- Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
- Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
Reply to: Simple cooking tips that work
Collapse
You are not logged in or you do not have permission to access this page. This could be due to one of several reasons:
- You are not logged in. If you are already registered, fill in the form below to log in, or follow the "Sign Up" link to register a new account.
- You may not have sufficient privileges to access this page. Are you trying to edit someone else's post, access administrative features or some other privileged system?
- If you are trying to post, the administrator may have disabled your account, or it may be awaiting activation.
Logging in...
Previously on "Simple cooking tips that work"
Collapse
-
Originally posted by hyperD View PostHmmm, good point, although there's only a squeeze of it. I didn't notice anything untoward although the meat is BBQd/Grilled.
I remember once marinating some squid in pure lemon juice. Later that afternoon it had vanished! What an idiot!
Leave a comment:
-
-
Originally posted by norrahe View PostI'd leave the lemon out if you are marinading it for that long it can pre cook the meat.
I remember once marinating some squid in pure lemon juice. Later that afternoon it had vanished! What an idiot!
Leave a comment:
-
Originally posted by hyperD View PostTry marinating lamb for two days - πολύ νόστιμο!
Did some lamb shoulder in lemon, Greek natural yoghurt, garlic, black pepper, olive oil, martini rosso (yes!) and thyme - souvlaki-tastic!
Leave a comment:
-
Originally posted by norrahe View PostInstead of using wine in some sauces you can use an oily prat.
Leave a comment:
-
Originally posted by gingerjedi View PostChopping onions, slice vertically turn 90 degrees and chop.
Why do people slice horizontally? Waste of time if you ask me as the onions layered structure will give you small pieces anyway.
Leave a comment:
-
Use a ricer when making mash.
Make sure the milk and butter are warm as well.
Leave a comment:
-
just a little lemon juice and butter ( always last) in pan sauces will thick and lift them
Leave a comment:
-
Use decent ingredients.
Doesn't have to be expensive but if you use meat or veg try and find somewhere that looks after the animals and doesn't intensively farm
Leave a comment:
- Home
- News & Features
- First Timers
- IR35 / S660 / BN66
- Employee Benefit Trusts
- Agency Workers Regulations
- MSC Legislation
- Limited Companies
- Dividends
- Umbrella Company
- VAT / Flat Rate VAT
- Job News & Guides
- Money News & Guides
- Guide to Contracts
- Successful Contracting
- Contracting Overseas
- Contractor Calculators
- MVL
- Contractor Expenses
Advertisers
Contractor Services
CUK News
- Streamline Your Retirement with iSIPP: A Solution for Contractor Pensions Sep 1 09:13
- Making the most of pension lump sums: overview for contractors Sep 1 08:36
- Umbrella company tribunal cases are opening up; are your wages subject to unlawful deductions, too? Aug 31 08:38
- Contractors, relabelling 'labour' as 'services' to appear 'fully contracted out' won't dupe IR35 inspectors Aug 31 08:30
- How often does HMRC check tax returns? Aug 30 08:27
- Work-life balance as an IT contractor: 5 top tips from a tech recruiter Aug 30 08:20
- Autumn Statement 2023 tipped to prioritise mental health, in a boost for UK workplaces Aug 29 08:33
- Final reminder for contractors to respond to the umbrella consultation (closing today) Aug 29 08:09
- Top 5 most in demand cyber security contract roles Aug 25 08:38
- Changes to the right to request flexible working are incoming, but how will contractors be affected? Aug 24 08:25
Leave a comment: