"Never throw away the rind from brie or camembert. Keep it for when you're making cheese sauce or bechamel - add it to give a rich creaminess. Trust me.   "
"Throw it away" are you crazy you're supposed to eat it  |
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"Making Cottage Pie for the week batch cook.
What are peoples secret ingredients in dishes in general?
For cottage pie, a little Worcestershire sauce does wonders."
That is exactly what I was going to say, worcestershire sauce. |
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"Celery, finely chopped or grated can go in loads of dishes"
Even better, mix it up by using lovage instead of celery for a more herby hit of flavour. I grow my own because local shops don’t stock it. |
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"Celery, finely chopped or grated can go in loads of dishes
Even better, mix it up by using lovage instead of celery for a more herby hit of flavour. I grow my own because local shops don’t stock it."
What is 'lovage'? |
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By *oggoneMan
over a year ago
Derry |
"Celery, finely chopped or grated can go in loads of dishes
Even better, mix it up by using lovage instead of celery for a more herby hit of flavour. I grow my own because local shops don’t stock it.
What is 'lovage'?"
It's similar ish to celery. It's in a spice rub I use a lot I've never seen it fresh always dried |
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"Celery, finely chopped or grated can go in loads of dishes
Even better, mix it up by using lovage instead of celery for a more herby hit of flavour. I grow my own because local shops don’t stock it.
What is 'lovage'?
It's similar ish to celery. It's in a spice rub I use a lot I've never seen it fresh always dried "
You learn something new everyday. You can tell i'm no chef!! |
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By *oggoneMan
over a year ago
Derry |
"Celery, finely chopped or grated can go in loads of dishes
Even better, mix it up by using lovage instead of celery for a more herby hit of flavour. I grow my own because local shops don’t stock it.
What is 'lovage'?
It's similar ish to celery. It's in a spice rub I use a lot I've never seen it fresh always dried
You learn something new everyday. You can tell i'm no chef!!"
I think it's related to parsley |
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By *rAitchMan
over a year ago
Diagonally Parked in a Parallel Universe |
I made a quiche a couple of weeks ago and when making the pastry I put a teaspoon of cayenne pepper and a teaspoon of cumin seeds into the pastry mix. Gave a nice tang to it. |
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By *apidaryMan
over a year ago
Chipping Norton |
Lovage is a wonderfully easy to grow perennial. Each winter I conclude it's died; each spring it returns in herby profusion.
Agree with Worcester sauce, as people have said. Soy, miso and anchovy essence (effectively the old Roman condiment of garum) achieve the same effect, adding that umami richness. Mushroom powder does the same - just grind up some dried mushrooms (porcini, preferably, but shitake or normal field mushrooms will do) and you can sprinkle it on / add it to sauces.
Another favourite is chervil. Harder to get hold of, though, and certainly harder to grow (in quantity) than lovage. |
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