Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:21:47 GMT 1, Anyone here actually done a good eggs Benedict?
tried today in small pot for the egg but guessing because I didn't boil reason egg stuck to the bottom? Interested to try again though.
interested in learning how to do sushi too so anyone have any advice?
Anyone here actually done a good eggs Benedict?
tried today in small pot for the egg but guessing because I didn't boil reason egg stuck to the bottom? Interested to try again though.
interested in learning how to do sushi too so anyone have any advice?
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:24:13 GMT 1, Eggs Benedict is what I really wanted to try, poach eggs never turned out but maybe because I cooked in small pot? I followed instructions for white vinegar etc but then heated again as didn't see eggs float.
Eggs Benedict is what I really wanted to try, poach eggs never turned out but maybe because I cooked in small pot? I followed instructions for white vinegar etc but then heated again as didn't see eggs float.
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Dr Plip
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August 2011
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Advice on cooking, by Dr Plip on Jan 15, 2015 0:32:46 GMT 1, The best advice I can give you with regards to sushi, is keep your hands as cold as possible. Frequently dipping your hands in a bowl of cold (or ice) water as you're handling the sushi rice.
The best advice I can give you with regards to sushi, is keep your hands as cold as possible. Frequently dipping your hands in a bowl of cold (or ice) water as you're handling the sushi rice.
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.dappy
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Advice on cooking, by .dappy on Jan 15, 2015 0:33:39 GMT 1,
... stir ...
(not too much vinegar)
... stir ...
(not too much vinegar)
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Sohoria
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Advice on cooking, by Sohoria on Jan 15, 2015 0:34:21 GMT 1, I followed youtube and put in three table spoons of white vinegar but after 4 minutes thought water wasn't hot enough so put on heat.
I did use a spoon to spin the water but didn't work out. Maybe should bring to boil the water and then spin? Egg was over cooked so did not look like how I see on youtube. Planned to replace Canadian bacon with normal bacon  it's hard to com so any advice!
I followed youtube and put in three table spoons of white vinegar but after 4 minutes thought water wasn't hot enough so put on heat. I did use a spoon to spin the water but didn't work out. Maybe should bring to boil the water and then spin? Egg was over cooked so did not look like how I see on youtube. Planned to replace Canadian bacon with normal bacon it's hard to com so any advice! |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:36:47 GMT 1, Tried but disaster today but maybe because originally the water didn't bring to a boil?
For sushi something this year really want to try. Mr Plip where do you pick up the salmon or tuna sushi?
I think need to master eggs Benedict first.
Tried but disaster today but maybe because originally the water didn't bring to a boil?
For sushi something this year really want to try. Mr Plip where do you pick up the salmon or tuna sushi?
I think need to master eggs Benedict first.
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Sohoria
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Advice on cooking, by Sohoria on Jan 15, 2015 0:38:28 GMT 1, No sorry, love quorn burgers when I went veg but like normal bacon.
No sorry, love quorn burgers when I went veg but like normal bacon.
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.dappy
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December 2010
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Advice on cooking, by .dappy on Jan 15, 2015 0:38:43 GMT 1,
... the water should be just below the boil ... simmering at the most ...
Points to remember
+. Make sure your eggs are really fresh.
+. Add a small dash of vinegar to a pan of steadily simmering water.
+. Crack eggs individually into a ramekin or cup.
+. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
+. Slowly tip the egg into the water, white first. Leave to cook for three minutes.
+. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
+. Drain (not for long ) onto kitchen paper โ nobody wants eggy poaching water making their toast soggy or wilting their salad.
... the water should be just below the boil ... simmering at the most ... Points to remember +. Make sure your eggs are really fresh. +. Add a small dash of vinegar to a pan of steadily simmering water. +. Crack eggs individually into a ramekin or cup. +. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. +. Slowly tip the egg into the water, white first. Leave to cook for three minutes. +. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. +. Drain (not for long ) onto kitchen paper โ nobody wants eggy poaching water making their toast soggy or wilting their salad. |
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Nick
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January 2014
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:40:41 GMT 1, Think size of saucepan matters? I put two eggs in and looked like youtube but then nothing really happened so turned up the heat. Sushi I think is more concentration but would love anyone from West Midlands to day where they get tuna sushi and salmon for cuts.
I'm still learning but would be amazing to pull off for the family.
Think size of saucepan matters? I put two eggs in and looked like youtube but then nothing really happened so turned up the heat. Sushi I think is more concentration but would love anyone from West Midlands to day where they get tuna sushi and salmon for cuts.
I'm still learning but would be amazing to pull off for the family.
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Dr Plip
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August 2011
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Advice on cooking, by Dr Plip on Jan 15, 2015 0:42:36 GMT 1, I can't help you with sourcing fish. I'm veggie. I can help you out with tender cuts of carrot and cucumber though?
