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Cooking Tips

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I like messing about with food but am really only learning and do not know much. Maybe we could have people post their cooking tips in here, I will probably have a go at a lot of them. Today I t… Read More
beerman1 Avatar
1d, 1m agoPosted 1 decade, 1 month ago
I like messing about with food but am really only learning and do not know much.

Maybe we could have people post their cooking tips in here, I will probably have a go at a lot of them.

Today I tried to cook cheese fritters but had a bit of a disaster.

I grated some cheese and some onion and then got a few hand fulls and squeezed them into balls. I have never made batter before so I just threw some plain flour in a bowl and added some water and mixed it up so it looked like what I would think a batter mix would look like,

I then dipped the cheese balls in the batter and put them into about an inch of hot oil in the wok. At first all looked good until I touched them with the spatula and they all just melted into each other. I put them onto my plate and it was just one lump of cheese with some batter hanging off.

Any ideas?
beerman1 Avatar
1d, 1m agoPosted 1 decade, 1 month ago
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#1
beerman1
I like messing about with food but am really only learning and do not know much.

Maybe we could have people post their cooking tips in here, I will probably have a go at a lot of them.

Today I tried to cook cheese fritters but had a bit of a disaster.

I grated some cheese and some onion and then got a few hand fulls and squeezed them into balls. I have never made batter before so I just threw some plain flour in a bowl and added some water and mixed it up so it looked like what I would think a batter mix would look like,

I then dipped the cheese balls in the batter and put them into about an inch of hot oil in the wok. At first all looked good until I touched them with the spatula and they all just melted into each other. I put them onto my plate and it was just one lump of cheese with some batter hanging off.

Any ideas?

lol, nice one!

I spose you could try adding some breadcrumbs to help make it stick a bit. :thumbsup: Perhaps you used too much cheese which resulted in lots of grease! :? I like playing with food too, but only when I know it will taste good and work! :giggle:

Have you looked at [url]www.bbc.co.uk/food[/url] This seems pretty useful!
#2
birdyboyuk
lol, nice one!

I spose you could try adding some breadcrumbs to help make it stick a bit. :thumbsup: Perhaps you used too much cheese which resulted in lots of grease! :? I like playing with food too, but only when I know it will taste good and work! :giggle:

Have you looked at [url]www.bbc.co.uk/food[/url] This seems pretty useful!


Lol yeah. I have not looked but I know about it, I got the idea off ready steady cook but his worked!!!
#3
IMHO if you add the grated cheese and the onion to mash potato (not too soft). When you've made the patties/balls roll the in a little flour before dipping them in batter. My mum used to coat homemade fish cakes in crushed cornflakes - makes 'em lovely and crispy
#4
jelli89
IMHO if you add the grated cheese and the onion to mash potato (not too soft). When you've made the patties/balls roll the in a little flour before dipping them in batter. My mum used to coat homemade fish cakes in crushed cornflakes - makes 'em lovely and crispy


So how do I make mash? :roll:
#5
On the off chance you are serious:? Peel and boil about 5 med sized pots till they can be squashed. Drain, MASH with a LITTLE milk until it resembles....well...Mash!
#6
jelli89
On the off chance you are serious:? Peel and boil about 5 med sized pots till they can be squashed. Drain, MASH with a LITTLE milk until it resembles....well...Mash!

don't forget to add a bit of butter! Tasty!! ...oh, and don't make it lumpy either! :giggle:
#7
Er..if you are going to add to your cheesy concoction and then fry it- i'd leave out the butter
#8
Lol, thanks guys, that was just my bit of humour for the night.

Just taken a 1kg shoulder of pork out of the freezer for dinner tomorrow. Any ideas on the best way to cook it?

Oh and it says on the label, includes crackling, so how do I get it nice and crispy cause I love crackling?
#9
Don't - yuk, can't stand pork or lamb - rather have chicken
#10
Oh damn, I will get chicken in the morning just for you.
#11
To make good crackling rub salt into it then place it in a really hot oven for about 15 minutes, then turn the oven down. Electric 190 for 15 mins then about 160 for the remaining time.

Batter is Flour, water, touch of vinegar and a touch of baking powder and a bit of salt. It needs to be quite thick, dip your finger in it and it should coat your finger without dripping off.
#12
BTW, I spent 12 years in the RAF as a Chef. :)
#13
yummy got the munchies, just had some creme brulee chocs only two tho (can you see the halo shinin??)
#14
beerman1
Lol, thanks guys, that was just my bit of humour for the night.

