Jamie Oliver

forum: Food & Drink

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#1041 Tue 25 Jun 13 10:20am

gloomyEd

Member
Member since Tue 25 Jun 13

Re: Ask me a cooking question

Hi everyone my name is Eddy and i'm from Armenia : )))
sorry if my english is poor : ))
i want to ask a question about Empire roast chicken.
Jamie said that if you put a really hot stabbed lemon in chicken , it will speed up cooking!
and when me and my girlfriend tried that recipe i'm not sure why but chicken wasn't cooked properly   sad 
after that my girlfriend told about it to her friend Chef and he said something like " lemon can't speed up cooking, no way !! if you want to speed up cooking you can use some kind of cooking stone or hot potato but not lemon. it's simple physics" i can't tell you the exact words but this is the general meaning of his words. so after that i had an argument with my girlfriend about whether Jamie was wrong or right.....  and now i really need an answer  sad

plz help me Jamie  help

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#1042 Tue 25 Jun 13 1:10pm

MsPablo

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

Re: Ask me a cooking question

gloomyEd, he does indeed state that:
http://www.jamieoliver.com/recipes/chic … t-potatoes

In this case, he added a hot lemon he'd used to cook potatoes with and because it was hot going in to the chicken, it may indeed have speeded up the cooking just a tiny bit because it started out hot and steaming, rather than cool which is how you'd normally add a lemon to the cavity of a chicken.

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#1043 Tue 25 Jun 13 6:56pm

wine~o

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

Re: Ask me a cooking question

yep...it'll speed up the cooking process...by about 1 minute............


Always check chicken/poultry is fully cooked by inserting a skewer or similar into the thickest part of the meat (Mr. Olivers brain in this case)


And make sure the juices run clear....

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#1044 Wed 26 Jun 13 12:00pm

Amandatrant

Member
Member since Wed 26 Jun 13

Re: Ask me a cooking question

Hi, I was given some beautiful venison from Scotland earlier this year.  i made a casserole with some straight away and froze the rest.  I think our friend had been given a whole haunch of red deer and couldn't fit it all in his freezer.  Anyway I was wondering if there is a way I can tell if the meat would be suitable for cooking like a steak or whether I need to cook it long and slow?

Amanda

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#1045 Thu 27 Jun 13 2:41pm

lizamck1

Member
Member since Thu 27 Jun 13

Re: Ask me a cooking question

Hi Jamie
I have an intolerance to the protein in dairy products can you please give me an easy recipe for chicken fillets without hot spices etc. which will give me some flavour for one person only.
Thank you
Elizabeth McKay

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#1046 Sat 29 Jun 13 7:47am

chefmikej

Member
Member since Sat 29 Jun 13

Re: Ask me a cooking question

In your recipes you often refer to herbs etc as a bunch...or portions thereof...big, small,half. How much is a bunch? Getting it wrong could under or over-power the end result.  question

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#1047 Sat 29 Jun 13 9:14am

Maree

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

Re: Ask me a cooking question

chefmikej wrote:

In your recipes you often refer to herbs etc as a bunch...or portions thereof...big, small,half. How much is a bunch? Getting it wrong could under or over-power the end result.  question

I asked this question last year at a food fair because I grow (most of) my own herbs and I find "bunch" really annoying.

The chefs (sort of) agreed that for soft herbs a bunch was a cup of trimmed herbs and for woody herbs, a bunch is a half cup of trimmed (of stems, twigs etc) herbs.

For. "Big, small, half" etc take the above as your guide.

Hope this helps smile.

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#1048 Sat 29 Jun 13 11:47am

PAPATUANUKU

Member
Member since Sat 29 Jun 13

Re: Ask me a cooking question

Hello Jamie,
I am looking for a recipe for Persimmon? I have no idea how to cook persimmon or if it can be cooked.
So much appreciate your response
smile

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#1049 Sat 29 Jun 13 1:55pm

MsPablo

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

Re: Ask me a cooking question

PAPATUANUKU wrote:

Hello Jamie,
I am looking for a recipe for Persimmon? I have no idea how to cook persimmon or if it can be cooked.
So much appreciate your response
smile

Hi and welcome to the forum.  I have used the Fuji persimmons sliced on top of a baked fruit tart.  There are several 'tea cake' recipes online for persimmon cake.  In Japan, they blend them in to fruit drinks, which is nice and you can also get them slightly dried, which is something I really miss.  The dried ones were delicious!

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#1050 Wed 03 Jul 13 4:31pm

Andreportugal

Member
Member since Wed 03 Jul 13

Re: Ask me a cooking question

HI there Jamie!
help
I don't know if you have already answered the question before, but since I've got no time to read all the messages, here it goes:

What brand of pasta machine do you recommend? Any model in particular?

Thanks a lot!

Abraços from Portugal!  smile

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