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Are you good at cooking??
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By (user no longer on site)
over a year ago
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Yerrr
take after my mom and my sister was also a qualified chef .
I also taught my son to cook as i think its an important lesson that many parents fail to do these days  |
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"I don't like to blow my own trumpet but, yes.
I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner  "
I didn't learn to cook so he takes me out for dinner |
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"I don't like to blow my own trumpet but, yes.
I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner "
The problem is I get plenty of people coming to ours for dinner! |
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By (user no longer on site)
over a year ago
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"I don't like to blow my own trumpet but, yes.
I try my mum favourite saying is learn how to cook you don't want your man going elsewhere for his dinner "
He can go out for his dinner as much as he likes : as long as he comes home for the shagging  |
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I'm called the baking queen by everyone I know (even at work), I make everyones cakes for miles around, baking makes me happy especially when the treats r all gone after 10 mins of being outta the oven taught my kids to which they love |
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By (user no longer on site)
over a year ago
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I'm not too bad, I like to try lots of things when I can from scratch, Indian Chinese puddings, old fashioned puddings me.
My mother is a cook to die for meat pudding in a muslin cloth.
Her |
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I like to think I can cook to a reasonable standard. Curries are my speciality all made with fresh ingredients from scratch.
Shepherds Pie, Lasagne, Moussaka or a Sunday roast with all the trimmings are all dishes I enjoy making  |
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By (user no longer on site)
over a year ago
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I hate cooking, I don't see why people get so excited over 'good food' so long as it keeps me alive that's all that matters 
I used to make the effort when my kids was young but now they have grown up I don't bother, I cant see the point in just cooking for me, I rarely have a hot meal |
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By (user no longer on site)
over a year ago
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I enjoy cooking but I rarely follow recipes. I concoct things or get an idea from a recipe then bastardise it. I'm fond of anything spicy really.
I've never turned my hand to baking. Probably because I'd have to follow a recipe lol |
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"I enjoy cooking but I rarely follow recipes. I concoct things or get an idea from a recipe then bastardise it. I'm fond of anything spicy really.
I've never turned my hand to baking. Probably because I'd have to follow a recipe lol "
I agree a recipe for cooking is a starter, the you can add your own touch, a little more or a little less makes the dish your own. But baking is more scientifuc |
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By (user no longer on site)
over a year ago
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Im average I guess. Work with food every day, so is a effort to want to cook when I get home. Not a chef or anything, just work in school. I dont do cooking there |
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By (user no longer on site)
over a year ago
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"I love cooking Mexican food one thing from being married....I married a Mexican and I learnt true Mexican food "
I can cook Mexican food but I'm better at cooking seafood. But I'll let you cook it for me sometime. |
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By (user no longer on site)
over a year ago
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"Yerrr
take after my mom and my sister was also a qualified chef .
I also taught my son to cook as i think its an important lesson that many parents fail to do these days "
I agree with that too unfortunately because my mother didn't bother, I couldn't pass much culinary skills to my kids though my daughter does ask me now and again. Its also meant I have little confidence in myself but I do make things from scratch for the freezer like bolognese which their dad taught me how to make |
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By (user no longer on site)
over a year ago
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"Never been taught how to 
Teach yourself? Get some books, watch some cooking shows, YouTube, etc... "
That's a great idea however I want to know how does one decide if a particular ingredient is important to a meal or not if its something I don't like, often a recipe sounds nice its what's in it that can mean I wouldn't eat it |
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By (user no longer on site)
over a year ago
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Im a good cook. Really enjoy it when i dont have to do it. Hate coming home from work and having to sort tea out, but on days off will have three things on the go for the freezer. Lol
Altering recipes is about trial and error. Leave out the things you dont like, replace them with things you will eat. If it doesnt work first time, next time replace it with something else.
