Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 512155 times)

Cudzoziemiec · « **Reply #3425 on:** 24 March, 2020, 09:08:28 pm »

How long do they take to microwave?

hellymedic · « **Reply #3426 on:** 24 March, 2020, 09:50:08 pm »

Depends on how much spud and microwave power.
My oven is 700W and I do about 300g of 'hard' (potato, sweet potato, carrot, parsnip) veg in 8-10 minutes.
Just put in a lidded Pyrex bowl or casserole and cut/puncture all skins.

Zap till soft.

T42 · « **Reply #3427 on:** 26 March, 2020, 04:06:46 pm »

MrsT just made dog biscuits. AFAIK oats, carrots, peanut butter, flour & eggs. Duly approved by dogs. Might try one myself later when they're not looking.

Mr Larrington · « **Reply #3428 on:** 27 March, 2020, 11:23:17 am »

Deceased former rally driver Roger Clark was nicknamed "Porky" by his mechanics for his habit of snorking anything edible within a 200 yard radius of his car every time said mechanics were working on it. Legend has it that he pronounced Winalot to be "excellent".

T42 · « **Reply #3429 on:** 27 March, 2020, 01:56:02 pm »

Read that ^^^ as snorting.

Missus's dog biscuits aren't bad with butter. A bit low on salt, though.

spesh · « **Reply #3430 on:** 27 March, 2020, 02:00:33 pm »

Quote from: Mr Larrington on 27 March, 2020, 11:23:17 am

Deceased former rally driver Roger Clark was nicknamed "Porky" by his mechanics for his habit of snorking anything edible within a 200 yard radius of his car every time said mechanics were working on it. Legend has it that he pronounced Winalot to be "excellent".

ObligRedDwarf: https://www.youtube.com/watch?v=tRKafB6XB08

hellymedic · « **Reply #3431 on:** 29 March, 2020, 06:18:34 pm »

I have been making more buttery mash.
I will get FAT!
I won't be the only 'lock-down' fattie!

Cudzoziemiec · « **Reply #3432 on:** 29 March, 2020, 06:52:10 pm »

Made a white loaf today – no wholemeal flour. Noticed that it comes out of the breadmaker tin much more cleanly (less sticking) than wholemeal. Don't know why this is.

T42 · « **Reply #3433 on:** 30 March, 2020, 11:12:42 am »

We unearthed a venison roast in the freezer on Friday.

Saturday: Hm, not bad at all
Sunday: Much better today
Monday: Oh god, that bloody stuff again.

rafletcher · « **Reply #3434 on:** 31 March, 2020, 08:39:42 am »

Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.

https://www.joinfoodchain.com/

Depending on where you live, there are some bargains to be had.

Mr Larrington · « **Reply #3435 on:** 31 March, 2020, 11:06:50 am »

Quote from: rafletcher on 31 March, 2020, 08:39:42 am

Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.

https://www.joinfoodchain.com/

Depending on where you live, there are some bargains to be had.

Miss von Brandenburg reports that, after an initial worrying shortage, she now has enough porridge oats to survive a prolonged Pockyclypse.

T42 · « **Reply #3436 on:** 31 March, 2020, 03:19:10 pm »

Garriguettes in Aldi today, alongside mere strawbs from Spain. Trouble is that since people cottoned on to them the quality is cellar-bound. Here's hoping...

rr · « **Reply #3437 on:** 31 March, 2020, 03:22:36 pm »

Quote from: rafletcher on 31 March, 2020, 08:39:42 am

Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.

https://www.joinfoodchain.com/

Depending on where you live, there are some bargains to be had.

Only meat, and mostly cow, here.

Sent from my moto x4 using Tapatalk

hellymedic · « **Reply #3438 on:** 31 March, 2020, 05:58:28 pm »

Sainsbury's delivered ALL the pies & chocolates I ordered today.
Oh dear!

rafletcher · « **Reply #3439 on:** 31 March, 2020, 09:16:16 pm »

Quote from: rr on 31 March, 2020, 03:22:36 pm

Quote from: rafletcher on 31 March, 2020, 08:39:42 am
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.

https://www.joinfoodchain.com/

Depending on where you live, there are some bargains to be had.
Only meat, and mostly cow, here.

Sent from my moto x4 using Tapatalk

I think it’s been a bit too successful. I ordered fish, that should have been delivered today, but might well be Friday, so I’d guess that vendor has taken down their offering until they can catch up.

The Family Cyclist · « **Reply #3440 on:** 01 April, 2020, 08:56:25 am »

Making bread last night. House wasn't particularly warm and in a bit of a rush. Realised the small oven we have goes down to 50c popped in to aid proving and got home made bread for lunch today.

citoyen · « **Reply #3441 on:** 01 April, 2020, 09:10:00 am »

Quote from: Johnny Faro on 01 April, 2020, 08:56:25 am

Realised the small oven we have goes down to 50c

My baking has really taken off (almost literally) since we got our new oven six months ago - not only because it actually takes less than two hours to work itself up to temperatures above 200ºC but also because it has a 'Rising' setting which gives 30-40ºC.

It also has a load of other special settings that seem mostly pointless, of course. The next model up had steam injection, but we didn't feel that was worth the extra cost. Would have been useful for breadmaking though.

