bumping I know i sound a bit thick asking this question but how do i bump something up.
unknowndisorder,
Aug 10, 6:06am
bump for professor _plum - maybe here's a good place to learn about how to make things to go on the plate :)
jenna68,
Aug 12, 1:34am
z. z
cookessentials,
Aug 13, 5:02am
all you do is post something even as basic as a * in the subject line or you can use the word "bump" then you onlu need to put something into the message section, again,it can be something as simple as a . - it keeps the thread going basically, so it does not disappear.
valentino,
Aug 16, 11:30pm
=^.^= .
cookessentials,
Aug 17, 10:29am
up we go .
cookessentials,
Aug 21, 10:24pm
more hints and tips would be great
valentino,
Aug 23, 12:20am
Bumping for bud20 .
valentino,
Aug 23, 9:12pm
Great thread this. Worth keeping.
juliewn,
Aug 25, 9:46am
If anyone would like to save the pages of a thread have a page of the thread on your screen. at the top left, click on the word 'File' - then 'Save as' - a box will pop up. type the name of the thread - use the page number too if you want. ie: "Cooking Class 101 thread 1" or any other name, in the 'File name' part, and at the top of the box, click on the little down arrow at the right end of the 'Save in" box. A range of options will come up. choose where you want to save the thread to - ie. to your desktop, so you have it readily accessible. Now click on 'save' at the bottom right of the box, and your computer will take a few moments to save that page of the thread (or any internet page you want to save like this) so you have it readily accessible to read through as and when you want. Just go to where you've saved it, and click/double click on the name you've used, and it will open for you. Hope this helps.
valentino,
Aug 25, 7:25pm
Bumping for eady2 to peruse. a newly wed wanting easy to start ideas and recipes. Cheers.
cookessentials,
Aug 29, 10:02pm
up thank you .
brianmac,
Aug 29, 10:33pm
This thread is for anyone to put in tried and true recipes for those just starting out cooking or those wh o are not quite so confident when it comes to cooking. It covers "basics" and some common recipes that people ask for all the time.So, please share.I will start the ball rolling with a good basic pan gravy.
brianmac,
Aug 29, 10:37pm
A good gravy 4 tbsp plain flour; 3 1/2 cups water;4 beef stock cubes;salt & pepper. Remove roast meat from roasting pan and keep warm. Place baking dish on top of stove over med heat. Bring pan drippings to the boil,reduce heat and simmer till all juices have evaporated and only fat remains.Pour off excess fat -leaving approx 6 tbsp of fat. Leave dish over med heat,add flour,stir until combined with fat. cont.
brianmac,
Aug 29, 10:40pm
Remove baking dish from heat add water,all at once,stirring constantly (I often use a whisk)Continue stirring till flour and water are combined;add crumbled stock cubes.Return baking dish to heat,stir till sauce boils and thickens. Season with salt & pepper.Simmer uncovered for about three minutes.This will serve six. As a tip -for a light gravy, I add a little white wine and for a dark gravy a little red wine. I also use the vegetable water.
brianmac,
Aug 29, 10:45pm
French Fried Onion Rings 4 onions;1 cup plain flour;1 cup milk;1 egg;1/4 tsp salt;oil for deep frying. Peel onions and slice thinly, separate into rings. Put in a bowl and add the milk,let stand for one hour.Drain,reserve the milk. This is opreliminary soaking the milk takes any sharpness from the onions,making them milder in flavour. Beat egg well,beat in reserved milk,salt and sifted flour. Dip each onion ring into batter & drop into hot oil, a few rings at a time,so heat does not decrease.Drain well and sprinkle with salt.
brianmac,
Aug 29, 10:51pm
Caramel Sauce A lovely rich dessert sauce-serve warm or cold over icecream or fruit. 125g butter;1 cup brown sugar,lightly packed;1 cup water;2 tbsp golden syrup;1 1/2 tbsp cornflour;1/4 cup cream. Combine butter 7 sugar in saucepan,stir over low heat until butter melts & sugar dissolves and mix turns to a thick syrup;bring to boil,reduce hat,simmer 3 mins. cont.
brianmac,
Aug 29, 10:53pm
Combine water,golden syrup and cornflour,mix until smooth,add to brown sugar mix,stir until smooth.Bring to the boil,reduce heat,simmer 2 mins. Remove from heat,stir in cream. Makes approx 1 1/2 cups.
brianmac,
Aug 29, 11:02pm
How to roast a chicken 1x chicken;prepared stuffing;60g butter;1 cup water;1x chicken stock cube;salt & pepper. If using stuffing,fill this loosely into chicken as it will swell during cooking. Secure vent with a small skewer (if not using stuffing,throw a lemon inside.) Put chicken into roasting dish,rub well with softened butter(especially on the breast and legs) add salt & pepper. cont.
brianmac,
Aug 29, 11:07pm
Add water & crumbled stock cube to pan Roast in mod hot oven for 30 mins, thwen brush chicken well with pan juices.Move chicken around a little in the pan so the skin does not stick during cooking. Add an extra 1/2 cup of water to the pan if water evaporates too quickly.Continue cooking until chicken is tender;allow approx 1 1/2 hours for a 1.5 kg chicken. Brush with juices about every 15 minutes.Twice,during cooking time(if not using stuffin) tilt chicken so that any water in the cavity runs out (the water slows down cooking time)To test if cooked, pierce with skewer at the thick second Joint(just near the leg)-juices should run clear,not pink,the skin will start to shrink slightly from the bones cont.
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