What can't you cook? A thread to learn from other urbs

[Miss Caphat]

That's not what I'm after though...I want the nice chunks of veg with the nice charred edges like...

are you sure you have the heat on high enough and are leaving them in the oven long enough? are you using any oil?

 

[DrRingDing]

are you sure you have the heat on high enough and are leaving them in the oven long enough? are you using any oil?

You know you're replying to a query that's 3 years old

BTW this....

Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out.
After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Is a way of getting the aesthetics right.

from Delia's veggy lasagne....

http://www.deliaonline.com/recipes/.../roasted-mediterranean-vegetable-lasagne.html

 

[Miss Caphat]

You know you're replying to a query that's 3 years old

BTW this....



Is a way of getting the aesthetics right.

from Delia's veggy lasagne....

http://www.deliaonline.com/recipes/.../roasted-mediterranean-vegetable-lasagne.html

yeah I just realized. gotta love randomly bumped threads.

and yeah, aubergines (or as we call them eggplants) are tricky. I don't understand what's going wrong w/ the other veg though?

 

[DrRingDing]

yeah I just realized. gotta love randomly bumped threads.

and yeah, aubergines (or as we call them eggplants) are tricky. I don't understand what's going wrong w/ the other veg though?

I usually gridle aubergines so they have those burn stripes on them

 

[Cid]

The only thing you need to do for gravy is add a load of stock to the roasting tin(s), reduce on the hob and strain. Simple and has the bonus of making washing up much easier.

 

[TitanSound]

The only thing you need to do for gravy is add a load of stock to the roasting tin(s), reduce on the hob and strain. Simple and has the bonus of making washing up much easier.

I prefer a roux when doing a lot of gravy. Too thin otherwise.

 

[ringo]

Chocolate pudding!

 

[Cid]

I prefer a roux when doing a lot of gravy. Too thin otherwise.

I get enough thickening from bits of potato stuck to the pan, but prefer a slightly thinner gravy anyway. Depending on meat/cut. Beef I'll sometimes add a bit of flour, fowl, no.

 

[DexterTCN]

Beef.

i cannot cook Beef for toffee - i can never, ever get the balance right and its always either still alive in the middle, or dried out and like leather....

What cut of beef?

 

[kittyP]

I am rubbish at cooking white rice.
Fine with brown.

 

[DexterTCN]

I am rubbish at cooking white rice.
Fine with brown.

Depends on the rice, some types need a lot of rinsing, some don't.

 

[kittyP]

Depends on the rice, some types need a lot of rinsing, some don't.

Tbh, any white rice (long grain, basmati, risotto) I fail at.
I'm quite a good cook otherwise.

 

[Cid]

Rinse until the water runs clear(ish), soak for 20 mins... Strain, add half as much again (e.g 1/2 pint rice to 3/4 pints water) water... Cover and bring to boil, turn heat right down and cook for 10-15 minutes (until water is fully absorbed). Can't go wrong.

e2a: That's for white long grain types. Risotto, sushi etc will depend on what you're cooking.

 

[Cid]

I'm never sure whether rinsing and soaking is entirely needed mind you.

 

[nogojones]

I always cook not quite enough, or far too much pasta

 

[Miss Caphat]

Rinse until the water runs clear(ish), soak for 20 mins... Strain, add half as much again (e.g 1/2 pint rice to 3/4 pints water) water... Cover and bring to boil, turn heat right down and cook for 10-15 minutes (until water is fully absorbed). Can't go wrong.

where were you on that other thread when everyone was saying you rinse rice after cooking it?

 

[Fez909]

where were you on that other thread when everyone was saying you rinse rice after cooking it?

I was just about to mention that thread!

I think the title had "rinse" in it, if you're looking for it, Cid. Maybe two months ago? Maybe less? Some good rice advice, *ahem* some of it from me

 

[kebabking]

What cut of beef?

absolutely anything - bone-in joints, rolled, steaks, even cubed beef for cassaroles - nothing i cook that has beef in it comes out as well as doing an equivelant dish with Lamb or Pork, yet i love beef when someone, anyone, else cooks it and no one else seems to have the same problem as me.

i've experimented with a varity of recipes from different sources, my oven is in decent nick and i follow the recipe and time/temperature guidlines - but i can count on one hand the number of beef recipes that have turned out well in the 20 odd years i've been cooking it.

i am cursed...

 

[Cid]

where were you on that other thread when everyone was saying you rinse rice after cooking it?

Probably out killing the fools who do this.

 

[pissflaps]

 

[Errol's son]

I can just about make a passable omelette but poached eggs elude me. I can only make them with one of those cheating pans designed specially for the job but I can't get one till I next visit the UK.

 

[ringo]

Chocolate pudding!

 

[pissflaps]

 

[ringo]

You lot are rubbish.

I'll start with this one http://thecakedcrusader.blogspot.co.uk/2008/10/steamed-chocolate-sponge-pudding-and.html

 

[fredfelt]

What can't I cook - Tofu. Although I strongly suspect that's more about the ingredient then my skills in the kitchen.

 

[wayward bob]

I am rubbish at cooking white rice.
Fine with brown.

Rinse until the water runs clear(ish), soak for 20 mins... Strain, add half as much again (e.g 1/2 pint rice to 3/4 pints water) water... Cover and bring to boil, turn heat right down and cook for 10-15 minutes (until water is fully absorbed). Can't go wrong.

alternatively, for basmati, add rice to plenty of boiling water, cook for 8 minutes until not-quite-done, strain quickly, return to pan with lid on. leave to sit for (min) 5 minutes to absorb remaining water. no faff, piece of piss

 

[stuff_it]

Tofu.

Really nice thick fresh Thai sauces.

 

[dessiato]

I struggle with good sushi rice. I can't get it quite right. It's either too sticky, or not sticky enough.

 

[Espresso]

I always cook not quite enough, or far too much pasta

Pasta doesn't expand as much as rice does when you cooking it so if you tip some pasta into a the bowl you're going to serve it in to give you a portion that looks about right to you and then cook it you won't go far wrong.

 

[stuff_it]

Risotto, luckily since I last tried I developed a serious food intolerance that includes wine so now I'm safe from having to cook it.