Off Topic The General Food Chat

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InBiscanWeTrust said:
Im assuming that’s what mito means anyway.

Tbh I don’t poach eggs very often. Usual go fried or scrambled if I have eggs for breakfast.


Last time I poached an egg, put tiny bit of vinegar in there, meant to help hold things together but not sure if it actually makes that much difference.
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Fried i do similar to poached, heat oil to just above medium, crack in eggs, turn down to lowest heat again and put a lid on top.

Takes a lil longer but you dont get crispy bottoms.
 
Nah mine always go everywhere and i've tried the vinegar and the stirring stuff. They just float about of go mucky.

the cling film thing is a catering then. Square of cling film over a bowl, crack in the egg and wrap up. cut off excess cling to make it possible to open after then lash into boiling water for 4 mins. You gt a hard outside and running inside at 4 mins and just lift out of water and unwrap.

http://www.findingfeasts.com.au/recipe-index/poach-eggs-cling-film/

I just cant do it any other way.


for scambled eggs I have improved lately after getting shown.

Whisk eggs a bit in a bowl first.

heat saucepan to HOT and put butter in the bottom and when its nearly too hot lash the eggs in and they are done in less than a minute. stir like **** and make sure they don't burn to bottom of pan. this way the pan should be cleanable easily and you get scumbled eggs in no time at all.
 
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moreinjuredthanowen said:
Nah mine always go everywhere and i've tried the vinegar and the stirring stuff. They just float about of go mucky.

the cling film thing is a catering then. Square of cling film over a bowl, crack in the egg and wrap up. cut off excess cling to make it possible to open after then lash into boiling water for 4 mins. You gt a hard outside and running inside at 4 mins and just lift out of water and unwrap.

http://www.findingfeasts.com.au/recipe-index/poach-eggs-cling-film/

I just cant do it any other way.


for scambled eggs I have improved lately after getting shown.

Whisk eggs a bit in a bowl first.

heat saucepan to HOT and put butter in the bottom and when its nearly too hot lash the eggs in and they are done in less than a minute. stir like **** and make sure they don't burn to bottom of pan. this way the pan should be cleanable easily and you get scumbled eggs in no time at all.
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You literally cannot **** up poachies using my method, its impossible, try it, and thank me later.

Scrambled is my least favourite style of egg.
 
moreinjuredthanowen said:
how deep is your pan of water and how close do you have to get to keep the egg for hitting the bottom or spreading out though.
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Normal saucepan, just over half full or enough to cover the eggs.
Bring to boil and then Take pan off the heat and Crack em in close to water to minimise spread (let the water settle for a few seconds first then put eggs in and thats also why you dont disturb the water after)

Turn heat to lowest and put pan back on and leave for a few mins, youll see if they are done or not with a little jiggle of the pan.

If they stick to the pan thats fine, leave em til they are nearly done and then just lift them off with frying pan thing
 
InBiscanWeTrust said:
So I feel like we need a food thread on here to talk about what has to be up there with football as one of everyone’s favourite things.

As the chef of the fam, the thing I personally find is that it’s hard to think of new things to cook every week so end up doing similar meals.

Would be great to get some ideas so feel free to share your fav recipes, any ticks and tricks to spice up a classic.

Pics are always welcome
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When you started this thread, i bet you didn't think that we would spend half a day on how to cook an egg <laugh>
 
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A packet of tortilla wraps is a handy store cupboard item. Use them as a wrap or for enchiladas or flat with tomato base and choice of toppings for a snack style pizza. Can also cut them into pieces when they become stale and put them in the oven to crisp up as tortilla chips.
 
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johnsonsbaby said:
A packet of tortilla wraps is a handy store cupboard item. Use them as a wrap or for enchiladas or flat with tomato base and choice of toppings for a snack style pizza. Can also cut them into pieces when they become stale and put them in the oven to crisp up as tortilla chips.
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Often slice them into triangles, sprinkle on some lime juice and paprika and shove in oven for 5-10 mins and have as a side to chilli. Nice alternative to rice (or alongside if not worried about double carbs) and add good texture.
 
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johnsonsbaby said:
A packet of tortilla wraps is a handy store cupboard item. Use them as a wrap or for enchiladas or flat with tomato base and choice of toppings for a snack style pizza. Can also cut them into pieces when they become stale and put them in the oven to crisp up as tortilla chips.
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I'd say IBWT spag bol recipe with added chilli would make a fine enchilada, just bake in the oven with cheese on top and its done.
 
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InBiscanWeTrust said:
Often slice them into triangles, sprinkle on some lime juice and paprika and shove in oven for 5-10 mins and have as a side to chilli. Nice alternative to rice (or alongside if not worried about double carbs) and add good texture.
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nice. I will have to try this one for sure.
 
Last week i came home drunk and heated up some spag bol and then banged it in a wrap.

Delicious stuff
 
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