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Are you a good cook?
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By *educedWoman
over a year ago
Birmingham |
I am an excellent cook (10 out of 10) when it comes to cooking the things I like or am familiar with.
Anything new or which involves pastry then 0. I am no good with cakes either.
I don't eat anything sweet so tend to care less about end results which does have an affect. |
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By (user no longer on site)
over a year ago
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"Mark does most of our cooking but i'll give him a 9/10 if he could just master Yorkshire puddings it would be a 10  "
more eggs and a little water in the milk and not to thick the mix and very hot oven my tips. lol xx its just lovely a man can cook .. my other half cant so your very lucky.  |
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By (user no longer on site)
over a year ago
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"Mark does most of our cooking but i'll give him a 9/10 if he could just master Yorkshire puddings it would be a 10 more eggs and a little water in the milk and not to thick the mix and very hot oven my tips. lol xx its just lovely a man can cook .. my other half cant so your very lucky. he has your spicy lentil and chorizo soup off to a tee now, so thank you for that"
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By (user no longer on site) OP
over a year ago
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"Mark does most of our cooking but i'll give him a 9/10 if he could just master Yorkshire puddings it would be a 10 more eggs and a little water in the milk and not to thick the mix and very hot oven my tips. lol xx its just lovely a man can cook .. my other half cant so your very lucky. "
My sisters chap does all the cooking for them. He used to be a chef. |
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By (user no longer on site)
over a year ago
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"Mark does most of our cooking but i'll give him a 9/10 if he could just master Yorkshire puddings it would be a 10 more eggs and a little water in the milk and not to thick the mix and very hot oven my tips. lol xx its just lovely a man can cook .. my other half cant so your very lucky.
My sisters chap does all the cooking for them. He used to be a chef. "
What a lucky woman I love cooking myself but it must be a real treat a man shopping and making things .. well it would be for me . |
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By (user no longer on site)
over a year ago
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"Mark does most of our cooking but i'll give him a 9/10 if he could just master Yorkshire puddings it would be a 10 "
I have struggled with Yorkshire puddings in the past I then found a recipe in a Gordon Ramsey cook book andi haven't failed since. The mixture seems thicker than i was lead to believe it should be but it works a treat. 
I'm a 10. It's the only thing I'm good at that i enjoy. |
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By (user no longer on site) OP
over a year ago
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"Mark does most of our cooking but i'll give him a 9/10 if he could just master Yorkshire puddings it would be a 10 more eggs and a little water in the milk and not to thick the mix and very hot oven my tips. lol xx its just lovely a man can cook .. my other half cant so your very lucky.
My sisters chap does all the cooking for them. He used to be a chef. What a lucky woman I love cooking myself but it must be a real treat a man shopping and making things .. well it would be for me . "
Yes me too! |
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By (user no longer on site)
over a year ago
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Don't know what the problem with Yorkies is 
It's just a simple batter mix 
Get the oven as hot as possible, and preheat your pan using good fat. Bob's your father's brother
I do it whilst the joint is resting, some prefer to do it first, but the method is just the same  |
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By (user no longer on site)
over a year ago
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"Don't know what the problem with Yorkies is
It's just a simple batter mix
Get the oven as hot as possible, and preheat your pan using good fat. Bob's your father's brother
I do it whilst the joint is resting, some prefer to do it first, but the method is just the same "
Of course you are right but I'm a perfectionist and getting the right batter mix that works properly in my wayward oven so that they turn out exactly how I want them was the hard bit for me. |
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By (user no longer on site)
over a year ago
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I love doing it. When I have the time and the little one at weekends I always do her and myself home-cooked meals as I know her mum won't have the time during the week so aside from fruit I know she'll have to have a lot of cereals, readymeals and sandwiches.
I make a point of having her in the kitchen with me watching and helping with simple things such as cracking eggs if I'm doing something as simple as a spanish omlette (which she can do without getting shell in the mix already at 3, I'm very proud!) beating mixtures with a fork and tasting sauces as I figure it's a handy skill for her to have and we both enjoy it. Especially if I'm doing something such as stir-fry which she gets quite excited over due to so much happening at once and it being quick enough so as not to have her attention span wane.
