Jamie Oliver

forum: Food & Drink

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#931 Fri 15 Mar 13 7:13pm

gayle.alton.10

Member
Member since Fri 15 Mar 13

Re: Ask me a cooking question

Hi Jaimie,  this is about your cutting boards and meals serving boards. What kind of wood if any particular kind and how did you treat them for service. I love the idea and have accesss to lots of wood. It would be fun to serve my friends on planks.
I live on Manitoulin Island in Ontario Canada. It would be such a thrill to have you visit if not on the island but near enough to attend a seminar or demonstration .
I am a newly  retired  ( at an early age by the way)   Educational Assistant and see what is happening to kids and their diets and health . Keep up the good work and I watch you every chance I get.
wink
Gayle.

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#932 Fri 15 Mar 13 8:30pm

wine~o

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

Re: Ask me a cooking question

RedfoxEstonia wrote:

dont know about that, but I hate bananas.

Funny that...I love the smell of raw bananas...but not the taste....(I can't think of a single other foodstuff that I love the smell of...but not the taste??)

However I like cooked bananas......How bizarre..

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#933 Sat 16 Mar 13 9:27am

mummza

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

Re: Ask me a cooking question

julia coral wrote:

Hi - I made a batch of great ravioli yesterday and did a trial batch in the freezer ( advice taken from this forum), cooked from frozen and they were great. I stored the rest in the fridge layered between cling wrap, and that seems to have worked ie they are not sweating and then sticking to each other.
My question is why have the edges gone an unattractive colour. My common sense tells me it is the egg yolk and next time I should only use the whites to seal them? Any tips here and any other storage tips to stop them sticking together for at least a day would be most welcome.The freezing option is good but would prefer not to if possible. smile

Welcome to the forum julia coral  smile

I usually brush over the lower pasta sheet with water before I put on the top sheet of pasta over the filling .
I have not used egg so maybe you are right .

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#934 Sun 17 Mar 13 5:41am

RedfoxEstonia

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

Re: Ask me a cooking question

I was wandering:

what is everyones´ opinion on the silicone cooking vessels? like silicone ovenware?
I really am resistant to using them. They seem so yucky.

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#935 Sun 17 Mar 13 1:53pm

MsPablo

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Occupation Just being me
Member since Fri 28 Mar 08

Re: Ask me a cooking question

I have used silicone muffin molds and spatulas.  The only problem I have had was that they picked up a soap odor from the dishwasher, so they really should only be hand washed or that aroma will go in to the food you are baking.  They come clean easily and nothing sticks to them.  There's no need to oil or flour them before baking even a very sticky dough.

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#936 Sun 17 Mar 13 3:32pm

amber.m.martin.94

Member
Member since Sun 17 Mar 13

Re: Ask me a cooking question

Hi jammmiieee smile

Me and a friend cook weekly for our housmates. There are ten of us in total, and as we are students we have limited cash and we only have access to a small microwave oven and a hob with four rings (electric) We also only have an hour to cook. We are known for always delivering delicious meals on time but this week i cannot think of something to cook, do you have any suggestions?
big_smile  big_smile

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#937 Mon 18 Mar 13 8:13am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Re: Ask me a cooking question

Hard Boiled Eggs.

If I buy commercially manufactured Scotch Eggs (which I can't here anyway) the yoke is always in the middle. I cannot boil eggs and keep the yoke in the middle. Is there a secret of which I'm unaware?

Cheers

Y

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#938 Mon 18 Mar 13 9:16am

hippytea

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

Re: Ask me a cooking question

Redfoxestonia - silicone is great when it works, but some silicon dishes are more non-stick than others. I would say you get what you pay for, except that my best ones are a set of boring-looking grey muffin moulds I got cheap from Tesco. So cheap silicone can be good, but it isn't all good.

What I love it for is freezing things, actually. Cheap or not, nothing sticks to it in the freezer. I use muffin moulds for freezing portions of liquids, and big silicone dishes for open-freezing things like berries or cooked beans. And it's not yucky, it's wibbly and hilarious!

amber - it's difficult to know what to suggest without knowing what you've cooked before - give us a few examples.

beerforyorky - I think I read somewhere that if you can cook an egg pointy-end downwards, the yolk will stay in the middle. That would mean having some kind of rack for boiling them in - but I'd guess they probably do use something like that in factories.

Last edited by hippytea (Mon 18 Mar 13 9:17am)

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#939 Mon 18 Mar 13 5:51pm

sheenagh.davis

Member
Member since Mon 18 Mar 13

Re: Ask me a cooking question

I need a really innovative, highly motivated chef/cook for our Family Centre, someone who can produce healthy meals for the children's nursery (get them while they are young) and the families who use our cafe.  Where do i advertise and what should i look for, we've had a couple of disasters, people who have the qualifications but no real feel for food.  We are also looking to use our cafe for fundraising for the charity so want to do some pop up events can you advise me on how to get someone who is an all rounder and will be able to cover these events or are they two different skills?

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#940 Mon 18 Mar 13 6:30pm

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

thanks for the answers, hmm. I might try cause I am curious. the info definately lessens my phobia towards silicone baking stuffs ... although a brush out of silicone for brushing bread surface still seems really odd.
I wonder what Jamie thinks of them?

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