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I want to pass on a tip...


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Showing 1-25 of 816 posts in this discussion
Initial post: 18 Jan 2013 18:13:42 GMT
Last edited by the author on 18 Jan 2013 18:15:07 GMT
pixie says:
Today I cooked lentils...I just love 'em. I have cooked them in all different ways but today a new way. It is a recipe in an american book, an old one and the lentils were cooked in stock with a couple of garlic cloves. you probably have a way of cooking them so I leave it to you. The secret ...You simmer for 20 mins then leave them covered off the heat for 1 hour then add your carrot, sweet potato or what ever you like. And cook for 30 ish mins add a bit of water if you need. you know whats what! Truly scrum! Should say I used green, Or puy lentils...delish!

Posted on 18 Jan 2013 19:35:31 GMT
Frenchie says:
Oh that great Pixie. I shall try this (tomorrow is lentil soup). Can you use this with any kind of lentils - I usually cook the orange ones for soup.

And I think this thread should not just be with for tips on lentils but for any cooking tips. We can make a very looooong thread with all our tips and astuces (tricks in English? - I am not sure of the right word LOL).

Posted on 18 Jan 2013 19:41:05 GMT
Charlie says:
Hey pixie, have cone here to respond rather than on the game thread, but yes this is a really lovely place to come and chat, I love to bob in and out when it's a calm moment here. The adult company keeps me sane!!

Hmm now for a tip...er... Ok chill butter then grate when making pastry or shortbread. Reduces handling and gives a lovely short result.

In reply to an earlier post on 18 Jan 2013 19:42:30 GMT
Charlie says:
Hi Frenchie, sorry not to say hi in post, it took me so long to type out on my phone that your post beat me in. It is a great idea for a thread isn't it

In reply to an earlier post on 18 Jan 2013 19:45:26 GMT
pixie says:
Good tip Charlie...me likes!x

In reply to an earlier post on 18 Jan 2013 19:52:22 GMT
Last edited by the author on 18 Jan 2013 19:54:02 GMT
pixie says:
frenchie..the orange lentils take such a small amount of time to cook that you may not need the resting time. That is one of my fav soups...try adding and onion and studded with a few cloves...but really lentil soup is delicious. The lentils I used tonight were Puy..they are delicious.Your soup tomorrow would be great with carrot and a touch of cumin and/ or curry powder..just the thing for a cold winters day with crusty bread. Love the fact there are so many tips coming in! I know your heritage could add a few!XX They are really healthy too! I have some orange lentils in the cupboard and you have inspired me to make some soup...so thanks!x

Posted on 18 Jan 2013 20:48:07 GMT
Frenchie says:
You are welcome Pix. I also add some croutons (but I buy them ready made) and fresh coriander on top. I 'll try the onions with cloves tomorrow. I let you know.
And Hello to Charlie. Oh, I hate typing on my phone. I think the keyboard is so small...

Well, one tip I know really works is to keep onions at least one to two hours in the fridge before using. You will not cry. Believe me, I keep mine in the fridge and no more tears. But you have to use them straight away from the fridge and not leave them on the side.

In reply to an earlier post on 18 Jan 2013 20:53:38 GMT
Last edited by the author on 18 Jan 2013 20:53:53 GMT
pixie says:
Will try it tomorrow! Good tip...you are for it if it doesn't work!!Lol!xx

Posted on 18 Jan 2013 21:02:34 GMT
I was thinking of starting a Tips and Tricks thread. Great minds think alike!

If you like Asian cuisine, grind equal amounts of fresh garlic and ginger together with a good splash of olive oil. You can add a touch of turmeric if you like, for Indian food. Store in a glass jar in the fridge. Keeps for at least a month.

If you only want garlic puree, keep that in the freezer. The oil will keep it from setting up rock hard, and the low temp will keep it fresh.

When chopping a lot of veg for soup or casseroles, do them in inverse order. That way the ones you want to saute etc first are closest to hand. Also, if you chop your onions last you don't have to deal with the smell the whole time you're chopping the rest.