I like to think I'm somewhere above an 8 as with that unnerring lovely honesty that small children have she'd let me know in no uncertain terms if my efforts weren't up to scratch! |
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id say I was around an 8 due to that I still burn things every now and again
but I havent had many complaints its just that sodding gravy mix that some how goes sodding lumpy every now and again
but I do enjoy experimenting with food as long as you dont mind been the second tester to it |
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An 8 or a 9. I can bake, make jam and preserves and sweets too.
As for Yorkshire puddings do it by volume. Get a small glass and use it to measure equal volumes of eggs, plain flour and milk into a wide jug. Add a pinch of salt then beat vigorously with a balloon whisk.
Do this early when you put your meat in and let the mix stand. When you take the meat out to rest turn the oven up high and put your Yorkie tin into heat up with fat in - sunflower oil will work but lard or goose fat will make tastier puds. While the fat is getting good and hot give your mix another quick beat to get rid of any lumps. Pull out the Yorkie tray and pour the mix in, it should sizzle as it hits the fat.
Put them in the oven and keep an eye on them. Depending on your oven they'll take between twenty and thirty mins. Once they look done STOP - don't take them out! Give them an extra five mins to ensure the centre has set.
If this makes a bigger batch than you need just let them cool and freeze, five mins in a hot oven from frozen and they're ready to use. |
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By (user no longer on site)
over a year ago
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"An 8 or a 9. I can bake, make jam and preserves and sweets too.
As for Yorkshire puddings do it by volume. Get a small glass and use it to measure equal volumes of eggs, plain flour and milk into a wide jug. Add a pinch of salt then beat vigorously with a balloon whisk.
Do this early when you put your meat in and let the mix stand. When you take the meat out to rest turn the oven up high and put your Yorkie tin into heat up with fat in - sunflower oil will work but lard or goose fat will make tastier puds. While the fat is getting good and hot give your mix another quick beat to get rid of any lumps. Pull out the Yorkie tray and pour the mix in, it should sizzle as it hits the fat.
Put them in the oven and keep an eye on them. Depending on your oven they'll take between twenty and thirty mins. Once they look done STOP - don't take them out! Give them an extra five mins to ensure the centre has set.
If this makes a bigger batch than you need just let them cool and freeze, five mins in a hot oven from frozen and they're ready to use."
whens dinner |
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"An 8 or a 9. I can bake, make jam and preserves and sweets too.
As for Yorkshire puddings do it by volume. Get a small glass and use it to measure equal volumes of eggs, plain flour and milk into a wide jug. Add a pinch of salt then beat vigorously with a balloon whisk.
Do this early when you put your meat in and let the mix stand. When you take the meat out to rest turn the oven up high and put your Yorkie tin into heat up with fat in - sunflower oil will work but lard or goose fat will make tastier puds. While the fat is getting good and hot give your mix another quick beat to get rid of any lumps. Pull out the Yorkie tray and pour the mix in, it should sizzle as it hits the fat.
Put them in the oven and keep an eye on them. Depending on your oven they'll take between twenty and thirty mins. Once they look done STOP - don't take them out! Give them an extra five mins to ensure the centre has set.
If this makes a bigger batch than you need just let them cool and freeze, five mins in a hot oven from frozen and they're ready to use. whens dinner "
Tonight I'll be cooking the extremely complex... Poached eggs on toast! |
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By (user no longer on site) OP
over a year ago
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"An 8 or a 9. I can bake, make jam and preserves and sweets too.
As for Yorkshire puddings do it by volume. Get a small glass and use it to measure equal volumes of eggs, plain flour and milk into a wide jug. Add a pinch of salt then beat vigorously with a balloon whisk.
Do this early when you put your meat in and let the mix stand. When you take the meat out to rest turn the oven up high and put your Yorkie tin into heat up with fat in - sunflower oil will work but lard or goose fat will make tastier puds. While the fat is getting good and hot give your mix another quick beat to get rid of any lumps. Pull out the Yorkie tray and pour the mix in, it should sizzle as it hits the fat.
