If Anyone Would Like Cookery Advice Ask Here ;)

[evo]

As i will probally be asking a few questions on these forums i figuerd its only polite to offer advice on what im good at which is cookery :/ was in the trade for 7 years at a high lvl (micthelin star) and am a complete foodie so if you have any questions or would like any tips i will be happy to help.

[mumof4]

Thats very kind of you...Chef by trade?

[evo]

Yea by trade was all i wanted to do so went to collage did many different courses around the main one then off i went into the big wide world lol catering is a amazing fun trade to be in but unfortunatly i didnt see my children,not even a little bit so i gave it up. i miss my old job every day still after 2 years but it was the right desision to leave as now my kids know me

[mumble_bee]

oh goodie....

 

I'll get me mrs.

[mumof4]

oh goodie....

 

I'll get me mrs.

 

 

Prepare to be 'Battered' mumble! :lol: :lol:

[big_kev]

As i will probally be asking a few questions on these forums i figuerd its only polite to offer advice on what im good at which is cookery

 

I don't suppose there are any divorce lawyers on the Forum

[mumof4]

I don't suppose there are any divorce lawyers on the Forum

 

I bloody wish,.

[wonkydog]

What do you suggest Mac'ds or Burgerking? :P

 

Seriously though, my wife loves gravy (onion) can you give us any other ideas? Thanks.

[evo]

Ok for onion gravy just use alot of onion and be sure to sweat them off (cook on a low heat) in the frying pan for like 10 mins(onions should start to go translusant) then add the thiner than usual gravy which will thicken up after u bring it to the boil and simmer for another 5-10 mins..i hate mushrooms but love the flavour they add to a gravy or souce so pop some of them in with the onions at the start of cooking :D

 

A very simple and tasty gravy is your normal instant gravy add some peppercorns and then some double cream,(about 3 parts gravy 1 part cream)add the cream to hot gravy not boiling once added bring to the boil :) this gravy is nice without the peppercorns also.

 

hope this helped and was the info you were looking for. if not just cyber slap me and i will try again :/

[mumof4]

I usually add some crushed garlic to the onions when i sweat them off for onion gravy, dont add mushrooms though.

 

If making a perppercorn gravy, i add a dash of hot english mustard aswell.

[evo]

Yum!! sounds good to me except now im just thinking pure cream souce...not good for the waist though...still i want some.

[mumof4]

well..i have been cooking for the last 16 yrs.LOL..plus my nan taught me how to cook from an early age..home made rice pud with nutmeg..mmmmmmmmmmmmm....home made toffee/fudge..love it.

[El Dingo]

I can never get Chili quite right...

We cook the hell outa da onions (usually in ghee) until golden but not burnt, add mince beef - cook 'till brown, add red wine and simmer until the wine has nearly all evaporated, add chopped tinned tomatoes, chili powder, cumin seeds, water if necessary, season to taste. Last of all add kidney beans.

It's nice, just a bit lacking in 'bite' somehow. Any advice evo?

[mumof4]

add real chiilis

[evo]

yeah in the trade most things from soups to souces have a basic set of vegtables that starts it of this is onion,carrot,celery and leek all chopped small like u would for your onions sweat these off u could add a bit of garlic if u like now add ur mince and carry on as u normally would

 

you have some nice flavours with the wine and toms but i dont see u have any stock homemade is best but to do that right i can take upto 2 days :/ so i use the pastes u find in the refrigorator section in most supermarkets there exelent but a good old oxo would do,,real chillis also will work a treat remembers the smaller they are the hotter they are at the very end season with salt and pepper it really does wonders for the flavour,some ppl swear by adding some coco powder to there chilli iv never tried it but feel free just remember i said coco powder not hot chocolate powder O.o and tobasco souce if u wanna crank it up a bit more.Hope this helps

[mumof4]

Hmm..i always add a teaspoon of sugar to mine..not cocoa powder..

[teresa]

i cant cook so i dont bother i leave it to my other half

[gregers]

take aways are the answer :)

[tiny]

Ok for onion gravy just use alot of onion and be sure to sweat them off (cook on a low heat) in the frying pan for like 10 mins(onions should start to go translusant)

 

Oh come on, for REALLY good onion gravy you need to sloooooowly sweat the onions, an hour at least.

[mumof4]

A nice caramalised onion and tomato sauce is yummy with stuffed chicken breast , salad and new spuds..mmmmmmmmm.....

[wonkydog]

I'm listening to Evo on this one - thanks for the advice.

 

Made do with a packet of pepper sauce tonight, with fillet steak, chips, peas, mustard, onion rings, crusty bread, and some champers - 10th wedding anniversary! :( :ph34r:

[mumof4]

why..coz hes a chef??..so the hell am i! :ph34r:

[wonkydog]

OOOOOOOOOOOOh, Touchy tonite Maz? sorry! LOL

[mumof4]

No worries hun...long day spent on the phone. :ph34r:

[wonkydog]

I was just thinking of the really slow sweat suggestion, anyone tried shallot gravy - does it work? I might give it a go.