades you?

THIRZAH

I can't cook meringues-they always "spread" and I always overcook them.

Fortunately they are one of the few things MIL can cook properly so she always serves them when we go there for lunch which keeps DH happy.

newlywed

tiamai_d wrote: »

psssstttt....

corn four.

heat milk in a pan, mix up some corn flour in some cold milk, add gradually over reduced heat till the correct thickness.

If too thick, mix in some more milk, if too thin, add some more corn flour/milk mix.

Got to add a bit of salt though and a wee bit butter if you want the buttery shiny texture and look.

Yeah I have tried, flour cornflour, add it slowly, bung it in and stir it - think I got it right once... then never again :rolleyes:

What do you do if it's all LUMPY though?? :rotfl:

showtunesgirl

Perfect runny egg - !!!!! a tiny hole in the big end of the egg. Get a pan full of rolling boiling water on the go on the stove. Put egg in the water for 3 minutes on full blast. The pin !!!!! that you put in the egg will make sure the air bubble in the egg will disperse and you won't get a cracked egg.

Then TURN off the heat and leave in the hot water for a minute.

The above is correct for a very lightly boiled large free range egg. If you want it a bit more set then leave in the water for an additional 30 seconds. Yum.

newlywed

showtunesgirl wrote: »

Perfect runny egg -

OH has a gadget where you put the eggs in, add a tiny bit of water depending on how runny you want them and then plug it in the wall and switch it on. It buzzes when done

thriftmonster

Custard from custard powder is my nemesis. I can make proper custard, but the powder either goes lumpy or I whisk it so fast it has a frothy top like cappuccino!!

And I too can recommend lard instead of oil for Yorkies - much better results.

Storm

Omelettes ending up as scrambled eggs is completely normal for me! My roasties are never as great as my mums, but that's cos she saves her beef dripping whenever she does a joint (mmm)

noonesperfect

dianasnan wrote: »

I cannot make yorkshire puds to save my life.they are always flat and cakey.

Thank goodness it's not just me! They rise but I'm always disappointed and usually buy frozen I'm afraid (not very OS I know)

bonnie_2

Sponge cakes, always come out looking like shoe leather, same with meringues.
Pastry always too wet.
Bread.
Blancmange and my jelly never sets either.

odds-n-sods

for a lumpy sauce: either whisk frantically or beat it with a wooden spoon - or strain it!

tiamai_d

newlywed wrote: »

Yeah I have tried, flour cornflour, add it slowly, bung it in and stir it - think I got it right once... then never again :rolleyes:

What do you do if it's all LUMPY though?? :rotfl:

Take it off the heat to mix in the corn flour and it shouldn't go lumpy. Put it on the heat for a few seconds at a time, whisking all the time, don't let it sit on the heat. It goes lumpy because hot spots develop. The cooker is too warm, or your not stirring it round continually. Also, only add a bit at a time.