The Basics, and all that jazz

[Output Flange]

Given this is a group of should-be Michelin-starred chefs, does anyone else have a couple of foibles around The Basics?

I'd like to think I'm reasonably competent in the kitchen, but there are two things that - no matter how many times I try - I just can't get right.

The first is the common-on-garden fried egg. Black around the edges but translucent in the middle? No problem. Cooked properly? Errr...

My second nemesis is the omelette. I can make a mean scrambled egg, but sadly also at times I don't intend to.

Does anyone else find they can roll out the perfect Beef Wellington, but struggle with ham, egg and chips?

[calibrax]

Output Flange said:

The first is the common-on-garden fried egg. Black around the edges but translucent in the middle? No problem. Cooked properly? Errr...

Just reduce the temperature and cook for a little longer. Will solve all your issues.

[bingybongy]

I baste the egg using a dessert spoon

[grumbledoak]

I put the stock pot lid on the frying pan. Steams the top at the same time, so cooked white and runny yolk.

[Laplace]

grumbledoak said:

I put the stock pot lid on the frying pan. Steams the top at the same time, so cooked white and runny yolk.

Yep, lid on the frying pan at a low heat. Sometimes I add a teaspoon of water under the lid for a little more steam. Perfect eggs every time.

bingybongy said:

I baste the egg using a dessert spoon

I find that can be too harsh and cause the egg to blister, gently does it.

Edited by Laplace on Thursday 14th August 20:57

[mattdaniels]

Output Flange said:

does anyone else have a couple of foibles around The Basics?

My nemesis is gravy. Regardless of what I've roasted and what techniques I use, I never seem to make nice gravy.

[NorthDave]

Output Flange said:

My second nemesis is the omelette. I can make a mean scrambled egg, but sadly also at times I don't intend to.

Does anyone else find they can roll out the perfect Beef Wellington, but struggle with ham, egg and chips?

Youtube is your friend here. I did some research a year or two ago as it frustrated me that something so simple never turned out 100%. There are two techniques for different styles of omelette and now I have them perfected I can bang out a perfect french omelette with no stress every time.

This is the one - https://www.youtube.com/watch?v=57afEWn-QDg

[Dr G]

grumbledoak said:

I put the stock pot lid on the frying pan. Steams the top at the same time, so cooked white and runny yolk.

Clever idea, I'm pinching that one.

[F-Stop Junkie]

Poached eggs. Have had many eggy ghosts, sod all actually good poached eggs.

Have nailed steak though, so I think I'm doing ok.

[Shaolin]

Dr G said:

grumbledoak said:

I put the stock pot lid on the frying pan. Steams the top at the same time, so cooked white and runny yolk.

Clever idea, I'm pinching that one.

Put the lid on when the white is nearly cooked to whiten the bit above the yolk, otherwise the yolk ends up solid.

[IanCress]

F-Stop Junkie said:

Poached eggs. Have had many eggy ghosts, sod all actually good poached eggs.

Have nailed steak though, so I think I'm doing ok.

Couple of tricks you can use with poached eggs. Don't have the water on a really vicious rolling boil as the egg will get ripped apart, just need to have a few bubbles coming up.
Swirl the water round to create a little whirlpool in the centre of the pan. Drop the egg gently in the centre and it will stay together, rather than spreading out across the pan.
Also, before breaking the eggs in to the pan, place them in their shells in the hot water for 15-20 seconds. Doing this causes the egg white to start to cook and solidify slightly, meaning they don't come apart as much when you break the eggs in to the water.
I've also heard of people putting a drop of white wine vinegar in the water, but I can't say I notice any difference when doing this.

My own cooking issue is with white rice. However much water I use, I tend to end up with a sticky mess, rather than light fluffy rice. Where am I going wrong?

[Fishtigua]

lepetitoeuf said:

My problem is cakes. I love baking and quite often make cakes, however often struggle with getting them to cook correctly. Personally, I blame the oven.

I hate cake and very rarely taste it, though I had to make one every day when I was cheffing. The old biddies like that kind of tosh.

I've never had a failure with a basic sponge mix and then just adding sweet crap to it as needed. Place in the center of a fan oven, good overall heat is needed. Might be worth your while investing in a infra-red temp gun, about a tenner.

http://www.ebay.co.uk/itm/like/271388271098?limghl...

[Shaolin]

IanCress said:

My own cooking issue is with white rice. However much water I use, I tend to end up with a sticky mess, rather than light fluffy rice. Where am I going wrong?

