Recent content by rogertb

I think you’re probably right, possibly from the bile sac … anyway I thought I’d play safe cooked it and the dog enjoyed it … I had a taste and am still alive … at the moment !

Hi I normally don’t skin bass fillets but did today under the skin was a small area of green deposit, no smell at all, these fillets were put in freezer on day of purchase and defrosted in fridge overnight, should I be concerned ?

Excellent responses, thanks to one and all - I am fairly careful about the cuts I use but think I probably go for the convenience sometimes and just leave too long, I'm leaning to wards the slow cooker "cooking out the flavour" principal, I will take more care - and yes I have over-cooked meat...

Hi chaps, I'm a reasonably competent amateur and really enjoy cooking, I have a slow cooker and somtimes use it for a bit of lamb or anything, sometimes a slow roast, whatever, anyway .... too often, in the slow cooker, I end up with deliciously tasty "cooking liquid" but tasteless meat. Of...

Fish went in with the stock ... just amazed that the squid can catch and then "process" a lump a third of it's size ... the natural world constantly amazes me.

Just preparing some squid and this fish was stuck in the tail end ... is this something the squid has 'caught' ...

Just watched Nigella deep frying chicken in 'Pura' ... she said you get a better crispier result with 'solid' fat than liquid oil ... why is this ? once heated they're both liquid and look the same ?

Thanks all for your contributions, your observations were good 'salt and pepper' though it does make 'timing' a little difficult I suppose and since reading Harold McGee's excellent book on the science of cooking I don't believe sealing meat keeps juices in. Remembering that I googled and came...

Hi ... something that's got me perplexed for years is the result of slow cooking the cheaper cuts of meat in particular beef whether conventionally on the hob as a stew or in a slow cooker. Shin and cheek taste good if they're not over or under cooked but something like topside or 'stewing beef'...

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