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Is There A Technique You Wish You'd Mastered?

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Re: Is There A Technique You Wish You'd Mastered?

Postby cherrytree » Fri Oct 09, 2020 12:10 pm

I’d love to go to Cornwall and go on a pasty crimping course. A pasty is one of my very favourite foods but I’ve never got the crimping right no matter how many You Tube videos I watch.

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Re: Is There A Technique You Wish You'd Mastered?

Postby mistakened » Fri Oct 09, 2020 12:16 pm

I wish that I could type properly

Moira, typing one fingered

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Re: Is There A Technique You Wish You'd Mastered?

Postby Pampy » Fri Oct 09, 2020 12:29 pm

I use this for serrated knives https://www.amazon.co.uk/Taylors-Eye-Wi ... 251&sr=8-5
I don't find it as good for unserrated ones which is why I got the 3 stage sharpener.
I was taught to use a whetstone for scalpels etc when training but was never very good at it.
My mum used to sharpen her carving knife on the concrete kitchen step!
Sabatier isn't a brand name as it's used by several knife makers, so in itself, isn't a guarantee of quality. My knife collection is made up of mainly Richardson V Sabatier which are excellent. Some info. on the brand https://www.amefa.co.uk/richardson-shef ... atier.aspx

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Re: Is There A Technique You Wish You'd Mastered?

Postby scullion » Fri Oct 09, 2020 1:30 pm

cherrytree wrote:I’d love to go to Cornwall and go on a pasty crimping course. A pasty is one of my very favourite foods but I’ve never got the crimping right no matter how many You Tube videos I watch.

don't resort to this!
i think you need to be more generous with the thickness and margin of pastry than i am to get a good looking crimp. i can do it, it wouldn't win a beauty competition but they do have far more filling to pastry ratio than shop bought.

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Re: Is There A Technique You Wish You'd Mastered?

Postby Earthmaiden » Fri Oct 09, 2020 2:28 pm

:lol: :lol: love the acknowledgements at the end... the mind boggles!

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Re: Is There A Technique You Wish You'd Mastered?

Postby scullion » Fri Oct 09, 2020 2:45 pm

the cock and hen reference is to left and right handed crimping. i think that site explains it - and much more besides, about pastys.

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Re: Is There A Technique You Wish You'd Mastered?

Postby KeenCook2 » Fri Oct 09, 2020 3:02 pm

The wide range of things campers know never ceases to amaze :lol:
Can you imagine our quiz team? It really would be "world-beating" :lol:

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Re: Is There A Technique You Wish You'd Mastered?

Postby Renee » Fri Oct 09, 2020 4:19 pm

It most certainly would be!

I'd love to be able to cut up an onion properly. I need to watch a YouTube video and follow carefully instead of using guesswork.

I did buy one of those Alligator thingies, but have only used it once.

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Re: Is There A Technique You Wish You'd Mastered?

Postby Stokey Sue » Fri Oct 09, 2020 5:55 pm

Renee wrote:I'd love to be able to cut up an onion properly. I need to watch a YouTube video and follow carefully instead of using guesswork.
.


I learned how to do that from the much-maligned Anthony Worrall Thompson on a very early version of either Saturday kitchen or the Food & Drink Show; also how to get the mot oout of a Microplane zester - hold it curved side up and use it like a nail file, rotating the lemon as necessary, all the zest stays in the curve

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Re: Is There A Technique You Wish You'd Mastered?

Postby Renee » Fri Oct 09, 2020 5:58 pm

Thanks Sue, that's useful information! I will do better next time.

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Re: Is There A Technique You Wish You'd Mastered?

Postby cherrytree » Fri Oct 09, 2020 7:09 pm

I’m dyspraxic. No matter what I watch or read, being actually shown in person is the only way I get the hang of so many things. It’s all hypothetical anyway. I loved the link though. Thank you !

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Re: Is There A Technique You Wish You'd Mastered?

Postby karadekoolaid » Fri Oct 09, 2020 9:51 pm

Chopping onions annoy me as they slide about and ping all over the place

My bro, who was a professional chef for 35 years, taught me how to cut onions.
Cut the onion in half from top to root. DON´T cut off all the root to begin with.
Place the onion flat side down with the root end facing you.
With your knife at an angle of about 15°, cut slices from front to back, about 1/8th inch apart. Don´t cut all the way through. Once you´ve got the onion sliced(but still in one piece), then turn it 45° towards you. If the onion is big, slice two horizontal cuts towards the root end. Be careful, cut gently and make sure the knife is sharp.
Now, starting from the front, cut down over the slices and you will get perfect brunoise - little tiny pieces of onion all the same size. Once you´ve practised a few times it get easier and you´ll soon be able to cut up an onion in a minute. Literally.

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Re: Is There A Technique You Wish You'd Mastered?

Postby karadekoolaid » Fri Oct 09, 2020 9:57 pm

as for sharpening knives, I´m no expert, but I´ve got a Henkels ceramic knife sharpener plus a Wusthof steel. EVERY time I use my knives, they go through the sharpener and are then honed briefly on the steel, and I think that´s the key; if you keep them sharp, they´ll be fine; if you let them get blunt then it´s difficult to get a decent edge on them again.
Every 18 months or so I take them to a professional sharpener. I´ve had my knives since 2008 and they´re still going strong.

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Re: Is There A Technique You Wish You'd Mastered?

Postby Renee » Fri Oct 09, 2020 10:02 pm

Thanks! I've copied the instructions for cutting an onion.

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Re: Is There A Technique You Wish You'd Mastered?

Postby jeral » Fri Oct 09, 2020 10:20 pm

One on my wish list, though I've never tried, is tempering chocolate and spreading it to make chocolate curls or cigars. No reason, just would love that Yay! moment :D

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Re: Is There A Technique You Wish You'd Mastered?

Postby Pampy » Sat Oct 10, 2020 12:59 am

I almost always run my knives through the sharpener after each use.

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Re: Is There A Technique You Wish You'd Mastered?

Postby Amyw » Sat Oct 10, 2020 9:39 am

Two things spring to mind ... I love baking and would love to go on a full blown patisserie course to really become confident with techniques etc .

I’d also love to do an intensive course on Indian cookery/making curries . I can follow a recipe fine and made a v good rendang last night , but I’d love to know more about spices etc

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Re: Is There A Technique You Wish You'd Mastered?

Postby slimpersoninside » Sat Oct 10, 2020 11:32 am

Amyw wrote:Two things spring to mind ... I love baking and would love to go on a full blown patisserie course to really become confident with techniques etc .

I’d also love to do an intensive course on Indian cookery/making curries . I can follow a recipe fine and made a v good rendang last night , but I’d love to know more about spices etc


You've picked two things I'd like to do!

Too old for the patisserie (from the angle of actually using the techniques to any great extent).

Add into the mix a really good preserve course, to run the full spectrum.

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Re: Is There A Technique You Wish You'd Mastered?

Postby Stokey Sue » Sat Oct 10, 2020 11:38 am

Ooh, preserving, I’ve not done much and the results have been hit and miss, yes I’ll come along on that course please

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Re: Is There A Technique You Wish You'd Mastered?

Postby Pepper Pig » Sat Oct 10, 2020 11:45 am

I can do preserving. I was taught at my aunt's knee. I don't think there is any substitute for that kind of experience.

I can only do pastry in the Magimix however despite mum and aunt M being great pastry makers. I have very hot hands.

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