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Handy thread of quick cooking questions & tips

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Comments

  • #52
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 8,633 ✭✭✭Gloomtastic!


    Faith wrote: »
    I bought a deep fat fryer recently and it's time to change the oil. What's the best way to dispose of the old oil? I'm not mad about the idea of just pouring it down the drain.

    Stick it in the compost bin.


  • #53
    LaChatteGitane
    Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    NO !!!! Not in the drain and not on the compost !!
    I keep the empty bottles of cooking oil and use them to fill back up with used oils.
    Bring to recycle center.


  • #54
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 8,633 ✭✭✭Gloomtastic!


    LaChatteGitane wrote: »
    NO !!!! Not in the drain and not on the compost !!
    I keep the empty bottles of cooking oil and use them to fill back up with used oils.
    Bring to recycle center.

    http://www.aesirl.ie/household-customers/what-goes-in-my-bin/what-goes-in-my-brown-bin

    Fats are perfectly acceptable in your brown bin


  • #55
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    LaChatteGitane wrote: »
    NO !!!! Not in the drain and not on the compost !!
    I keep the empty bottles of cooking oil and use them to fill back up with used oils.
    Bring to recycle center.

    Hey you, I was wondering where you'd got to! Glad to see you back!

    I don't have a compost bin so that point is moot :). I remember my mum putting it into empty oil cartons alright. I imagine it will be a messy task without a funnel :/


  • #56
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,166 ✭✭✭✭the beer revolu


    Faith wrote: »
    Hey you, I was wondering where you'd got to! Glad to see you back!

    Me too!
    And Mrs Beer has missed your posts in here's what I had for dinner thread.

    So, Chat, get your ass in gear start posting dinners again!!:D

    I hope your disappearance wasn't a result of any troubles.


  • #57
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Welcome back LCG :)


  • #58
    LaChatteGitane
    Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    Gloomtastic! wrote: »
    http://www.aesirl.ie/household-customers/what-goes-in-my-bin/what-goes-in-my-brown-bin

    Fats are perfectly acceptable in your brown bin


    Haha ! Brown bin ? What brown bin ?
    Living in the sticks in south Kerry we have to bring our rubbish to the recycle center in Kenmare, which I love doing by the way !
    But we've always been very conscious about our rubbish disposal. :p


  • #59
    LaChatteGitane
    Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    Faith wrote: »
    Hey you, I was wondering where you'd got to! Glad to see you back!

    I don't have a compost bin so that point is moot :). I remember my mum putting it into empty oil cartons alright. I imagine it will be a messy task without a funnel :/
    Better buy a funnel for next time, eh! :D
    Thanks.
    the beer revolu wrote: »
    Me too!
    And Mrs Beer has missed your posts in here's what I had for dinner thread.

    So, Chat, get your ass in gear start posting dinners again!!:D

    I hope your disappearance wasn't a result of any troubles.
    Thanks. My disappearance was/is due to moving from Belgium to Ireland last April, which was quite an adventure. We still have half a container load of belongings in storage in Belgium and we are trying hard to find space for it here (not going to happen before extending house considerably) haha. :D

    I've made plenty of dinners, but didn't photograph any of it. Plenty of family/friends visitors during the summer months and I'm pooped.;)
    I hope I can find the motivation to get my ass into gear and contribute to the dinner thread soon.
    Dizzyblonde wrote: »
    Welcome back LCG :)

    Thanks Dizzyblonde.:)


  • #60
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    So lovely to see your little name pop up LCG, have really missed you and your amazing pictures!! xx


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  • #61
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Regarding warming plates - I just pop them in the microwave for 60 seconds. In the winter, you could also leave them on a radiator when cooking.

    When making pancakes, get rid of lumps easily by passing the mixture through the sieve you used at the beginning to sieve the flour. It will leave all the stodgy gunk in the sieve leaving smooth pancake mixture to use.


  • #62
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    LaChatteGitane wrote: »
    Why ? It's certainly not as rich as a fry up.
    Kimia wrote: »
    What's wrong with it? :confused:

    I know it's a year and a half ago, but apologies, I didn't see these posts. I was saying this in jest! Sure we all have the bit of spiced beef for breakfast down here in Cork anyway! It reminds me of a time in the States where I witnessed a man next to me in a hotel restaurant ordering a rare "Fillay" for breakfast :eek:


  • #63
    livinsane
    Registered Users, Registered Users 2 Posts: 1,090 ✭✭✭livinsane


    I want to cook a ham to slice for sandwiches tomorrow. It's for a birthday party so I want to keep it simple and safe. Should I just boil it or are there better methods? What about the slow cooker? Thanks!


