Cooking Tips & Tricks (1 Viewer)

[Hector Grey]

What's with all the twee fucking music on those videos? Oh, you want to cook? You must be some twee cunt who likes Zooey Deschenel. Have some garlic, my turnup wearing friend.

 

[7 - No tomorrow]

Anyone have any advice on mirepoix?

The internet says 2:1:1 Onion:Carrot:Celery

I find that to be way way too much onion and have been going 1:1:1

I feel like even that isn't enough carrot though

 

[shower another shower]

I usually go heavy on the onion and celery.

 

[Mormon Nailer]

Best accent ever.

I think it goes to show that if you are taking cooking advice from an eastern european you have gone wrong in life somewhere!

 

[Unknown Convict]

Anyone have any advice on mirepoix?

The internet says 2:1:1 Onion:Carrot:Celery

I find that to be way way too much onion and have been going 1:1:1

I feel like even that isn't enough carrot though

i'd flip that and go 1:2:2 but i like celery - 1:1:1 if yr using leek

every 6 weeks or so, i make a 4lb vat of bolognese. i use 2 large onions (/3 med), 6/8 large carrots and a head of celery. and no fresh tomatoes (just a tube of puree). the elizabeth david recipe, minus the livers and plus extra nutmeg.

 

[7 - No tomorrow]

i'd flip that and go 1:2:2 but i like celery - 1:1:1 if yr using leek

every 6 weeks or so, i make a 4lb vat of bolognese. i use 2 large onions (/3 med), 6/8 large carrots and a head of celery. and no fresh tomatoes (just a tube of puree). the elizabeth david recipe, minus the livers and plus extra nutmeg.

That's it? No stock?

 

[shower another shower]

Sure, a mirepoix +water is veg stock innit?

 

[Unknown Convict]

That's it? No stock?

for the vat, it's:

12 streaky rashers (galtee)
carrot/onion/celery as above
3 lb mince (all round or 2:1 round:rib)
tube of tom. puree (roma)
bottle of white wine (italian obvs.)
chicken stock (home made)
half a nutmeg, freshly grated* (or to taste)
black pepper

this should give a vat of c.5.5 litres which then simmers down to about 4 litres over a long time and makes approx.7/8 dinners for a family of 4 @ c.425/450g per dinner.

*do not grate over the pot as it sometimes chips and they're a demon to remove and no fun to eat.

ho was yr recent pork?

 

[7 - No tomorrow]

for the vat, it's:

12 streaky rashers (galtee)
carrot/onion/celery as above
3 lb mince (all round or 2:1 round:rib)
tube of tom. puree (roma)
bottle of white wine (italian obvs.)
chicken stock (home made)
half a nutmeg, freshly grated* (or to taste)
black pepper

this should give a vat of c.5.5 litres which then simmers down to about 4 litres over a long time and makes approx.7/8 dinners for a family of 4 @ c.425/450g per dinner.

*do not grate over the pot as it sometimes chips and they're a demon to remove and no fun to eat.

ho was yr recent pork?

very informative.

The pork truned out great. I lashed a turkey in the oven at lunch.

I was going to roast a chicken, but they had this gorgeous looking turkey there, so I grabbed it.

 

[Unknown Convict]

very informative.

The pork truned out great. I lashed a turkey in the oven at lunch.

I was going to roast a chicken, but they had this gorgeous looking turkey there, so I grabbed it.

elizabeth david's italian food book is great. she adds chicken livers to the bolog but we (my kids) find it a bit much.

Five top chefs nominate the best recipes of all time for our staple dishes | Life and style | The Guardian

 

[washingcattle]

for the vat, it's:

12 streaky rashers (galtee)
carrot/onion/celery as above
3 lb mince (all round or 2:1 round:rib)
tube of tom. puree (roma)
bottle of white wine (italian obvs.)
chicken stock (home made)
half a nutmeg, freshly grated* (or to taste)
black pepper

this should give a vat of c.5.5 litres which then simmers down to about 4 litres over a long time and makes approx.7/8 dinners for a family of 4 @ c.425/450g per dinner.

*do not grate over the pot as it sometimes chips and they're a demon to remove and no fun to eat.

ho was yr recent pork?

Tomato puree ? Fuck sake you might as well just add a spoon and a half of sugar!

Pasata all the way over here.

No basil ? No oregano ? No garlic ? Just checking like.

 

[Unknown Convict]

Tomato puree ? Fuck sake you might as well just add a spoon and a half of sugar!

Pasata all the way over here.

140g roma puree is 99% tomato/1% salt, has 20g carbo of which 100% is sugars. that's <0.7g sugar per person per meal. (the napolina passata in my fridge has about one-third of that.)

No basil ? No oregano ? No garlic ? Just checking like.

no, no and thrice no. it's not a pot pourri.

 

[Unknown Convict]

major gripe - roma have altered the size of their vermicelli. much thicker now and cooks in 10 mins rather than 6 before. like the difference between fags and rollies.

can anyone recommend a finer vermicelli or know a good maker of spaghettini or vermicellini?

 

[washingcattle]

140g roma puree is 99% tomato/1% salt, has 20g carbo of which 100% is sugars. that's <0.7g sugar per person per meal. (the napolina passata in my fridge has about one-third of that.)



no, no and thrice no. it's not a pot pourri.

Never rated Napolina that highly. There was a class one in superquinn but I forget who made it.

I like herbs in sauces.


Still can't get over your use of puree. Madness i tell you.

 

[Unknown Convict]

Never rated Napolina that highly. There was a class one in superquinn but I forget who made it.

my wife uses it for pizzas. i prefer tomato-less pizza like quattro formaggi

I like herbs in sauces. Still can't get over your use of puree. Madness i tell you.

à chacun son goût

 

[Mormon Nailer]

Still can't get over your use of puree. Madness i tell you.

Might be worth bearing in mind that Elisabeth David comes from a time when you bought Olive Oil in a chemist for earache.

 

[washingcattle]

my wife uses it for pizzas. i prefer tomato-less pizza like quattro formaggi



à chacun son goût

He's a witch.

 

[Unknown Convict]

He's a witch.

tonight's dinner was sausage, beans and chips with half a twix for afters

 

[washingcattle]

tonight's dinner was sausage, beans and chips with half a twix for afters

He's a lord

 

[7 - No tomorrow]

You can use an apple slicer on potatoes to make chips