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    • CommentAuthorTwist
    • CommentTimeApr 4th 2010
     (8003.21)
    Prawns were delicious! 1st time I've actually ever cooked them myself. How sad is that?

    This week we've gotten as far as the Honey Mustard Fish from the Moosewood Low Fat Cookbook. Which I adore.

    I'm sort of re-learning cooking as my Mum is on an even stricter diet than I am after her surgery on Wed, and my diet sucks at the best of time. Any one have some good recommendations for low-fat to no-fat cooking? So far I've come to the conclusion that good quality non-stick pans are the best thing ever.
  1.  (8003.22)
    @Twist - Buy a steamer if you want low-fat meals. Chicken and fish are pretty good steamed, as are mushrooms and most veggies. You can do red meat as well, but it doesn't go brown and crackly on the outside.
  2.  (8003.23)
    I've read about a low fat cooking technique called flash-frying but haven't tried it.

    Essentially you get a really hot pan and add red wine; balsamic vinegar or just water.

    Drop stuff in and cook as though you were frying it - but stir frequently and add more liquid regularly.
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      CommentAuthorDraug
    • CommentTimeApr 5th 2010
     (8003.24)
    @Twist Get your hands on a claypot or the modern alternative frying-bags.
    • CommentAuthorTwist
    • CommentTimeApr 5th 2010
     (8003.25)
    @Kosmopolit: Hah! Who'd have thought my I'm-out-of-oil-now-what-? method of frying things was a legitimate cooking method *Laughs*

    @Greasemonkey: I'll have to hunt through the garage. Knowing my folks there's one in there already. I like steamed food, especially fish. Red meat is on her to organise, that was the agreement when i moved back in. I only eat kangaroo and venison on the rare occasion I eat red meat these days.
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      CommentAuthorbrittanica
    • CommentTimeApr 5th 2010
     (8003.26)
    I made a sandwich. BUT STICK W/ ME HERE.
    I mixed tandoori spices into the mayo. I have that fancy new reduced fat mayo made w/ olive oil, and it's a bit obviously reduced fat by itself. The tandoori is perfect w/ it.
    I'm thinking I need to make a grilled chicken sandwich w/ the stuff. Any other ideas for uses?

    I have this whole week off from work, so I'm actually cooking. Chicken Parmesan, penne w/ pesto, grilled salmon w/ ginger-soy butter (from Cook This, Not That), and that pork tenderloin w/ mustard I was so enamored w/ last month.

    Also, I need to finally get around to making this bread. It's the one bread I'm not really afraid of screwing up.
  3.  (8003.27)
    i always ignore this thread, even though i cook a lot. for some reason i just hate typing about cooking? this weekend, one of the things i made was broiled chicken in a black pepper paste BUT the twist was i used some stale bread underneath the cooking rack to soak up all those juices. it came out like a crostini-style bread. i shredded the chicken and put it on the toasted slices with some rosemary, spinach and chili paste. fucking amazing. best thing ive made in weeks.
  4.  (8003.28)
    Made pita bread and some eggplant, onion, garlic, tomato stuff to dip it in. All came out quite well. Made the eggplant stuff up and got the pita recipe from the Culinary Institute of America's Professional Chef book.
    •  
      CommentAuthorGreasemonkey
    • CommentTimeApr 5th 2010 edited
     (8003.29)
    Roadhouse Gravy, one of the staples from my days as a pub cook.

    1) Fry up a bunch of lamb chops in a hot pan, then cover and set them aside.

    2) Make up a fairly strong cup of black coffee and throw it into the frypan with the meat juices. Add 3 spoonfuls of gravy powder and stir until it's all mixed into a smooth paste.

    3)Simmer on medium heat, stirring constantly until the gravy thickens. Pour over lamb chops and serve.

    Also works with ham steaks or roast beef.
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      CommentAuthorbrittanica
    • CommentTimeApr 7th 2010 edited
     (8003.30)
    Found out about a recent episode of No Reservations and it's the ep I never knew I always wanted: it's all cooking instruction w/ some of Tony's chef friends.
    Part one of five.

    (ETA: Parts 3 and 4 have the best damn hamburger I think I've ever seen.)
    •  
      CommentAuthorDraug
    • CommentTimeApr 7th 2010
     (8003.31)
    @Brendan McGinley: I got inspired when baking today and tried my hands on bagels to (not same as yours but a similar recipe) and thou I'm not really that sure exactly how they are supposed to taste I'm happy with the result. I think the technique for forming the bagels was easier in the one I used (the lack of holes in mine I'm pretty sure isn't the techniques fault, only my lack thereof ;) just make a bun and then stick your thumb or index finger through the middle and spin it to make the hole larger.

    The end result minus the test subject:
    Bagel
  5.  (8003.32)
    Those look damn tasty. Do you have a recipe link?
    •  
      CommentAuthorDraug
    • CommentTimeApr 7th 2010
     (8003.33)
    No and it's in Swedish but I can try to translate and transcribe it.