Put them in the oven and keep an eye on them. Depending on your oven they'll take between twenty and thirty mins. Once they look done STOP - don't take them out! Give them an extra five mins to ensure the centre has set.
If this makes a bigger batch than you need just let them cool and freeze, five mins in a hot oven from frozen and they're ready to use. whens dinner
Tonight I'll be cooking the extremely complex... Poached eggs on toast! "
What was your teriyaki recipe again TD? |
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"An 8 or a 9. I can bake, make jam and preserves and sweets too.
As for Yorkshire puddings do it by volume. Get a small glass and use it to measure equal volumes of eggs, plain flour and milk into a wide jug. Add a pinch of salt then beat vigorously with a balloon whisk.
Do this early when you put your meat in and let the mix stand. When you take the meat out to rest turn the oven up high and put your Yorkie tin into heat up with fat in - sunflower oil will work but lard or goose fat will make tastier puds. While the fat is getting good and hot give your mix another quick beat to get rid of any lumps. Pull out the Yorkie tray and pour the mix in, it should sizzle as it hits the fat.
Put them in the oven and keep an eye on them. Depending on your oven they'll take between twenty and thirty mins. Once they look done STOP - don't take them out! Give them an extra five mins to ensure the centre has set.
If this makes a bigger batch than you need just let them cool and freeze, five mins in a hot oven from frozen and they're ready to use. whens dinner
Tonight I'll be cooking the extremely complex... Poached eggs on toast!
What was your teriyaki recipe again TD? "
I don't think that was one of mine.
But teriyaki is soy sauce, water, brown sugar, honey, ground ginger, garlic and cornflour to thicken. Quantities I'm.not sure cos it's add a bit till it's right but start with a generous amount of soy. |
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By *icentiousCouple
over a year ago
Up on them there hills |
Hate to admit this, I love cooking and have had many complements, however as a Yorlshire man, I'm hit and miss with the Yorkshire puds, they're either something out of a horror film where they take over the oven........ Or 9 times out of 10 they are flat breads.  |
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By (user no longer on site)
over a year ago
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Brilliant Yorkshire Puddings :
Double the eggs in a standard recipe.
Beat and stand covered for 20 mins.
Meanwhile heat you oven to the max
Beef dripping till it's smokin'
Don't open the oven door till their ready to come out.
Scoff immediately or asap therafter.
With proper beef fat and onion gravy.
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By (user no longer on site) OP
over a year ago
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"An 8 or a 9. I can bake, make jam and preserves and sweets too.
As for Yorkshire puddings do it by volume. Get a small glass and use it to measure equal volumes of eggs, plain flour and milk into a wide jug. Add a pinch of salt then beat vigorously with a balloon whisk.
Do this early when you put your meat in and let the mix stand. When you take the meat out to rest turn the oven up high and put your Yorkie tin into heat up with fat in - sunflower oil will work but lard or goose fat will make tastier puds. While the fat is getting good and hot give your mix another quick beat to get rid of any lumps. Pull out the Yorkie tray and pour the mix in, it should sizzle as it hits the fat.
Put them in the oven and keep an eye on them. Depending on your oven they'll take between twenty and thirty mins. Once they look done STOP - don't take them out! Give them an extra five mins to ensure the centre has set.
If this makes a bigger batch than you need just let them cool and freeze, five mins in a hot oven from frozen and they're ready to use. whens dinner
Tonight I'll be cooking the extremely complex... Poached eggs on toast!
What was your teriyaki recipe again TD?
I don't think that was one of mine.
But teriyaki is soy sauce, water, brown sugar, honey, ground ginger, garlic and cornflour to thicken. Quantities I'm.not sure cos it's add a bit till it's right but start with a generous amount of soy."
I was thinking it was a dip? Maybe I got the name wrong |
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By (user no longer on site) OP
over a year ago
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"When I have passion to cook an 8 but I have lost the passion at the moment and see it as a chore...  "
Your a great cook, shMe you don't have passion for it atm |
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