The General Chat Thread

Dizzyblonde

@ Whispered:
You won't need sugar if you're using passata, only if you use tinned tomatoes and the ratio is one teaspoonful per tin. Having said that, when it's cooked you could add a little sugar if it tastes a bit acidic.
I add salt, black pepper, balsamic (and sugar if needed) after the tomatoes/passata.
I simmer mine for 2-3 hours, almost fully covered by a lid until the last 30 minutes when I remove it.
Best of luck, can't wait to hear how it turns out

Dial Hard

Tom Dunne wrote:

Especially when my steak fries assume a pink hue.

I love dipping my chips in the jus.

kylith

Right. I have a recipe that calls for almond butter. I don't have any or want to buy it just for one recipe. I do have ground almonds and some oils. Can I fudge it?

SB_Part2

kylith wrote: »

Right. I have a recipe that calls for almond butter. I don't have any or want to buy it just for one recipe. I do have ground almonds and some oils. Can I fudge it?

Have you a good blender?

rubadub

kylith wrote: »

Right. I have a recipe that calls for almond butter. I don't have any or want to buy it just for one recipe. I do have ground almonds and some oils. Can I fudge it?

Might depend on the recipe. Meridian almond butter has no oils or anything added.

kylith

SB_Part2 wrote: »

Have you a good blender?

I have an immersion blender with an attachment for a small amount if proper blending.

SB_Part2

Give it a try. Roast the almonds first. No added oil needed.

It'll take about 20mins.

Dial Hard

SB_Part2 wrote:

Give it a try. Roast the almonds first. No added oil needed.

The almonds are already ground. I was about to post the exact same advice as you til I copped that.

Whispered

Many thanks for all the bolognese hints and tips. Apparently it was the "nicest bolognese ever", devoured by baby and adult alike. I didn't use wine this time, but have kept a bit in the freezer so when I am making it with wine I can just defrost some for the little fella.

Keane2baMused

the beer revolu wrote: »

I would consider this to be a mistake.
Doing everything in the pan, together with result in your meat steaming and poaching rather than browning properly. Browning the meat well really contributes to the flavor.
I lightly fry the veg (carrot, onion, celery) in the pot while I brown my meats (beef, pork, smoked bacon, chicken liver) in batches in a hot cast iron pan, adding that to the veg as each batch browns nicely. After browning, I deglaze the pan with white wine and tomatoes so as not to lose the flavour in the pan.

Traditional Bolognaise has no herbs or garlic but can be nice with either or both. If using herbs I use dried oregano, fresh Bay, thyme and rosemary. I'd add basil, if using when serving.

A little white wine really helps.
I like a little milk added and reduced before adding wine and tomatoes.
I would never put pesto in.
I'd leave out the stock cube, but you'd definitely need salt added.

I can't imagine cooking a pot of sauce without tasting it - so hard to get the seasoning right.

Maybe your other half is used to the really tomatoey style often served but you gave him a more traditional style. The pesto could have thrown the flavour, too.

Yes, longer cooking will improve flavour.
Doesn't really matter when salt/sugar goes in.
It doesn't need loads of liquid just don't let it get so dry that it sticks. The veg and meat will release moisture as it cooks if kept covered.

Have never had a problem doing it like this. The meat stays beautifully soft and the result is full of flavour.

I also do meat first and chuck the veg in after and there is zero difference in the result.

the beer revolu

Keane2baMused wrote: »

I also do meat first and chuck the veg in after and there is zero difference in the result.

You've tried both and compared side by side?
You're dedication to cooking science is admirable if you have!
If you haven't, I don't see how you can make that claim.

Keane2baMused

the beer revolu wrote: »

You've tried both and compared side by side?
You're dedication to cooking science is admirable if you have!
If you haven't, I don't see how you can make that claim.

I cook bolognaise twice per week. My two are fanatics. Why would I need to try both side by side for my experience to have truth?

That's like saying unless you've tried minute steak and kobi beef side by side how can you make the claim kobi is superior?

Your opinion isn't gospel it's just that, an opinion.