  • #64
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I find cooking it in the slow cooker makes it less likely to fall apart than when I boil it, so it's easier to slice.


  • #65
    livinsane
    Registered Users, Registered Users 2 Posts: 1,090 ✭✭✭livinsane


    Great thank you, my big pot is full of stew so it'll save me cleaning it out! If you have any general tips on slow cooking it - liquid/times etc - please post!


  • #66
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    Check out the Slow Cooker Recipe thread that is linked in the 'Useful threads' sticky. ;)


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  • #67
    Tom Dunne
    Registered Users, Registered Users 2 Posts: 23,212 ✭✭✭✭Tom Dunne


    Omelettes - cook the egg mixture separately from the other ingredients, or cook them all together as one? I typically use peppers, onion and rashers, garnished with cheese.

    My omelettes have a terrible habit of becoming scromelettes, a messy hybrid of scrambled eggs and omelette.


  • #68
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Tom Dunne wrote: »
    Omelettes - cook the egg mixture separately from the other ingredients, or cook them all together as one? I typically use peppers, onion and rashers, garnished with cheese.

    My omelettes have a terrible habit of becoming scromelettes, a messy hybrid of scrambled eggs and omelette.

    I'd cook them separately, then pour the eggs in. I prefer the texture of soften onion, peppers, crisped bacon, etc


  • #69
    Spanish Eyes
    Registered Users, Registered Users 2 Posts: 16,003 ✭✭✭✭Spanish Eyes


    just discovered that adding cornflour to beaten eggs makes the fluffiest scrummiest omellettes ever!

    You can either add the dry cornflour to the beaten eggs, or mix cornflour with a little cold water, and then add to the eggs.

    For two eggs I use teaspoon, and half a teaspoon per extra egg. Really fluffs them up.


  • #70
    Neyite
    Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    Tom Dunne wrote: »
    Omelettes - cook the egg mixture separately from the other ingredients, or cook them all together as one? I typically use peppers, onion and rashers, garnished with cheese.

    My omelettes have a terrible habit of becoming scromelettes, a messy hybrid of scrambled eggs and omelette.

    You really need a nonstick pan.

    My method is not really an omlette, probably more of a frittata maybe, but is lovely and presentation wise, stays in one piece. I fry up the ingredients - say, chorizo, potato pieces, peppers, onion, rashers or whatever then turn heat down, pour in beaten egg, sprinkle with cheese and slowly cook. I dont flip - I put the frying pan under the grill for a few minutes to cook the top - keep an eye the handle is not directly under the grill though!

    To serve, loosen it from the edges, shake gently to loosen from base of pan and slide onto a plate.

    I'm going to try the cornflour next time.


  • #71
    goat2
    Registered Users, Registered Users 2 Posts: 4,939 ✭✭✭goat2


    livinsane wrote: »
    Great thank you, my big pot is full of stew so it'll save me cleaning it out! If you have any general tips on slow cooking it - liquid/times etc - please post!

    I usually steep ham overnight, and then put it in slow cooker without liquid, as it makes has its own juices that it cook in, also If you don't want the hassle of cleaning afterwards, the slow cooker liners are great, the lot comes out and you can just cut a corner of the bag to drain the juices after, I do this with leg of lamb and beef joints also, times vary according to size


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  • #72
    waffleman
    Registered Users Posts: 580 ✭✭✭waffleman


    My son loves garlic bread baguettes but we dont always have them in or have the time to cook them.

    A good quick substitute is toast with butter and some garlic granules. Sounds simple but it just never occured to me before. Saves time and money.


  • #73
    Shenshen
    Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    waffleman wrote: »
    My son loves garlic bread baguettes but we dont always have them in or have the time to cook them.

    A good quick substitute is toast with butter and some garlic granules. Sounds simple but it just never occured to me before. Saves time and money.

    Another option is to just slice a clove of garlic in half and rub the toasted bread with it. Never ceases to amaze me how much flavor that transfers!


  • #74
    [Deleted User]
    Posts: 7,712 ✭✭✭ [Deleted User]


    Hi, I’ve a topside ham with no instructions on the label. What’s the boiling time per kg on that cut off ham, and do I put it in cold water to start? Thanks.


  • #75
    PARlance
    Registered Users, Registered Users 2 Posts: 21,338 ✭✭✭✭PARlance


    Not sure if this is the place to put it, but have been watching a lot of this guys videos of late. He's a bit OTT at times but I love the detail/obsession.



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