Dubstepforum.com

Roast chicken with prunes and green olives is the shit.

Also, handy hint for roast chicken is to do it on its side, which apparently helps contain the juices better.

tbh if your gonna do a roast why roast chicken?
Probably the worst meat there is. Lamb all the way

icanicant wrote:tbh if your gonna do a roast why roast chicken?
Probably the worst meat there is. Lamb all the way

I`m personally not a fan of roast lamb
Much prefer a good roast chicken.
SA meat is all awesome either way.
Even the chicken is great

Naan Bread wrote:Roast chicken with prunes and green olives is the shit.

Also, handy hint for roast chicken is to do it on its side, which apparently helps contain the juices better.

If you take the chicken out of the oven when it's done and turn it over to rest it on its breasts for 5 minutes all the juices flow into the breasts apparently, my mum always does it!

noam wrote: make a big batch of seasoned butter and stuff the skin with said better, salt and pepper the skin, stuff it with lemons and roast it on top of onions and garlic bulbs

pretty much this, i also like to put my finger in between the layer of fat and the chicken breast, breaking the connection the fat has with the breast making a pocket, and sliding some lemon slices in there.

icanicant wrote:tbh if your gonna do a roast why roast chicken?
Probably the worst meat there is. Lamb all the way

roast a lamb if you like, but to say roasting a chicken is pointless, maybe you just don't know how to cook it right I'm guessing because its fucking amazing.

^^
yup

esfandyar wrote:

noam wrote: make a big batch of seasoned butter and stuff the skin with said better, salt and pepper the skin, stuff it with lemons and roast it on top of onions and garlic bulbs

pretty much this, i also like to put my finger in between the layer of fat and the chicken breast, breaking the connection the fat has with the breast making a pocket, and sliding some lemon slices in there.

icanicant wrote:tbh if your gonna do a roast why roast chicken?
Probably the worst meat there is. Lamb all the way

roast a lamb if you like, but to say roasting a chicken is pointless, maybe you just don't know how to cook it right I'm guessing because its fucking amazing.

Nah its ok I just much prefer pretty much all other meats.

Made bangers and mash, but slightly differently.. Sweet potato mash with extra herbs, then a homemade garlic and onion gravy to go with it

Guys, get a fucking rice cooker. Seriously, you won't regret it.

I made a delicious Spinach, Feta and Ham Pie for supper last night.

Very basic but tasty recipe.

SCope13 wrote:Guys, get a fucking rice cooker. Seriously, you won't regret it.

How exactly do they work? I've been doing a Japanese method of washing rice... put it in a bowl, cover with water and swish rice round until the water goes milky, change water and repeat if necessary then drain, rinse and leave for 30mins.-1hr.

Makes ace rice, much better than just rinsing it. I do use the pilau method of cooking since the rice is basmati though, heated to boiling then left for 20mins.

Brown rice is definitely the best type of rice for nutrition, soak it for 12 hours then wash as above and cook appropriately. Long grain takes a bit too long for some situations though, especially if you leave it to rest after cooking it can take 1hr to cook... (but it's DAMN good)

It's just like a little pot that sits over a heating element. It's supposed to automatically change from "cook" to "warm", but I like to stay by it anyway. But you could definitely just leave it there without much supervision if you wanted, doesnt really require any stirring.

I used to really struggle with cooking proper rice for ages (rice cookers, washing, soaking etc). I've found a way that works 100% every time for me.

Use a frying non-stick frying pan with a lid, the larger surface area compared to a small saucepan say will mean the rice won't clump together so you end up with nice separate grains.

literally all you do is heat a tiny bit of oil in the pan, you can also fry a bit of onion in there too if you want. Add the rice to the pan and coat the grains with the oil. Add 2 parts boiling water from the kettle to one part rice (1 mug rice and 2 mugs water usually does for about 3 big portions). One stir, turn the hob down to it's lowest setting, cover and DO NOT FUCKING TOUCH IT for 15 minutes. After 15 minutes, take it off the heat and leave it for another 4 or 5. Then run a fork over it to fluff it up and you're good to go.

It's been a revelation for me ever since I started cooking rice like this. No need for washing or soaking at all.

i was gonna ask.. people wash rice?

LLOYD GROSSMAN 4EVA

Today wrote:i was gonna ask.. people wash rice?

Yeah, for brown rice it gets all the squishy starch and phytic acid out (the stuff that locks all the nutrients in i.e. the stuff you want to get rid of) not to mention anything else that's been on it (remember, it has been grown in a field, maybe with lots of fertiliser, weedkiller and pesticides). When I use white rice it actually makes it lot less like rice pudding, smells and tastes better, too.

meanmrcustard wrote:I used to really struggle with cooking proper rice for ages (rice cookers, washing, soaking etc). I've found a way that works 100% every time for me.

Use a frying non-stick frying pan with a lid, the larger surface area compared to a small saucepan say will mean the rice won't clump together so you end up with nice separate grains.

literally all you do is heat a tiny bit of oil in the pan, you can also fry a bit of onion in there too if you want. Add the rice to the pan and coat the grains with the oil. Add 2 parts boiling water from the kettle to one part rice (1 mug rice and 2 mugs water usually does for about 3 big portions). One stir, turn the hob down to it's lowest setting, cover and DO NOT FUCKING TOUCH IT for 15 minutes. After 15 minutes, take it off the heat and leave it for another 4 or 5. Then run a fork over it to fluff it up and you're good to go.

It's been a revelation for me ever since I started cooking rice like this. No need for washing or soaking at all.

The method I use for white basmati (long grain) rice is:

1. Wash and leave for 30mins. to 1hr.
2. Put it in a medium pan (depends on how much I'm making, I think the one I use is 6"x6") with 1.333x more water than rice (1.5 cups rice = 2 cups water)
3. Cover with tight-fitting lid and put heat on high as it'll go without going over the edge of the pan (no point wasting gas that doesn't actually heat anything, is there?)
4. When I see steam coming out of the pan and I can tell the contents are boiling just turn the heat off and wait 20-25mins.! WITHOUT LIFTING THE LID FROM START TO FINISH (steaming)

I put in some turmeric this morning, yellow healthy spice rice yum

gonna do tuna steak with fries and a romseco sauce tonight. Taste

I just thought:

I can use sourdough to make dumplings for stews instead of having to fuck about with the oven baking bread! Norfolk dumplings ftw

test recordings wrote:I just thought:

I can use sourdough to make dumplings for stews instead of having to fuck about with the oven baking bread! Norfolk dumplings ftw

How do you do dumplings?
I just mix flour and butter and flavorings normally. These Bread ones intrigue me

I want to try my hand at baking.

Going to break myself in this weekend and try some florentines, which look quite simple (basically egg whites + almonds + sugar.)

Also, does anyone here have any experience with home made yoghurt?