A fishmonger (even a supermarket one) will be able to help you out if you mention what you're looking for and what you're going to do with it. And always go with the freshest fish possible. Fresh fish doesn't smell fishy.
I can't help you with sourcing fish. I'm veggie. I can help you out with tender cuts of carrot and cucumber though?
A fishmonger (even a supermarket one) will be able to help you out if you mention what you're looking for and what you're going to do with it. And always go with the freshest fish possible. Fresh fish doesn't smell fishy.
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:44:21 GMT 1, Dappy, followed not to full boil but egg seemed to have stuck. Do you need to do in a larger pan? I put each egg in small dish and gently placed in but maybe my heat wasn't enough?
Tempted to try again shortly what I found was difficult to spin water as in pot water became cloudy.
Nick87 will take a look at the link, thank you for posting
Dappy, followed not to full boil but egg seemed to have stuck. Do you need to do in a larger pan? I put each egg in small dish and gently placed in but maybe my heat wasn't enough? Tempted to try again shortly what I found was difficult to spin water as in pot water became cloudy. Nick87 will take a look at the link, thank you for posting |
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.dappy
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December 2010
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Advice on cooking, by .dappy on Jan 15, 2015 0:44:30 GMT 1, I followed youtube and put in three table spoons of white vinegar but after 4 minutes thought water wasn't hot enough so put on heat.
... three tablespoons! ... fฯcdge me! that would have cleaned your pot sparkling ... as if it was brand new!
... vinegar ... one of the best cleaning agents there is ... especially in the top drawer of washing machines 
I followed youtube and put in three table spoons of white vinegar but after 4 minutes thought water wasn't hot enough so put on heat. ... three tablespoons! ... fฯcdge me! that would have cleaned your pot sparkling ... as if it was brand new! ... vinegar ... one of the best cleaning agents there is ... especially in the top drawer of washing machines |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:47:02 GMT 1, I think tomorrow will take a visit to fish monger's and ask them. Silly but asking about cooking find embarrassing to friends etc. Feel like I should know!
Nordicstar would love to be able to do. So many different styles could do I did see a rolling mat on youtube? Suggest use?
I think tomorrow will take a visit to fish monger's and ask them. Silly but asking about cooking find embarrassing to friends etc. Feel like I should know! Nordicstar would love to be able to do. So many different styles could do I did see a rolling mat on youtube? Suggest use? |
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Dr Plip
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August 2011
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Advice on cooking, by Dr Plip on Jan 15, 2015 0:54:48 GMT 1, If you haven't got a Chinese store or hippie healthfood shop near you, a main Tesco or Waitrose will sell sushi rice, nori sheets (the outer seaweed), seasoning and rolling mats. The mats can be picked up really cheaply. You can use other things to roll them, but it's just easier with a proper mat. Plus it's reusable, so you can impress your family and friends again and again, by giving them Sushi Sunday every week.
If you haven't got a Chinese store or hippie healthfood shop near you, a main Tesco or Waitrose will sell sushi rice, nori sheets (the outer seaweed), seasoning and rolling mats. The mats can be picked up really cheaply. You can use other things to roll them, but it's just easier with a proper mat. Plus it's reusable, so you can impress your family and friends again and again, by giving them Sushi Sunday every week.
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:55:53 GMT 1, I'm going to try again tomorrow but maybe eggs wasn't so new.
Last attempt was eggs too cooked so tomorrow have more knowledge. I know. to art related but appreciate the help!
I'm going to try again tomorrow but maybe eggs wasn't so new.
Last attempt was eggs too cooked so tomorrow have more knowledge. I know. to art related but appreciate the help!
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 0:59:37 GMT 1, Nori sheets is something looking for now. Agree would be a fun thing to do for the family. Tempted to do a test for the eggs Benedict just to see if works. From people responded guess have done already?
Will go tomorrow and see if Nori sheets and rice. I always had a love for salmon and tuna sushi so hope they understand when I ask for it tomorrow
Nori sheets is something looking for now. Agree would be a fun thing to do for the family. Tempted to do a test for the eggs Benedict just to see if works. From people responded guess have done already? Will go tomorrow and see if Nori sheets and rice. I always had a love for salmon and tuna sushi so hope they understand when I ask for it tomorrow |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 1:04:02 GMT 1, My English is too limited to explain, so sorry for this. Both sushi and rolls are easy, and that this comes from me, it means it is easy! I hate cooking. But love eating. Only time I cook food is if I'm in love, happens every tenth year. And this I do just to seem normal in the very beginning.. i think I know how to make only hm 7-10 dishes. But these I do good.
language is good so appreciate your input. If could do sushi would be highlight for me as always imagined skilled to do. I am sure it is too! The rolling mat intrigues me. I guess it is similar to someone who first paints. Have the tools but upto them to create.
