Jamie Oliver

forum: Food & Drink

Subscribe to forums RSS

#361 Tue 23 Oct 12 1:16am

Maree

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

Re: Ask me a cooking question

I'm attempting to reply to Charlieb1.

Hi, obviously, I'm not Jamie but I do quite a bit of baking.

A) if a recipe doesn't stipulate plain or self raising, I assume it means plain;

B) for half and half recipes, you could use all wholemeal, but you'd end up with a *really* heavy bread/ loaf etc. I tend to use 1/3 whole meal: 2/3 plain but that is my preference.

C) assume it is plain wholemeal.

D) I think "B" covers that.

Hope this is of some use.

Anyone else got some ideas?

Welcome to the forums, Charlieb1 wave

Last edited by Maree (Tue 23 Oct 12 1:17am)


"Cook with love and laughter ..."
    Likes (0)

#362 Wed 24 Oct 12 1:21pm

zimtsternchen

Member
Member since Tue 23 Oct 12

Re: Ask me a cooking question

hi jamie ..

I have a question for you .. I have a little son, 1 year old, for I always eat the hot cooking itself, I use for fresh vegetables, the season, which I mix with potatoes and then puree. whatever good has become and he found it delicious. the last 2 times is beyond me but then spoiled the vegetables, although I had the Glaesser boiled in which I have the vegetable filled, then the vegetables had put into it and it had all made ​​storage in the refrigerator. I'm really desperate and white just not what I had done wrong. can you please help me?

love greetings carina.
help

    Likes (0)

#363 Fri 26 Oct 12 7:21pm

Karenjj

Member
Member since Fri 26 Oct 12

Re: Ask me a cooking question

Jamie, HELP!!! I love your 15 minute ideas but I don't yet have a food processor.  I've been trawling through all the different makes and what they can do, reviews etc.  Which one would you recommend?

    Likes (0)

#364 Fri 26 Oct 12 9:52pm

mummza

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

Re: Ask me a cooking question

welcome to the frum Karenjj smile

I am not Jamie , but I have a Magimix food processor, I can recomend that ne they have a very strong motor (and a long garantee ) they are well worth saving up for.

    Likes (0)

#365 Fri 26 Oct 12 9:59pm

mummza

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

Re: Ask me a cooking question

Charlieb1 wrote:

Have recently started substituting white flour with brown wholemeal. So I am using more and more wholemeal recipes.  However, I have noticed the following -
some recipes do not stipulate whether you should use plain or self raising - what should be used.  b) some recipes use half wholemeal and half plain white - why can the recipe not be all wholemeal and should it be assumed that it is plain wholemeal?
Lastly when following a recipe using white flour can it be substituted like for like with wholemeal
Thanks   question

welcome to the forum Charlieb1 smile

I have found that substituting plain flour for all  wholemeal flour results in a heavier bake, what the white flour does is  allow the texture of what you are baking to be lighter.
If I use wholemeal flour I generally mix a bit of whte flour in with it.
I do not usually use all wholemeal.

    Likes (0)

#366 Fri 26 Oct 12 10:05pm

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

the white flour creates a better, more flexible texture, more elastic because it has more protein. wholemeal has lots of fiber so if you use all wholemeal the bread crumbles. I usually take some wholemeal, some white and some soy flour. the last buns were so tasty I ate them all with cloudberry jam in one go.

    Likes (0)

#367 Sat 27 Oct 12 7:24pm

Pucksmom

Member
Occupation Independant Beauty Consultant
From New Westminster, BC, Canada
Member since Sat 27 Oct 12

Re: Ask me a cooking question

I love garlic but it makes me sick.  Is there an alternative that can give the same flavour but not cause digestive problems?

    Likes (0)

#368 Sat 27 Oct 12 11:49pm

Anarim

Member
Member since Mon 29 Jan 07

Re: Ask me a cooking question

Hi,
I tryed to make the tiramisu recipe i saw on you tube ( the one Jamie is in veneza with Genaro), but after melting the chocolate and throw it on top of biscuits, after a while,  my chocolate got hard and not soft as it should be, so everytime i want to eat a little bit of tiramisu, i had to break the chocolate!!i would like to know why, can it be because of the type of chocolate used?I used a 70% chocolate, so i don´t understand, because i melt it like Jamie said to do.
Thanks.
Ana.

    Likes (0)

#369 Sun 28 Oct 12 12:31am

Maree

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

Re: Ask me a cooking question

I'd also recommend saving up for a Magimix. I've used them for 35 years both in my family cooking and in my business.

The motors are strong. The warranty period is better than others I've used.

I'm on my third now (in 35 years). The first one, 35 years old/young, is still going well. I gifted it to my mother-in- law because I wanted a bigger bowl. The second one, I gifted to my daughter for the same reason. It is still going perfectly.

When I married I bought a less expensive brand from the department store. Didn't really know what I was needing or wanting. It lasted two months. The motor blew. It wasn't strong enough.

Do yourself a favour. Save up and buy a Magimix. If my original is still going after 35 years, it's a better investment than the department store offering that lasted two months.


"Cook with love and laughter ..."
    Likes (0)

#370 Sun 28 Oct 12 10:54am

Thryth

Member
Member since Sun 28 Oct 12

Re: Ask me a cooking question

Hiya,

I don't know if Jamie still answers but let's see and maybe get some other opinions along the way...

I have a 2.4kg Haunch of venison currently topped with a nice piece of pork belly fat (with some meat) bringing the whole thing to well over 3kg.

At first I intended to quickly roast it, leaving it at most medium rare however now I'm thinking that this won't do the belly pork any favours and I also notice some fierce debate on the matter of haunch with many people saying that it should be slow cooked...

I have had a smaller haunch before that I quickly roast and it was lovely, tender and moist but I am a little daunted by the bigger joint especially with the belly atop.

So, any thoughts?

Thanks

=T=

    Likes (0)

Powered by PunBB.