Paid Members tiger_rick Posted January 7, 2019 Paid Members Posted January 7, 2019 I posted a while ago about trying to make my cheese scotch eggs in the oven and failing badly. Did them again traditionally yesterday. Apart from one that I took my eye off because I was washing up, they came out great. Also made chocolate and vanilla marbled cupcakes and some pretty pink buttercream to ice them Quote
Moderators Chest Rockwell Posted January 7, 2019 Moderators Posted January 7, 2019 Looks good! You should try making the scotch eggs with a soft yolk next time tiger.. It's the main advantage I found to making them at home. Tastes so amazing when they're hot and fresh. They're a bit of a bugger to peel when soft boiled though. Apparently steaming them instead of boiling them is the answer, but I haven't tried that yet. Quote
Paid Members tiger_rick Posted January 7, 2019 Paid Members Posted January 7, 2019 1 minute ago, Chest Rockwell said: Looks good! You should try making the scotch eggs with a soft yolk next time tiger.. It's the main advantage I found to making them at home. Tastes so amazing when they're hot and fresh. They're a bit of a bugger to peel when soft boiled though. Apparently steaming them instead of boiling them is the answer, but I haven't tried that yet. I'm not a massive fan of soft boiled. One of the few things I loved as a kid and have gone off instead of the other way around. Quote
Rey_Piste Posted January 7, 2019 Posted January 7, 2019 (edited) 22 minutes ago, Chest Rockwell said: Looks good! You should try making the scotch eggs with a soft yolk next time tiger.. It's the main advantage I found to making them at home. Tastes so amazing when they're hot and fresh. They're a bit of a bugger to peel when soft boiled though. Apparently steaming them instead of boiling them is the answer, but I haven't tried that yet. The trick to it is to immediately plunge them into ice water with a couple of table spoons of salt mixed in and leave them in for about 5 minutes.This stops the insides cooking from residual heat and makes sure he white is solidified. Then peel the egg by rolling it around on the table until the shell is cracked into lots of little pieces. The shell should stick to the inner membrane and slide right off. @tiger_rick When the egg is cooked again in the oil the heat makes the yolk solidify some more and means you get a semi hard boiled egg so you don't have that grey ring around the yolk. Edited January 7, 2019 by Rey_Piste messed up the quotes. Quote
Moderators Chest Rockwell Posted January 7, 2019 Moderators Posted January 7, 2019 It's the peeling part that I still find hit and miss regardless of technique! Just a bit fiddly. Apparently steaming helps to separate the egg from the membrane and makes it easier. I do use ice water, but what's the purpose of the salt? I've never heard that bit before. Quote
Rey_Piste Posted January 7, 2019 Posted January 7, 2019 3 minutes ago, Chest Rockwell said: but what's the purpose of the salt? I've never heard that bit before. Adding salt to the ice water drops the freezing point of water below 0 degrees, so it will end up being colder than 0 degrees.Basically it makes the eggs get colder quicker. Quote
Paid Members tiger_rick Posted January 7, 2019 Paid Members Posted January 7, 2019 It would need to be a hell of a lot of salt. Otherwise it's negligible. Quote
Rey_Piste Posted January 7, 2019 Posted January 7, 2019 well it's a few heaping tablespoons in a small bowl, I know the science behind it is sound and it's just something I have always done. Quote
Paid Members tiger_rick Posted January 7, 2019 Paid Members Posted January 7, 2019 Best thing about a casserole. Leftovers! Quote
Paid Members tiger_rick Posted January 11, 2019 Paid Members Posted January 11, 2019 Any good YouTube channels people watch? I've checked out loads when looking for a specific recipe but not found any I feel like watching again. Quote
Paid Members Nexus Posted January 11, 2019 Paid Members Posted January 11, 2019 I like Sorted Food but mainly to look at the food rather than using it for recipes. Similar to Binging with Babish. Planning on making a jalfrezi with some kind of a daal tomorrow. Might even branch out into some onion bhajis and bombay potatoes if I feel fancy. Quote
Awards Moderator Onyx2 Posted January 11, 2019 Awards Moderator Posted January 11, 2019 Food Wishes is the classic. Real strong focus on the recipes, good tips. Very thorough. Sorted as mentioned above. Quote
Paid Members Gus Mears Posted January 11, 2019 Paid Members Posted January 11, 2019 (edited) Fridaynighthomemadepizza. Apart from the crust on the bottom one, which got caught on the tray and became a cliff edge, was very nice. Edited January 11, 2019 by Gus Mears Quote
Paid Members Nexus Posted January 12, 2019 Paid Members Posted January 12, 2019 On 1/11/2019 at 6:45 PM, Nexus said: Planning on making a jalfrezi with some kind of a daal tomorrow. Might even branch out into some onion bhajis and bombay potatoes if I feel fancy. Tarka Dal in the bottom left, Bombay Potatoes above it, Saag Aloo above that. Chicken jalfrezi in the middle, and home made two ingredient naan. The pilau rice is normal rice with pilau seasoning, and I forgot to do any bhajis. It was very good, and I am pleased with how everything came out. Quote
Paid Members Gus Mears Posted January 13, 2019 Paid Members Posted January 13, 2019 (edited) Sunday is roast day (taken before the addition of gravy). Roast pork shoulder, roasties, peas, parsnip bake, cavolo nero and carrots buried somewhere under the Yorkshire. Edited January 13, 2019 by Gus Mears Quote
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