Just taken a 1kg shoulder of pork out of the freezer for dinner tomorrow. Any ideas on the best way to cook it?

Oh and it says on the label, includes crackling, so how do I get it nice and crispy cause I love crackling?


For lamb, pork or beef use the LOW & SLOW method.

Use LOW heat and a SLOW cooking time = Tender, perfect meat ever time :thumbsup:
#15
dinosteveus
To make good crackling rub salt into it then place it in a really hot oven for about 15 minutes, then turn the oven down. Electric 190 for 15 mins then about 160 for the remaining time.

Batter is Flour, water, touch of vinegar and a touch of baking powder and a bit of salt. It needs to be quite thick, dip your finger in it and it should coat your finger without dripping off.


Cheers dude. What is the best way to cook the pork, should I cook it dry or in some water or stock?
#16
i hate the smell of lamb when it cooks for sum unknown reason???????? i mite just be a weirdo
#17
You should start the Meat off in a really hot oven to 'seal' the meat. It stops it from shrinking so much during cooking.
#18
beerman1
Just taken a 1kg shoulder of pork out of the freezer for dinner tomorrow. Any ideas on the best way to cook it?


In the oven :? :thinking: :whistling: :giggle:

I've probably got pancakes for dinner, caus that's all I can afford :-( Don't ya just hate being jobless :?
1 Like #19
beerman1
Cheers dude. What is the best way to cook the pork, should I cook it dry or in some water or stock?

I would pour some oil over the top of it, allow it to run down then rub the salt in the skin.
No need to baste it. If the Skin (Crackling) will lift off, then when it is cooked and 'crackling' effect remove it and cover the dish/tin etc in tin foil until the meat is cooked.
#20
birdyboyuk
In the oven :? :thinking: :whistling: :giggle:

I've probably got pancakes for dinner, caus that's all I can afford :-( Don't ya just hate being jobless :?


Lol I am in the same boat mate. Just cleaning out the freezer. I don;t even think I have got any veg in either. Looks like pork sarnies for dinner.
#21
dinosteveus
BTW, I spent 12 years in the RAF as a Chef. :)


Were you the airforce equivalent of Steven Seagal?
#22
dinosteveus
I would pour some oil over the top of it, allow it to run down then rub the salt in the skin.
No need to baste it. If the Skin (Crackling) will lift off, then when it is cooked and 'crackling' effect remove it and cover the dish/tin etc in tin foil until the meat is cooked.


Top man.
#23
beerman1
Lol I am in the same boat mate. Just cleaning out the freezer. I don;t even think I have got any veg in either. Looks like pork sarnies for dinner.

I might have a few odd peas laying about in freezer...you want one? :? :giggle:

I may have chicken tomorrow actually. My kind mother done a bit of shopping for me! :thumbsup: Don't ya just love parents! :w00t:
#24
MBeeching
Were you the airforce equivalent of Steven Seagal?

I wish :whistling:
#25
This is what i'd do:
1. buy beef not pork, lamb or poultry
2. take it round to mums
3. tell her you've brought her dinner and invite yourself to stay
4. take dad to the pub while she cooks it.
#26
beerman1
Oh damn, I will get chicken in the morning just for you.

Ooo that would be great! Honest truth is i bloody hate cooking, and as OH is away i guess it means that to avoid childline, i will have to get the kids something to eat - but if your down my way - your offer would be great:thumbsup: :-D
#27
Cant help with meat as I am vegan and havent ever cooked it. However soup is easy and cheap to make, and people are impressed if you can make your own.

Throw any veg (Helps if this includes a potato) you have in the fridge/freezer into a pan with some stock water and bring to the boil. Can also add anything like lentils or chickpeas (Tinned or dried) or anything, but dont have to. Cook until soft and then blend all.

Am sure you could add meat, but would have to cook it first and add at the end I would assume...

I usually blend in a blender rather than use a hand blender, that way I can keep some of the veg back so that its not all pureed.

Most receipes say to fry onions and stuff first, but I find that this adds no flavour, only extra fat and calories!

Never followed a receipe but always have people fighting over my soup (Carrot and butterbean is a favourite - onion, potato, sweetcorn, carrots, butterbeans and yellow pepper) better than any from a tin
#28
Cheers, I will give that a go when I get a new blender, my other half threw the last one out becuase it only got used years ago when I was into body building, then just stuck on the bench for years so she got rid of it.

