Jamie Oliver

forum: Food & Drink

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#681 Sat 19 Jan 13 1:29pm

Maree

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

Re: Ask me a cooking question

@ Deb:
Deb, my oven in Sydney was hopeless. This one is too (both came with the properties. I didn't choose ovens.

How I got around achieving crispy potatoes was not to heat the fat (whatever type) in the oven, but to heat it in the pan on top of the stove (oven on, doing its thing with whatever protein).

I'd get the fat hot but not smoking, add the potatoes, and turn until sealed on all sides and then bung in the oven to finish them off.

With much protein recommended to be rested for half the time it cooked, depending on the protein element and its size, you may well be taking it out of the oven as you bung the tatties in.

Hope this helps.

PS: As a self-admitted fatophobe, my fat is spray oil. It works for us. Each to their own smile.

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#682 Sun 20 Jan 13 10:33am

hippytea

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

Re: Ask me a cooking question

DebDiMaggio wrote:

I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric

It's not because your oven is electric. Electric ovens overall should be better at crisping things than gas ovens, as gas ovens generate moisture as they heat (meaning they should overall be better at cakes etc.)

But that's not to say your particular oven is hot enough. I've used some pretty feeble ovens. Weirdly, in my experience, the cheaper the oven, the hotter and dryer it is - so I tend to buy the cheapest ones! Some posh models I've used at friends' houses have been disappointingly cool.

Having said that, it may not be that your oven can't get hot enough - the thermostat may just be calibrated wrongly, meaning the dial says it's hotter than it is. It's worth getting an oven thermometer to check this, as it's a very common problem. The solution is to turn the dial up higher than the recipe says.

The tip about getting the fat hot on the hob first sounds like a good one. Also make sure you are giving it enough time to preheat before using it. An electric oven will take 15-20 minutes to reach tattie-roasting temperature.

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#683 Sun 20 Jan 13 6:32pm

roman.frajsladoljev

Member
Member since Sun 20 Jan 13

Re: Ask me a cooking question

Is there a recipe online for the chicken pie?  big_smile  big_smile

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#684 Mon 21 Jan 13 4:55am

henry.wong.148

Member
Member since Mon 21 Jan 13

Re: Ask me a cooking question

Hi Jamie,

Meat desserts sounds interesting, for example bacon pudding or beef pudding or something like that. The thing is I don't know if they will taste good. Have you tried making these? Do you have recipes for them?

Henry

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#685 Wed 23 Jan 13 9:56am

B3CK4

Member
Member since Wed 23 Jan 13

Re: Ask me a cooking question

I'm trying to branch out in my cooking skills and meals that I make.  I had a really nice Chicken Parmigiana when I was in Sydney and want to try make it at home.  Any ideas on which is the best recipe for me to use for a first time??

Thanks heaps!!

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#686 Wed 23 Jan 13 10:25am

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Ask me a cooking question

Roman, that very recipe is Recipe of the Day on this site.  It's your lucky day.

Just realised my mistake.  Chicken & leek pie is on Delia's site.  So sorry about that.

Last edited by Thistledo (Wed 23 Jan 13 10:28am)

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#687 Wed 23 Jan 13 5:10pm

Jamie's Food Team

Member
Member since Mon 21 Jan 13

Re: Ask me a cooking question

henry.wong.148 wrote:

Hi Jamie,

Meat desserts sounds interesting, for example bacon pudding or beef pudding or something like that. The thing is I don't know if they will taste good. Have you tried making these? Do you have recipes for them?

Henry

Do you mean traditional meat puddings from the UK? If so, pudding doesn't always relate to 'sweet' dishes. We have many meat based puddings, which are usually encased in a robust suet pastry and are very traditionally British – think of things such as steak and kidney puddings, pork pies. They are hearty slow cooked meals, usually served with gravy and potato.

If you want to have a go at a traditional pie, Jamie's Scrumptious steak & stout pie is a great place to start!

Otherwise I think a sweet pudding with meat in it may be a little bit odd!

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#688 Wed 23 Jan 13 5:32pm

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Ask me a cooking question

Jamie, there's a very tasty bacon and sage pudding where the pastry is made up of flour and suet.  Lovely served with a light cheese sauce.  It resembles a roly poly.

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#689 Thu 24 Jan 13 6:30am

henry.wong.148

Member
Member since Mon 21 Jan 13

Re: Ask me a cooking question

Jamie's Food Team wrote:

henry.wong.148 wrote:

Hi Jamie,

Meat desserts sounds interesting, for example bacon pudding or beef pudding or something like that. The thing is I don't know if they will taste good. Have you tried making these? Do you have recipes for them?

Henry

Do you mean traditional meat puddings from the UK? If so, pudding doesn't always relate to 'sweet' dishes. We have many meat based puddings, which are usually encased in a robust suet pastry and are very traditionally British – think of things such as steak and kidney puddings, pork pies. They are hearty slow cooked meals, usually served with gravy and potato.

If you want to have a go at a traditional pie, Jamie's Scrumptious steak & stout pie is a great place to start!

Otherwise I think a sweet pudding with meat in it may be a little bit odd!

Actually both. What about meat on egg puddings? Is there any recipe for bacon soufflé or bacon ice cream?

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#690 Thu 24 Jan 13 6:32am

henry.wong.148

Member
Member since Mon 21 Jan 13

Re: Ask me a cooking question

Thistledo wrote:

Jamie, there's a very tasty bacon and sage pudding where the pastry is made up of flour and suet.  Lovely served with a light cheese sauce.  It resembles a roly poly.

Hi Thistledo
That sounds interesting. Do you have a recipe for that? Would love to try that out.

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