The Family Cyclist · « **Reply #3442 on:** 01 April, 2020, 10:26:06 am »

Ditto. We had several cheap/free ovens before we got a decent range cooker and everything took longer. Now as long as I can keep in yeast and flour...

Ham · « **Reply #3443 on:** 01 April, 2020, 10:03:26 pm »

Quote from: citoyen on 01 April, 2020, 09:10:00 am

Quote from: Johnny Faro on 01 April, 2020, 08:56:25 am
Realised the small oven we have goes down to 50c

My baking has really taken off (almost literally) since we got our new oven six months ago - not only because it actually takes less than two hours to work itself up to temperatures above 200ºC but also because it has a 'Rising' setting which gives 30-40ºC.

It also has a load of other special settings that seem mostly pointless, of course. The next model up had steam injection, but we didn't feel that was worth the extra cost. Would have been useful for breadmaking though.

I've had that for 20+ years, and it was the key feature that I wanted when I replaced the old one, the sheer ease and convenience is another reason I just don't do sourdough. I'm guessing it is a Neff (I don't think that other makes have this), so one piece of advice I'd pass on is to make sure you operate the "slide'n'hide" door squarely, preferably with two hands, over time if you don't it can develop wear and ping out with unpleasant consequences.

Although I would have said I don't use all the settings, actually from time to time they are useful. The circotherm intensive is dead good for searing a roast. Bottom heat for pastry gives better results than fan. Defrost actually works well if you have the time. Grill and half grill are obvious, the bread baking setting I don't think does anything special but is handy just to turn to.

(and, JF, this is a bottom heat so lets you put water on the floor and you don't have to cover the dough as it raises the humidity)

citoyen · « **Reply #3444 on:** 01 April, 2020, 10:41:28 pm »

Quote from: Ham on 01 April, 2020, 10:03:26 pm

I'm guessing it is a Neff (I don't think that other makes have this)

It's from Ikea - may well be made by Neff for all I know!

We did look at a model with the slide'n'hide door but it was just a bit too expensive.

Quote

(and, JF, this is a bottom heat so lets you put water on the floor and you don't have to cover the dough as it raises the humidity)

The bread setting provides top+bottom heat. I do the roasting-tin-of-water-in-the-bottom-of-the-oven thing for steam. The dial only goes up to 220ºC for that setting but according to my oven thermometer it reaches well in excess of 250ºC after a while.

I *only* do sourdough. Purist, innit. Or hipster dad twat, if you prefer. The extra time it takes is part of the fun. Even with oven-assisted proving, it does take at least twice as long as dough made with baker's yeast. Proving sourdough croissants is done in the fridge - the whole process takes three days if you do it properly. The results are totally worth it.

I currently have a pizza sourdough fermenting in the fridge for tomorrow night's dinner.

The Family Cyclist · « **Reply #3445 on:** 02 April, 2020, 07:54:28 am »

Sour dough will be tried at some point but due to the flour shortage I think I'll stick to what I know works for now. Alas my oven doesn't have a bread feature apary from the handy low temp for proving but seems to do a decent job.

ian · « **Reply #3446 on:** 02 April, 2020, 10:12:52 am »

Our oven has about a dozen settings. I know what three of them do (grill, fan, and boost). I'm pretty scared by the other settings.

I could have read the manual, but that's a bad path.

citoyen · « **Reply #3447 on:** 02 April, 2020, 11:25:34 am »

As far as I can tell, all the 'special' settings on our oven are just rebranding of the basic settings. So I think the bread setting is essentially just the same as the top+bottom convection setting (rather than the default setting which is forced air). You just get the bonus of it saying 'bread' in the LCD. Which is handy in case you forget what it was you put in the oven 20 minutes ago...

Ham · « **Reply #3448 on:** 02 April, 2020, 12:15:31 pm »

Interesting about the Ikea feature set. Interestingly (?) on the Neff, the bread baking setting is basically 220 fan, not sure there is any difference between that and a fan 220 setting, the convenience is that you just turn it on, rather than turn it on and change the temp. Also, IME fan works better than top & bottom for bread (but not pizza). Another downside to sourdough chez Ham Hall, is that Mrs Ham doesn't particularly like it....

My breadmaking timeline is to shove the dough in for 25 mins, knock back into the tin, another 25 mins and then 45 min @ 220 (including warm up), 5 minutes out the tin, perfect results every time.

Some of the special settings on mine are "rebranding", but most are actually different and (at least occasionally) useful

Quint · « **Reply #3449 on:** 02 April, 2020, 12:37:46 pm »

Fwiw my baking temps/times for an ordinary white loaf (500g flour, 10g salt 20g light olive oil, 10g fresh yeast to 300g water) are knead approx 10 mins then prove room temperature approx one and a half hours (less in Summer) knock back and shape second prove for one (approx) one hour, 20 mins before end prove time wack oven onto about 230 fan to heat up when time score top of loaf and put in oven, after ten mins drop to 200 fan bake for a further 17 mins, out onto cooling rack and slap any fingers creeping toward the load until properly cool. 😊

Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 512155 times)

ian