hibs.net Messageboard

Page 16 of 17 FirstFirst ... 614151617 LastLast
Results 451 to 480 of 510

Thread: Cooking Tips

  1. #451
    @hibs.net private member Jones28's Avatar
    Join Date
    Aug 2007
    Location
    Airth
    Age
    26
    Posts
    7,892
    Quote Originally Posted by wpj View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I managed to get two meals and a work snack from a turkey leg. I made a roast, a salad and slow cooked a curry. All nice and cheap. I think the slow cooker will be getting used a lot now winter is coming. Any more recommendations for a slow cooker or a one pot meal?
    Lamb shanks are about the pinnacle of slow cooked stuff.


  2. Log in to remove the advert

  3. #452
    Left by mutual consent!
    Join Date
    May 2019
    Posts
    5
    If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.

  4. #453
    First Team Breakthrough
    Join Date
    Feb 2007
    Posts
    137
    Quote Originally Posted by fjosoo View Post
    This quote is hidden because you are ignoring this member. Show Quote
    If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.
    Top & tail the clove with a knife and the skin comes away easily. Use cold water when washing hands after using garlic (& chilli) or if you have a steel sink, rub your fingers along the surface, it takes the garlic odour away.

  5. #454
    Testimonial Due wpj's Avatar
    Join Date
    May 2002
    Location
    london
    Age
    54
    Posts
    2,567
    I love cooking with chilli and garlic, I use a knife and fork these days after several uncomfortable experiences involving the loo and contact lenses. A good sharp knife works fine with a fork

  6. #455
    Quote Originally Posted by wpj View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I love cooking with chilli and garlic, I use a knife and fork these days after several uncomfortable experiences involving the loo and contact lenses. A good sharp knife works fine with a fork
    Just buy a box of disposable gloves. For some bizarre reason I hate touching raw chicken now and use gloves

  7. #456
    @hibs.net private member Scouse Hibee's Avatar
    Join Date
    Oct 2006
    Age
    52
    Posts
    18,607
    I use lazy garlic and lazy chilli.

  8. #457
    Pun Lovin' Criminal Northernhibee's Avatar
    Join Date
    Aug 2011
    Age
    34
    Posts
    9,972
    Quote Originally Posted by wpj View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I managed to get two meals and a work snack from a turkey leg. I made a roast, a salad and slow cooked a curry. All nice and cheap. I think the slow cooker will be getting used a lot now winter is coming. Any more recommendations for a slow cooker or a one pot meal?
    This is a Tom Kerridge idea but ends up with an amazing end result.

    Start the base of a chilli com carne in your slow cooker - onions and garlic softened, herbs, spices, tin of tomatoes, stock etc. Etc. Etc.

    Break up your mince and bake it in the oven for 45-60 mins at around 160 to 180 c. It goes dry, very brown and when it does add it to your chilli base and slow cook for 3-4 hours. Add a bit of dark chocolate at the end.

    Not quite one ppt but it results in a fantastic chilli con carne.


    Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction

  9. #458
    Testimonial Due wpj's Avatar
    Join Date
    May 2002
    Location
    london
    Age
    54
    Posts
    2,567
    Quote Originally Posted by Northernhibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    This is a Tom Kerridge idea but ends up with an amazing end result.

    Start the base of a chilli com carne in your slow cooker - onions and garlic softened, herbs, spices, tin of tomatoes, stock etc. Etc. Etc.

    Break up your mince and bake it in the oven for 45-60 mins at around 160 to 180 c. It goes dry, very brown and when it does add it to your chilli base and slow cook for 3-4 hours. Add a bit of dark chocolate at the end.

    Not quite one ppt but it results in a fantastic chilli con carne.
    Chilli is my favourite food, will try this out. One of the few ways I haven't tried it

  10. #459
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,746
    Quote Originally Posted by Northernhibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    This is a Tom Kerridge idea but ends up with an amazing end result.

