State of the Game

Factabulous

Factabulous
1635264379578.png
 

Oztig

Oztig
Rubbernuke said:
When I was younger I had a deep fear of the chicken ones- to me it looked like phlegm. I also had an aversion to baked beans thanks to Gilbert the Alien from Get Fresh.

But besides that I loved those tins of stuff :D
Click to expand...
Gilbert was brilliant. Wasn't he with 'Gaz'top. I'm sure he used to drop in a lot of innuendo that kids wouldn't get.
If he didn't then I was making up my own :)
 

Rubbernuke

Rubbernuke
Lysette said:
yeah, I said I understand your point of view - at least that is what I wanted to express with "I see". With experimentation I didn't mean that I wouldn't know if the result will be edible, it will and it will be good as well, but it might be different from what I did before and add a different twist. Hm, if it is sometimes tiring, then stick to slow cooked roasts - then you can use cheaper meat cuts and let them slowly roast in the oven at medium heat - they basically cook by themselves once you've prepared them - you certainly know that yourself, but often one forgets how comfortable it actually is from a work load perspective to prepare a slow roast in the oven instead of frying stuff in a pan. Especially with a family of 4 I would go more often with a roast or pies.

Pizza or stuff like that is as well done in a very short amount of time - so I really don't see where there is a problem.
Click to expand...
True, but I have to also think about balancing out my electricity as well. Slow cooking (esp. in an oven) requires a fair amount of power, and I have to be mindful of guests using a finite amount of electricity before I go over my tariff (and the lights go out). Most often I can (and do) go for pan options such as Coq au Vin, Boeuf bourguignon, Thai / Indian curries etc, or Cottage Pies / Lasagne (since the contents are made roughly the same bar tweaks). Pizzas I can do from anywhere from five minutes (flatbread or self raising 'cheat' pizzas) to all day (for proving dough) but I can't do them that often, they are one option in a week, possibly two weeks. Between that I'm also making bread for guests the next day.

Chefs like Jamie Oliver have done interesting 30 minute meals, but what people fail to see is you need a hell of a lot of kit, iron will and discipline and know what you are doing- because I have guests I can't at any time have a messy kitchen either, so I have to ghost it.

In short the exhausting part is not just making it, its making a variety of things that does not have me washing up at 10pm at night. To get that I have to plan almost as soon as my guests are gone in the morning and go step by step through the day. If I have to do that 7/7 I'm all ears if for a few days I can microwave a burger and be a slob.
 

Darth Ender

D
that's a funky electrical plan where they cut your electricity when you go over instead of just charging you some overage rate.

is that normal there? or some kind of opt-in low rate option?
 

Lysette

Lysette
Oztig said:
yes, with spelt - you'd have problems with any additions - it's a slow riser, and if not careful, can end up like a brick
Click to expand...
I adjust the crunchiness resp. softness of the crust with olive oil - I basically bake 4 tiny loafs with different amounts of oil added to see what is best for the desired result and once I figured that out, I do the actual baking - once I know how the dough has to "feel" like, I can basically adjust it after how the dough feels when I'm kneading it. That is as well why I don't use a kitchen machine but do it by hand - I know how the dough has to feel like to be right and I have to stretch it out anyway until I can nearly see-through, in order to see, if those gluten are developed well enough - if the dough is tearing when I stretch it thin, it is not ready yet - and this is best experienced with my hands. Same with fluid content - the dough shouldn't stick like glue to my fingers, then something is very wrong.
 

Oztig

Oztig
PiLhEaD said:
Sourdough and good homemade soup is an absolute delight. Spicy parsnip being one of my favourites, although butternut squash comes close.

E. And oh..... a good onion soup...... Mmmm. .... I'm hungry now.....
Click to expand...
Mmmm - a nice French onion soup, or just a simple white onion soup, nice bit of crusty bread, / large crouton and some cheese
 

Oztig

Oztig
Lysette said:
I adjust the crunchiness resp. softness of the crust with olive oil - I basically bake 4 tiny loafs with different amounts of oil added to see what is best for the desired result and once I figured that out, I do the actual baking - once I know how the dough has to "feel" like, I can basically adjust it after how the dough feels when I'm kneading it. That is as well why I don't use a kitchen machine but do it by hand - I know how the dough has to feel like to be right and I have to stretch it out anyway until I can nearly see-through, in order to see, if those gluten are developed well enough - if the dough is tearing when I stretch it thin, it is not ready yet - and this is best experienced with my hands. Same with fluid content - the dough shouldn't stick like glue to my fingers, then something is very wrong.
Click to expand...
yes agreed,
I do all mine by hand too - it's quite therapeutic.

I think tomorrow I might just do some baguettes - very simple - but takes several hours when done properly, and the texture /flavour is wonderful.
I like bread with additions, but sometimes, I like the basic stuff.

Nice to have a fellow bread maker on the forums - their would appear to be a few bakers / cooks on this thread :)
 

Lysette

Lysette
Oztig said:
yes agreed,
I do all mine by hand too - it's quite therapeutic.

I think tomorrow I might just do some baguettes - very simple - but takes several hours when done properly, and the texture /flavour is wonderful.
I like bread with additions, but sometimes, I like the basic stuff.

Nice to have a fellow bread maker on the forums - their would appear to be a few bakers / cooks on this thread :)
Click to expand...
try the vietnamese baguette - banh mi - it's great for sandwiches
 

Rubbernuke

Rubbernuke
Darth Ender said:
that's a funky electrical plan where they cut your electricity when you go over instead of just charging you some overage rate.

is that normal there? or some kind of opt-in low rate option?
Click to expand...
You can select the maximum you draw- 3 / 6 / 9 Kw and over that it cuts out. I'm on 6 because 9 costs a lot more. So if I have an oven, hairdryer, washing machine and tumble dryer on I have to pray no-one uses a kettle :D
 
You must log in or register to reply here.
Back
Top Bottom