Keane2baMused

http://www.antonio-carluccio.com/Tagliatelle_al_Ragu_Bolognese

This as just one example. No call for a few different pots and pans. All done in one barring the tagliatelle!

the beer revolu

[quote="Keane2baMused;99458436"

Your opinion isn't gospel it's just that, an opinion.[/quote]

Well that's something we can agree on.

Please remember that your post on the subject read "The first mistake I can see is that everything should be done in the one pot/ pan.'
Hardly expressed as an opinion!

Whispered

I did recently make the *best bolognese ever* so if I can be of any help here, just let me know.

:pac:

Keane2baMused

the beer revolu wrote: »

Well that's something we can agree on.

Please remember that your post on the subject read "The first mistake I can see is that everything should be done in the one pot/ pan.'
Hardly expressed as an opinion!

"The first mistake I can see".

Not,you're wrong this is how it should be done!

I, meaning me and what I can guesstimate, subjectively!

I really don't know why you give a hoot either way. This is meant to be a cooking chat thread, not an attempt to prove people wrong.

Faith

Mod note: Alright folks, let's get back on track here. We know very well that everyone has their preferred way with things, and that's fine. We're all here just to offer advice, not dictate.

beertons

First bbq of the year done. My neighbours must be salivating with the smells.

L1011

Things I've learnt so far today in my kitchen - working through the cooking club indian curry recipe/project as well as cooking other dinners to freeze for the week:

1: My food processor is really, really bad at blending
2: My hand blender is rather good, but only if there's a huge amount of stuff to blend - it can't make pastes
3: My Asda microwave is basically inoperable with only one clean nuckle and a plate in your hand.

Sapphire

I got a new food processor last week, so hoping to put it to good use soon. I find the hand blenders splatter stuff all over the place so I hate using it.

StripedBoxers

Hey folks,

Is gravy okay to freeze? As in, if I freeze it, will it turn disgusting and stuff when defrosted?

I'm planning on doing roast lamb this weekend and usually end up with way too much gravy so was going freeze it if it can be frozen.

Thanks,

beertons

Heading to Sabor tonight for Mrs beery's birthday. Been waiting since last July to use this voucher. The excitement.

Kat1170

StripedBoxers wrote: »

Hey folks,

Is gravy okay to freeze? As in, if I freeze it, will it turn disgusting and stuff when defrosted?

I'm planning on doing roast lamb this weekend and usually end up with way too much gravy so was going freeze it if it can be frozen.

Thanks,

Whenever I do a large roast I always make extra gravy and freeze batches of it. Defrosts in the microwave no problem whatsoever.

Dial Hard

beertons wrote:

Heading to Sabor tonight for Mrs beery's birthday. Been waiting since last July to use this voucher. The excitement.

What did you think? My parents have been three times since October, they absolutely love it.

beertons

Dial Hard wrote: »

What did you think? My parents have been three times since October, they absolutely love it.

It was special alright. It took a long time though. I had to go out after 3 hours and put more money into the meter. Would I go again, no. As another man agreed with me, I like my grub close together. It only takes me 7 hours to get to Malaga, door to door. I was 5.5 hours eating areir.

Whispered

beertons wrote: »

It was special alright. It took a long time though. I had to go out after 3 hours and put more money into the meter. Would I go again, no. As another man agreed with me, I like my grub close together. It only takes me 7 hours to get to Malaga, door to door. I was 5.5 hours eating areir.

How did it take so long?
What did you have?

I'd love to try a long drawn out eating experience like that but I don't know if I'd do it more than once either

beertons

Maybe they kept us to the end coz it was a birthday night out.

the beer revolu

Foraging day yesterday. Picked a load of young nettles. Also picked wild leeks in my parents garden and wild garlic and chives in my garden.
Cue very green soup.
Got chicken carcasses for free.
Big pot of gorgeous soup for almost nothing.
Onion, celery, leek and some potato were the only paid for ingredients.
Happy 😊

IvyTheTerrible

Oh wild leeks are lovely!
There is wild asparagus growing in our suburban garden, I love it.

The Black Oil

Faith wrote: »

Chef's Table has been renewed for 3 more seasons! Hurrah! The next season is on in May

May 27th. :cool:

https://www.youtube.com/watch?v=C7SNSWEV708