Thread: Master Chef TeakDoor 2014

Originally Posted by charleyboy

I shall be poaching my egg in maidens water served on a bed of brulee baguette.

I shall look forward to it. Nine days and 22 hours encounting.

Originally Posted by withnallstoke

Stick to toilet trading slapper.

Oh, I'd never consider giving up my day job.

Originally Posted by Necron99

I just use cling film

Explain yourself!

I'm gonna do me an omelet for brekky and break your sole.

Originally Posted by Fondles

That's cheating.....but I'm gonna have a go.

Originally Posted by klong toey

coveted Michelin star restaurant.

Michelin spare tyre more like.

Originally Posted by Kurgen

Originally Posted by Fondles

That's cheating.....but I'm gonna have a go.

Cheaing? FUCKING CHEATING?

I'm surprised your kitchen doesn't sport a freakin hot'n'cold' egg poacher/boiler/fryer/toaster combo deal.....


Those really thin freezer bags work also, maybe even better.
Bit less phaffing about.

Originally Posted by klong toey

As Ramsey would say,you fecking idiot i can't eat that its disgusting you never added any vinegar to the poaching water.
Not even fit for a soi dog to eat,now get out of my kitchen.
Personally i think looks very tasty Mr Slap good effort.

Nonsense!
Vinegar is not necessary if one knows what they're doing....

Ramsey should know. Yet, he was manufactured and conditioned by formal culinary training. Never explored other possibilities....and techniques.

All aside, he's always been more than a bit of a wanker.
Shit doesn't stink and all that, etc...

Originally Posted by somtamslap

Oh and I tried creating a whirlpool in the water prior to that attempt. It does not, repeat, does not work. The egg white slinked off into the ether, never to be seen or heard from again.

Indeed. It doesn;t work, as I said on another thread.

The water should be completely still, just after getting it up to boiling temp. After the egg has congealed you can bring it up to boil again.

Originally Posted by Rural Surin

Originally Posted by klong toey

As Ramsey would say,you fecking idiot i can't eat that its disgusting you never added any vinegar to the poaching water.
Not even fit for a soi dog to eat,now get out of my kitchen.
Personally i think looks very tasty Mr Slap good effort.

Nonsense!
Vinegar is not necessary if one knows what they're doing....

Ramsey should know. Yet, he was manufactured and conditioned by formal culinary training. Never explored other possibilities....and techniques.

All aside, he's always been more than a bit of a wanker.
Shit doesn't stink and all that, etc...

Reply from Ramsey.
You bloody fool,vinegar and salt both help the proteins (albumin) to denature (unwind) more quickly and link up to form a network of proteins, thus setting the egg. The quicker the proteins denature the less feathering there will be around the edges and the nicer looking the egg.
You know feck all about cooking.

Why eggs? I don't like eggs.

Who died and made you the Grand Poo-Bah of All Creation, Slap?


I demand another choice of ingredient!!!

So just what the fuck kind if egg is that in the OP? It could pass for basted I suppose.

I'd really love to get in on these cooking threads but the fact is when you do something 12 hours a day for years and years it's the last thing you want to do in your free time. Excluding some professions of course.

Eventually I will put something up.
Nice eggs there slap

Originally Posted by Headworx

^^The thing with Ramsey is he seriously can cook. There's a show on True tv he does called something like '100 recipes to stake your life on' and he comes across as a very decent guy. So why he turns into a complete arsehole on his other shows while screaming his lungs out at amateur cooks who are trying their best is beyond me. Just for the ratings or is he genuinely a 24 Karat arsehole?.

^Agreed NR. There's only so much you can do with an egg!. What about things like fish or pasta or lamb sort of thing, or are they scheduled for later challenges after weeding out the bad egg cooks!?.

Ever worked in restaurants?
All head chefs are cnuts..

Another way without having to fluck with cling wrap:

Egg with whatever floats your boat in an oiled (spray) ramikin

Frying pan with an inch of water boiling

place ramikin in boiling water and cover the pan with a pot cover

3 mins and your off

E G

You've got to swirl your water anti clockwise and throw your egg in the other way.

Well, that's what i was told. I don't like poached eggs.

Like Gordon Ramsay though. (not for his looks) Have you watched Kitchen Nightmares?!!

My mum had a nifty gadget since the 1940's which was a pan that you put water in, and then had little individual pot things to poach your eggs in. No seperation at all. Even after 56 years of marriage with my dad!!

Originally Posted by patsycat

My mum had a nifty gadget since the 1940's which was a pan that you put water in, and then had little individual pot things to poach your eggs in. No seperation at all. Even after 56 years of marriage with my dad!!

Nigel bought a couple over with him. I must confess, the Midget used it once and went back to the still water method.

Ach, well. Each to their own!!

They have microwave "egg shell" containers for poaching eggs now...

Simple...

But they're not as fun.

Originally Posted by November Rain

Slap

Originally Posted by November Rain

the Grand Poo-Bah of All Creation

This has a very nice ring about it.

As sure as eggs is eggs, eggs will be the eggsact starting point of this here cookery eggsstravaganza.

Sorry if that didn't make any sense. I'm fresh from smoking crack with Ainsely Harriot.

Originally Posted by BaitongBoy

They have microwave "egg shell" containers for poaching eggs now...

Simple...

I bought one of them, fukkin useless.