Jamie Oliver

forum: Food & Drink

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#1301 Sat 26 Apr 14 1:53pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

You're very welcome! Glad you conquered them big_smile  thumbsup   clap  clap  clap


"Cook with love and laughter ..."
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#1302 Tue 29 Apr 14 9:34am

tibzi

Member
Member since Tue 29 Apr 14

Re: Ask me a cooking question

Hi Jamie. Just wanna say that I think your sooo coool. Now also with gluten free recipee. Tibina. Denmark

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#1303 Wed 30 Apr 14 10:34pm

luqman_

Member
Occupation A student
From Kuala Lumpur,Malaysia
Member since Wed 30 Apr 14

Re: Ask me a cooking question

Hi Jamie,can you open one of your restaurant at Malaysia because i want to taste your delicious food

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#1304 Mon 05 May 14 7:32pm

Dellwood

Member
Member since Mon 05 May 14

Re: Ask me a cooking question

Hi. Quite a while ago I saw Jamie using what I think he referred to as a "herbal shaker". It is approximately the size of a tennis ball and oval in shape. The shaker is branded with his name. Inside the shaker is a ball used to grind herbs/spices.

Can anyone tell me what the item is really called and where I can get hold of one?

Thanks!

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#1305 Mon 05 May 14 8:07pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Welcome to the forums, Dellwood smile. It's called a "Flavour Shaker".


"Cook with love and laughter ..."
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#1306 Thu 08 May 14 10:14am

Abby M

Member
Occupation Community Manager
From Jamie Oliver HQ
Member since Sat 15 Mar 14

Re: Ask me a cooking question

More info and details on where you can purchase the Flavour Shaker here Dellwood...
http://www.jamieoliver.com/products/hom … our-shaker

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#1307 Thu 08 May 14 11:18am

Earthmum

Forum champ
Occupation HR / mum / jack of all trades
From England
Member since Mon 21 Sep 09

Re: Ask me a cooking question

Morning Dellwood, I have had one for years and use it all the time - treat yourself

Gem

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#1308 Sat 10 May 14 10:47am

kitchen warrior

Member
Member since Sun 26 Jan 14

Re: Ask me a cooking question

Hi Jamie my name is Wayde Sorensen

how do I stop my lasagne from drying out and going hard on top and in the middle I put loads of meat sauce on top and in the middle but it still goes hard I set my over to about 180 to 200 as it not fan force or gas is there soming I am doing wrong please help me!!

all the best Kitchen Warrior


The Kitchen Warrior
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#1309 Sat 10 May 14 11:13am

eleagnus

Member
Member since Sat 10 May 14

Re: Ask me a cooking question

I love watching TV cooking programmes, and admire Jamie Oliver for promoting healthy food. The puzzling thing for me is the lack of coverage for diabetic recipes, and look forward to the day when one brave TV chef addresses this condition.
My partner is Diabetic, as are thousands of others in the UK. For him sugar is poison, and also butters and fats could potentially cause problems.

However, my simple and probably dumb question is,  How can I make a little single cream float on top of a glass of coffee, when I can't add sugar ? - Is there a trick?

Most grateful thanks

Last edited by eleagnus (Sat 10 May 14 2:01pm)

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#1310 Sun 11 May 14 12:37am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ask me a cooking question

kitchen warrior wrote:

Hi Jamie my name is Wayde Sorensen

how do I stop my lasagne from drying out and going hard on top and in the middle I put loads of meat sauce on top and in the middle but it still goes hard I set my over to about 180 to 200 as it not fan force or gas is there soming I am doing wrong please help me!!

all the best Kitchen Warrior

Hi Kitchen Warrior. Jamie doesn't generally manage to answer questions, but others of us might be able to help. I presume you are using the dry, precooked pasta sheets? You might need to make your sauce a bit wetter so there is enough moisture for the pasta sheets to suck up and become soft.

Does your recipe have a cheese or cheese sauce topping? That is something else that could stop the top from drying out.

The other things to consider are that the pasta hasn't had time to soften because the oven is too slow (ie the temperature isn't correc - I have to have my oven up a bit higher to get the temperature right).  Or that you need to keep it in longer, so there is time for the pasta to soften.

Good luck! Once you get it right you will have it for the rest of your life!

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