My English is too limited to explain, so sorry for this. Both sushi and rolls are easy, and that this comes from me, it means it is easy! I hate cooking. But love eating. Only time I cook food is if I'm in love, happens every tenth year. And this I do just to seem normal in the very beginning.. i think I know how to make only hm 7-10 dishes. But these I do good. I find a beauty in cooking, not rushed but to enjoy language is good so appreciate your input. If could do sushi would be highlight for me as always imagined skilled to do. I am sure it is too! The rolling mat intrigues me. I guess it is similar to someone who first paints. Have the tools but upto them to create. |
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.dappy
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December 2010
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Advice on cooking, by .dappy on Jan 15, 2015 1:04:40 GMT 1,
spin water before you put in egg(s) no more than two at a time ... if it is simmering it is the right temp ... pot - anything about 20cm diameter ... fill with water to about an inch from top ...
once egg is in no need to keep on and on stirring - one of the keys to cooking food is to leave it alone to cook and not keep prodding and moving it ... the purpose of the 'whirl' is for the white to wrap around itself around the yolk
spin water before you put in egg(s) no more than two at a time ... if it is simmering it is the right temp ... pot - anything about 20cm diameter ... fill with water to about an inch from top ...
once egg is in no need to keep on and on stirring - one of the keys to cooking food is to leave it alone to cook and not keep prodding and moving it ... the purpose of the 'whirl' is for the white to wrap around itself around the yolk
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.dappy
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December 2010
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Advice on cooking, by .dappy on Jan 15, 2015 1:08:56 GMT 1, You need to freeze the fish for 12 hours to kill any bacterias. Have the fish people at store to show you how to cut a couple of pieces, that you take home with you.
sorry do not agree with this ... you should not refreeze fresh fish unless you get it from the harbour ... all other fresh fish has already been frozen for delivery to the distribution centres ...
You need to freeze the fish for 12 hours to kill any bacterias. Have the fish people at store to show you how to cut a couple of pieces, that you take home with you. sorry do not agree with this ... you should not refreeze fresh fish unless you get it from the harbour ... all other fresh fish has already been frozen for delivery to the distribution centres ... |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 1:14:55 GMT 1, Really appreciate the input, we have market here in Birmingham but not sure how fresh the meat is from someone who lives close to the sea. Excitement for myself as I find interesting to try.
Tempura spicy tuna rolls about to youtube just think far more healthier and cheaper to learn. Anyone have special sauces over the years can share?
Really appreciate the input, we have market here in Birmingham but not sure how fresh the meat is from someone who lives close to the sea. Excitement for myself as I find interesting to try. Tempura spicy tuna rolls about to youtube just think far more healthier and cheaper to learn. Anyone have special sauces over the years can share? |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 1:22:43 GMT 1, Shrimp tempura looks amazing, youtube makes it seem so simple! Urrgh. Maybe if can do poached egg first tomorrow and then ask fish monger's what they suggest
Shrimp tempura looks amazing, youtube makes it seem so simple! Urrgh. Maybe if can do poached egg first tomorrow and then ask fish monger's what they suggest |
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Sohoria
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Advice on cooking, by Sohoria on Jan 15, 2015 1:40:53 GMT 1, I have no idea how that works but will promise.
I have no idea how that works but will promise.
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Sohoria
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Advice on cooking, by Sohoria on Jan 15, 2015 1:42:26 GMT 1, I was youtubing as well, the ones I love is not there. Truth is I just found them in two places in life.. It's like a spicey tuna roll, but the bottom of the roll, half of the roll so to say, is tempura deep fried, so it's warm and cold at the same time, both soft and crunchy. I love them!