    Start the base of a chilli com carne in your slow cooker - onions and garlic softened, herbs, spices, tin of tomatoes, stock etc. Etc. Etc.

    Break up your mince and bake it in the oven for 45-60 mins at around 160 to 180 c. It goes dry, very brown and when it does add it to your chilli base and slow cook for 3-4 hours. Add a bit of dark chocolate at the end.

    Not quite one ppt but it results in a fantastic chilli con carne.
    There are few hacks I would endorse more than grating a square or two of dark chocolate (i.e. 70%-plus, at least) into a chilli at the end.

    It just provides a massive layer of flavour and depth. If anyone hasnít done it before then do it and you will see what we are talking about.

    I am not sweet-toothed but I will every so often have a craving for a square of dark chocolate. Between that and making chilli on a fairly regular basis, you can buy a decent bar (Green&Blacks or Lindt) and it will take a few months to get through at least.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  11. #460
    @hibs.net private member Jack's Avatar
    Join Date
    Apr 2007
    Location
    Dont know its too dark in here
    Age
    62
    Posts
    10,068
    CcC is my signature dish. I make huge quantities and freeze it.

    After decades of refining my recipe the biggest reaction I got, done the chocolate thing, was when I proportioned the meat 2 parts mince to 1 part beef stew bits. I couldn't believe it! All other ingredients fall into place after that ... 3 tins of chopped tomatoes, 3 tins of these beans things, 3 large onions chopped, 3 peppers chopped.

    Of course the most important thing is the sauce which was taken from the back of a tin of chilli all those years ago ;-)
    Space to let

  12. #461
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,746
    Quote Originally Posted by Jack View Post
    This quote is hidden because you are ignoring this member. Show Quote
    CcC is my signature dish. I make huge quantities and freeze it.

    After decades of refining my recipe the biggest reaction I got, done the chocolate thing, was when I proportioned the meat 2 parts mince to 1 part beef stew bits. I couldn't believe it! All other ingredients fall into place after that ... 3 tins of chopped tomatoes, 3 tins of these beans things, 3 large onions chopped, 3 peppers chopped.

    Of course the most important thing is the sauce which was taken from the back of a tin of chilli all those years ago ;-)
    Thatís interesting. I can completely see how changing the overall texture by using different forms of meat makes it more appealing a dish.

    I think it was on the veggie thread but I posted a recipe for a chilli bean bake, where the protein is tins of mixed beans. Taking some out and using soy mince or soy pieces (I know not every vegetarian likes that) adds a different dimension completely. Not necessarily better, but just a variation.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  13. #462
    Private Members Prediction League Winner Hibrandenburg's Avatar
    Join Date
    Apr 2002
    Location
    Brandenburg
    Posts
    11,286
    Quote Originally Posted by Colr View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Can recommend Berlin Curry Ketchup on a bacon sandwich as wellas a bratwurst.
    I've lived in Germany for nearly 30 years and have never really been a great fan of their sausages. That all changed on Friday where I bought apple and thyme bratwurst from a butcher near Hamburg. If you get the chance then try it, game changer for me.

  14. #463
    @hibs.net private member MagicSwirlingShip's Avatar
    Join Date
    Nov 2004
    Location
    Leith
    Age
    32
    Posts
    2,064
    Any pro's at a home made curry on here?

    If so, please provide your secrets! I keep trying but can't get the desired taste and flavour...

  15. #464
    @hibs.net private member Jack's Avatar
    Join Date
    Apr 2007
    Location
    Dont know its too dark in here
    Age
    62
    Posts
    10,068
    Quote Originally Posted by MagicSwirlingShip View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Any pro's at a home made curry on here?

    If so, please provide your secrets! I keep trying but can't get the desired taste and flavour...
    I'm not sure if I've mentioned it already on this thread and I'm not going through all the pages ...

