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Original poster

Cooking secrets you'd like revealed

197 replies

DarylDixonsHair · 30/04/2020 17:04

How to make crispy vegetable fritters that you can grab one corner and pick up and eat. Mine are always a soggy, floppy mess that need to be eaten with a spoon.

OP posts:
TheCountessofFitzdotterel · 30/04/2020 17:51

Enko, do you have an oven thermometer you can move around the oven to get an idea of what is going on in each part?

Jenjenn · 30/04/2020 17:54

@Strawberrypancakes I have discovered those stock pots (jelly stock cubes?) can help with flavour and a little sprinkle of gravy granules thickens stews up nicely. Watch the salt if using stock pot and gravy granules in same dish!

thequeenbeyondthewall · 30/04/2020 17:54

How to make sticky rice. What rice for a start?

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General food
Original poster
DarylDixonsHair · 30/04/2020 17:57

When boiling meat for soups or stews add a LOT of olive oil then boil on high for the first 20 minutes until the oil and water are mixed together. Not very healthy but makes a lovely thick sauce.

OP posts:
Original poster
DarylDixonsHair · 30/04/2020 17:57

Add the olive oil with the water after you have seared the meat.

OP posts:
isabellerossignol · 30/04/2020 18:00

One of the easiest ways to make your stew tastier is to cook it in advance then leave it overnight. I've no idea why but it's always got a stronger flavour when it is reheated.

timeandaplace · 30/04/2020 18:00

The secret to a Yorkshire is to substitute some of the milk for water. So say you have 250mls of milk, so 200mls milk and 50mls water. And rest is for at least 30 mins first

Sackofspuds · 30/04/2020 18:03

How to make soft corn tortilla. I bought a bloody press and everything :(

Seeleyboo · 30/04/2020 18:04

Tea. I can't make it for toffee. No one likes my tea.

Sackofspuds · 30/04/2020 18:04

thequeenbeyondthewall. You need to buy "Thai Sticky rice" . Bloody lovely stuff. Supermarkets do sell it but in tiny boxes. A good asian store is a better bet

WhatPollyForgot · 30/04/2020 18:04

Gram flour = crispy fritter (think onion bhaji)

Ghee = authentic Indian cooking. You need a lot

Corn flour dusted sweet potatoes makes them crispy.

You're welcome Wink

MogThoughtDarkThoughts · 30/04/2020 18:05

Anyone got any tips on making a good Thai curry? Mine never taste half as good as our local takeaway!

Sackofspuds · 30/04/2020 18:06

Indian you need a good paste and a "base sauce' or gravy. Try to find some Mr Huda Universal curry paste. It comes with a ton of recipes that are restaurant style. Chinese, find a good asian store and buy the packets.

Janaih · 30/04/2020 18:09

I'd love to be able to cook a steak like in restaurants. Mine are never as tender or meaty tasting.

Enko · 30/04/2020 18:10

@DarylDixonsHair
Yes and I've tried it. Its hit up top collar in the middle and an obscure cold spot to the left of the middle .. problem is having to constantly move it all around d makes for stressful cooking . I am a decent cook but this oven makes me want to scream. I've given up on making cakes or pies. They cant tolerate the frequent door openings needed.

Sadly we are in rented so I cant even get a new and it was newly put in when we arrived .. beco is a awful brand imo

thequeenbeyondthewall · 30/04/2020 18:11

Thank you 😊

isabellerossignol · 30/04/2020 18:11

Anyone got any tips on making a good Thai curry?

Make your own paste. I know it seems such a hassle but you can make a big batch and freeze it. If you enjoy cooking and have half an hour and a food processor, it's totally worth it.

WhatPollyForgot · 30/04/2020 18:11

For good beef stew, you need to dry the meat, then dust it in flour before browning. This will help thicken the sauce. Add twice as many stock cubes or powder as indicated. Or make your own from bones. This is the only way to get the depth of flavour imo.

Enko · 30/04/2020 18:11

Sorry that was meant to be tagged to @TheCountessofFitzdotterel sorry Daryl

Aquamarine1029 · 30/04/2020 18:12

@Janaih

Are you letting the meat come up to room temp before cooking? It makes all the difference.

Eaudeunaturale · 30/04/2020 18:15

Marking place but for stew I always stir in a mug of very thick gravy towards the end

pastabest · 30/04/2020 18:16

Janaih where do you get your steaks from and what cut?

The secret to stew is lots of cooking, plenty of salt and onions and then leaving it overnight and thickening with cornflour when you reheat it.

Risotto - lots of butter and a proper hot stock. I use cooking sherry to make mine too, prefer it to normal wine.

The answer is pretty much always fat and salt though as to why things taste better from a professional.

Isitweekendyet · 30/04/2020 18:18

Gluten free bread that I can't knock someone out with.

HOW IN GOD'S NAME DO THEY MAKE CHIPPY CHIPS?!

SagaBauer · 30/04/2020 18:18

I can second making your own Thai curry paste, makes it a million times better!

Mine is: How to cook pork so it isn't tough and dry like leather?!

WitchWife · 30/04/2020 18:19

how to make bread which isn't hard as nails, it totally eludes me