Jamie Oliver

forum: Food & Drink

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#351 Sun 23 Sep 12 7:35pm

erkeerokay

Member
Member since Sun 04 Dec 11

Re: Ask me a cooking question

Hi Jamie,

I love cooking and love your approach to cooking!

I notice that your ingredients always work so perfectly and this will leave no room for any disappointments. Here is the question,

How do you start a new recipe?

Cheers!

Erke

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#352 Wed 26 Sep 12 10:55am

lizzyc

Member
Member since Wed 26 Sep 12

Re: Ask me a cooking question

Hi Jamie
Can you give me the correct ingredients for your basic cookie recipe p336 in Ministry of Food please?  In my book the recipe uses the following 125g butter, 100g golden caster, 1 egg, 100g plain flour, 25g porridge oats 1/4 teasp bp 1/2 teasp salt.   A friend has the same book but has different quantities altogether. Which is the correct recipe please?
Thanks Lizzyx  smile  help  crossed

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#353 Wed 26 Sep 12 8:19pm

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

Dear Jamie or anyone,

do you know of a way to cook natural rice QUICKLY? Like in less than an hour. It takes me so long, I can only make it on my day off, IŽll never have time before work. natural and red rice, they both cook about 55 min to 1 hour and 10 min. The brand is Spielberger something, Demeter, eco-stuff.
maybe one of those rice cookers they have in Korea and Japan...

Last edited by RedfoxEstonia (Wed 26 Sep 12 8:35pm)

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#354 Wed 26 Sep 12 11:27pm

Kittymoy

Member
Member since Tue 25 Sep 12

Re: Ask me a cooking question

Have you considered doing anything with Black Garlic?  help

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#355 Thu 27 Sep 12 2:36am

JoyYamDaisy

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

Re: Ask me a cooking question

RedfoxEstonia wrote:

Dear Jamie or anyone,

do you know of a way to cook natural rice QUICKLY? Like in less than an hour. It takes me so long, I can only make it on my day off, IŽll never have time before work. natural and red rice, they both cook about 55 min to 1 hour and 10 min. The brand is Spielberger something, Demeter, eco-stuff.
maybe one of those rice cookers they have in Korea and Japan...

Redfox, if you put it to soak in the morning, it will be quicker to cook in the evening. Also, cooked rice freezes well, so you can make a big lot on your day off and then freeze portions, and then you just need to remember to take it out in the morning to defrost in your fridge! Hope that helps!

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#356 Thu 27 Sep 12 6:58am

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

I was thinking the same, but I was afraid it will bloat too much, get watery yŽknow. But I suppose it is quite a hard grain, it doesnt perhaps bloat all that easily.

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#357 Thu 27 Sep 12 7:14am

Maree

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

Re: Ask me a cooking question

I often freeze rice as Joy described. Haven't had problems with it becoming watery. crossed


"Cook with love and laughter ..."
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#358 Fri 28 Sep 12 2:27am

JoyYamDaisy

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From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ask me a cooking question

RedfoxEstonia wrote:

I was thinking the same, but I was afraid it will bloat too much, get watery yŽknow. But I suppose it is quite a hard grain, it doesnt perhaps bloat all that easily.

Give it a try Redfox, the brown rice I buy works really well doing that way. I like my rice soft, but still each grain standing separate and fluffy. I can get it like that this way. (But I haven't done it for a while, and I can't remember how much time it takes). smile

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#359 Fri 28 Sep 12 2:46am

Maree

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

Re: Ask me a cooking question

I was given a rice cooker as a house warming gift. It takes 15-20 mins depending on how much rice I'm cooking. I remove what's needed for the meal and let the rest cool and then I put it into ziplock bags and stash in the freezer.

Prior rice cooker I just used the absorption method for cooking rice and the 'knuckle" trick to guage the amount of water/stock to add. Only took about 15-20 mins from memory.


"Cook with love and laughter ..."
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#360 Fri 28 Sep 12 7:10am

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

I really want one of those....my mom gets me so much different rice and grain (Einkorn, Spelt, quinoa) from her office - the ones they discard from shop cause they have the wrong label or something - which are usually very expensive but she gets them for free. So that I make some grain-vegetable dish every day.
soaking does work with einkorn, the ancient grain, it is very hard and cooks long but soaking overnight it only took 25 min to cook. man, I really want a rice cooker. I am such a jap-kor kitchen fanatic as well - bowl or rice, vegetables and fish. all I need. and an egg on top.
I made space in the fridge and IŽll put the remaining einkorn there later. working 12 h a day I really dont have the time to cook each morning.

Last edited by RedfoxEstonia (Fri 28 Sep 12 7:11am)

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