What's everyone cooking this week? 2
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- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: What's everyone cooking this week? 2
liketocook wrote:Add a knob of butter and a tsp of brown sugar. I usually find carmelising onions can take anything up to two hours. Hope they weren't for dinner tonight?
I am glad it isn't just me, recipes so often say 10 mins, it isn't here, considerably longer in fact.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What's everyone cooking this week? 2
It takes at least 20 minutes to caramelise onions in my experience and the slower the better
The best fat to use in my experience is clarified butter aka ghee but even a neutral oil like sunflower will get there in the end
<puts on chemistry hat>
From a chemistry point of view adding brown sugar to caramel is not a good idea - the brown is not caramel and hides what’s going on. You can speed up caramelisation by adding a pinch of salt to draw out the natural sugar in the onions or a pinch of white sugar
If the caramel seems to be happening on the surface of the pan instead of the onions you can do what chefs do and add a tiny splash of water and stir to redistribute the caramel, it cooks off very fast in my experience.
The best fat to use in my experience is clarified butter aka ghee but even a neutral oil like sunflower will get there in the end
<puts on chemistry hat>
From a chemistry point of view adding brown sugar to caramel is not a good idea - the brown is not caramel and hides what’s going on. You can speed up caramelisation by adding a pinch of salt to draw out the natural sugar in the onions or a pinch of white sugar
If the caramel seems to be happening on the surface of the pan instead of the onions you can do what chefs do and add a tiny splash of water and stir to redistribute the caramel, it cooks off very fast in my experience.
Re: What's everyone cooking this week? 2
On Friday the farm butcher I go to had a lean, locally reared breast of lamb, all boned and rolled ... £4.40 ... He said he only preps the breasts when he has a particularly lean one ... I love breast of lamb, such sweet meat ... I've rubbed it with garlic, rosemary and seasalt and scored the 'skin' ... I'll roast it slowly to start with and then whack the heat up to crisp up the surface ... we're having it with one of our Honeybear squashes from the garden (they were picked a couple of months ago and stored in the studio), and roast potatoes and runner beans from the freezer (we need to make some room in there for Christmas goodies) ... there'll be lots of mint jelly and gravy too of course.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What's everyone cooking this week? 2
That looks lovely Suffs, though I did wonder why you had put melon with it, just for a minute
- WWordsworth
- Posts: 2211
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- Location: North West Leicestershire
Re: What's everyone cooking this week? 2
Flat rib of beef for us tonight.
With roast potatoes and parsnips, sweetheart cabbage and probably some peas.
With roast potatoes and parsnips, sweetheart cabbage and probably some peas.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Yummy looking roasts suffs & WW
Thankfully tonight's meal wasn't reliant on my non-delivered Tesco order - pork chop, baby spuds, red cabbage and carrots with a mustard & crème fraiche sauce.
Thankfully tonight's meal wasn't reliant on my non-delivered Tesco order - pork chop, baby spuds, red cabbage and carrots with a mustard & crème fraiche sauce.
Re: What's everyone cooking this week? 2
Roast chicken tonight, home made s & o stuffing, roasties & snips, carrot mash, cauli.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What's everyone cooking this week? 2
A duck breast finished in the oven, the best roast potatoes I've cooked or eaten in a long time, broccoli, carrots, jus, apple sauce (from a jar)
Pleasantly over fed
Pleasantly over fed
Re: What's everyone cooking this week? 2
Stokey Sue wrote:A duck breast finished in the oven, the best roast potatoes I've cooked or eaten in a long time, broccoli, carrots, jus, apple sauce (from a jar)
Pleasantly over fed
That's pretty much what I do for my Christmas dinner. The main difference is roasted carrots and parsnips, and Savoy, cooked with garlic and juniper berries.
Re: What's everyone cooking this week? 2
Stokey Sue wrote:A duck breast finished in the oven, the best roast potatoes I've cooked or eaten in a long time, broccoli, carrots, jus, apple sauce (from a jar)
Pleasantly over fed
Sue
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Yum Sue
Reheating only for me this evening as I have a meeting. I cooked extra spuds and veg yesterday and have a portion of ox cheek stew defrosting.
