Ask The Chef

Dear Gardener's Question Time,

I can't find my wife's clematis. She swears that she has one but I think she is lying.

What is your advice?

Kind regards,

some guy not called slackula.

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Originally Posted by Chico

Hi and welcome to the Ask the Chef thread.

If you have a genuine question about Cooking,here is your very own resident Chef(s)

Are there any other poorly paid, burger flipping Expat Chefs on the Board.? if so you have to be a trained Chef,not one of these numpty google searching toss pots that thinks he can turn his hand to anything regarding cooking,just with a quick Google search.

I haven't really posted many comments about the Abominations in some of the cookery threads,but please feel free to post link or post photo that you want reviewed.though it has to be your own cookery effort.

Any tips or advice you want please fire way.:sssh:

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Reminiscent of a Yasojack thread. Do you have a website?

ok. Serious question but no pics.
Cottage Pie.
I buy aussie beef mince, spuds, carrots and onions. Chuck them in a slow cooker with some water, red wine, worcs sauce and seasoning. Red Leics sprinkled on top. Cook on low for about 6 hours.

Always edible, but the consistency of the juices is always variable. How do I get the rich saucy juices to thicken favourably?

Cornflour.









Sent from my Scousepad4 using Yasotalk app

^^

Once you've browned the mince, add a spoonful or so of flour (cornflour is good, but any other is fine also).

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Originally Posted by PAG

Once you've browned the mince, add a spoonful or so of flour (cornflour is good, but any other is fine also).

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Tea, dessert or table?

You could add a teaspoon of gravy granules to the mix at the end if still not thick enough..

I seared my pork chops in wine and butter before putting them in the oven for 25mins

(I like them cooked well and evenly)

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Originally Posted by chassamui

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Originally Posted by PAG

Once you've browned the mince, add a spoonful or so of flour (cornflour is good, but any other is fine also).

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Tea, dessert or table?

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I use a teaspoon of cornflour. Put it in a small bowl or cup, add some water and mix it together to make a paste, then stir it into the mince mix to thicken while it is still on the heat. I do that about 5 minutes before the mince is ready.

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Originally Posted by PAG

^^

Once you've browned the mince, add a spoonful or so of flour (cornflour is good, but any other is fine also).

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Cornflour is good for thickening as per Neverna's post above, but for gravy when browning, I think wheat flour is better. Cornflour (and even moreso arrowroot and sticky rice flour) tend to be more gelatinous rather than thick and creamy.

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Originally Posted by Maanaam

Cornflour is good for thickening as per Neverna's post above, but for gravy when browning, I think wheat flour is better. Cornflour (and even moreso arrowroot and sticky rice flour) tend to be more gelatinous rather than thick and creamy.

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Just brown some flour off with the meat and veg it will thicken the whole thing up great. The cornflour does come out more gelatinous sort of like a ratna gravy. When I make my stews they are done like this and cook 4-6 hours.

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Originally Posted by Chico

Hi and welcome to the Ask the Chef thread.

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Cheers, Chico!

:coolio::thankyou:

https://teakdoor.com/images/imported/2016/10/780.jpg

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Originally Posted by DJ Pat

You could add a teaspoon of gravy granules to the mix at the end if still not thick enough..

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That's what I usually end up doing. Only because masterchef jack would disapprove.

A quarter teaspoon Vegemite adds colour and flavour to gravy. Keep in mind that the Vegemite will give saltiness too, so be careful of any salt you might automatically add.
A couple of tablespoons of orange juice if you overdid the flour and it's too thick. Be sparing and it adds depth without sweetness and enhances the meatiness. A bit too much and the sweetness will be discernible and will make you think a Thai cooked it.

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Originally Posted by aging one

Just brown some flour off with the meat and veg it will thicken the whole thing up great.

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What he said...take said meat, coat liberally in flour, brown it off and you've got a great gravy base. If your meat ain't fatty enough, throw in a dollop of butter.

Chas I can see your a traditionalist with your method of cooking,with a couple of quick adjustments I'm sure you will be surprised with your cooking abilities.
Firstly Aussie Beef bin that idea. find some British Beef then always brown your mince in a goid thick bottomed pan and then add the veggies cut into small cubes if you have any tom paste add a aspoonful a plain flour then a lamb stock cube, or if can't find A beef cube mix flour should be 1oz to 1 pint of sauce make sure uou add stock slowly or boiling benefit of boiling is you can throw all liqour in at once.
if you have any thyme sprig of that into mix then let cook and reduce to desired consistency and season' not sure what the red wine is about but if you have alcoholic tendercies please carry on. lastly chunk of crusty bread and Bon Appetit 2hrs cooking time is more than enough.
do your stuff with mash and cheese and

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Originally Posted by chassamui

ok. Serious question but no pics.
Cottage Pie.
I buy aussie beef mince, spuds, carrots and onions. Chuck them in a slow cooker with some water, red wine, worcs sauce and seasoning. Red Leics sprinkled on top. Cook on low for about 6 hours.

Always edible, but the consistency of the juices is always variable. How do I get the rich saucy juices to thicken favourably?

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Originally Posted by Chico

Firstly Aussie Beef bin that idea. find some British Beef

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You've just ruined whatever reputation you had as a gourmand.
That is if we're generalising. Of course there will be some very good British beef, but on the whole, Aussie beef is the best.

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Originally Posted by Maanaam

Aussie beef is the best.

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Let me help you....

Aussie beef is the best you can get easily in Thailand.


I would argue that Argentinian beef or good old American black angus easily kicks any Ozzie beef that I've had.

^^^ why do you write like a Paki?

^^^ NZ Beef kicks the Aussie stuff to touch.

I disagree, Chuchok. I'm loyal to NZ, but having just got back from Brisbane, I can attest the Aussie beef is better.

Then there's them winning two years in a row....

Aussie beef shines on the world stage winning the World Steak Challenge
Aussie beef shines on the world stage winning the World Steak Challenge - ABC Rural (Australian Broadcasting Corporation)

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Originally Posted by CSFFan

I would argue that Argentinian beef or good old American black angus easily kicks any Ozzie beef that I've had.

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I can't argue as I don't know. Must be damn fine beef.

Try Kobe beef

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Originally Posted by Maanaam

I disagree, Chuchok. I'm loyal to NZ, but having just got back from Brisbane, I can attest the Aussie beef is better.

Then there's them winning two years in a row....

Aussie beef shines on the world stage winning the World Steak Challenge
Aussie beef shines on the world stage winning the World Steak Challenge - ABC Rural (Australian Broadcasting Corporation)

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grainfed:no:

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Originally Posted by Chico

Try Kobe beef

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You mean grain fed Wagyu?

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Originally Posted by Maanaam

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Originally Posted by CSFFan

I would argue that Argentinian beef or good old American black angus easily kicks any Ozzie beef that I've had.

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I can't argue as I don't know. Must be damn fine beef.

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Without going into the pros and cons of Kobe, Argentinian grass fed beef is arguable the best. The muscle fibers of the meat are longer...because the beasts don't have to move much to get lush feed. Less movement means more tender meat.Being grass fed, it's better for you and has a better flavour IMO.