    My wife used to work closely with people from the Indian sub continent when she was in the NHS. One day (probably most days ;-) the girls were talking about what they were having for tea. He joined in and it came to swapping recipes!

    It turned out his wife used packets from Asian shops you see dotted about the city.

    I've tried a few and they're very good.

    To make the curry ones you basically cook up 1kg of chicken add fresh veg and chuck in the packet of spices. Hey presto around 6 portions of curry!

  16. #465
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,746
    Quote Originally Posted by MagicSwirlingShip View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Any pro's at a home made curry on here?

    If so, please provide your secrets! I keep trying but can't get the desired taste and flavour...
    I used to make curry from scratch a lot. It never tasted like a restaurant curry though. Similar but not the same. Not better or worse, just slightly different.

    You need seeds and spices, essentially as fresh as possible. I think my core was cumin seeds, black peppercorns , yellow mustard seeds and then ginger and turmeric IIRC. Sometimes other stuff like cardamon. I would lightly toast the seeds, then add the onion, with the spices and garlic going on as the onions softened. Then the tomato paste to create the sauce. Being honest, I always had a little tub of curry powder as well, to fix it if it was going awry.

    EDIT -just re-read this and realised I missed a small but important point! The toasted seeds have to be ground afterwards. You can use a mortar and pestle. Alternatively I recently bought a small electric grinder, though it hasn’t been used yet. You can buy ground cumin etc, nothing wrong with that, but there is something very satisfying about toasting seeds!
    Last edited by Mibbes Aye; 21-10-2019 at 01:54 PM.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  17. #466
    @hibs.net private member Dalianwanda's Avatar
    Join Date
    Apr 2002
    Location
    Strandhill, Sligo
    Age
    48
    Posts
    2,971
    Blog Entries
    1
    Quote Originally Posted by Mibbes Aye View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I used to make curry from scratch a lot. It never tasted like a restaurant curry though. Similar but not the same. Not better or worse, just slightly different.

    You need seeds and spices, essentially as fresh as possible. I think my core was cumin seeds, black peppercorns , yellow mustard seeds and then ginger and turmeric IIRC. Sometimes other stuff like cardamon. I would lightly toast the seeds, then add the onion, with the spices and garlic going on as the onions softened. Then the tomato paste to create the sauce. Being honest, I always had a little tub of curry powder as well, to fix it if it was going awry.

    EDIT -just re-read this and realised I missed a small but important point! The toasted seeds have to be ground afterwards. You can use a mortar and pestle. Alternatively I recently bought a small electric grinder, though it hasnít been used yet. You can buy ground cumin etc, nothing wrong with that, but there is something very satisfying about toasting seeds!
    I remember a queue building as the dude at the asian supermarket counter gave me great pleasure in sharing his dahl recipe..When he finished he grabbed my arm and asked ĎDo you know what the most important ingredient is?í I wasnít sure but was half sucked in by his impassioned recipe & half looking at the queue building up...íLove......Always cook from the heartí as he pumped his chest with his fist. Not a dry eye in the house.

    Iíd recommend a wee pinch of Asafoetida as itís good for digestion.

  18. #467
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,746
    Quote Originally Posted by Dalianwanda View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I remember a queue building as the dude at the asian supermarket counter gave me great pleasure in sharing his dahl recipe..When he finished he grabbed my arm and asked ĎDo you know what the most important ingredient is?í I wasnít sure but was half sucked in by his impassioned recipe & half looking at the queue building up...íLove......Always cook from the heartí as he pumped his chest with his fist. Not a dry eye in the house.

    Iíd recommend a wee pinch of Asafoetida as itís good for digestion.
    Good shout, it adds a wee kick. There are a lot of other spices and herbs that can be added, I think it is all about getting a base then tweaking it.

