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#1221 Thu 07 Nov 13 12:22pm

schmuckes

Member
Member since Thu 07 Nov 13

Re: Ask me a cooking question

hi jamie. First: i'm your largest/biggest???? fan, i think.  wink i watch every day your "15minutes" at sixx. it's amazing! even my husband was suprised how easy cooking could be and you have to know he has absolutly no affinity to cook neutral .......
so, my question what is the brand of your mixer and kitchen machine? i already bought 3 mixer and i would get i crisis now because not one of them is able to mix!!! angry also the kenwood not!
i also like your pots and pans, the rose, baby blue ones. where could i buy those? and the big white roasting tray? you made potato gratin in it.
zhank you very much for your help!
greetings from Switzerland Annette with Marco and Anna-Giulia

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#1222 Wed 13 Nov 13 1:04pm

angelswings223

Member
Occupation IT Student who cooks
From Pretoria, South Africa
Member since Wed 13 Nov 13

Re: Ask me a cooking question

Hi Jamie,

First of all, I just want to say that I admire that you care about the well being of people when it comes to your food. I cannot say I am your biggest fan and I doubt i even fall into the vast majority that knows "all things Jamie Oliver", I have to say that it has always been a treat to watch you cook on the telly. My mom and I used to spend ours in the evening watching food shows and get tips on how to cook like professionals. Although I am not a good cook, I have been very interested in cooking for a while now. I've been trying to make my own recipe book with recipes that I have found on the internet and it is absolutely fun. I cannot wait to finally start cooking.

Anyway, what I wanted to ask is, in most of the recipes I have seen, they always melt some butter and mix is with cookie crumbles and bake it. A friend of mine did this a while back (cookies, butter, mix and bake) and her crust was so hard it felt like eating toffee. Is it supposed to be that way (although I doubt it) or is there some secret to this whole baking crust thing.

Thanks in advance!

Tahnee

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#1223 Wed 13 Nov 13 3:49pm

JennyS68

Member
Member since Wed 13 Nov 13

Re: Ask me a cooking question

Every year I make Jamie's Christmas turkey, stuffing and gravy recipes for the family.  This year we are visiting friends in the USA for Thanksgiving and they have asked if I could do the stuffing and gravy (it's now legendary!).  The problem is I will not be able to use wine in the gravy, please can you let me know a good substitute, I really don't want to compromise the flavour.

Thanks x

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#1224 Sun 17 Nov 13 9:54pm

livelovlafff

Member
Member since Sun 17 Nov 13

Re: Ask me a cooking question

I'm so sad right now!!!  Were you at Winco in Bakersfield, Ca?  I almost commented to you how impressed I was with the contents in your cart (not usual for a single man in this area), but I kept my comment to myself!!!  Then I realized at the fish department that you had an accent.  I didn't have my glasses on and asked my husband if it was you.  He said no, but it had to be you!!!  No real cooking question, sorry!!!  I'm signing up for one of your classes right now!!!

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#1225 Tue 19 Nov 13 2:33pm

Jdxmikexclairex

Member
Member since Tue 19 Nov 13

Re: Ask me a cooking question

Hi Jamie

Please can you suggest an alternative to vinegar in cooking? I don't like it and it really doesn't agree with me but so many of your recipes include different types of vinegars. I mainly use lemon or lime but it really doesn't work on all recipes.  Please help any suggestions greatly appreciated

thanks Claire x

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#1226 Thu 21 Nov 13 11:46am

masayangtao

Member
Member since Sat 22 Dec 12

Re: Ask me a cooking question

Hi guys.
Can anyone tell me is it viable to freeze lemon zest for later use?
Thanks

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#1227 Thu 21 Nov 13 12:53pm

Stacy14

Member
Member since Wed 16 Oct 13

Re: Ask me a cooking question

Hi Jamie,

Do you know any diabetic recipes?

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#1228 Mon 25 Nov 13 8:56pm

lugofoil

Member
Member since Mon 25 Nov 13

Re: Ask me a cooking question

Probably a daft question - excuse this novice poster:
I'm always thrown by the expression "then season to perfection". It creeps its seemingly innocent way into practically every recipe, but only serves to remind me I'm going to get this wrong!

I get it's about salt and pepper. But how much of which? I'm sure there's a bit of personal taste here, but there must be some benchmark. A starting point for novice cooks like yours truly to experiment from?

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#1229 Tue 26 Nov 13 9:37am

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

Welcome lugofoil.

On reading your post, I'm immediately thinking you're not in the UK?    "Then season to perfection" is a term I've never seen.  Here we tend to see "Season to taste"  and it means just that.  It's about your personal taste.  As you cook, it's sensible to keep tasting until you get it right for you.  Start small as once the seasoning is added, you can't take it out again - add more as you go along if required.  Think of the ingredients and how much natural salt is already there, like bacon, etc.

Keep experimenting and good luck - it will come and very soon.

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#1230 Mon 02 Dec 13 10:12am

Ancheta.Ace

Member
Member since Mon 02 Dec 13

Re: Ask me a cooking question

I just want to ask what can I do with a Camembert cheese? I am actually aiming to make it as a ravioli filling. But I do not know what to put with the Camembert cheese. When I search on the internet, what usually comes out is Camembert and apples, or baked Camembert with garlic and rosemary. I suppose I wanted something more adventurous to do with a Camembert. What do you think?  smile  smile  smile  help  help  help

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