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I want to pass on a tip...

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In reply to an earlier post on 22 Feb 2014 19:22:02 GMT
Bearman says:

In reply to an earlier post on 22 Feb 2014 19:59:41 GMT
pixie says:
OOOh! handbags at dawn! Lol!

In reply to an earlier post on 22 Feb 2014 20:32:44 GMT
Bearman says:
I've got a rucksack.

Posted on 25 Feb 2014 14:33:45 GMT
Bearman says:
Top tip: When your old Smeg range cooker breaks down and is replaced, don't throw it away, but stick it in the garage (with all the other cr4p). It comes in really handy when your penniless sister in Spain tells you her Smeg has packed up, when the electronic clock died. I have just shipped the necessary components to her, saving her almost £200 in parts. I am also making some wall art from the stainless steel side panels which is starting to look rather good :-)

In reply to an earlier post on 25 Feb 2014 15:22:29 GMT
The nice chatty young man who just visited us to confirm that my Franke waste disposal unit needs to be replaced under warranty also mentioned his experiences visiting Smeg customers with their warranty problems. One of these included the cooker expanding sufficiently width-wise that the oven shelves no longer located properly, so much so that one day her casserole smashed down onto the floor of the oven. A complete new cooker was required!

Posted on 25 Feb 2014 21:40:10 GMT
Hi, I am a student discussing Healthy Snacking for my dissertation, would it be possible for you to answer this one question to aid my dissertation research. Thank you :)

Posted on 7 Mar 2014 09:05:41 GMT
pixie says:
Not sure if this is a bargain but "Groupon" are offering 100 coffee capsules for any Nepresso machine for £19.99.....

Posted on 7 Mar 2014 12:19:04 GMT
When you need to marinade meat in the fridge for several hours, I use Anjum Anand's tip of putting the meat and the marinade in a large ziploc bag in the fridge. Less space, and you can smoosh it around easily. When time comes to cook, just slit the bag open, turn the contents into a baking dish, and scrape the remaining ingredients off the bag with a spatula; no waste, easy cleanup.

Posted on 18 Mar 2014 07:40:40 GMT
Charlie says:
Not offering tips but looking for them and didn't know where else to ask. I've just made my first two batches of bacon. One smoked and one green (the smoke far and away is the best) My question is what cures would people use, I used the one from Curing & Smoking: River Cottage Handbook No.13 which was great but I found the juniper too much. Any ideas??

Posted on 18 Mar 2014 08:02:44 GMT
Well, I can say, I would always halve the amounts of juniper for my own use. Cookbooks always use too much, which makes me think their berries are very, very old. Or maybe they love gin, who knows.

In reply to an earlier post on 18 Mar 2014 09:15:21 GMT
Bearman says:
How about crushed fennel seed, garlic powder and lemon zest mixed in with the saltpetre, salt and Demerara sugar.

In reply to an earlier post on 18 Mar 2014 09:23:10 GMT
Charlie says:
I didn't use saltpetre, did you find it worth using Bear? The fennel, garlic lemon sounds great tho. I did hot smoked salmon the other day with a similar cure. OMG!! Sooooo good xx

In reply to an earlier post on 18 Mar 2014 09:51:15 GMT
Last edited by the author on 18 Mar 2014 09:53:17 GMT
Bearman says:
I've started using saltpetre for curing meats because it keeps the meat nice and pink, and looks much more appetising. I also bought a smoker box recently which works really well, but is far too small and only takes enough woodchips to make smoke for about 20 minutes - fine for hot-smoking fish, but useless if you want to make pastrami and need to cold smoke the meat for two and a half hours!

PS - saltpetre is also a more powerful anti-bacterial agent, so its useful if you want to brine or dry cure something for a long period of time. Just watch out for dosage as too much really would not be good for you.

In reply to an earlier post on 18 Mar 2014 11:53:28 GMT
Charlie says:
I've bought 90 Litre Dustbin Incinerator it works a treat. went to the local chicken farm and got wood chips from them. Old biccie tin in the bottom with charcoal and an intricate balancing act of baking cooling trays and off we went. It's great, bit of foil over the top for hot smoking (whole fish/chicken) no prob, and attached a flue for cold smoking in various containers.
May have to try the saltpetre but I'm quite keen to not have any additives if poss and with 5 of us nothing gets chance to spoil. It's quite expensive to buy too isn't it?

In reply to an earlier post on 18 Mar 2014 12:35:04 GMT
pixie says:
400g of Smoke Cure mix salt for Bacon or Ham will Dry cure 10Kg of meat!! the remarks in the reviews of this product are really interesting.

In reply to an earlier post on 18 Mar 2014 16:10:51 GMT
Bearman says:

You don't use much in the cure mix, so it should last a while. Interesting to note the cure mix linked in Pixie's message. I followed the link and saw it had a reference to nitrates ie its got saltpetre in it.

In reply to an earlier post on 21 Mar 2014 22:20:35 GMT
Saltpetre is compulsory in commercially prepared cures. It kills the nasty bacteria.
For home cure I would always use it to be on the safe side.

In reply to an earlier post on 21 Mar 2014 22:53:14 GMT
Good advice, I Know. Xx

Posted on 23 Mar 2014 17:32:20 GMT
Not a cooking tip, but it works and it's great!
When you get an unsolicited junk mailing from a catalogue company or charity or whatever that includes one of those "freepost" envelopes adressed to the company, tuck everything they sent you into it and post it back to them. You'll be taken off the mailing list forthwith. Works every time.

In reply to an earlier post on 23 Mar 2014 19:18:12 GMT
What a great idea! I'm plagued with junk post especially from holiday agents and seed catalogues. Thanks

Posted on 31 Mar 2014 08:22:06 BDT
pixie says:
Bear may be interested in this......whilst reading....Weeknight Wonders She says that studies suggest that eating 1/2 a cup of dried cherries an hour before your desired sleep time when travelling may help with jet lag and aid your body clock!

I love her books, te food is amazing!

Posted on 31 Mar 2014 08:49:14 BDT
And even if it doesn't reset your body clock it's a tasty bedtime treat! LOL

I hate setting the clocks forward. It plays havoc with my body. Maybe I'll try this tip. Tasty fibre is always good, and I think they have dried cherries in Lidl. They used to, anyway.

In reply to an earlier post on 31 Mar 2014 11:42:17 BDT
Last edited by the author on 31 Mar 2014 11:42:38 BDT
pixie says:
Nature is a wonderful thing Ori!......they are good for you too, lots of fibre.

Edit....I like the sour ones!

In reply to an earlier post on 1 Apr 2014 06:46:31 BDT
Bearman says:
Hi Pixie

Thanks for the tip! But with my new job, I am not doing the kind of travelling that I used to. In fact, since August of last year, I have only had to leave the house once for work. Its sheer bliss, sitting in my little garden office/shed everyday, watching the wildlife and the garden grow.

Posted on 1 Apr 2014 09:08:27 BDT
And doing a bit of work now and again, Bear? Or just...? LOL
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Discussion in:  cooking discussion forum
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Initial post:  18 Jan 2013
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