Also a big fan of the 'wing it' school of culinary excellance. (Just working your way through kitchen saying "a little bit of this, alot of that, a dash of this, a sprinkle of the other) |
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By (user no longer on site)
over a year ago
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"Never been taught how to
Teach yourself? Get some books, watch some cooking shows, YouTube, etc...
That's a great idea however I want to know how does one decide if a particular ingredient is important to a meal or not if its something I don't like, often a recipe sounds nice its what's in it that can mean I wouldn't eat it"
Find one you like and go from there here? There are plenty of options available sassy pants. |
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I do a lot of cooking in the slow cooker. Lamb, beef and beef stew are lovely and tender.
I do make food from scratch egg fried rice, corned beef hash, bread even cakes just need room in my freezer to store the masses I always seem to have left.
Claire |
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By (user no longer on site)
over a year ago
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I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch. |
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By *icentiousCouple
over a year ago
Up on them there hills |
I enjoy cooking in a Floyd type way (I did get to a final of a cookery comp not so long ago, but lost because I had to do it sober), plus if I left the OH (fem) to cook the kids would starve or die of carbon overdose.  |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch. "
I do know what you mean with that....I got used to the American way and still bake using cups instead of grams...I miss certain ingredients out there as well |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch. "
in terms of Yorkshire puds look up James Martin recipe |
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By (user no longer on site)
over a year ago
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I've had my cooker for 12 years now and dont know how to work the oven bit, Blown 3 Microwaves up in 2 years..
And done the fork in the toaster thing(that one hurt)
Gordon Blue  |
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By (user no longer on site)
over a year ago
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yes and i enjoy it.
its a great way to be creative and to use your hands
today we will be having a korma indian with pilau rice and ive just made a batch of brownies for desert
cant wait for it |
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By (user no longer on site)
over a year ago
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe "
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol. |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol. "
Ok I'll remember that as well |
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol. "
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
|
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
"
Alternatively see Aunt Bessie |
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"I'm pretty good but my mum is better
My mum is rubbish but I'm damn good. My irish grandmother taught me and how to bake soda bread and branbrak (don't think that is spelt right though) "
Its called barmbrack and it is as sweet as you look at Halloween it used to have a sixpence hidden in it |
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By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
"I bought a slow cooker yesterday, still in the box.
looks great though
Nice x I use mine all the time x  "
thanks, it is now out of the box and has the required ingredients for spag bog.... |
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By (user no longer on site)
over a year ago
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
Alternatively see Aunt Bessie "
I wont cook yorky puds from scratch just for me. and when i do (friends to dinner) i use jamie olivers way. aunt bessies are great for singletons |
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By (user no longer on site)
over a year ago
|
"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
Alternatively see Aunt Bessie "
lol! I'm looking for something other than aunt bessie.
and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually.  |
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
Alternatively see Aunt Bessie
lol! I'm looking for something other than aunt bessie.
and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually. "
I struggled with my American recipes before I got proper measuring cups, but there are still some things are not quite the same - all purpose flour has higher gluten than British plain flour, semi-sweet chocolate is not the same fat/sugar content as British dark choc and half and half had me flummoxed for ages! |
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By (user no longer on site)
over a year ago
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
Alternatively see Aunt Bessie
lol! I'm looking for something other than aunt bessie.
and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually.
I struggled with my American recipes before I got proper measuring cups, but there are still some things are not quite the same - all purpose flour has higher gluten than British plain flour, semi-sweet chocolate is not the same fat/sugar content as British dark choc and half and half had me flummoxed for ages!"
that makes me chuckle because i remember going through many of those issues myself. Amazon sells a lot of international foods now and i get some things from there for an american baking treat. things that also flummoxed me at first were...looking for baking soda, corn starch, and corn meal. |
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"I'm ace at baking. I'm good at cooking, but better with the u.s. style foods that i grew up on than some of the british ones. on a mission now to tackle trying a yorkshire pudding from scratch.
in terms of Yorkshire puds look up James Martin recipe
will do, hun. thanks.
a lot of ingredients can be found over here, jjust under different names. i convert a lot of American recipes... biggest tip i can think of is.... if an American recipe calls for a pint of liquid, that's only 16 ounces, not 20 like in the uk. that one caught me out a few times before i figured it out lol.