    The Ďloveí thing is funny, I cook and bake a lot and have always had my daughter in the kitchen helping out and I used to use that line on her all the time! I do genuinely believe that you have to be in a good mood preparing food. I have cooked in a bad mood before and iI am sure the food comes out tasting worse.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  19. #468
    @hibs.net private member speedy_gonzales's Avatar
    Join Date
    Dec 2004
    Location
    Edinburgh
    Age
    45
    Posts
    1,821
    Quote Originally Posted by MagicSwirlingShip View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Any pro's at a home made curry on here?

    If so, please provide your secrets! I keep trying but can't get the desired taste and flavour...
    Not a pro by any stretch of the imagination but like Jack says above, most curry sauce need the spices toasted then ground. I usually start with a perm of 5, there are so many to choose from, but I prefer the aromatics of cardamom, fenugreek, cumin, caraway turmeric. I then grate an onion and slowly cook off in ghee, add the spices plus garlic, chili's for heat, a little tomato paste then chopped veg including more onion, peppers, mange tout (whatever takes your fancy really) then depending whether you want a sweet or sour I add cream or yoghurt (or even both).
    You can keep it veggie by adding chunky veg like cauliflower or coat chicken in a spiced yoghurt marinade before grilling off then adding to your sauce.

    There's a website called Curry Frenzy (use Google to find) that has almost every recipe you'll need and they're easy to follow. Also, the BBC Food site has simple recipes for chicken pakora, spiced onions (onion/mint sauce/mango chutney/chili powder/tomato ketchup) and breads that make the meal what we'd call an "Indian"

  20. #469
    First Team Regular
    Join Date
    Oct 2017
    Location
    The land of winter
    Posts
    579
    Quote Originally Posted by Scouse Hibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I use lazy garlic and lazy chilli.



    Same, itís lovely

  21. #470
    Testimonial Due wpj's Avatar
    Join Date
    May 2002
    Location
    london
    Age
    54
    Posts
    2,567
    I make batches of thai green curry paste and freeze them, just add veg,meat or fish add some coconut milk, lovely. I usually follow this recipe https://www.bbc.co.uk/food/recipes/g...rrypaste_67789 and tweek it to taste how I like

  22. #471
    Will ye all **** off wi the curry recipes !! Im sitting reading these slathering like a dug !! 🤬😆

  23. #472
    @hibs.net private member Just Alf's Avatar
    Join Date
    Jan 2005
    Location
    The 'Mains
    Posts
    3,505
    A wee shout for Curry Frency as mentioned above.

    Their wee spice 'kits' pretty much nail it.... Closest to an Indian restaurant meal at home as you can imagine!


    Sent from my SM-G935F using Tapatalk

  24. #473
    Pun Lovin' Criminal Northernhibee's Avatar
    Join Date
    Aug 2011
    Age
    34
    Posts
    9,972
    Pimped my chilli con carne today (thank god I proof read this, autocorrect changed the first word to pumped)

    Got a reduced to clear brisket for £2. Browned it and toasted my spices - smoked paprika, cayenne, cumin, chilli flakes, garlic powder, onion powder and ancho chilli. Sweated onions in pan the brisket was browned in. Added spices to that pan and added tomato paste, HP sauce, ketchup and Lea & Perkins. Salt and pepper etc. Cook out the sauces (it will taste great if cooked out, ropey if not)

    Put in pressure cooker with two tins of tomatoes, beef stocking some IPA. Pressure cooked for two hours.

    Shredded it, added kidney beans and let it thicken by reducing slightly. Add shredded coriander at the end.

    Served it in big bowls with cheddar, sour cream and a little lime zest.

  25. #474
    Coaching Staff Smartie's Avatar
    Join Date
    Aug 2002
    Age
    42
    Posts
    11,093
    Quote Originally Posted by Northernhibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Pimped my chilli con carne today (thank god I proof read this, autocorrect changed the first word to pumped)

    Got a reduced to clear brisket for £2. Browned it and toasted my spices - smoked paprika, cayenne, cumin, chilli flakes, garlic powder, onion powder and ancho chilli. Sweated onions in pan the brisket was browned in. Added spices to that pan and added tomato paste, HP sauce, ketchup and Lea & Perkins. Salt and pepper etc. Cook out the sauces (it will taste great if cooked out, ropey if not)

    Put in pressure cooker with two tins of tomatoes, beef stocking some IPA. Pressure cooked for two hours.