Now I have an excuse to get another one, in fact I think i will get a food processor this time, I know it will come in handy at some point.

Any good tips on how to make a good broth? Mine always tastes a little bland and boring.
#29
A few months back, I came across a hilarious thread re cooking on the MSE site. I printed it off and the whole office was in uproar. :-D

:? Was that you Beerman ?


I will probably never find it again on the MSE site (:
#30
Lol, no, only ever read MSE a couple of times, their site is just so awkward.
#31
beerman1
Any good tips on how to make a good broth? Mine always tastes a little bland and boring.

Is this any good?
http://www.bettycrocker.com/Recipes/Lunch/Soups?cid=657
#32
Just had a quick look, cheers.

I would also like to hear from peoples tips first hand, it always seems better that way.

Like what veggies to add, in the past I have added diced carotts, potatoes, leek, turnip and sweetcorn, to a pan of water, then added salt and a couple of stock cubes. Then added the cooked meat towards then end of the cooking process, but most of the time it never seems to turn out how I would like it.

People say add a little flour to thicken it a bit but that always seems to ruin it for me. Probably me doing it all wrong though.
#33
beerman1
Just had a quick look, cheers.

I would also like to hear from peoples tips first hand, it always seems better that way.

Like what veggies to add, in the past I have added diced carotts, potatoes, leek, turnip and sweetcorn, to a pan of water, then added salt and a couple of stock cubes. Then added the cooked meat towards then end of the cooking process, but most of the time it never seems to turn out how I would like it.

People say add a little flour to thicken it a bit but that always seems to ruin it for me. Probably me doing it all wrong though.

Though it can be said,I certainly am no Delia,if i am wanting to thicken gravies and stocks etc I use cornflower mixed with a small amount of water before adding it to said stock.That way you get the thickening effect but no lumpy bits of flour that you try to mash out with the spoon(if you know what I mean)
#34
I am looking for recipe for meatloaf. Using minced beef and other bits. The last one I made a few yrs ago collapsed and certainly could not be cut, just spooned. Cannot find any recipe now, anybody help please
#35
muckypup
Though it can be said,I certainly am no Delia,if i am wanting to thicken gravies and stocks etc I use cornflower mixed with a small amount of water before adding it to said stock.That way you get the thickening effect but no lumpy bits of flour that you try to mash out with the spoon(if you know what I mean)


Exact same. My teens think it's so old fashioned. Something very satisfying mixing cornflour and water
#36
beerman1
I like messing about with food but am really only learning and do not know much.

Maybe we could have people post their cooking tips in here, I will probably have a go at a lot of them.

Today I tried to cook cheese fritters but had a bit of a disaster.

I grated some cheese and some onion and then got a few hand fulls and squeezed them into balls. I have never made batter before so I just threw some plain flour in a bowl and added some water and mixed it up so it looked like what I would think a batter mix would look like,

I then dipped the cheese balls in the batter and put them into about an inch of hot oil in the wok. At first all looked good until I touched them with the spatula and they all just melted into each other. I put them onto my plate and it was just one lump of cheese with some batter hanging off.

Any ideas?


Try this batter mix.
1 Tablespoon of baking powder
1 Tablespoon of cornflour
2 Tablespoons of plain flour
Add enough cold water to make a batter the constencey of single cream.
Deep fry in hot oil untill cooked
#37
Cheers guys, looks like I will have to purchase come corn flour.

Also anyone tell me on average how long it takes to boil a pan of Broccoli.
#38
beerman1
Cheers guys, looks like I will have to purchase come corn flour.

Also anyone tell me on average how long it takes to boil a pan of Broccoli.

Broccoli is best steamed imo,you do not want it mushy(yuk!)

If boiling I would say,no longer than 8 mins,check it after 5-6 mins.Like a lot of things,even after you've drained it,the heat retained will carry on 'cooking' it for a while.
#39
Cheers all.

Dinner finished, but no yorkshire puds, maybe next time.

We had roast pork, carrots, green beans, broccoli, with a creamy potato and broccoli mash. All done in my special gravy. (Well I just made it up, I boiled the potatoes in salt water and chopped cloves of garlic, I then removed the cooked potatoes and used the juice, added gravy granules and hey Bisto, one nice gravy.

It tasted salty on its own but once pored over the dinner it was quite tasty. A big thumbs up to me. (Well I would if I had the icons, I have a habit of doing a quick reply where I don;t get access to any icons).
#40
well done! sounds delicious!

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