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Are you good at cooking??

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon

I'm pretty good but my mum is better

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By *picyspiregirlCouple
over a year ago

chesterfield

I don't like to blow my own trumpet but, yes.

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By *eryBigGirlWoman
over a year ago

East Yorkshire

Yes and far better than my mum she either burns everything or it's not cooked

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon


"I don't like to blow my own trumpet but, yes."

I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner

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By (user no longer on site)
over a year ago

I'm pretty good with the slow cooker

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By (user no longer on site)
over a year ago

Yerrr

take after my mom and my sister was also a qualified chef .

I also taught my son to cook as i think its an important lesson that many parents fail to do these days

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By (user no longer on site)
over a year ago

Not great but I give it a go!

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By *emmefataleWoman
over a year ago

dirtybigbadsgirlville

Yes...

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By *entaur_UKMan
over a year ago

Cannock

I'm a useless cook, beans on toast is about my limit, lol.

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By *iamondsmiles.Woman
over a year ago

little house on the praire


"I don't like to blow my own trumpet but, yes.

I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner "
I didn't learn to cook so he takes me out for dinner

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By (user no longer on site)
over a year ago

I'm okay but would probably be a better cook if I followed the recipe instead of winging it ~ which sometimes works but more than often doesn't!

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By (user no longer on site)
over a year ago

Great cook me

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By (user no longer on site)
over a year ago

Nope , my cooking skills are not the best

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By (user no longer on site)
over a year ago


"Great cook me"

Handmade food?

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By (user no longer on site)
over a year ago

Yes... And so is the other half. He does most of the cooking I do the painting etc...

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By *picyspiregirlCouple
over a year ago

chesterfield


"I don't like to blow my own trumpet but, yes.

I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner "

The problem is I get plenty of people coming to ours for dinner!

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon

I love cooking

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By (user no longer on site)
over a year ago

No, don't like it!

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By *aceytopWoman
over a year ago

from a town near you

yes and all three of my kids are great cooks too(I taught em)

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By (user no longer on site)
over a year ago


"I don't like to blow my own trumpet but, yes.

I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner "

He can go out for his dinner as much as he likes : as long as he comes home for the shagging

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By (user no longer on site)
over a year ago

No.. i rely on packet mixes

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By (user no longer on site)
over a year ago

I cook a mean baked beans with cheese on toast

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By *unky monkeyMan
over a year ago

in the night garden

I'm shit, but what I lack in ability I make up with inventiveness. My corduroy omelette is to die for.

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By (user no longer on site)
over a year ago

I used to love cooking but it is no fun for one

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By *wiftieeMan
over a year ago

near Glasgow

An absolute whizz!

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By *heHoneymonstersCouple
over a year ago

cambridge

I'm called the baking queen by everyone I know (even at work), I make everyones cakes for miles around, baking makes me happy especially when the treats r all gone after 10 mins of being outta the oven taught my kids to which they love

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By (user no longer on site)
over a year ago

I'm not too bad, I like to try lots of things when I can from scratch, Indian Chinese puddings, old fashioned puddings me.

My mother is a cook to die for meat pudding in a muslin cloth.

Her

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By (user no longer on site)
over a year ago

I'm somewhat adept in the kitchen.

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

I like to think I can cook to a reasonable standard. Curries are my speciality all made with fresh ingredients from scratch.

Shepherds Pie, Lasagne, Moussaka or a Sunday roast with all the trimmings are all dishes I enjoy making

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By (user no longer on site)
over a year ago

I like to think I'm pretty good at cooking. Been told by several people that i am anyways but i think they are just being polite......lol

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By *ogistical NightmaresCouple
over a year ago

Manchester Area

Yes and was once offered to be financed to open my own restaurant

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By (user no longer on site)
over a year ago

No

if god wanted us to cook he wouldn't have invented freezers and microwaves

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon

I love cooking Mexican food one thing from being married....I married a Mexican and I learnt true Mexican food

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By *ogistical NightmaresCouple
over a year ago

Manchester Area


"I love cooking Mexican food one thing from being married....I married a Mexican and I learnt true Mexican food "

I would love to try true Mexican food

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By *uby0000Woman
over a year ago

hertfordshire

i can cook but don't enjoy cooking

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By (user no longer on site)
over a year ago

I hate cooking, I don't see why people get so excited over 'good food' so long as it keeps me alive that's all that matters

I used to make the effort when my kids was young but now they have grown up I don't bother, I cant see the point in just cooking for me, I rarely have a hot meal

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By (user no longer on site)
over a year ago

I enjoy cooking but I rarely follow recipes. I concoct things or get an idea from a recipe then bastardise it. I'm fond of anything spicy really.

