Joey Jo Jo Junior Shabadoo Posted June 9, 2015 Share Posted June 9, 2015 Don't leave your chips in the oil after turning off the heat. Also: Always use some of your pasta water in your pasta sauce. Never fry off chicken if you're making a chicken curry. The meat doesn't soak up the flavour as well if you do. Any P&Bers got some essential cooking tips? Link to comment Share on other sites More sharing options...
D.A.F.C Posted June 9, 2015 Share Posted June 9, 2015 Baked potatoes. Cover the skins in olive oil and a bit salt. Completely transforms the taste. Link to comment Share on other sites More sharing options...
mrcat1990 Posted June 9, 2015 Share Posted June 9, 2015 Spaff if your cheese and ham toastie only after its been toasted. Slightly similar but Prosciutto on pizza is always best put on post cooking. Tastes better fresh and not heated up. Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 If you're cooking scrambled eggs in the microwave, 1 table spoon of milk for each egg is your winner. Leave your second slice of toast in the toaster when you're buttering the first one. Always add some olive/veg oil to your pot of pasta before it boils. Stops any of it sticking together. Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 Boil your carrots in lemonade or fizzy orange to give you a nice zesty flavour. Link to comment Share on other sites More sharing options...
the_bully_wee Posted June 9, 2015 Share Posted June 9, 2015 The oil in pasta thing is pish, I'm afraid, since oil is less dense than water and just floats to the top of the pot. If your water's hot enough at first, and you add the pasta gradually and stir it, it shouldn't stick together. Edit: And on the subject of pasta, you should salt the water you're cooking the pasta in generously to prevent it from being too bland. Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted June 9, 2015 Share Posted June 9, 2015 If you're cooking scrambled eggs in the microwave, 1 table spoon of milk for each egg is your winner. Leave your second slice of toast in the toaster when you're buttering the first one. Always add some olive/veg oil to your pot of pasta before it boils. Stops any of it sticking together. Subbie the milk for butter. Boil your carrots in lemonade or fizzy orange to give you a nice zesty flavour. Sugar and a wee sprinkle of cinnamon, then glaze them with butter. Butter is good. Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted June 9, 2015 Share Posted June 9, 2015 If you're cooking scrambled eggs in the microwave, 1 table spoon of milk for each egg is your winner. Leave your second slice of toast in the toaster when you're buttering the first one. Always add some olive/veg oil to your pot of pasta before it boils. Stops any of it sticking together. If you are cooking scrambled eggs in the microwave, you are a trumpet. Link to comment Share on other sites More sharing options...
philpy Posted June 9, 2015 Share Posted June 9, 2015 Don't throw water on a hot fat fire. It'll take your face off. Link to comment Share on other sites More sharing options...
The_Kincardine Posted June 9, 2015 Share Posted June 9, 2015 If you're cooking scrambled eggs in the microwave, Then fucking stop. If you're roasting beef, lamp or pork then use a thermometer and always take the meat out of the oven before it gets to recommended temperature. Link to comment Share on other sites More sharing options...
DA Baracus Posted June 9, 2015 Share Posted June 9, 2015 Beans on a pizza is fucking fantastic. Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted June 9, 2015 Share Posted June 9, 2015 Soft boiled eggs. Place large eggs in cold water and bring to the boil, put a lid on the pan and turn off the gas, time for six minutes and remove immediately for runny eggs. Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 Then fucking stop. If you're roasting beef, lamp or pork then use a thermometer and always take the meat out of the oven before it gets to recommended temperature. Quite rude. Sometimes when time is of the essence then microwaved scrambled eggs are perfectly fine. Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 Subbie the milk for butter. Sugar and a wee sprinkle of cinnamon, then glaze them with butter. Butter is good. You're correct with the butter shout! Cream is also great. . .Or both! Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted June 9, 2015 Share Posted June 9, 2015 Quite rude. Sometimes when time is of the essence then microwaved scrambled eggs are perfectly fine. How much time does it save? Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 How much time does it save? It saves washing a pot. Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted June 9, 2015 Share Posted June 9, 2015 It saves washing a pot.Put water in it and wash it later, when you have time. Link to comment Share on other sites More sharing options...
The_Kincardine Posted June 9, 2015 Share Posted June 9, 2015 Quite rude. Sometimes when time is of the essence then microwaved scrambled eggs are perfectly fine. Never ever. Scrambled eggs need lots of buttery goodness and stirring and finished off with fresh chives in a mousse-like perfection. Served with smoked back-bacon or salmon. Fry eggs 'sunny side up' with lots of yolky runniness if you want something quick. Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 You're not doing it right then. Link to comment Share on other sites More sharing options...
pandarilla Posted June 9, 2015 Share Posted June 9, 2015 I'm not doing it right then. FTFY. Link to comment Share on other sites More sharing options...
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