I cook it in excess water, then drain it and slowly pour a kettle of boiling water over it in a strainer over the pan it was cooked in. Pour, drain into pan, pour pan contents over and let it run down the sink, repeat 2 or 3 times until the kettle is empty by which time the drained water is virtually clear.

Always done it this way, I have never seen anyone suggest doing it this way so there may be something wrong with it, but it works for me and no-one complains.

[Mark Benson]

lepetitoeuf said:

IanCress said:

My own cooking issue is with white rice. However much water I use, I tend to end up with a sticky mess, rather than light fluffy rice. Where am I going wrong?

How I cook white rice:

1. Measure the amount of rice you want to cook into your pan.
2. Wash it a few times with cold water until the water is clear when you wash it.
3. Add cold water to the pan until it is about 1cm above the level of the rice.
4. Bring to the boil and simmer until the water has cooked off/evaporated, to the point just where it looks like it will start to burn.
5. Remove from heat, cover pan with a good fitting lid and leave for 15 minutes.

I used to really struggle with rice, but Delia (gawd bless 'er) has the foolproof answer and it works every time, no rinsing, no faff.

Heavy bottomed small (pref. non stick, but it shouldn't need to be) pan on hob on a fairly high heat with a small amount of oil in the bottom.
Water in kettle to boil.
Measure rice into a mug, then pour into pan and stir so the oil coats the rice.
When water has boiled, add twice the amount of water to the pan as you did rice (use the mug to guesstimate), cover and turn the heat down to as low as you can.
Leave for 15 mins, don't be tempted to check, just leave on a low heat with the lid on.

And that's it. After 15 mins your rice should be done. If there is still a bit of water in the bottom of the pan or the rice is still a bit wet, replace the lid and leave for a few minutes more.

[Digger]

Shaolin said:

IanCress said:

My own cooking issue is with white rice. However much water I use, I tend to end up with a sticky mess, rather than light fluffy rice. Where am I going wrong?

I cook it in excess water, then drain it and slowly pour a kettle of boiling water over it in a strainer over the pan it was cooked in. Pour, drain into pan, pour pan contents over and let it run down the sink, repeat 2 or 3 times until the kettle is empty by which time the drained water is virtually clear.

Always done it this way, I have never seen anyone suggest doing it this way so there may be something wrong with it, but it works for me and no-one complains.

I do this as well, except once the rice is cooked to my liking, it gets quickly drained in a large sieve and then I run it under a cold tap to stop the cooking process. Then pop a full kettle to boil. When I'm ready to serve up I'll run the boiled water through the rice to reheat, drain and serve. Perfect every time.

[IanCress]

Thanks people, a good selection of ideas for cooking rice, i'll try them out next week.

[Fishtigua]

lepetitoeuf said:

Fishtigua said:

Might be worth your while investing in a infra-red temp gun, about a tenner.

http://www.ebay.co.uk/itm/like/271388271098?limghl...

Have you read my post a couple up from yours in this thread?

Bugger, missed that!

And after Googling it I've just gone and ordered one.

[mattdaniels]

I've just remembered another one of mine - fondant potato. It should simply be fry a bit of spud, pour in some stock half way up and leave it for about 30 mins right? Can't seem to make it without it being burnt on the outside/raw in the middle, or the other extreme of mush.

[21TonyK]

mattdaniels said:

I've just remembered another one of mine - fondant potato. It should simply be fry a bit of spud, pour in some stock half way up and leave it for about 30 mins right? Can't seem to make it without it being burnt on the outside/raw in the middle, or the other extreme of mush.

Start in a pan on the top then finish in the oven covered with foil at about 160. Also use a 50:50 mix of butter and stock about 2/3 of the way up, turn after 30 mins if you like.

[Mobile Chicane]

Mark Benson said:

I used to really struggle with rice, but Delia (gawd bless 'er) has the foolproof answer and it works every time, no rinsing, no faff.

Heavy bottomed small (pref. non stick, but it shouldn't need to be) pan on hob on a fairly high heat with a small amount of oil in the bottom.
Water in kettle to boil.
Measure rice into a mug, then pour into pan and stir so the oil coats the rice.
When water has boiled, add twice the amount of water to the pan as you did rice (use the mug to guesstimate), cover and turn the heat down to as low as you can.
Leave for 15 mins, don't be tempted to check, just leave on a low heat with the lid on.

And that's it. After 15 mins your rice should be done. If there is still a bit of water in the bottom of the pan or the rice is still a bit wet, replace the lid and leave for a few minutes more.

This. No question about it.

Just to add, stir once when the rice is at the boil, then leave it alone. Stodgy rice results from stirring it.

Or get a rice cooker, which is what I have. No faffing, and it even plays a little tune when the rice is ready.