    5 dl or 2.1 Cups of water (37°C finger warm)
    25 g yeast
    2 msk / Tbs Oil
    1 msk / Tbs Salt
    2 msk / Tbs Golden Syrup
    approx. 14 dl or 6 Cups Wheat flour


    Warm the water to 37°. Crumble the yeast into a bowl and dissolve it with a bit of water. Add the rest of the water, oil, salt, syrup and almost all the flour, save some for when forming the bagels. Mix to a flexible dough. Cover it an let it rise for 1 h.
    Put the dough on a floured surface and form it to a length. Divide into 12 parts. Form round buns and flatten them a bit. Stick your thumb or index finger straight through the middle and spin the bun a bit so that the hole gets wider. Don't forget that the hole shrinks after the buns have risen and baked.
    But the buns on a floured oven paper, cover and let them rise for approx. 15 min. Turn on the oven 225° or 437 Fahrenheit.
    Boil some water in a wide pot (approx. 4 l or 4 cups). Put in 3-4 rings at the time and boil for approx. 1 min per side. Put them on baking trays with oven paper. Sprinkle whit some seeds if you want to. Bake in the middle of the oven for 15-20 min. Let them cool on a cooling rack under a baking cloth.
  6.  (8003.34)
    Man, I wish mine came out that good. Those look pro-grade.
    • CommentAuthorJiveKitty
    • CommentTimeApr 8th 2010 edited
     (8003.35)
    @Draug: Those bagels look fantastic.

    Today was the first time I've done a substantial amount of cooking since I moved back to my parents, I think. All very simple stuff, really: corn fritters for my younger brother's lunch, egg fried rice and stir fried beef for dinner, followed by a self-saucing chocolate pudding. At present, the bread Brittanica posted about is busy rising as well (I hope!) as although I've made bread before, I'm poor and at my parents and there is a distinct lack of ingredients which I might use but they do not, wholemeal flour being one of these ingredients. I do intend to get round to some stoneground flour in the not-too-distant future though, and I'd like to learn more about sourdough. Sadly, I do a lot less baking as I try to avoid refined sugar mostly, and I no longer have a group of willing flatmates to eat the majority of my baking but am instead stuck with a very fussy bunch of family members.
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      CommentAuthorAlastair
    • CommentTimeApr 8th 2010
     (8003.36)
    last night i roast a shoulder of lamb,

    2 kilo shoulder of lamb

    slice the fatty bit right up

    pre-heat oven to full whack

    cover lamb in olive oil

    season liberally with salt and a wee bit o pepper

    turn oven down to 170

    put lamb in deep over dish and loosely cover with foil


    put in oven for 3-4 hours


    mmmmmmmmm

    picture in a bit
    •  
      CommentAuthorbrittanica
    • CommentTimeApr 8th 2010
     (8003.37)
    @JiveKitty
    Ooh, ooh let us all know how the ciabatta turns out! I'm actually going to start on a batch this morning.

    I made that salmon w/ ginger-soy butter, w/ pan fried potatoes w/ cheese and onion, the other day. The potatoes got a little burnt, and I dropped a salmon fillet on the floor (I scraped it off. What?). Otherwise, it was awesome, if not the best looking meal ever.
  7.  (8003.38)
    Not that I want to gild the lily, but to add my own anecdote to that wonderful No Reservations episode: you really can't go wrong rolling small chips of very cold butter in some herbs and stuffing it under the skin of a roast chicken.

    For my next outing, I'm going to try the lighter touch and truss proscribed in the video, but I'll probably hedge my bet a little bit with butter and sage. You practically can't go wrong with chicken and sage.
    • CommentAuthorJiveKitty
    • CommentTimeApr 8th 2010
     (8003.39)
    @Brittanica: I was really happy with how the ciabatta turned out. I thought it might need a bit of flavour so I topped it with cheese and a small amount of ham pre-baking, but it didn't really need it: I think the slow rise process helped to imbue it with a good amount of flavour.
  8.  (8003.40)
    Cannabis cookies.

    Ingredients:

    10 teaspoons of very finely ground dried cannabis leaf. Use a coffee grinder - the leaf is ready to use when it looks like green flour.
    1 cup each of plain flour, sugar, rolled oats and coconut
    4 oz butter
    2 spoons treacle or corn syrup
    4 spoons boiling water
    1 teaspoon carbonate soda
    1 teaspoon vanilla essence (optional)

    Method:

    1. Grease cookie tray and pre heat oven to 180C
    2. Combine dry ingredients
    3. Melt together butter and syrup (and vanilla if you're using it). Combine water and soda and add to butter mixture.
    4. Mix butter mixture and dry ingredients(add a little more water if mixture is too dry).
    5. Drop teaspoons of mixture onto tray allowing room for spreading.
    6. Bake for 10-15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.

    Effects become noticeable after about an hour and peak at about two hours, so don't start scoffing a bunch of these when you don't feel anything after the first few minutes. Overdosing on ingested THC is EXTREMELY NASTY.

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