    Shredded it, added kidney beans and let it thicken by reducing slightly. Add shredded coriander at the end.

    Served it in big bowls with cheddar, sour cream and a little lime zest.
    That sounds absolutely amazing.

  26. #475
    Pun Lovin' Criminal Northernhibee's Avatar
    Join Date
    Aug 2011
    Age
    34
    Posts
    9,972
    Quote Originally Posted by Smartie View Post
    This quote is hidden because you are ignoring this member. Show Quote
    That sounds absolutely amazing.
    Quite honestly the best chili con carne I've ever made. My local Tesco often has a lot of stuff reduced to clear by quite a lot at 8pm as it's in the outskirts of town and I fill the freezer with whatever is good and cheap.

    I got an electric pressure cooker with a timer which is a godsend - it means that cheap cuts of meat like brisket or even ribs etc. can be a midweek meal and as it regulates its own pressure I don't worry about setting it to have things cooked by the time I get home. I use it quite a lot where my slow cooker sits in the cupboard.

    Everything still needs reduced at the end but even still, for things like this - pulled pork, brisket etc. in a sauce it's brilliant.
    Last edited by Northernhibee; 29-10-2019 at 10:35 AM.


    Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction

  27. #476
    Testimonial Due wpj's Avatar
    Join Date
    May 2002
    Location
    london
    Age
    54
    Posts
    2,567
    Quote Originally Posted by Northernhibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Pimped my chilli con carne today (thank god I proof read this, autocorrect changed the first word to pumped)

    Got a reduced to clear brisket for £2. Browned it and toasted my spices - smoked paprika, cayenne, cumin, chilli flakes, garlic powder, onion powder and ancho chilli. Sweated onions in pan the brisket was browned in. Added spices to that pan and added tomato paste, HP sauce, ketchup and Lea & Perkins. Salt and pepper etc. Cook out the sauces (it will taste great if cooked out, ropey if not)

    Put in pressure cooker with two tins of tomatoes, beef stocking some IPA. Pressure cooked for two hours.

    Shredded it, added kidney beans and let it thicken by reducing slightly. Add shredded coriander at the end.

    Served it in big bowls with cheddar, sour cream and a little lime zest.
    Where did you source beef stockings? 😉
    Seriously though sounds good 👍

  28. #477
    Pun Lovin' Criminal Northernhibee's Avatar
    Join Date
    Aug 2011
    Age
    34
    Posts
    9,972
    Quote Originally Posted by wpj View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Where did you source beef stockings? 😉
    Seriously though sounds good 👍
    Bit less embarrasing than if I hadn't picked up "pumped my chili con carne" even still


    Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction

  29. #478
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,746
    Quote Originally Posted by Northernhibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Bit less embarrasing than if I hadn't picked up "pumped my chili con carne" even still
    It is all about the seasoning.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  30. #479
    Testimonial Due wpj's Avatar
    Join Date
    May 2002
    Location
    london
    Age
    54
    Posts
    2,567
    Quote Originally Posted by Northernhibee View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Bit less embarrasing than if I hadn't picked up "pumped my chili con carne" even still
    I'm now thinking American Pie but with spicier consequences

  31. #480
    Pun Lovin' Criminal Northernhibee's Avatar
    Join Date
    Aug 2011
    Age
    34
    Posts
    9,972
    Quote Originally Posted by wpj View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I'm now thinking American Pie but with spicier consequences
    On the plus side, my poor knobend is glowing bright red enough I won't need to heat or light the flat at all this winter.


    Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
hibs.net ©2012 All Rights Reserved