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thank you all for your responses and great ideas on how to prove bread. But i assume no one here has tried my proposed method using a sous vide/ban marie. So what is the perfect temperature to proof bread then for a quick rise?

Hey All, I find it quite difficult to proof my bread in the UK because of its cold weather. I was wondering if it would be possible to proof bread in a covered glass bowl and set it over a sous vide bain marie or even let it float in the warm water, therefore I can have more control over the...

Thank you 2 for your reply. Would the meat absorb some of the sauce whilsts cooking/simmering?

Hey All, i was watching one of marco pieres white recipe videos the other day and i noticed that when he brown his mince beef, he cooks it for a long period until all the moisture is evaporated and the meat turns brown. Normally i just fry the meat quickly in small batches until they turn...

Brilliant that answered my question i am probably going to do 6 batches cause i do not want to knacker my kitchen aid. Thank you very much :)

Hi all, i am planning to make 3kg worth of pizza dough. I follow this amazing recipe which uses 500grams of flour and a packet of yeast. I remember a few years ago I made 1kg batch and doubled the yeast and it made the dough smell like alcohol but thankfully the taste was not too bad. Anyway...

lol nah gotta to have the skin...... i am just a bit health concious when it comes to deep frying food. I love eating fried chicken but i think it gets quite sickly when u take the first bite and all u have is a mouthful of grease and chicken fat. That is why i started this thread to see if it...

yea i guess u right... but most of the time i fry wings i blood always come out and stain the fried skin, any reason why???

Hey all, Do you think it is a good idea to grill some chicken wings until they are cooked (so all the fat comes out) and then quickly flash fry them to give it a crispy texture/colour (like buffalo wings). The reason why i am asking this is cause everytime i try to fry wings it always end up...

hey all, i want to make my self an authentic malaysian curry that my grandma taught me when i was there. The vital ingrediant in this curry she adviced is tumeric leaf but back in the uk we dont have this. I admit we do have tumeric powder but the colour is completly different and i got a...

What is the best way to slice beef really thinly without using a meat slicer. I heard that partially freezin a joint of beef and slicing it with a knife is the best way but i am not particually that great witha knife. I have a japanese madolin slicer for vegetables (VERY SHARP), do you think...

hey all, i want to start making green tea ice cream and start selling it at my dads restaurant but the problem is that my ice cream maker i have can only make about 750ml of ice cream which is nothing. I basically need to make at least 10 litres a week but the only problem about my ice cream...

In my dads restaurant, to make a roast chicken they tend to roast in low temperature for ages and deep fry in the fryer for a few seconds to make the skin crispy. At home i love making chicken but i can never make the skin crispy enough. Sometimes i put the heat up and it does make the skin...

i know the skin wont by crispy but i am going to give it a quick fry with ground nut oil to brown up the skin. My dad has a chinese restaurant and they do the same method as wel. They roast the chicken for ages and deep fry it for 30 secs to give it an ultra crispy skin. Do you think it will be...

hi all i am going to try and roast a chicken at 60 degrees celsius for 4 hours (ref: heston blumenthal: search of perfection) and see if it really does taste better than cooking if to 1 hour at 150 degrees. But before i do that i was just wondering if the oven would use more electricity...

Thank you so much guys, you made me so happy i think at the moment i just got to prove to my dad what i am capable of in the kitchen. Al i am going to do now is to concentrate getting this degree as well as researching/thinking and praying to god about my future. Thanks All Aaron

hi all just spoke to my dad yesterday that i want to take cooking seriously and go to cooking school/college. At the moment i am casual cooking fanatic but i am in university doing music production and i wont graduate until i am 22 (2009). After telling my dad this he said that it is too late...

hey all i have read on wikipedia and other sites that storing garlic in oil causes botulism. The thing is my mum made this garlic oil by browning minced garlic and topping it up with olive oil in a jar for the past 3 months (she made a lot) i have been using this oil and it was not kept in...