Recent content by BML

Many thanks for all of your reply's. The mandoline looks good and its inexpensive. My wife suggested the grater which certainly works but I think that the dish needs the sight of actual sliced carrots.

I have recently found recipes such as a Microsoft chicken casserole and Spaghetti Bolognese that require thinly sliced carrots. Unlike my chef trained sister who can rattle along with a knife at a fantastic speed I have to be careful. I know that are a large number of slicing devices but is...

Are there any ways that a Marrow can be used in hot weather?

Many thanks for your most helpful reply to my thread. I've ordered an oven thermometer and if as I suspect the temperature controller is dead I will see if its worth replacing it otherwise, a new oven.

I attempted to cook a roast lamb with a Sherry/tomato gravy and having done it before I thought, "no problem". Made some slits in the leg of lamb, stuffed them with mixed herbs, a cup of sherry and half a cup of water under the trivet with a mix of tomato sauce and Worcester sauce for covering...

No wonder you got 47,666 posts. Were they all as helpful?

I don't use a thermometer and read that a slow rest brings the tase out so I'm looking for that sort of information.

I have book of recipes with one for, “Roast leg of Lamb with herbs and a dry sherry/tomato sauce.” The problem is that it dosen’t mention temperature of cooking and I need guidance.

I'm in my mid 80s and remember my mother giving us Prunes and Figs as part of our breakfast or even as desert with custard but I have no idea how they were prepared. Can anyone oblige? What do you want to do ? New mailCopy

What do you want to do ? New mailCopy Many thanks for your advice. The cook has never been that effective but was led astray by the way it was presented rolled as the unskilled would expect Beef to be and there was no advice on the label. We will now avoid Brisket.

I bought a Brisket joint which I divided in three so the joint was about 1.3 pounds. Having a rough idea that Brisket is tough I started it of for 20 minutes at 200c covering it with foil and reducing it to 160c for 3 hours. It was as tough as old Harry and I could have chewed it for an hour...

Has anyone else on the forum used a Food Mill or would I be better off with a sieve and if so what sort of sieve?

To peel or not to peel? What do you want to do ? New mailCopy Many thanks for all of the advice. I've ordered a cutter and will take note of the cooking advice. Mnay thanks.

Right, I’m an idle cook blessed with a garden either side of me with superb cooking apples and this year it’s the best crop I have seen in many years. There is one problem which is the time cost effective method of cooking them. Yesterday I cut them into quarters, got rid of any insect damage...

I have just started to learn how to cook Spaghetti Bolognese but would like to find a device that would help me in cutting up carrots and the like into small pieces as advised by the recipe. Can anyone help?