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#631 Fri 21 Dec 12 2:00pm

Maree

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

Re: Ask me a cooking question

hippytea wrote:

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.

One of it's main uses is to reduce gassiness from legumes etc. That's the main reason I use it.


"Cook with love and laughter ..."
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#632 Fri 21 Dec 12 2:15pm

Maree

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

Re: Ask me a cooking question

cmcconnell1031 wrote:

I have looked everywhere from Cranberry Jam, for Turkey Wellington, where do I get it???  Can I use Cranberry Sauce or Jelly???

Thanks
Carole

Hi Carole.

I'd use the sauce. The one I use has pieces of whole cranberries in it.

The jelly here is that- jelly and pretty much useless IMHO.

You could make your own but who has the time ATM ?

Good luck   crossed


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#633 Fri 21 Dec 12 4:44pm

hippytea

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

Re: Ask me a cooking question

cmcconnell1031: I agree, but if you can get it I'd use the kind of cranberry sauce that is chunky but set. That stuff pretty much is jam. In fact, I have been known to put it on toast...

If you only have regular cranberry sauce, just use that.

Maree - I had no idea asafoetida had that power. I think I need to buy some right now!

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#634 Fri 21 Dec 12 6:14pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

cmcconnell1031 wrote:

I have looked everywhere from Cranberry Jam, for Turkey Wellington, where do I get it???  Can I use Cranberry Sauce or Jelly???

Thanks
Carole

Welcome to the forum Carole, smile
I am not sure which country that you live in and so its hard to recomend a product. ( I live in the UK )

I never use bought cranberry sauce but I had to tip some Ocean Spry cranberry jelly out of jars recently for someone else and I was amazed how dense the 'jelly' was .
To me it looked like it would not melt .
It was not like the redcurrent jelly that we can buy here , which is clear and fairly soft set.
The cranberry 'jelly ' that I used was opaque and fairly dense textures , I mashed it uo to make it easier to seperate between some dishes.

So if you are in the UK that might be worth looking at.

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#635 Fri 21 Dec 12 8:21pm

Madmac61

Member
Member since Fri 21 Dec 12

Re: Ask me a cooking question

Hi Jamie
I wanted to make your two pastry mince pies for a family get together next wknd ( without the cracked black pepper ...that was great  smile poor G .) but I can't source soured cranberries .Will be using the normal sweetened for the mo but want to try the soured ones .
cheers mucker
merry xmas to you and your family
Roger

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#636 Fri 21 Dec 12 9:25pm

Maree

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

Re: Ask me a cooking question

hippytea wrote:

Maree - I had no idea asafoetida had that power. I think I need to buy some right now!

Kind of ironic given its own powerful pong wink


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#637 Fri 21 Dec 12 11:36pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Ask me a cooking question

Cranberry sauce, jelly  yummy i often serve black cherry sauce with rich meat dishes and cheese plates.

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#638 Sat 22 Dec 12 1:06am

Maree

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

Re: Ask me a cooking question

Just had a look in the pantry re cranberry sauce.

The one I use for work is "Ocean "Spray" Whole Berry Cranberry Sauce. "Ocean Spray" also sell a "jelly-like" cranberry sauce here that is not up to scratch *for my needs*.


"Cook with love and laughter ..."
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#639 Sat 22 Dec 12 2:03am

cook11uk

Member
Member since Fri 21 Dec 12

Re: Ask me a cooking question

Re the pork shanks - I will play safe and throw them out to the badgers/foxes - it is not worth the risk!  I will phone round the butchers and see if I can source the 'cured' type needed for the recipe, I may as well do it properly.  I didn't think it would be difficult to get a cut of meat this time of year, especially as it is for a Jamie recipe and therefore, no doubt, lots of people in same boat as me!

Re the cranberry sauce - I bought cranberry jelly this year and everyone prefers it in sandwiches to the type with berries in.  Has same flavour just no berry skins.

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#640 Sat 22 Dec 12 12:48pm

hippytea

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

Re: Ask me a cooking question

I think food writers like Jamie do try to check if ingredients are readily available, but they don't always get it right. And there is so much variation. I can't get ham hocks here at all - we have a thing called "ham hough" but it is cut much lower down the leg, so it's really just the hock joint, bones and skin with a very small amount of meat on it, great for soup but not the big meaty cut a lot of recipes call for. I think Scottish hams are just butchered differently, and the meat that would be on an English ham hock ends up on the actual ham.

So it can be difficult. I'd tell the butcher a bit about the recipe so that if he can't get a ham hock, he can find you something else that will work instead.

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