Baking - Tips, Questions, Discussions, Recipes.

Hey Flamingo,

Yeh, fish is one place where I am quite picky. It, and shellfish, can't taste too fishy, or too much of the sea - otherwise it's just not for me. I used to be worse than I am now, in that I wouldn't eat any fish other than tuna or whatever yellow fish it was that Mum would buy and do in the microwave in milk. Always loved prawns and scallops though, still hate mussels and clams etc. But have discovered I really like oysters, though langoustines can go and take a jump. They're too expensive for not a lot!

Hey Spider,

I'm not a fan of the faggots I've tried, but I've only tried the frozen ones you get. So they were just a bit wet for my liking, though the taste and gravy they came in were ok. But my Granny used to make her own tongue. It was part of our regular Sunday lunch when we went round. Still love tongue to this day, but none of the shop bought stuff lives up to hers. So this Christmas, I bought myself a tongue press to try and make it myself. See how it goes! Just not got round to it yet, but hopefully one day!

So sad that her recipes went with her though. Have you tried to recreate them just by getting in the kitchen and experimenting? Any success if you have?

I do love rabbit, just SO MANY bones! Had a rabbit stew on holiday once, and they'd literally just cleavered up the rabbit and put it into the pot. So all the bones were in there with the meat stuck to them. It tasted amazing, but was SO difficult to eat!!

Hey Pepys,

Yeh, there's the cultural protection laws, where if something is made a specific way or in a specific place then it's protected. There are loads of foods that are protected in that way like Cava, Champagne, Halloumi was trying to be, Cornish Pasties, Cheddar, etc etc.

And no need to apologise for talking about food on this thread, that's the entire point of it.

Bluebell,

Last time I cooked a bird, I stuffed pate underneath the skin. OMG it was good! And if I'm doing stuffing, I put lemon slices under the skin - goes really well with the sage stuffing. But if I'm stuffing a bird, Iput it on low and slow and baste and turn. Keeps the juices in the breast so it doesn't dry out. So you start cooking it upside down, then halfway through turn it over - that way gravity carries the juices through the breast and by flipping it rightway up, you get your crispy skin at the end.

And yeh, the Dr said she was going to do the stitches tight because with it being an area of high activity, she wanted to make sure it would stay closed. I think it's also quite swollen at the moment too, which won't be helping the tightness. I'll be Vaselining it once the stitches are out and giving it a gentle massage to keep things supple and reduce the scar I'll end up with. Fingers crossed it's nothing nasty, otherwise they need to go in again and take more out. lol

Glad you've got a good appetite at the moment! You were saying before that you need to increase or maintain your weight, so sounds like you're on the right track for that! So what have you asked for from him? Anything especially special or tasty?

I don't think I've seen any of those films you've mentioned. I will freely admit, the older ones bore me on the whole, and I don't like the look of them. So it kinda puts me off - I think I've been spoiled by the modern film industry with the effects and visual appearance of it all and such.

And yes, Eurovision was last night. I had lots of fun watching it, though I did fall asleep while the votes were coming in. Just so exhausted at the moment!

I had my first ever Fray Bentos pie last year. It wasn't as bad as I thought it might be.

But as I'm trying to lose weight, no pastry for me! Sadly.

So I'm living vicariously through you all who are eating for me! lol

Lass

xx

Hi Pepys

               Ah I know how you feel for the past year my taste buds seemed to have died, it was like I was eating cardboard so I had to eat to live rather than living to eat and enjoy my food. When that happens there is always the worry that you will stop bothering to eat i know I was taking in far fewer calories and started to lose weight so I decided to make sure what I did eat was nutrient rich like eggs salmon chicken etc all tasted the same but I ate it I also ate a lot of milky puddings like rice, tapioca, sago, ground rice because they help build muscle not fat and kept my weight up. 

You do right to ask your son to cook for you as sometimes food tastes a lot better when it is handed to you other then him cooking try going for a pub lunch if you are up to it. I am assuming the Chemo is causing the problem? Maybe ask is there anything they can give you to cleanse your palette? I find iced water with a slice of organic lemon is good I say organic because not only are you avoiding the sprays on the peel but they do taste a lot better

Another thing Pepys you have been eating a lot of salt lately well that can interfere with the taste buds so maybe try to cut back a little on it. I do hope this is resolved soon for you as like myself you enjoy your food and since my sense of taste came back I can't believe the difference

