The cookery thread

[Carbomb]

I tell dad jokes even though I have no kids, and even though I live with my family, sometimes I cook like a bloke living alone. Had some homemade vegetable soup left over, so stuck some chicken franks in in the shape of the Animus logo:

 

[I Bent My Wookie]

When I'm not cooking chicken for a well known South African chicken restaurant chain, I'm working on my skills to be a wealthy house husband.

Absolutely banging cottage pie. Found the trip to getting the best cheese crusted top is to blast it with Worcester Sauce the last 5 minutes to make some weird rarebit hybrid.

[Carbomb]

Looks supoib!

[Merzbow]

We've had the chilli oil talk in this thread before, right? I found a new one while in London, it's a Sichuan spice, from the city of Chengdu to be precise and really bloody good. A bit more savory and nutty than the classic Lao Gan Ma and has that numbing kick to it, definitely get some if it see it around. I'm trying not to just eat it all from the jar..

[SuperBacon]

Seems the most appropriate thread, I watched quite a few food related videos yesterday and thought I'd pop them in. First one about Pakistani NY cab drivers, I really loved. The karahi chicken looks wonderful and a really warm community on show.

Then some sarnie action.

And finally, the absolute boy. "If you don't mind me saying" "My dear fellow, feel free to be edited" ?

 

[SuperBacon]

I made a vegetable curry (potatoes, broccoli, carrot) which I was really happy with...

...but it was too watery in my opinion.

How can I thicken the sauce when I'm cooking? I used one tin of chopped tomatoes, a tiny bit of water and 300ml of stock. Would it help if I left the stock out next time?

I also left it to simmer for a while hoping it would thicken but no dice. Any help appreciated. 

[Tim Healys Chutney Spoon]

Maybe a bit of coconut milk or some cornflour? Looks nice though 

Edited October 29, 2025 by Tim Healys Chutney Spoon

[SuperBacon]

21 minutes ago, Tim Healys Chutney Spoon said:

Maybe a bit of coconut milk or some cornflour? Looks nice though 

Yeah, I have used cornflour before when sauces have been too watery, but maybe I'm using it wrong as its never really helped.

It was nice, nothing fancy and looked rubbish but very filling.

[gmoney]

Natural yoghurt is good for thickening curries.

[FLips]

When you initially fry the veg/meat off, coat it in flour/cornflour before you add the liquid. Alternatively add the stock in without mixing it with 300ml of water and just add the water after to your liking.

[Carbomb]

1 hour ago, SuperBacon said:

I made a vegetable curry (potatoes, broccoli, carrot) which I was really happy with...

...but it was too watery in my opinion.

How can I thicken the sauce when I'm cooking? I used one tin of chopped tomatoes, a tiny bit of water and 300ml of stock. Would it help if I left the stock out next time?

I also left it to simmer for a while hoping it would thicken but no dice. Any help appreciated. 

Several options:

Simplest one is to put the potatoes in early, so that they're cooked a bit sooner - then, as they get more and more cooked, they break up a little on the outside, and that helps thicken the sauce.

Cornflour slurry - teaspoon of cornflour in cold water (so that it doesn't clump when you add it).

Arrowroot - works pretty much like cornflour.

Yoghurt - as mentioned above.

Lastly, you can keep cooking with the lid off until the liquid's evaporated a fair bit, but you don't want to risk over-cooking everything.

[deathrey]

I would recommend less stock or do as @FLips said, crumble in your stock and then add about half the amount of water. If it looks like it's going to be a bit dry, have some hot water ready in the kettle (not cold water) and a little more

Edit: also what @carbomb mentioned, it you add potatoes at the beginning and the sauce looks thin, mash a couple of the potatoes and mix it in, it will thicken it up

Edited October 29, 2025 by deathrey

[SuperBacon]

I followed the recipe here: https://www.bbc.co.uk/food/recipes/vegetablecurry_80763 so did first boil the potatoes, carrot and then added the broccoli towards the end. 

Sat that aside, fried my onion and garlic, and spices, then added the tomatoes, and then whacked all the veg in, left to simmer for maybe 20 minutes. 

 

[I Bent My Wookie]

Making Ravioli from scratch tomorrow because apparently my latest fixation has become fresh pasta so prepare for either photos or me frantically asking for advice that doesn't entail buying Krusty Burgers as my world famous steamed hams. 

[SuperBacon]

Now this isn't something big, but I had sausage and chips for dinner, but then halfway through whacked on some mushrooms that I needed using up.

Next thing I know I'm chopping up garlic, chucking in butter and making garlic mushrooms.

Genuinely am chuffed at doing something like that as I have a very linear approach to cooking and hardly ever deviate from the plan, but what a simple addition to dinner.

They were superb, but as always I used so much garlic, I absolutely stink. I've had to go for a fag to mask the smell.