 |
By (user no longer on site) OP
over a year ago
|
It isn't even cooking really bit I'm shit at it full stop...
I've got a cornish pasty from Morrisons, you know the ones they sell in the paper bags.
I've put it in the oven at 200 for 20 minutes as a wild guess but should I adjust either time or temp? |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
I did take it out of the bag too.
I usually eat them cold dinner time but this one got left over.
Other food all comes with instructions thankfully.
Thanks everyone |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"It isn't even cooking really bit I'm shit at it full stop...
I've got a cornish pasty from Morrisons, you know the ones they sell in the paper bags.
I've put it in the oven at 200 for 20 minutes as a wild guess but should I adjust either time or temp?"
Git Gud  |
Reply privately, Reply in forum +quote
or View forums list | |
Aww, dude - there's really no reason to resort to that kinda stuff. Cooking is dead easy if you can be bothered spending half an hour making it - and it's so much nicer eating overcooked food.
Just learn some basic staples, like a bolognese:
- dice an onion (or if you're feeling lazy buy the pre-diced stuff) and chop or smash 3 cloves of garlic. Put some olive oil in a largeish saucepan and sweat the onion on a medium/low heat with a lid on for around 10-15mins, stirring occasionally to stop it from burning
- meanwhile chop up some veg. Traditional style is super-thinly sliced celery and diced carrot, but to be honest you can go pretty freeform on this - I quite often do sliced mushrooms and a chopped red pepper or something. Chuck these in and season liberally with salt and pepper
- stick water in a saucepan onto boil for the pasta
- chuck some mince beef in with the onion and veg, turn up the heat to brown it off, and give it a good stir so it breaks up into little pieces. You could give it a tweak here by giving it a few dashes of Lea & Perrins or something
- once it's looking mostly brown, stick about half a bottle of red wine in, a stock cube, and a tin of chopped tomatoes
- leave it on a medium heat, stirring occasionally. When the water books stick the pasta on. If the sauce looks to be drying out give it a tiny bit of water
Hey presto. Simple, easy, and reasonably tasty (but enough about me  ) |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Another tip - if it's already a cooked product like a pie or pasty, stick a teaspoon in the thickest part before you put it in the oven. The metal conducts the heat to the middle quicker, and you'll only need to oven cook it for about 10 mins, and it stops it getting dry. |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
I'd have it on 160° if you're doing it for 20 mins 