Hi Lass

             Now I like the sound of pate under the skin! A bit like a beef wellington! Yes, I always put the bird upside down as well and sometimes slit the legs to ensure more thorough cooking, Ah homemade tongue! I used to do those I had a rather large press so I used to buy two put them on to simmer until tender then cool slightly and skin and curl them to make a circle pour on the gelatine and leave in the press for 48 hours absolutely delicious! Do it lass you will enjoy it Do you know I hadn't had rabbit for years until I came to the UK and I was delighted to find them for sale in Chester market so I treated my self yes your right they are very bony but I usually take the meat off the carcess to eat it in peace a rabbit pie is lovely! I also think their kidneys are the tastiest of any creature

Ah that's why the stitches are so tight clever Dr lets hope they won't give you too much discomfort and you will soon have them out, I doubt she will be taking more Lass she took a good margin this time in order to spare you

I told him to surprise me so He brought me a roast pork dinner! Which I really enjoyed! Plus some cold meat and curried rice for my tea this evening honestly he is like a man on a mission! He actually is a really good cook and he likes feeding people yet he probably has the smallest appetite I have ever come across in a man!

I don't blame you preferring the newer movies you are of a generation that was brought up with special effects and more action-packed movies although when they made the new Titanic movie they actually could not improve on the original made in the 40s I think it was!

Ah Lass how did you miss the results LOL poor gal you are exhausted after all you have been through x

Hey Bluebell,

I def plan to do it at some point, just when I have more energy and remember to order in a tongue from the butcher, as it's not something they usually carry. I have seen rabbits in the butchers though, along with all sorts of goat and offal and feet and such. But again, energy is lacking to work out what to do with it all. I've never deboned anything before, so I do look at a rabbit and wonder what to do with it. lol. But putting rabbit pieces into a buttery shortcrust pastry, with a mushroom, madeira, and cream sauce would be nice. I think those flavours should all work together.

She did take a good margin, but did say that if it came back as nasty then they'd be back in to take more just to be sure. But she says usually they find when they do that, all they get out is scar tissue. It's also why the scar is at the angle it is - it apparently makes it easier to cut back in again if needed. Today, it looks like my leg is auditioning for The Simpsons. It's a FABULOUS shade of yellow! lol

Mmmmmm, I do love roast pork too. Especially rolled around a sage and apple stuffing, with apple puree on the side, proper roast potatoes, and a couple of fresh veg. Omnomnomnom! lol

And yes, I grew up in the 80's - so Labyrinth, The Dark Crystal, Back to the Future, The Goonies, etc. All pioneers in the special effects field I think. And it's all just developed from there! It is one of the things I'd love to do if I had access to a time machine. Get someone from the days of silent films - when they were cutting edge - and bring them to the cinema now to watch one of the Marvel films! Could you imagine?!

And I didn't miss all the results.... woke up VERY confused as they were announcing the fifth highest song. Had no idea what was going on or how it was being worked for a good minute or two. lol. But I got to see the winner announced - it took right up until the end to see who had won! - and then I got to see the winner singing again.

And yeh, absolutely knackered! Not sleeping well at the moment from a variety of pains and stresses, then not going to sleep until maybe 1am, and I'm awake again around 6am. But that often happens in the summer for me, then I go into a state of hibernation in the winter. I think there's a touch of S.A.D going on, which is quite common in Brits.

I was also thinking about your tastebuds - do you like marmite? Mixing that into things might boost the umami flavours of things to help you taste them, or possibly soy sauce. Was just a thought as I was looking through my cupboards there planning tea.

Lass

xx

Hi Lass

            Lack of energy is a big problem for all of us at times or else like my lack of movement. Sounds like a very interesting butcher you have there! I usually cook the rabbit on the bone for flavor then take the meat off for either eating or pie making! Yes, that sounds a good mix for the sauce! I actually like a gravy based sauce in mine.

My pork dinner was delicious he does very good roast potatoes and always a selection of fresh veg unlike me he does not do frozen! plus great gravy and the applesauce I think I am getting shepherds pie tonight he was over looking for fresh carrots which I had I had told him to take ingredients from my kitchen as otherwise, they will go to waste

Ah so your Dr has you well educated on what may or may not happen lass that is great to have one like that and oh dear bruising is it? that can be sore in itself try some arnica that is very good.

I only saw the Eurovision winner last night what a weird song! still that's Eurovision for you it used to be about the music years ago not the lyrics or singer now I really am not sure I thought the UK entry was quite good hey she was one cool lady when that nutter grabbed her mic and how on earth did he get so near! so much for security 

I'll reply more fully to the above later when I can get my comp working again! Stupid machine!

I feel like trying to bake this week again. Think I need the head sort out, not great at the min. So, just wondered if there was anything folks would like to see done?

