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#1 Sun 10 Mar 13 8:46pm

Lilacmira58

Member
Member since Sun 10 Mar 13

Ministry Of Food Cookbook

Hi guys,

I'm new to the forum and have just had a bit of a disaster with the Beef and ale stew recipe in Jamie's Ministry Of Food cookbook. The recipe said to cook it for 3 hours at 200 degrees centigrade. I'm a novice cook but an avid cookery programme watcher and instinct told me this was wrong but I figured I should trust the recipe. Well, after 2.5 hours the stew was incinerated. Really disappointing and expensive. Do you think it might have been a typo in the recipe?  sad

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#2 Sun 10 Mar 13 8:51pm

cannyfradock

Member
Occupation Builder (bricklayer/ stonemason)
From S.Wales.
Member since Sat 10 Oct 09

Re: Ministry Of Food Cookbook

May have been a typo....more like you got your C's mixed up with your F's. Don't know of anything that will take 3 hours of 200 degrees centigrade, without looking like charcoal after this time.

Terry

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#3 Sun 10 Mar 13 8:59pm

Lilacmira58

Member
Member since Sun 10 Mar 13

Re: Ministry Of Food Cookbook

Deffo didn't read it wrong. Recipe says 200C/400F/gas 6!! I read and re-read the recipe and knew instinctively it was wrong! Should have gone with my gut feeling! Ah well, chalk it up to experience I guess!!

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#4 Sun 10 Mar 13 9:39pm

MsPablo

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Occupation Just being me
Member since Fri 28 Mar 08

Re: Ministry Of Food Cookbook

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#5 Sun 10 Mar 13 10:28pm

wine~o

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Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Ministry Of Food Cookbook

I'd say 200 was way too high... 150C for that time would be about right.....

adjust according to your particular oven..

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#6 Mon 11 Mar 13 4:51pm

minerva

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Occupation Walking the Old Ways
From Living in the Wild Woods
Member since Wed 16 Jan 08

Re: Ministry Of Food Cookbook

I'd have said the 180C specified in the linked recipe page was also pushing it a bit too for 3 hrs (esp as no mention is made about reducing the temp. for fan ovens either).......

......I would tend to give it 180C for the first hour & then drop it down to 150-160C for the remaining 2 hrs depending on your oven.

It's important with raw meat to give the dish a good blast of heat when it first goes into the oven for at least 1/2hr, then it's ok to drop the temperature.

Last edited by minerva (Mon 11 Mar 13 4:53pm)

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#7 Tue 12 Mar 13 9:55am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Ministry Of Food Cookbook

I just read the recipe..   I think it is a matter of a missed step in the method.. where it says that you can cook it at a slow simmer on the hob or in the oven. I think it should have stated that the oven needs to be turned down.


The Universe is alive and self aware. 
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Look in a mirror.
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#8 Tue 12 Mar 13 1:49pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Ministry Of Food Cookbook

That is how I saw the recipe too Ashen.  It says 'slow-simmer' and that is always how long braises work - you brown, bring all the ingredients up to a simmer, then reduce the heat so it is barely simmering.

This type of dish is almost foolproof in a slow cooker.  The way the slow cooker holds moisture and even, low heat is ideal for this type of dish.

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