For failsafe Yorkshire puddings use equal volumes of all your ingredients. The best way to do this is to measure your eggs first, for a smaller batch use two eggs to serve 4-6 healthy appetites use at least 3:
Plain (all purpose) flour
Eggs
Milk
Add a little salt and pepper and beat really well. Make the mix at least an hour before you want to use it, you can even make it the day before. Leaving it to stand for a while helps. Just beat it again before you pour it.
The consistency should be slightly thicker than single/pouring cream (think half and half).
Your oven needs to be very hot, your trays need to be well heated. Once heated put fat in your trays. You can use sunflower or vegetable oil but the best results are from lard, dripping or goose fat. Then put the trays back in till the fat gets rippling hot.
As you pour the mix in it should begin to sizzle around the edges - test with a drop of batter, if it doesn't heat the trays more. Once they are filled return to the oven and leave for 20-30 mins. Once they look just right do not open the oven but leave for another 3-5 mins to 'set'.
Alternatively see Aunt Bessie
lol! I'm looking for something other than aunt bessie.
and tempting devil, thanks for the recipe. i'd been told about preheating the trays, and lard, but not premixing. i will get the hang of British cuisine eventually.
I struggled with my American recipes before I got proper measuring cups, but there are still some things are not quite the same - all purpose flour has higher gluten than British plain flour, semi-sweet chocolate is not the same fat/sugar content as British dark choc and half and half had me flummoxed for ages!
that makes me chuckle because i remember going through many of those issues myself. Amazon sells a lot of international foods now and i get some things from there for an american baking treat. things that also flummoxed me at first were...looking for baking soda, corn starch, and corn meal. "
You mean bicarb, corn flour and polenta? |
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"I'm pretty good but my mum is better
My mum is rubbish but I'm damn good. My irish grandmother taught me and how to bake soda bread and branbrak (don't think that is spelt right though)
Its called barmbrack and it is as sweet as you look at Halloween it used to have a sixpence hidden in it"
That's christmas pudding  |
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By (user no longer on site)
over a year ago
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I'm quite a good cook, worked a lot in professional kitchens over the years. Although don't do much now as my one remaining child still at home hates anything "fancy" salad is fancy to him!
I do love a friends or family get-together and my elder son who is a chef loves nothing better than mum cooked roasts and BBQ's, yes I'm the BBQ queen and no-one else cooks on it! |
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By (user no longer on site)
over a year ago
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"I tell you where does a load of American stuff is tesco "
they do now, but they didn't in '01 when i moved to Wales
td, yep but i didn't realise they would be called something different when i first moved here. |
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I don't know whether I can be classed as a good cook but having needed to make my own food from a young age I will pretty much have a go at cooking anything.
Of all the things I have prepared ad planned, my biggest successes so far with my princess (chief taster) are the thrown together at the last minute bacon, mushroom, leek and tomato pasta or a bacon roll!!! 
Love cooking a good casserole or a nice Sunday dinner with stuffing and yorkshire puddings and lashings of onion gravy |
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By (user no longer on site)
over a year ago
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"Never been taught how to
Teach yourself? Get some books, watch some cooking shows, YouTube, etc... "
Yeah I've got 2 books, I'll have to see what I can make tonight after work |
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By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
"I bought a slow cooker yesterday, still in the box.
looks great though
Nice x I use mine all the time x
thanks, it is now out of the box and has the required ingredients for spag bog.... "
my spag bog was a winner... I love slow cookers. |
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Gravy is my forte learnt at the apron strings of the best gravy maker ever my nana...doesnt sound much of a culinary skill but its the reason why my family still insist on coming back home every Sunday and why my 26 yr old daughter says shes in no hurry to move out ..  |
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