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Peter Brown
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- Andover, Hampshire
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Chine bone?
5 Replies
Hi folksI recently bought and roasted a lovely rack of lamb, but couldn't easily get them apart after cooking. I ended up wrapping a cloth round them and using brute force, thus ruining the look.What…Continue
Started this discussion. Last reply by Vennette Jones Aug 10, 2010.
Sky High Yorkshire puds
These are great. Look at same title on YouTube and there's a vid by Spencer Conley (connerly?).375ml milk, 3 eggs, 1 egg white and a pinch of salt beaten until like double cream.Add 220g plain flour…Continue
Started Apr 18, 2010
Bones for stocks
2 Replies
Can the carcass from cooked chickens be used to make a chicken stock?Many thanks.Continue
Tags: Stocks
Started this discussion. Last reply by Peter Brown Apr 11, 2010.
Corn oil v Veg oil v Sunflower oil
2 Replies
Just back from the brilliant Interdediate course last week!!We used Corn oil on the course, can someone advise if Vegetable oil or Sunflower oil be used instead?Continue
Tags: Oil
Started this discussion. Last reply by Peter Brown Apr 11, 2010.
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Vennette Jones replied to Peter Brown's discussion Chine bone?"hi pete
it sounds to me you enjoy a bit of a cook out, do you enjoy the challenge of other cuisines? if you do perhaps I could send you the recipe for authentic Jammaican curried goat.
regards
vennette"
Stuart Fowles replied to Peter Brown's discussion Chine bone?"Hi Pete
Yes 90 degrees is good
Stuart."
Peter Brown replied to Peter Brown's discussion Chine bone?"Thanks Stuart. I put up a thanks on the evening you wrote the reply but it seems not to have posted here....iPhone trouble I think!
Do you mean saw down the backbone - at 90 degrees to the ribs?
Cheers
Pete"
Stuart Fowles replied to Peter Brown's discussion Chine bone?"Hi Peter
When buying a rack of lamb always ask your butcher to saw the chine bone across the ribs ,this will make it easy to cut off before to make a stock or sauce or after cooking to keep the meat moist
Stuart Fowles"
Peter Brown posted a discussionChine bone?
Hi folksI recently bought and roasted a lovely rack of lamb, but couldn't easily get them apart after cooking. I ended up wrapping a cloth round them and using brute force, thus ruining the look.What should I have asked the butcher to do? Remove the Chine bone?Thoughts please and thanks in advance. KRPeteSee More
Peter Brown posted a discussionSky High Yorkshire puds
These are great. Look at same title on YouTube and there's a vid by Spencer Conley (connerly?).375ml milk, 3 eggs, 1 egg white and a pinch of salt beaten until like double cream.Add 220g plain flour and beat again.Chill mixture for 1-2 hours. Add to hot hot hot fat in muffin tray.25 mins at 220 deg C. Do not open oven door they recommend.Can this be improved???? :)See More
Peter Brown replied to Peter Brown's discussion Bones for stocks"Thanks Darrin
We get through about a carcass a week (family of 6), can they be frozen until we have a 'batch'?
Burns healing nicely, one blister opened and nursey wife has insisted on vaseline - on the burns!
Cheers
Peter"
Darrin Hosegrove replied to Peter Brown's discussion Bones for stocks"Hi Peter
Yes the carcass from cooked chickens can be used to make chicken stock however the stock will be a little weaker in flavour than if you start with raw carcasses. Still worth using up a cooked chicken carcass though. Put a bit more veg and…"
Peter Brown replied to Jez Kent's discussion The ultimate roast potato..."Hi
I learnt on another course the following process that brings them up a treat:
1 par boil and drain
2 add a few tbsp of plain flour to coat
3 add to hot goose fat (luxury option) or hot oil
4 bake for 75 mins basting a few times.
5 must leave a…"
Peter Brown replied to Peter Brown's discussion Corn oil v Veg oil v Sunflower oil"Even Olive Oil? Great thanks - I've got loads, will make sure not Extra Virgin!!! :)
Thanks again for the quick response.
Peter"
Anicca O'Nions replied to Peter Brown's discussion Corn oil v Veg oil v Sunflower oil"Hi Peter
you can use vegetable oil or sunflower oil or even olive oil (NOT extra virgin) for high heat cooking, the reason we use corn oil at the cookery school is that is has no flavour, and can be heated to a high temp.
Hope this helps!"
Peter Brown left a comment for Peter Brown"As a home cook do I really want to make stocks? Hmmmm....."
Peter Brown replied to Ashburton Cookery School's discussion Student Feedback"I did the intermediate course on 5 April 2010.
Great teaching, great ingredients, great people.
I was confident in the kitchen now I want to do so much more.
Thanks to everyone at Ashburton."
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- At 8:45 on April 11, 2010, Peter Brown said…
- As a home cook do I really want to make stocks? Hmmmm.....
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