Jamie Oliver

forum: Food & Drink

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#551 Fri 21 Dec 12 11:58am

Khun

Member
Occupation Food Technologist
From The Netherlands
Member since Sat 19 Feb 05

Re: Ask me a cooking question

macca58 wrote:

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

Hi Fiona,

Hippytea is right! Remember that when your turkey is cooked it also means that your turkey is sterile! So there's no bacteria, moulds or whatever in/ on the turkey when you take it out of the oven.

As long as the turkey is above 60 degree Celsius your meat is safe and remains free of (most) bacteria. But I assume the turkey is quite big (we don't have big turkeys here in the Netherlands) and that it will take a long time for the temperature to drop below 60 degree Celsius.

When the temperature drops below 60 degree Celsius bacteria and moulds start to settle on the turkey again and start to grow. How does it get contaminated?: air and direct contact (hands, knives, plates and such). Just make sure the tools you use are clean and the kitchen area where you let your turkey rest is clean. Don't worry too much though, it takes millions of bacteria per square cm to make you ill and only a small percentage of the bacteria and moulds are capable to do that (and are easily outmatched by those that don't make you ill, but give a 'weird' / rotten flavour to the meat).

Make sure that you don't leave the leftovers too long out of the fridge however. Leftovers are generally cut to smaller pieces (and thus contaminated via the knives, plates, hands and such) and most bacteria love temperatures of about 15-35 degree Celsius. So make sure you cool them quickly.

Greetz

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#552 Fri 21 Dec 12 12:36pm

Dianne Rippon

Member
Member since Wed 14 Nov 12

Re: Ask me a cooking question

Hi There,
Viewed Jamies' Christmas in Queensland Australia last week where Jamie made snickers soft serve ice cream.  Can you please advise the recipe.  This is a treat I would like to make for Christmas Day.
Looking forward 
Cheers
Dianne smile

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#553 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.

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#554 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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#555 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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#556 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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#557 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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#558 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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#559 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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#560 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*.

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