Dinner last night was delicious- brined then pan cooked pork chop, red cabbage, carrots and baby potatoes with a shallot, crème fraiche and mustard sauce.
Reheating only for me this evening as I have a meeting. I cooked extra spuds and veg yesterday and have a portion of ox cheek stew defrosting.
Dinner last night was delicious- brined then pan cooked pork chop, red cabbage, carrots and baby potatoes with a shallot, crème fraiche and mustard sauce.
Re: What's everyone cooking this week? 2
Stokey Sue wrote:That looks lovely Suffs, though I did wonder why you had put melon with it, just for a minute
hahahaha - i wonder why a severed forearm was lying among the squash. shows it's not something i see often!
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What's everyone cooking this week? 2
The duck breast was experimental
One of the more bizarre things about parosmia is that roast or grilled meat has been fine while freshly cooked, but disgusting after it has cooled, so I kept the tail from yesterday’s breast and just tried. Yuk, yuk, yuk. So I won’t be having a roast for Xmas, and as I won’t be drinking red wine, I think I might go the fish route.
One of the more bizarre things about parosmia is that roast or grilled meat has been fine while freshly cooked, but disgusting after it has cooled, so I kept the tail from yesterday’s breast and just tried. Yuk, yuk, yuk. So I won’t be having a roast for Xmas, and as I won’t be drinking red wine, I think I might go the fish route.
- OneMoreCheekyOne
- Posts: 421
- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: What's everyone cooking this week? 2
We had a Chinese take away on Saturday after putting our decorations up. When we packed away the Christmas decorations last year we included a bottle of wine with a few notes wrapped around the bottle neck…so that paid for the take away.
Duck with cherries and port yesterday alongside lyonnaise potatoes and some sprouts.
Tonight we had spicy chicken and pepper tacos with refried beans, pickled slaw and a green salad.
Duck with cherries and port yesterday alongside lyonnaise potatoes and some sprouts.
Tonight we had spicy chicken and pepper tacos with refried beans, pickled slaw and a green salad.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: What's everyone cooking this week? 2
Not my most efficient day in the kitchen.
I planned dal makhani for dinner tonight.
Thought I would make a start as we have a beer date with pals at 1730.
Onion chopped, ingredients lined up.
It's been a while so I got the recipe out.
Step 1 - soak the dal for 8 hours.
Looks like we will have that tomorrow. I have taken the emergency chilli out of the freezer.
Then I decided to make soup with the half remaining butternut that has been in the cupboard for a week.
Finished dish tastes fine, if not great, but you wouldn't guess the star ingredient. And it's the same shade of brown as all MIL's soups were.
Think I will let J make my cup of tea.
I will likely burn it the way things are going today.
I planned dal makhani for dinner tonight.
Thought I would make a start as we have a beer date with pals at 1730.
Onion chopped, ingredients lined up.
It's been a while so I got the recipe out.
Step 1 - soak the dal for 8 hours.
Looks like we will have that tomorrow. I have taken the emergency chilli out of the freezer.
Then I decided to make soup with the half remaining butternut that has been in the cupboard for a week.
Finished dish tastes fine, if not great, but you wouldn't guess the star ingredient. And it's the same shade of brown as all MIL's soups were.
Think I will let J make my cup of tea.
I will likely burn it the way things are going today.
Re: What's everyone cooking this week? 2
Sloe-Gin wrote:Roast chicken tonight, home made s & o stuffing, roasties & snips, carrot mash, cauli.
We had much the same on Sunday. We don't really make roasts but I thought I ought to practice! It was lovely.
Last night was some marinated pork from the freezer with noodles and veg with a made up sauce - that wasn't particularly good!
This evening we are having prawn, cherry tom and harissa linguine.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Sounds like a "beans on toast" kind of day WW.
Easy option for me tonight - venison & pork ragu from the freezer with linguine and some grated parmesan.
Easy option for me tonight - venison & pork ragu from the freezer with linguine and some grated parmesan.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What's everyone cooking this week? 2
I found a nice haddock fillet when tidying the freezer, so I covered it with a little tomato sauce, topped with breadcrumbs and grated mozzarella and baked. Eaten with new spuds, cabbage, peas. Very good
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