How do I cook....

Brambleberry

One for JackieO please can you tell me how to "cook" (well, use I suppose) a dripping pot.
My gran used to use one, I remember using some of the top fat for for Yorkshire puds and the like, and there were sometimes some brown jelly bits underneath, but I'm not sure which meats/how long/where to store it etc and it just occurred to me, you would be the perfect person to ask!

Brambleberry

Dill wrote: »

I wasn't sure whether to start a new thread, but if anyone knows what to do with purple carrots I'd be grateful for some ideas

Do they taste like the normal orange ones?

I'm a bit freaked out by their appearance tbh, sort of carrot-shaped beetroot :rotfl:

They taste pretty much the same and if home grown, probably a bit more flavourful. Best advice I can give you is DO NOT BOIL THEM, unless you want carrots that look like they had an accident with a bottle of ink (guess how I found that out?) They work best in shredded salads and coleslaws.

suki1964

missbiggles1 wrote: »

It might stretch it further but I think both leg and shoulder are best when served pink by cooking high and fast. If I want to slow cook shoulder, I prefer to buy mutton.

I've never felt there was very little meat on a shoulder so I'm a bit surprised you think that.:)

You obviously don't have me hubby and me ma to feed

He's a builder and needs his food, she's just a greedy guts:rotfl:

Seriously both big meat eaters

missbiggles1

suki1964 wrote: »

You obviously don't have me hubby and me ma to feed

He's a builder and needs his food, she's just a greedy guts:rotfl:

Seriously both big meat eaters

You and me both, kid!

Torry_Quine

missbiggles1 wrote: »

It might stretch it further but I think both leg and shoulder are best when served pink by cooking high and fast. If I want to slow cook shoulder, I prefer to buy mutton.

I've never felt there was very little meat on a shoulder so I'm a bit surprised you think that.:)

I like my meat to look cooked, pink meat goes straight back to cllk longer.

I do love mutton but very hard to find

suki1964

missbiggles1 wrote: »

You and me both, kid!

Now the half leg of lamb I cooked last night was pink as pink could be and as a roast, scrummy

Mum had another pile off it today as we were away out

Me and he came in 'starved' so a few more slices cooked up with onions, peppers and a dash of chilli sauce and stuffed into pittas filled with salad and we are stuffed

There's still enough for a couple more meals if I get me thinking hat

I honestly think with the fat to meat ratio, then shoulder needs low and slow whereas legs, rarer the better

[Deleted User]

Brambleberry wrote: »

One for JackieO please can you tell me how to "cook" (well, use I suppose) a dripping pot.
My gran used to use one, I remember using some of the top fat for for Yorkshire puds and the like, and there were sometimes some brown jelly bits underneath, but I'm not sure which meats/how long/where to store it etc and it just occurred to me, you would be the perfect person to ask!

In my dripping pot I would break bits of the hardened fat off to put on a yorkshire tin,then bung the pan in the oven until fairly hot, then bring it out and pour the yorkshire mix in and return to the oven until well risen and crispy (no instant frozen yorkshires for me
Yorkshire pud mix
I make a pot up with 4ozs plain flour, a pinch of salt sifted, make a well in the middle and bung an egg in mix ,adding 1/4 pint milk a little at a time of cold milk then a bit of cold water to thin it (always remembering to add,beat add beat ) not all in one go or it gets lumpy.This should make enough Yorkshire pud mix for a pudding,any left leave in the jig/basin in the fridge for next day or pancakes.
When I would use the fat for roasting I would put all of it in the roasting tin ,bits and jelly as well put in the oven to get hot then put the joint on top of the warm fat and cook for 10 minutes then turn and brown the other side cover with foil and roast turning down to 170-80c.

never written it down before as I have cooked so many joints over the past 50+ years
After the joint is almost cooked through for the the last 25 minutes take off the foil to brown (20 mins to lb with 20 minutes over) Take the joint out of the tin to 'rest' before carving .

