Food u cant cook but SHOULD be able to?

Topics

quote:
Originally posted by Moonbeams:
Can't do pastry.

There are many types of pastry but shortcrust is the easiest

Plain flour
half fat to flour
best mix of fat is margarine and something like trex or cookeen
Butter pastry breaks up easily so you have to be good at pastry

SO
250gm plain flour
125 each of margarine and trex or cookeen

rub softened fat into flour with fingers tips until it resembles breadcrumbs
Don't use heavy handling just gentle and lift from bowl so you can see it falling in crumbs
Dont get yer hands in and mash it up

Add about 1 tablespoon of cold water to every
1 ounce of flour 8 ounces is about 250gm so about 8 tablespoons

Bring it gently together with one hand until it forms a ball, then roll out and use
Do not over handle it

5/30/094:21 AM

boinkMember

thanks for the advice guys ! i have a proper fish/egg slice and the pan is always clean too i think it might be i have the heat up too high , and taking the pan off the heat when putting the egg in might work i will give it a try

5/30/094:27 AM

PuddychopsMember

@Saz

Football afternoon tea scones

8 ounces self raising flour
1 teaspoon baking powder

rub in
2 ounces of margaine or soft butter

add 2 ounces caster sugar
2 ounces of cherries or fruit or leave out and have plain

8 tables spoons milk approximately

mix milk in and form a ball of scone dough

Roll out to about 3/4 inch so quite thick
Use scone cutter by pressing straight down onto the rolled out dough
Do not twist, if you twist the scone will rise lopsided

put on a baking tray and cook at Gas 7/8 for about 10 minutes

Serve with butter or cornish cream and raspberry jam

Foolproof and even non cooks can make these

5/30/094:28 AM

PuddychopsMember

quote:
Originally posted by boink:
thanks for the advice guys ! i have a proper fish/egg slice and the pan is always clean too i think it might be i have the heat up too high , and taking the pan off the heat when putting the egg in might work i will give it a try

Some things just really need a non stick pan
especially scrammbled eggs

Omlettes need a seasoned pan and you should never use it for anything else (or a non stick pan)

Cook additions first and then mix into the beaten eggs before returning to clean pan
dont fry bacon and onions and pour the eggs on It wll all break up
Finish under a grill rather than flipping over

5/30/094:31 AM

boinkMember

thanks again

5/30/094:31 AM

PuddychopsMember

quote:
Originally posted by SazBomb:
quote:
Originally posted by Puddychops:
quote:
Originally posted by SazBomb:
I always turn my roasties over - it may depend on your oven, if I didn't they would only be crispy on one side

nonono

mine are crispy all over if you turn them over the crispy side gets wet again with fat or oil
but they do go golden underneath if just left

nope, mine go crispy on the bottom first, so I have to turn them over.... weird My roasties are yummy though

if you just leave them alone the botton gets extra crunchy but i guess it is 6 of one and half a dozen of the other

Speaking of food I have to put Pizza dough in the bread maker

5/30/094:33 AM

SazBombMember

quote:
Originally posted by Puddychops:
@Saz

5/30/094:42 AM

MoonbeamsMember

quote:
Originally posted by Puddychops:
quote:
Originally posted by Moonbeams:
Can't do pastry.

There are many types of pastry but shortcrust is the easiest

Plain flour
half fat to flour
best mix of fat is margarine and something like trex or cookeen
Butter pastry breaks up easily so you have to be good at pastry

SO
250gm plain flour
125 each of margarine and trex or cookeen

rub softened fat into flour with fingers tips until it resembles breadcrumbs
Don't use heavy handling just gentle and lift from bowl so you can see it falling in crumbs
Dont get yer hands in and mash it up

Add about 1 tablespoon of cold water to every
1 ounce of flour 8 ounces is about 250gm so about 8 tablespoons

Bring it gently together with one hand until it forms a ball, then roll out and use
Do not over handle it

Thats what I must do then, I must play with it too much. I'm fine at making scones and crumble. I haven't used cookeen in years. I shall try it. Cheers Puds.

5/30/094:53 AM

PuddychopsMember

quote:
Originally posted by Moonbeams:
quote:
Originally posted by Puddychops:
quote:
Originally posted by Moonbeams:
Can't do pastry.

There are many types of pastry but shortcrust is the easiest

Plain flour
half fat to flour
best mix of fat is margarine and something like trex or cookeen
Butter pastry breaks up easily so you have to be good at pastry

SO
250gm plain flour
125 of margarine and trex or cookeen mixed

rub softened fat into flour with fingers tips until it resembles breadcrumbs
Don't use heavy handling just gentle and lift from bowl so you can see it falling in crumbs
Dont get yer hands in and mash it up

Add about 1 tablespoon of cold water to every
1 ounce of flour 8 ounces is about 250gm so about 8 tablespoons

Bring it gently together with one hand until it forms a ball, then roll out and use
Do not over handle it

Thats what I must do then, I must play with it too much. I'm fine at making scones and crumble. I haven't used cookeen in years. I shall try it. Cheers Puds.

I have changed the quantity of fat
just realised I said 125gm each instead of just 125gm fat mixed
250gm of plain flour with that
Sorry

5/30/096:15 AM

The SecretaryMember

How long have ya got?

5/30/096:20 AM

Jensen JunkieMember

I could burn water ..

5/30/096:25 AM

PuddychopsMember

**puts head in paws and despairs**

5/30/097:23 AM

Ad-Free	Search Site	Start Dialogs
Upload Photos	Upload Videos	Upload Audio
Upload Documents	Use Signature	Block Members
View Member Directory	Mark All Topics As Read	Edit Posts Anytime
Post To Walls

Skip to main content

Topics

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Premium Membership Required

VIP

Please wait...