Two basic cooking questions.
30 July 2007, 03:04 PM
#31
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Thanks.
On the question of saucepans with lids, you see some which are shiny stainless steel and others black with coatings. Is there a difference?
On the question of saucepans with lids, you see some which are shiny stainless steel and others black with coatings. Is there a difference?
30 July 2007, 03:22 PM
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The coating is usually some sort of non-stick effort. I was never a fan but have been converted recently - they are much harder and longer lasting than they used to be. That said, the coating on my frying pan has gone a bit after a few years, largely thanks to a twot of a houseguest who thought it was cast iron and tried to clean it with salt.
30 July 2007, 03:48 PM
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A few sensible answers. On the pan front I use Le Creuset. They are cast iron so don`t drop them on your feet 
Fairly expensive but have a lifetime guarantee. I have built my collection up over a few years. Just like people collect Denby plates and cups etc.
As for the chilli, I fry my mince, onions, garlic. Then add ground cumin & cayenne pepper. A ratio of about 60% cayenne, the rest cumin. This takes some of the heat out if you don`t like it that hot. Of course you can add as much or little as you like. Depending on taste.
For those who don`t like or are not to keen on kidney beans etc, use baked beans.
(Delia mode off )
Ant
Fairly expensive but have a lifetime guarantee. I have built my collection up over a few years. Just like people collect Denby plates and cups etc. As for the chilli, I fry my mince, onions, garlic. Then add ground cumin & cayenne pepper. A ratio of about 60% cayenne, the rest cumin. This takes some of the heat out if you don`t like it that hot. Of course you can add as much or little as you like. Depending on taste.
For those who don`t like or are not to keen on kidney beans etc, use baked beans.
(Delia mode off
)Ant
30 July 2007, 03:56 PM
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30 July 2007, 03:58 PM
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31 July 2007, 08:53 AM
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Another vote for le creuset, just got the 3ply stainless ones and they are pretty good!! Darn heavy as well though!
On the wine again i wouldn't imagine it makes a huge difference, just make sure its cooked properly, i used to try adding wine to recipes and couldn't understand why it tasted horrible then i done a cooking course and learned that you really have to cook (reduce) it first, it burns off the alcohol and gets rid of the winey taste and leaves the nice "wine" sauce taste...
On the wine again i wouldn't imagine it makes a huge difference, just make sure its cooked properly, i used to try adding wine to recipes and couldn't understand why it tasted horrible then i done a cooking course and learned that you really have to cook (reduce) it first, it burns off the alcohol and gets rid of the winey taste and leaves the nice "wine" sauce taste...
31 July 2007, 12:30 PM
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31 July 2007, 12:37 PM
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Did you get the Pots & Pans cleaner too, works great??You can also put these pans in the oven
Caution as the handles do get rather hot. A decent set of knives never go amiss either, but thats another subject.
Ant
31 July 2007, 01:06 PM
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31 July 2007, 01:28 PM
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I bought some knives last year, victorinox.. not too expensive but very good knives, enough for me anyway! Its amazing how much money you could spend on knives though!
31 July 2007, 01:49 PM
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01 August 2007, 04:50 AM
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01 August 2007, 04:54 AM
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Over here it's just called Sesame Oil, but looking at the list of ingredients on the bottle the Sesame appears to be heavily diluted with Groundnut.
01 August 2007, 02:42 PM
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Nah, didn't get the cleaner... hmmm, is it by le creuset as well? I was pretty impressed with the oven thing as well!
I bought some knives last year, victorinox.. not too expensive but very good knives, enough for me anyway! Its amazing how much money you could spend on knives though!
I bought some knives last year, victorinox.. not too expensive but very good knives, enough for me anyway! Its amazing how much money you could spend on knives though!
As for knives, go Sabatier, or Global
02 August 2007, 08:28 AM
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As for the chilli recipe, try Paul's Photographers Chilli. The prep and cooking time is worth the wait, it's superb.
02 August 2007, 10:50 AM
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02 August 2007, 11:31 AM
#58
I love cooking...
My advice :
Global knives. Great weight and balance and stunning quality.
Pans, I use Analon.. they're non-stick, but not through a coating. Nice and thick, so they spread the heat pretty eavenly, and they're all metal (no fancy plastic or rubber grips, etc) so you can whack them straight in the oven if you want to.
Chilli recipe. I happen to make the finest chili on earth!
Brown mince, put to one side.
sweat chopped onions, lots of garlic, celery and two finely chopped fresh chilis in some olive oil.
when soft, throw in some corriander, cumin, paprika, cayenne, oregano, a load of black pepper (like a tablespoon or something), some salt and a bay leaf.
chuck the beef back in and stir together..
stick in a tin of chopped tomatoes, a splodge of tomato puree, and about 300ml of beef stock.
stir it all up, bring it to the boil and then let simmer for about an hour and a half, stirring every now and then.
Then chuck in a tin of rinsed kidney beans, and about a 1/8 of a bar (or more if you want.. just taste it) of really good dark chocolate, chopped up (makes all the difference - as others have said).
Add salt to taste, warm everything through for a few mins, and serve.
YUM!!!!!!!!!!
Maybe we should have a cooking forum??
My advice :
Global knives. Great weight and balance and stunning quality.
Pans, I use Analon.. they're non-stick, but not through a coating. Nice and thick, so they spread the heat pretty eavenly, and they're all metal (no fancy plastic or rubber grips, etc) so you can whack them straight in the oven if you want to.
Chilli recipe. I happen to make the finest chili on earth!
Brown mince, put to one side.
sweat chopped onions, lots of garlic, celery and two finely chopped fresh chilis in some olive oil.
when soft, throw in some corriander, cumin, paprika, cayenne, oregano, a load of black pepper (like a tablespoon or something), some salt and a bay leaf.
chuck the beef back in and stir together..
stick in a tin of chopped tomatoes, a splodge of tomato puree, and about 300ml of beef stock.
stir it all up, bring it to the boil and then let simmer for about an hour and a half, stirring every now and then.
Then chuck in a tin of rinsed kidney beans, and about a 1/8 of a bar (or more if you want.. just taste it) of really good dark chocolate, chopped up (makes all the difference - as others have said).
Add salt to taste, warm everything through for a few mins, and serve.
YUM!!!!!!!!!!
Maybe we should have a cooking forum??