I've never turned my hand to baking. Probably because I'd have to follow a recipe lol

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By *ogistical NightmaresCouple
over a year ago

Manchester Area


"I enjoy cooking but I rarely follow recipes. I concoct things or get an idea from a recipe then bastardise it. I'm fond of anything spicy really.

I've never turned my hand to baking. Probably because I'd have to follow a recipe lol "

I agree a recipe for cooking is a starter, the you can add your own touch, a little more or a little less makes the dish your own. But baking is more scientifuc

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By *Ryan-Man
over a year ago

In Your Bush

I can get by, I just can't be arsed. By the time I've done it I'm not hungry anymore.

I'm on first name terms with the take outs

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By (user no longer on site)
over a year ago

Never been taught how to

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By (user no longer on site)
over a year ago

Im average I guess. Work with food every day, so is a effort to want to cook when I get home. Not a chef or anything, just work in school. I dont do cooking there

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By (user no longer on site)
over a year ago


"I love cooking Mexican food one thing from being married....I married a Mexican and I learnt true Mexican food "
I can cook Mexican food but I'm better at cooking seafood. But I'll let you cook it for me sometime.

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By (user no longer on site)
over a year ago


"Never been taught how to "

Teach yourself? Get some books, watch some cooking shows, YouTube, etc...

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By *heshire ladMan
over a year ago

north west

yeah im good but i have to be as im a chef haha

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By (user no longer on site)
over a year ago

I'm a shit baker but I'm a smashing cook... My from scratch lasagne is a winner. My chilli con carne and Moroccan lamb tagine are a regular too!

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By (user no longer on site)
over a year ago

Yeah so, I'm hungry.

If any of you that reckon you are decent in the kitchen could rustle up something nice for me that would be swell.

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By (user no longer on site)
over a year ago


"Yerrr

take after my mom and my sister was also a qualified chef .

I also taught my son to cook as i think its an important lesson that many parents fail to do these days "

I agree with that too unfortunately because my mother didn't bother, I couldn't pass much culinary skills to my kids though my daughter does ask me now and again. Its also meant I have little confidence in myself but I do make things from scratch for the freezer like bolognese which their dad taught me how to make

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By (user no longer on site)
over a year ago


"Never been taught how to

Teach yourself? Get some books, watch some cooking shows, YouTube, etc... "

That's a great idea however I want to know how does one decide if a particular ingredient is important to a meal or not if its something I don't like, often a recipe sounds nice its what's in it that can mean I wouldn't eat it

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By (user no longer on site)
over a year ago

Im a good cook. Really enjoy it when i dont have to do it. Hate coming home from work and having to sort tea out, but on days off will have three things on the go for the freezer. Lol

Altering recipes is about trial and error. Leave out the things you dont like, replace them with things you will eat. If it doesnt work first time, next time replace it with something else.

Also a big fan of the 'wing it' school of culinary excellance. (Just working your way through kitchen saying "a little bit of this, alot of that, a dash of this, a sprinkle of the other)

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By (user no longer on site)
over a year ago

Great and very adventurous cook, from posh formal dinners to egg n chips, use recipes as guidelines, with various changes to suit taste.

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By (user no longer on site)
over a year ago


"Never been taught how to

Teach yourself? Get some books, watch some cooking shows, YouTube, etc...

That's a great idea however I want to know how does one decide if a particular ingredient is important to a meal or not if its something I don't like, often a recipe sounds nice its what's in it that can mean I wouldn't eat it"

Find one you like and go from there here? There are plenty of options available sassy pants.

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By (user no longer on site)
over a year ago

That was my polite way of saying 'find another fucking recipe then, there are thousands of them'.

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By *ucsparkMan
over a year ago

dudley


"Yerrr

take after my mom and my sister was also a qualified chef .

I also taught my son to cook as i think its an important lesson that many parents fail to do these days "

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By (user no longer on site)
over a year ago

yeh it's my main weapon when trying to seal the deal with the ladies

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By (user no longer on site)
over a year ago

Ashamed to say im a rubbish cook. My son got me a fridge magnet which read

Smoke alarm has just gone off. Dinner must be ready!!!

Xx

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By *he Master JMan
over a year ago

Southall

Quite good I've been told most definitely a wing it chef little bit of this and that and if I'm cooking for a sexy lady hopefully a bit of the other

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By (user no longer on site)
over a year ago

You know, there hasn't been a 'favorite recipes' thread in ages....

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon


"You know, there hasn't been a 'favorite recipes' thread in ages....

"

Well create one then xxx

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By (user no longer on site)
over a year ago

No I ain't! I can't cook for shit! But I luke watching Masterchef and Ramseys nightmares.

I like watching shows like that but I cant cook at all.

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By (user no longer on site)
over a year ago


"You know, there hasn't been a 'favorite recipes' thread in ages....

