Jamie Oliver

forum: Food & Drink

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#1 Wed 23 May 12 3:19pm

jamie

Chef
From Fifteen Restaurant, London
Member since Wed 24 Mar 04

Ask me a cooking question

Hi Guys,

Thanks again for all of the great work that you do here on the forums helping each other and making this a great website to be a part of. I want to help out as well so I have started this thread to answer any cooking questions that you may have. I can't promise that I will be able to answer all of them but I will give it my best shot! So ask away....

Nice one


Jamie x

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#2 Wed 23 May 12 5:04pm

DebDiMaggio

Forum champ
Occupation Newbie Mamma
From Italy-UK-Spain
Member since Mon 16 Jun 08

Re: Ask me a cooking question

I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric, but even when I use the old, heating up the fat in the oven and then putting the spuds in- trick I can't seem to get them to go crispy. My friends suggested I cheat and do roast spuds in the deep fryer but it's not the healthiest option. Everything I roast ends up looking poached.

hmm

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#3 Wed 23 May 12 6:26pm

MikeInTX

Member
From North Texas
Member since Wed 23 May 12

Re: Ask me a cooking question

What's your favorite way to cook eggplant? I've only had it done up as eggplant parmigiana, and it's almost alwys ended up (I asume) somewhat overcooked and slimey.

Thanks!

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#4 Wed 23 May 12 6:35pm

KarinCleary

Member
Member since Wed 23 May 12

Re: Ask me a cooking question

What is the best method to cooking pizza in a conventional oven so that the crust turns out crisp?

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#5 Wed 23 May 12 6:41pm

batmom417

Member
Member since Wed 23 May 12

Re: Ask me a cooking question

What types of food  are cooked on each of the levels in the oven??So confused by it all. hmm

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#6 Wed 23 May 12 6:44pm

Lemon-Thyme

Member
Occupation Staying Happy
From N.Vancouver, BC Canada
Member since Wed 23 May 12

Re: Ask me a cooking question

Hi Jamie..Okay, everytime I make a beurre blanc, it's almost too vinegary tasting..I whip it into submission thinking that it should break down some of the acidity. I have tried so many vinegars. What vinegar do you use? I am not giving up!  tongue

Thanks!
Anne-Marie

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#7 Wed 23 May 12 6:51pm

Carmenellie

Member
Member since Wed 23 May 12

Re: Ask me a cooking question

Ever since I saw a guy on Chopped fail at making a champagne ice cream, I've wanted to make a really good one. I have no idea how to go about blending champagne and cream together without it breaking. Any ideas? Thanks!

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#8 Wed 23 May 12 7:07pm

RebeccaBourhill

Member
Occupation Student wanna be chef
From Rustenberg, South Africa
Member since Mon 30 Aug 10

Re: Ask me a cooking question

Hi Jamie,
I am obsessed with cooking and can't stop talking about it! It is the thing I believe I can go to if I have had a bad day at school! ( I am bullied alot) I am only 16 but was chosen for your Food Revolution Day! It was an honour to be part of it! I have a few questions I know they are not about cooking but any way:
1.What is your youngest childhood memory?
2.Would I be able to study with you in 3 and a half years old?
3Have you ever thought about doing a show or demonstration in South Africa?

I am sending a package to Danny via the post please make sure you get it. It is about what I have done to get involved in Food Revolution Day as well as all my atchievementss in my cooking life!

So excited can't wait to hear from you!!

Rebecca Bourhill big_smile  thumbsup

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#9 Wed 23 May 12 7:10pm

mramanzini

Member
Member since Wed 23 May 12

Re: Ask me a cooking question

I bought Asafoetida and I am worried to use it since it says that can cause vomits if not ''fried' enough. Any recipe with Asafoetida? Any advice on how to use it? Cheers from Argentina

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#10 Wed 23 May 12 7:19pm

mummza

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

Re: Ask me a cooking question

have you a fool proof sorbet recipe for me please, I sort of gave up trying to make sorbets some years ago as they were turning out a bit too sweet and had a few too many big ice crystals in .

(Ice cream... well I have not made that for a while either but will get back on the case soon !)

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