Reply to: Simple cooking tips that work

[Old Hack]

I like the ladies fat boy, just not the lardy ones like you

[shaunbhoy]

All big girls hey SB. I guess I kind of knew that though

Well as the ladies are not your thing, here is one just for you OH.

[Old Hack]

And what about Delia??

All big girls hey SB. I guess I kind of knew that though

[shaunbhoy]

And what about Delia??

[norrahe]

Hmmm, 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!

A small amount isn't too bad. If you want to infuse lemon flavour use lemon zest ( make sure it is unwaxed).

[shaunbhoy]

Or maybe even Kirsty??

[shaunbhoy]

I think a few tips from Nigella might help things along in this thread................NSFW!!!

[hyperD]

I'd leave the lemon out if you are marinading it for that long it can pre cook the meat.

Hmmm, 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!

[norrahe]

Try 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!

I'd leave the lemon out if you are marinading it for that long it can pre cook the meat.

[Uncle Albert]

Instead of using wine in some sauces you can use an oily prat.

How is adding Nicolas Sarkozy to my sauce going to improve it?

[norrahe]

Chopping 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.

Keep your onions in the fridge - no tears!

[norrahe]

Use a ricer when making mash.

Make sure the milk and butter are warm as well.

[norrahe]

Instead of using wine in some sauces you can use noilly prat.

[norrahe]

just a little lemon juice and butter ( always last) in pan sauces will thick and lift them

[norrahe]

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