Jamie Oliver

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#541 Thu 20 Dec 12 8:31am

TerryKay

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Member since Sun 06 Dec 09

Re: Ask me a cooking question

I've seen a recipe using Bitter Gourd (Bitter Melon or Karela) and one of the ingredients is Asafoetida (Hing). Can anyone that has had experience with it, tell me about it and a possible substitute?
Thanks. crossed


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#542 Thu 20 Dec 12 8:41am

hippytea

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Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

I don't think there's any substitute for asafoetida. It's one of the spices used in curry mixes and it has a very distinct flavour. If you can't get it, you'll probably just have to leave it out. But it would be worth trying to find it - if you can't find it in supermarkets, try an Asian shop or supermarket if you have one near you.

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#543 Thu 20 Dec 12 9:06am

TerryKay

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Member since Sun 06 Dec 09

Re: Ask me a cooking question

I do most of my spice shopping in Asian shops. My guys are legends, and really helpful. I don't remember seeing that spice though. Will check them out though as I'm seeing them later as I need to make stock. They don't mind hacking a chicken into small bits for me.
Cheers mate.


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#544 Thu 20 Dec 12 11:08am

macca58

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Member since Sun 12 Dec 10

Re: Ask me a cooking question

Hi Jamie, I have an Australian question. When you say to rest the Christmas turkey for 2 hours, that sounds fine in England where it's cold but it is really ok to leave a turkey on the bench for 2 hours in Australia in summer??
Thanks for your shows and books,
have a Merry Christmas,
Fiona xx

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#545 Thu 20 Dec 12 4:13pm

anitataylor

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Member since Sat 12 Dec 09

Re: Ask me a cooking question

I cook my Turkey following Jamie's recipe cooking it on a trivet of vegetables and the giblets, then mashing the veg etc after the turkey has cooked to make the gravy, but this year I can't find where I put the recipe and can't find it on Channel 4OD.  It seems all the recipes for gravy are his 'get ahead' one with using chicken wings.  I also liked this episode as he showed us how to carve the turkey by removing the breast whole, which I have seen him do since, but I still want to watch the episode regarding the gravy!! I think it would be about 2006? Any ideas on how to get this please?

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#546 Thu 20 Dec 12 6:21pm

beannie

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Member since Thu 20 Dec 12

Re: Ask me a cooking question

hi jamie
not so much a cooking question but an offer of a nice home cooked meal next time your in and around salisbury.
as a chef i think you would,nt get many invites only to those posh stuck up evenings.
im a home cook and love cooking and everything on tv which you do i have on time record (oh and always on a diet) never trust a thin chef as they dont try there own food but will have a break on that evening smile
so im inviting you
many thanks.
mazz big_smile

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#547 Thu 20 Dec 12 7:11pm

mummza

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Re: Ask me a cooking question

TerryKay wrote:

I've seen a recipe using Bitter Gourd (Bitter Melon or Karela) and one of the ingredients is Asafoetida (Hing). Can anyone that has had experience with it, tell me about it and a possible substitute?
Thanks. crossed

Terry , its usually in a little yellow plastic pot and often on a shelf away from the hanging packets of spice in the Indian food stores, its not an uncommon spice .Its not very expensive and lasts a long time.
There is no substitute as far as far as I know and ts pretty pungent , only use a tiny amount.

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#548 Fri 21 Dec 12 2:49am

cook11uk

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Member since Fri 21 Dec 12

Re: Ask me a cooking question

Jamie - hoping to cook the Jerk ham hocks but couldn't find them in the butchers (not for sale at Smithfields apparently) so settled for pork shanks from Morrisons!  Thing is I have soaked them in cold water today but suddenly thought - how do I tell if they're cured? - it didn't say they were on the pack so presume they are 'raw'.  I did not refrigerate them, they were just in cold water all day.  Should I use them or not.  If so do I follow the recipe as it is whether they are cured or not?  Confused!!

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#549 Fri 21 Dec 12 10:43am

hippytea

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Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

macca58 - I'm not a food scientist, but I really don't see a problem there. Even in the UK a turkey rested for 2 hours is still hot when you eat it, and a higher ambient temperature will mean it will hold its heat for longer.

If it really bothers you, leave a meat thermometer in it so you can monitor the temperature - as long as it stays above 60C, it's out of the danger zone (http://en.wikipedia.org/wiki/Danger_zon … _safety%29); if it drops below, the rule is it shouldn't be kept at that temp for more than 4 hours. And you don't have to rest for the full 2 hours if you're not happy with that, 1 will do.

Make sure you refrigerate leftovers immediately after carving. I would say get leftover meat off the bone and cover with stock or gravy before refrigerating, it will make it cool down faster and stop it drying out. It freezes well like that, too.

anitataylor - the recipe you're looking for is Consistently Good Gravy from Ministry of Food. The search function on the website isn't working right now, and Google's index of the site is out of date (they seem to have rearranged it in the last few days) so I don't know if it's available online or not.

But basically, once you've taken the meat off to rest, you spoon off most of the fat, then put the pan on the heat. Add a dessert spoon of flour, stir in and then mash up the veg with a potato masher. Then add a bit of booze and some stock and stir it over the heat to get all the crusty bits off the pan and thicken it up. Then you strain it, simmer more if it needs thickened more, correct the seasoning and bob's you're uncle. It's really more of a technique than a recipe.

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#550 Fri 21 Dec 12 10:54am

hippytea

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Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

cook11uk - what colour are they? Uncured pork is somewhere between pale pink and a dull red. Cured is usually a more vivid reddish pink. You could always cut a bit off, fry it and taste it to see if it tastes more like pork chops or more like bacon.

My hunch would be that "pork shanks" are uncured, but I can't be sure. If they're uncured, the seasoning in the recipe will need corrected (add more salt) and the cooking time might be wrong too. If you decide to go ahead, check regularly for readiness and be ready to cook for less or more time than the recipe says. Your alternative is to Google a recipe for "pork shanks".

Edit to say I just realised you said you've had them in cold water all day, out of the fridge. I don't know if it's safe to use them or not - does anyone else have an opinion on this?

Last edited by hippytea (Fri 21 Dec 12 10:57am)

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