"
Shall we copy and paste our fb pages

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By *anatee175Couple
over a year ago

Sunderland

I do a lot of cooking in the slow cooker. Lamb, beef and beef stew are lovely and tender.

I do make food from scratch egg fried rice, corned beef hash, bread even cakes just need room in my freezer to store the masses I always seem to have left.

Claire

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By (user no longer on site)
over a year ago

Love cooking, hate cleaning up!

Really need to invest in a dishwasher...

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By *iewMan
Forum Mod
over a year ago

Angus & Findhorn

I bought a slow cooker yesterday, still in the box.

looks great though

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By (user no longer on site)
over a year ago


"You know, there hasn't been a 'favorite recipes' thread in ages....

Shall we copy and paste our fb pages "

Do they have recipes on them?

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By (user no longer on site)
over a year ago

I cook a great breakfast, but then again after running a guest house for 5 years i have had plenty of practice

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By (user no longer on site)
over a year ago

Yeah not a bad cook x fantasy is to be a chef for a group of girls x cook and wait at table and be used as their plaything for the evening

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By (user no longer on site)
over a year ago


"I'm pretty good but my mum is better "

I had 20 years off from this but I do it all now x

My mums was the the best x

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By (user no longer on site)
over a year ago


"I bought a slow cooker yesterday, still in the box.

looks great though"

Nice x I use mine all the time x

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By (user no longer on site)
over a year ago

I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

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By *icentiousCouple
over a year ago

Up on them there hills

I enjoy cooking in a Floyd type way (I did get to a final of a cookery comp not so long ago, but lost because I had to do it sober), plus if I left the OH (fem) to cook the kids would starve or die of carbon overdose.

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch. "

I do know what you mean with that....I got used to the American way and still bake using cups instead of grams...I miss certain ingredients out there as well

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch. "

in terms of Yorkshire puds look up James Martin recipe

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By (user no longer on site)
over a year ago

I've had my cooker for 12 years now and dont know how to work the oven bit, Blown 3 Microwaves up in 2 years..

And done the fork in the toaster thing(that one hurt)

Gordon Blue

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By (user no longer on site)
over a year ago

yes and i enjoy it.

its a great way to be creative and to use your hands

today we will be having a korma indian with pilau rice and ive just made a batch of brownies for desert

cant wait for it

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By (user no longer on site)
over a year ago

I only have a kitchen because it came with the house!!

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By (user no longer on site)
over a year ago

Also done dinner parties for rich friends x 30 quid a head x

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By (user no longer on site)
over a year ago


"I only have a kitchen because it came with the house!! "

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By (user no longer on site)
over a year ago


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe "

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

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By *atcherofmyballsMan
over a year ago

hereford

I started with a students cookbook now I can do a Sunday roast. Not a adventurous cook but I get by with the day to day meals

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By *icentiousCouple
over a year ago

Up on them there hills

OH is, cookbook in one hand and dustbin lid in the other.

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol. "

Ok I'll remember that as well

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By (user no longer on site)
over a year ago

I'm a very good cook but my mums better too

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By *adyGardenWoman
over a year ago

LONDON (se)


"I'm pretty good but my mum is better "

My mum is rubbish but I'm damn good. My irish grandmother taught me and how to bake soda bread and branbrak (don't think that is spelt right though)

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By *empting Devil.Woman
over a year ago

Sheffield


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol. "

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

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By *atcherofmyballsMan
over a year ago

hereford


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

"

Alternatively see Aunt Bessie

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By *he Master JMan
over a year ago

Southall


"I'm pretty good but my mum is better

My mum is rubbish but I'm damn good. My irish grandmother taught me and how to bake soda bread and branbrak (don't think that is spelt right though) "

Its called barmbrack and it is as sweet as you look at Halloween it used to have a sixpence hidden in it

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By *iewMan
Forum Mod
over a year ago

Angus & Findhorn


"I bought a slow cooker yesterday, still in the box.

looks great though

Nice x I use mine all the time x "

thanks, it is now out of the box and has the required ingredients for spag bog....

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By (user no longer on site)
over a year ago


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

Alternatively see Aunt Bessie "

I wont cook yorky puds from scratch just for me. and when i do (friends to dinner) i use jamie olivers way. aunt bessies are great for singletons

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By (user no longer on site)
over a year ago


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

Alternatively see Aunt Bessie "

lol! I'm looking for something other than aunt bessie.

and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually.

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By *empting Devil.Woman
over a year ago

Sheffield


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

Alternatively see Aunt Bessie

lol! I'm looking for something other than aunt bessie.

and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually. "

I struggled with my American recipes before I got proper measuring cups, but there are still some things are not quite the same - all purpose flour has higher gluten than British plain flour, semi-sweet chocolate is not the same fat/sugar content as British dark choc and half and half had me flummoxed for ages!