Lass

Xx

Hi Lass

               Ah sorry, you are not in a good place is everything alright? How is the leg? Yes doing some baking will center you I find cleaning has the same effect and baking but I am not up to the heat of the oven yet. I always wanted to make one of those deep filled delicious American style pies you can get in restaurants, I haven't a clue how they manage to make the apples taste like pears and be soft yet hold their shape and that delicious light pastry they make. I am not sure if you fancy making one but I would sure like the recipe for it. I have looked online and tried to make one but it never turns out the same. I am sure it is a bakers secret! Will you share?!!

Thanks, Lass x

Love

Hi lovely girls,  

i think baking a pie would does all all good. I have bought a new metal pie dish and not used it. I prefer metal for pastry.

Just returned from hospital where i had a scan. At 5.30 for goodness sake but I managed to get in and out very fast then over to Aldi. My head’s not in a great place either though I have no idea why. The sun’s shining, my kids are ok (though my youngest is cold-shouldering me, which he does regularly), the fridge is full of French cheese,  Ive got a Paris trip ahead, a new book to read. Oh no, I remember, I’ve got terminal cancer haha never mind.

Pepys xx

Hey Bluebell,

Bit warm here for pastry unfortunately, so Idon't think I'm up for that.

However, there are a couple of cheats that Americans do use. The first one is often when they have a pie, there's no lid to it. It means they can bake - or buy - a pie crust separate to the filling to make sure the pastry is well cooked all the way through, and all the way around. They then open a tin of apple pie filling, chuck it into the pre-baked pie crust, and then top with whipped cream or toffee, if you want to make it a caramel apple pie. Or they do mousses or curds, or others fillings that they just need to pour in and set. Then cover with cream or meringue that they just grill or torch to colour up.

If you want a topped pie, then you do need to make it properly. And honestly, the trick is - make sure you buy the right sort of apples. Each apple has a different: sweetness, water content, texture, etc. So when baked, they all behave differently. The traditional red apples you get here are often soft and a little spongy when you bite into them. So they make a great sauce, because when cooked they break down to mush. While your traditional cooking apple is firm and tart, which means you can add sugar to the right level, and it will retain it's shape. Then you have everything in between. So picking the apple for your pie or tart tatin etc is really crucial.

Then with the pastry, there are LOADS of different types of pastry out there, so again it comes down to personal preference. I like an Oslo apple cake. The pastry isn't so much rolled as it is smooshed into the pie case, then as it bakes, it aerates and becomes almost cake like - but still pastry. I use a tin of apple pie filling for that, because it's exactly the right amount needed, and the apples are perfect - and it's the way my Granny used to do it, so childhood memories and all. lol

Leg is on the mend and getting there, and despite what the nurse said - I'm quite happy with how it's looking. And I'll be ok. Just having a wobble because I'm getting leg results next week, and the doc needs to speak to me about blood test results not being right, and I've got my whole womb lining to be removed again as well - and my head/gut is telling me that the womb cancer is more advanced than they think it is due to some new pains I've been getting but that the docs are just brushing aside.

Lass

xx

Hey TVman,

"And talking of firsts Lass. Like most gardeners, I have rhubarb in a part of my garden and .......well, you're posting recipes and that got me interested. I cook a fair bit although I have never baked, until Tuesday past, and I baked a rhubarb crumble and it was really yummy. Everyone at home is still picking themselves off the floor. I had no idea how many ways there were to make the topping. So thank you Lass. Thank you very much indeed. "

A few years ago I had some fresh rhubarb - living in the rhubarb triangle, it's easy to find - and so I made some rhubarb and custard danish pastries! Oh my goodness they were good! I cut the rhubarb up really really thinly, then I made a sugar syrup that was more sugar than water. I poured the syrup into a tray, and lined up my strips of rhubarb in it. This meant the heat of the syrup softened the rhubarb a little, and coated it in sugar that was slightly absorbed too. I left it there for 24 hours while my dough proved, then once it was baked I piped a creme patisserie into the centre, and then lay the strips of rhubarb on top.

So the whole thing was quite sweet, but because the rhubarb hadn't been boiled down with sugar, it still had a wonderful sharp tartness to it that cut through the sweetness of the custard. They were SO good!!!

Though for crumble, for me, it's got to be an oat topping. That's the Scot in me. lol. So it comes out almost like a thinner, more crumbly, granola on top of the fruit. And you've got to bake them together. Not like some restaurants who make up a compote, and make a crumble, then combine them on the plate for service! Just, no!

It's the same when you order a pie, and what comes is a stew with a pastry hat. Just, no!

Lol

Lass

xx