Sabatier knifes 

The key to the perfect meal is to recognise an expert is preparing your meal for you in the local take away

...erm...well....you could....erm.... no.... I have nothing.

 

 well said

 

I`m so glad you`ve got your lappy Renton. 

 

Don`t spill curry sauce on it fgs!  

 

Oh here's one:

 

Remember to always turn your oven off after you have finished using it.

 

 

Curry sauce from the Pot Noodle?

Don't over-do it on the spices and stuff.  That's how home made soup turns into curry.

Do i detect an aroma of sarcasm?

I forgive you Rawky! You'll cook one day to impress a lady.  (It might me Germanic cuisine or Asian.....let me know)

 

*gets magnifying glass* 

I was going to then realised it was a take-away menu.

 

Clumsycat do you never cook?

Before cooking - add water to dry stuff

During cooking - don't let wet stuff go dry

After cooking - you should expect something other than burnt stuff

rarely, if i do its a pack of quorn & a jar of lloyd grossman......

Never bake Ice Cream unless it's in Alaska.

You eat jars full of Lloyd Grossman  

*ponders never eating cock coq au vin*

Get someone else to do it

A kitchen dummy you can stab with your shiny knifes.

 

Mines hooked up to the ceiling.

If you knew my husband, you would DIY 

Remove some of the fat in soups by adding a lettuce leaf to the pot. Remove the leaf after fat removal.

 If you knew mine Syd you would know it was a lost cause

I have one, he's called Howey.  As in HOWEY MAN DIVVEN PISS ME OFF. 

I am sure I have a few....but cant think of any just now.....too busy eating and settling down to masterchef!!

 

I will have a little thinky

I found an easy recipe for cookies. It said put all ingredients in bowl and beat it. There must have been something wrong with this recipe. When I got back, everything was the same as when I left.

grate your lemon/orange/lime as recipes require and add to the sugar only for 5 mins before adding to the remaining ingredients 

 

the sugar will absorb the  peel flavoring and  help to deliver it evenly in whatever you are baking.

nah ....  now you get paid to cook your keeping your secrets to yourself aint ya 

 

I just follow Deliah Smith, she even taught me how to soft boil an egg. Its all in the bubbles  once the boiling water goes from little fizzy lemonade-type bubbles to proper big bubbles, count three minutes from then.

Now that's a tip.

Let me summer throw me out the kitchen while he cooks up another delicious feast

Oh, I did get this from Jamie Oliver though, and it works: Put a thin layer of water in a shallow dish and add a wedge of lemon. Microwave for 30+ seconds and your micro will clean very easily after

 That's not cooking Summer that's cleaning  

When defrosting a frozen plain Victoria sponge cake, turn it upside down and the water will dry out as it goes through the sponge and not being left with a soggy bottom  

Always open the Rioja first.  Then start cooking.

Good defrosting tip ....Of course mine are all freshly made tho...

In all fairness Syd, it was cooking something.