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By (user no longer on site)
over a year ago


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

Alternatively see Aunt Bessie

lol! I'm looking for something other than aunt bessie.

and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually.

I struggled with my American recipes before I got proper measuring cups, but there are still some things are not quite the same - all purpose flour has higher gluten than British plain flour, semi-sweet chocolate is not the same fat/sugar content as British dark choc and half and half had me flummoxed for ages!"

that makes me chuckle because i remember going through many of those issues myself. Amazon sells a lot of international foods now and i get some things from there for an american baking treat. things that also flummoxed me at first were...looking for baking soda, corn starch, and corn meal.

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By *empting Devil.Woman
over a year ago

Sheffield


"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.

in terms of Yorkshire puds look up James Martin recipe

will do, hun. thanks.

a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.

For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:

Plain (all purpose) flour

Eggs

Milk

Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.

The consistency should be slightly thicker than single/pouring cream (think half and half).

Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.

As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.

Alternatively see Aunt Bessie

lol! I'm looking for something other than aunt bessie.

and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually.

I struggled with my American recipes before I got proper measuring cups, but there are still some things are not quite the same - all purpose flour has higher gluten than British plain flour, semi-sweet chocolate is not the same fat/sugar content as British dark choc and half and half had me flummoxed for ages!

that makes me chuckle because i remember going through many of those issues myself. Amazon sells a lot of international foods now and i get some things from there for an american baking treat. things that also flummoxed me at first were...looking for baking soda, corn starch, and corn meal. "

You mean bicarb, corn flour and polenta?

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By *isscheekychops OP   Woman
over a year ago

The land of grey peas and bacon

I tell you where does a load of American stuff is tesco

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By *adyGardenWoman
over a year ago

LONDON (se)


"I'm pretty good but my mum is better

My mum is rubbish but I'm damn good. My irish grandmother taught me and how to bake soda bread and branbrak (don't think that is spelt right though)

Its called barmbrack and it is as sweet as you look at Halloween it used to have a sixpence hidden in it"

That's christmas pudding

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By (user no longer on site)
over a year ago

Yeah I am quite good so I am told

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By (user no longer on site)
over a year ago

I'm quite a good cook, worked a lot in professional kitchens over the years. Although don't do much now as my one remaining child still at home hates anything "fancy" salad is fancy to him!

I do love a friends or family get-together and my elder son who is a chef loves nothing better than mum cooked roasts and BBQ's, yes I'm the BBQ queen and no-one else cooks on it!

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By (user no longer on site)
over a year ago


"I tell you where does a load of American stuff is tesco "

they do now, but they didn't in '01 when i moved to Wales

td, yep but i didn't realise they would be called something different when i first moved here.

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By *0hnnyBrav0Man
over a year ago

Great Wyrley

I don't know whether I can be classed as a good cook but having needed to make my own food from a young age I will pretty much have a go at cooking anything.

Of all the things I have prepared ad planned, my biggest successes so far with my princess (chief taster) are the thrown together at the last minute bacon, mushroom, leek and tomato pasta or a bacon roll!!!

Love cooking a good casserole or a nice Sunday dinner with stuffing and yorkshire puddings and lashings of onion gravy

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By (user no longer on site)
over a year ago


"Never been taught how to

Teach yourself? Get some books, watch some cooking shows, YouTube, etc... "

Yeah I've got 2 books, I'll have to see what I can make tonight after work

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By *iewMan
Forum Mod
over a year ago

Angus & Findhorn


"I bought a slow cooker yesterday, still in the box.

looks great though

Nice x I use mine all the time x

thanks, it is now out of the box and has the required ingredients for spag bog.... "

my spag bog was a winner... I love slow cookers.

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By (user no longer on site)
over a year ago

Am good at cooking Thai food & all sorts of curries & the wife is good at roast dinners.

Dinners isn't the only kind of roast she's good at

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By (user no longer on site)
over a year ago

I just open a tuna tin lol.

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By *bony in IvoryCouple
over a year ago

Black&White Utopia

Was my trade for many years, love cooking... On a different career path these days tho,(that I equaly enjoy) change is as good as a rest!

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By (user no longer on site)
over a year ago

No I'm terrible I'm starving right now but waiting for J to get home. Finding the kitchen is hard at times

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By (user no longer on site)
over a year ago

Yes I am . x Its my love after horses . lol x

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By *ILLY aka SirslagWoman
over a year ago

Land of the Prince Bishops

Gravy is my forte learnt at the apron strings of the best gravy maker ever my nana...doesnt sound much of a culinary skill but its the reason why my family still insist on coming back home every Sunday and why my 26 yr old daughter says shes in no hurry to move out ..

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