User talk: Chef: Difference between revisions

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Not sure if it is suitable for potatoes!  Just tried it on a couple and I find that a) too many spikes b) spikes too large c) too rigid to make proper holes as they only make slight indents, presumably because potatoes are so hard.  I found it much easier with a fork which can be wriggled about.  I am sure it will be fine for meat though, having a much softer texture.  Having said that, it could just be me as have little strength in my hands atm.  I will get MFA to give it a go when she is next here as she is strong. JB xx
Not sure if it is suitable for potatoes!  Just tried it on a couple and I find that a) too many spikes b) spikes too large c) too rigid to make proper holes as they only make slight indents, presumably because potatoes are so hard.  I found it much easier with a fork which can be wriggled about.  I am sure it will be fine for meat though, having a much softer texture.  Having said that, it could just be me as have little strength in my hands atm.  I will get MFA to give it a go when she is next here as she is strong. JB xx
Hi there. Like the look of the kidneys you posted on FB - yumm!  Though I know they're not to your taste (or feel!)
I've used both of the tenderisers for potatoes with great success.  I only just about puncture the skins so you shouldn't have to press very hard.  Once the skin is broken and the pots covered with salt, I find this draws at least an eggcup of water after they're left for a few hours.  Does need lots of salt and also draining and re-application once they get too wet.  The smaller tenderiser is very good and horrendously sharp. The I photographed them for CP, I wondered what all that wet stuff was.  Red wet stuff!  Be very careful. x JP

Revision as of 13:44, 9 February 2015

First sausages

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NOW COOKING :

CHEF'S COOK SOON

Whipping syphon recipes =

Can you add Cat Whipping Syphon recipes to Cat Recipes please as it won't let me do it and asked to send you a message. JB

That seems to be ok now. Let me know if not. I am around for another 25 mins. x JP

Doesn't seem to be in this page for some reason http://www.cookipedia.co.uk/recipes_wiki/Welcome_to_Cookipedia JB

Additives

Just seen your changes to the olive oil powder. I am off to chiro in B Cleeve shortly (going on a bloody Tesco bus!) but do you want me to do a page on the El Bullí Texturas range? Am happy to do that this afternoon as won't require much brain power. JB

OK. That would be nice. Sounds like I need to buy some tapioca maltodextrin next! The El Bullí range packages are massive (but good value) - 600g from memory.

Hope the treatment is successful. Enjoy the Tesco bus -smile at the driver and fill their coffers gracefully.  :-)

OK, I'll start that shortly. Had a longer treatment today although there is some slight improvement. Was too late for the bus back so had to grab a taxi as had been shopping there as well. I was certainly the youngest person on the bus going out - in fact most of them would have made my mother look like a spring chicken! I dragged Robin along with me as I needed someone to carry the shopping, lol. There is a nice greengrocer's there and a branch of Lidl too, so easy to avoid Tesco itself.

This is the maltodextrin that I bought http://www.creamsupplies.co.uk/special-ingredients-zorbit-tapioca-maltodextrin-250g-/prod_6917.html?category=3454, but I cannot see that they or anyone else has the El Bullí Malto in this country atm 

JB

Agree. I had a quick Google after your message and could not see El Bullí Malto. That looks fine. I'll order sone soon. I'm around if anything goes wrong :-)

RB problem :-(

Just started to add a recipe and get this message when I try to save.

Software error:

Couldn't open `/var/www/vhosts/cookipedia.co.uk/cgi-bin/cgi-files/data/recipes/20/spicy tomato sauce for pizzatm': No such file or directory at new-recipe-builder.pl line 358. For help, please send mail to the webmaster (JerryPank@gmail.com), giving this error message and the time and date of the error.

I am adding it as I make it, which is why I want to save it. Will put into Word in the meantime. JB xx

Disgusting recipe!

Have just made this Arroz supercolombiano (Colombian rice pudding) and it is vile plus wasted 5 Nespresso pods in the process. I have an idea what I would like it to taste like, but completely out of Arborio / Nano rice now. When i have made to my liking, should I just amend the existing recipe (one glance at the fact that it contains no milk should have put me off), in which case, I assume it won't be authentic, or should I delete it and start again with a different recipe name altogether? It really is disgusting and I made the full quantity, which I had hoped to freeze as mother coming in 10 days, but it is going in the bin :-( Jb xx

Sorry to hear that

Oh dear, and no chickens to feed it too either :-(

I would amend the recipe to an edible version if you manage to construct one. The history of all of the recipes was broken a long time ago so can't tell where the original came from either.

I'll also stick a Work in progress flag on that page. If you do manage to get a workable version from it, then pull the WIP flag.

x


JP

I am ashamed to say that it was a recipe that I added ages ago and kept meaning to try. It came from a Spanish speaking website as far as I recall and I just hope that no-one else was unfortunate enough to try it having seen the recipe on CP. I think it will be improved if made with milk, more raisins and more sugar (which is surprising for a Hispanic recipe), so will tackle it when I get some more rice. Have yet to find an Italian food shop - plenty of Eastern European, Middle Eastern, Asian and Portuguese ones (8 bulbs of garlic for £1 at one of the latter) and I might have spotted a Spanish one on the bus. Found a good butcher, but not a fishmonger in sight so far and this is a coastal town!!! JB xx

Meat tenderiser

Not sure if it is suitable for potatoes! Just tried it on a couple and I find that a) too many spikes b) spikes too large c) too rigid to make proper holes as they only make slight indents, presumably because potatoes are so hard. I found it much easier with a fork which can be wriggled about. I am sure it will be fine for meat though, having a much softer texture. Having said that, it could just be me as have little strength in my hands atm. I will get MFA to give it a go when she is next here as she is strong. JB xx

Hi there. Like the look of the kidneys you posted on FB - yumm! Though I know they're not to your taste (or feel!)

I've used both of the tenderisers for potatoes with great success. I only just about puncture the skins so you shouldn't have to press very hard. Once the skin is broken and the pots covered with salt, I find this draws at least an eggcup of water after they're left for a few hours. Does need lots of salt and also draining and re-application once they get too wet. The smaller tenderiser is very good and horrendously sharp. The I photographed them for CP, I wondered what all that wet stuff was. Red wet stuff! Be very careful. x JP

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