By the way if you chuck the roasties in 45 minutes before the joint is cooked alongside the joint you will have gorgeous roasties.
Best roasties are parboiled for ten minutes bubbling, then drained and shook with the lid on to make them 'floury' then chucked around the joint.keeping an eye on them and turn them over when they looked half roasted .
When everything is cooked and removed from the oven drain off the fat back into the bowl through a metal sieve and you will have some delicious fat for next time.

I had a T.G. Green's blue striped dripping bowl for over 50 years which was my late Mums, and sadly it finally broke last year.It had held many 'dripping' pots in its time as my Mum had been given it in 1935 and it went through WW2 and like her, survived being bombed out twice

I also used to after the fat had been drained made the gravy on the top of the stove by mixing up Bisto gravy powder and a little bit of cornflour and water until I had about half a pint of gravy then poured it into the meat juices of the empty roasting tin. Kept stirring it with a slotted spoon on the stove top until it thickened up to a beautiful glossy gravy I am not a fan of anything 'instant' I am a real old fashioned cook, probably like your Granny Brambleberry

JackieO xx

missbiggles1

JackieO wrote: »

In my dripping pot I would break bits of the hardened fat off to put on a yorkshire tin,then bung the pan in the oven until fairly hot, then bring it out and pour the yorkshire mix in and return to the oven until well risen and crispy (no instant frozen yorkshires for me
Yorkshire pud mix
I make a pot up with 4ozs plain flour, a pinch of salt sifted, make a well in the middle and bung an egg in mix ,adding 1/4 pint milk a little at a time of cold milk then a bit of cold water to thin it (always remembering to add,beat add beat ) not all in one go or it gets lumpy.This should make enough Yorkshire pud mix for a pudding,any left leave in the jig/basin in the fridge for next day or pancakes.
When I would use the fat for roasting I would put all of it in the roasting tin ,bits and jelly as well put in the oven to get hot then put the joint on top of the warm fat and cook for 10 minutes then turn and brown the other side cover with foil and roast turning down to 170-80c.

never written it down before as I have cooked so many joints over the past 50+ years
After the joint is almost cooked through for the the last 25 minutes take off the foil to brown (20 mins to lb with 20 minutes over) Take the joint out of the tin to 'rest' before carving .

By the way if you chuck the roasties in 45 minutes before the joint is cooked alongside the joint you will have gorgeous roasties.
Best roasties are parboiled for ten minutes bubbling, then drained and shook with the lid on to make them 'floury' then chucked around the joint.keeping an eye on them and turn them over when they looked half roasted .
When everything is cooked and removed from the oven drain off the fat back into the bowl through a metal sieve and you will have some delicious fat for next time.

I had a T.G. Green's blue striped dripping bowl for over 50 years which was my late Mums, and sadly it finally broke last year.It had held many 'dripping' pots in its time as my Mum had been given it in 1935 and it went through WW2 and like her, survived being bombed out twice

I also used to after the fat had been drained made the gravy on the top of the stove by mixing up Bisto gravy powder and a little bit of cornflour and water until I had about half a pint of gravy then poured it into the meat juices of the empty roasting tin. Kept stirring it with a slotted spoon on the stove top until it thickened up to a beautiful glossy gravy I am not a fan of anything 'instant' I am a real old fashioned cook, probably like your Granny Brambleberry

JackieO xx

Apart from Bisto?:p;):)

Emm-in-a-pickle

Purple carrots.

Not had any this year, but last year my `magic greengrocer` had some, also yellow ones - they were called Heritage carrots. I didn`t peel them, just a scrub, top & tail, and steamed in electric steamer. They were a bit more flavoursome and the texture was nice too, a bit firmer but not like undercooked firmness. I was disappointed he couldn`t get any this year.

[Deleted User]

missbiggles1 I meant those awful granule things, I prefer 'proper coffee as well and not instant, but I guess its just what you get used to,different strokes for different folks