I was youtubing as well, the ones I love is not there. Truth is I just found them in two places in life.. It's like a spicey tuna roll, but the bottom of the roll, half of the roll so to say, is tempura deep fried, so it's warm and cold at the same time, both soft and crunchy. I love them! That sounds like an amazing meal to have often have thought about sushi being cold or hot too. |
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Sohoria
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Advice on cooking, by Sohoria on Jan 15, 2015 1:47:09 GMT 1, Just made me hungry! Tempted to try eggs now but maybe to late
Just made me hungry! Tempted to try eggs now but maybe to late |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 1:48:41 GMT 1, I followed youtube and put in three table spoons of white vinegar but after 4 minutes thought water wasn't hot enough so put on heat. ... three tablespoons! ... fฯcdge me! that would have cleaned your pot sparkling ... as if it was brand new! ... vinegar ... one of the best cleaning agents there is ... especially in the top drawer of washing machines
I followed youtube and put in three table spoons of white vinegar but after 4 minutes thought water wasn't hot enough so put on heat. ... three tablespoons! ... fฯcdge me! that would have cleaned your pot sparkling ... as if it was brand new! ... vinegar ... one of the best cleaning agents there is ... especially in the top drawer of washing machines Too much? If being honest did think tiny pot was shiny lol. I was going from youtube so they said three table spoons of white vinegar. |
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Sohoria
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August 2009
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Advice on cooking, by Sohoria on Jan 15, 2015 2:12:17 GMT 1, Hate to waste water :/
Hate to waste water :/
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SW20
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December 2014
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Advice on cooking, by SW20 on Jan 15, 2015 5:22:16 GMT 1, keep the water simmering gently and really give a good stir wisk you need a little whirl pool effect hence the need for a bigger pan
pop egg in 2/2.5 mins max really for a lovely runny yolk
if you want a really good and quite easy Sushi Star
you need egg cups
Cling film
Smoked salmon slices
Sushi rice
Rice wine vinegar or lemon
some wasabi paste
basically boil rice or use rice cooker and let go cold as it is going cold add a splash of vinegar or a dash of lemon both should give just a hint. the vinigar also helps to bind the rice.
take egg cup and line with cling film have a bit spare on the outside
cut down the almon slices in to squares. place square so it lines the egg cup on top of the cling film with extra over the sides.
add a smidgen of wasabi to the salmon at bottom of cup. fill with sushi rice and add a dash of wasabi at the bottom.
fold over the excess salmon to seal in the rice to create a flat bottom. cut off any excess salmon so they will sit flat
turn egg cup upside down hold down the cling film while removing the egg cup.
then remove the cling film and you have both a tasty and very good looking piece of sushi
you can use same concept with sushi rice to the cling film drop a small piece of prawn/tuna into the rice then seal with rice turn upside down. flake some seaweed over the top. looks very nice
keep the water simmering gently and really give a good stir wisk you need a little whirl pool effect hence the need for a bigger pan
pop egg in 2/2.5 mins max really for a lovely runny yolk
if you want a really good and quite easy Sushi Star
you need egg cups
Cling film
Smoked salmon slices
Sushi rice
Rice wine vinegar or lemon
some wasabi paste
basically boil rice or use rice cooker and let go cold as it is going cold add a splash of vinegar or a dash of lemon both should give just a hint. the vinigar also helps to bind the rice.
take egg cup and line with cling film have a bit spare on the outside
cut down the almon slices in to squares. place square so it lines the egg cup on top of the cling film with extra over the sides.
add a smidgen of wasabi to the salmon at bottom of cup. fill with sushi rice and add a dash of wasabi at the bottom.
fold over the excess salmon to seal in the rice to create a flat bottom. cut off any excess salmon so they will sit flat
turn egg cup upside down hold down the cling film while removing the egg cup.
then remove the cling film and you have both a tasty and very good looking piece of sushi
you can use same concept with sushi rice to the cling film drop a small piece of prawn/tuna into the rice then seal with rice turn upside down. flake some seaweed over the top. looks very nice
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loother
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October 2014
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Advice on cooking, by loother on Jan 15, 2015 10:25:30 GMT 1, I've got some silicone poached egg moulds. They take all the risk out of poaching an egg - perfect results every time. The whole vinegar-and-whirlpool business is for the purists and the ill-equipped. You do need to put a lid on the pan while they're cooking, though - having glass lids is very helpful here.
I know nothing about making sushi (I'm fairly expert at eating it, mind).
I've got some silicone poached egg moulds. They take all the risk out of poaching an egg - perfect results every time. The whole vinegar-and-whirlpool business is for the purists and the ill-equipped. You do need to put a lid on the pan while they're cooking, though - having glass lids is very helpful here.
I know nothing about making sushi (I'm fairly expert at eating it, mind).
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Advice on cooking, by searchandrescue on Jan 15, 2015 15:03:31 GMT 1, I've got some silicone poached egg moulds. They take all the risk out of poaching an egg - perfect results every time. The whole vinegar-and-whirlpool business is for the purists and the ill-equipped. You do need to put a lid on the pan while they're cooking, though - having glass lids is very helpful here. I know nothing about making sushi (I'm fairly expert at eating it, mind).
Sublime!
I've got some silicone poached egg moulds. They take all the risk out of poaching an egg - perfect results every time. The whole vinegar-and-whirlpool business is for the purists and the ill-equipped. You do need to put a lid on the pan while they're cooking, though - having glass lids is very helpful here. I know nothing about making sushi (I'm fairly expert at eating it, mind). "The whole vinegar-and-whirlpool business...." Sublime! |
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it's hard to com so any advice!