In reply to an earlier post on 18 Jan 2013 21:09:23 GMT
Frenchie says:
Thank you Ori. I will try this. I usually do my own curry mix by popping garlic, onion, mild curry powder, coriander in the grinder and grind it all to a paste. I also add a bit of olive oil, like you. But it never lasts a month. I do not think I make enough.

Pixie, it does work. You can also light a candle while you do onions, but I did not find it that effective.

Posted on 18 Jan 2013 21:12:11 GMT
I've often lighted a candle for my cooking, but usually to pray for a good result when things look iffy...LOL (mortelle, alors!)
I do about a cup of each for the garlic/ginger paste, it grinds down to about a cup and a half of paste. I say it lasts "for at least" a month because I use it up before then. It might last longer, i dunno.

In reply to an earlier post on 18 Jan 2013 21:21:45 GMT
Try not to cut too much of the root off, that's where the strong juices escape. I always wash my onion after I,ve peeled and cut it that seems to help.

Posted on 18 Jan 2013 21:26:00 GMT
If you want to make homemade mayonnaise, make sure that the oil and the egg are at the same temperature. If they aren't, it will never emulsify.

Posted on 18 Jan 2013 21:30:59 GMT
pixie says:
This is such a good thread...so many ideas to put in my little PINK book! I don't have a black one..sadly!

In reply to an earlier post on 18 Jan 2013 21:47:59 GMT
finny lul says:
Definitely one for me, pix, vegetarian and easy.....

Posted on 19 Jan 2013 15:36:27 GMT
Last edited by the author on 19 Jan 2013 15:36:50 GMT
This isn't really a "cooking" tip, but if like me you think all artificial sweetners spoil a cuppa, try putting the sugar into your cup Before adding the hot water or tea. It dissolves faster and distributes better than just stirring, and less sugar goes further. You can also sweeten a whole pot of tea this way.

In reply to an earlier post on 19 Jan 2013 15:42:36 GMT
pixie says:
That sounds like moroccan tea Ori...they put the sugar in the pot when making mint tea. Have you tried Stevia?
Truvia 270g 180 serving Tub. Zero Calorie Stevia leaf extract sweetner ideal for diabetic, dieting, vegetatians. I don't take sugar so I'm interested in what people think about it. They say it is all natural from a leaf?

Posted on 19 Jan 2013 17:16:44 GMT
I have but it's mukka expensive where I live. Lately I've been using "panela" which is totally unrefined dried cane juice, full of vitamins and minerals. Totally different from what they called "brown sugar" in the US (which is just white sugar and molasses).

In reply to an earlier post on 19 Jan 2013 17:39:08 GMT
pixie says:
I've not really done the sugar thing in years..not because I was trying to be good or virtuous just I'm not a sweet person...I am really but you know what I mean!
I like the agarve syrup I've tried the light and the dark. Both have their uses. i love maple syrup on bacon with corn pancakes too.

Posted on 20 Jan 2013 11:19:30 GMT
Stu says:
never tried that pixie,using maple syrup with either of those is it nice?

In reply to an earlier post on 20 Jan 2013 13:01:55 GMT
Scarlet Lady says:
Hey Stu and Pix

Today roasted veg with Honey Sage and Onion

Posted on 20 Jan 2013 13:06:51 GMT
Stu says:
hi scarlet,you doing the cooking then?is it still snowing?

In reply to an earlier post on 20 Jan 2013 14:16:40 GMT
pixie says:
Delicious stu!

In reply to an earlier post on 20 Jan 2013 14:17:09 GMT
pixie says:
Scrumdecious Scarlet!x

Posted on 20 Jan 2013 14:23:17 GMT
Stu says:
i must give it a try then pixie love.myself and spock have apologised to each other and shook hands now just myself and him in the food word game.
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Discussion in:  cooking discussion forum
Participants:  42
Total posts:  816
Initial post:  18 Jan 2013
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