Susanwusan

Hi. Has anyone had experience of using aluminium bun trays, used without the bun cases?

Is there a way to stop a cake from rising more in the middle without using a wrap around the tin?

What would be the ideal size chunk of cheese and would that differ according to how hard the cheese was, for nibbles.

Fry was the original thought, but baking could turn out to be a better method.

What's the best way to coat pieces of cheese with breadcrumbs. Hard cheeses as well as Brie, and does the rind on rinded cheeses need to be left on? I might have to coat them the day before.

Yes, that's the sort of sweet and sour I was referring to, the neon gloop, but without being so neony or gloopy, a "nice" version. I wasn't thinking of battering the chicken, frying it a bit, letting it cook in its own juices or with a bit of moisture added and then stirring into the sauce, the sauce being a requirement, not just a coating on the chicken.

has anyone got a nice recipe for a chicken sweet and sour sauce?

I was looking for a version of this pie that I had made some years ago. I couldn't find the exact one but I did find this one that can easily have coffee added to it and some walnuts popped on top. https://southernfoodandfun.com/old-fashioned-fudge-pie/ If I times the amounts by 2 - 3, can I do that with all the ingredients or would I have to make some special adjustments? I hope to make a large one (in a rectangular tin) rather than 2 or three smaller ones. Also, is it a traditional recipe from anywhere in particular in the world?

Why is the Captain's Table menu different, and much simpler, than the others?

Hi, would potatoes dauphinoise, broccoli and peas go with toad-in-the-hole, followed by queen of puddings?

Professional Stainless Steel Food Processor with Blender 1000W| Adexa FP407 Buy KENWOOD MultiPro Express FDP65.860WH Food Processor - White | Free Delivery | Currys Those are the two I'm deciding between for light use on a daily basis. The extra blenders etc., are not important, my main concern is the food processor.

I'm looking to buy an inexpensive food processor. Is the Adexa brand reliable for such equipment?

Hi all. Can someone please tell me what raviers are and then give me some examples of the hors d'oeuvres that might have been made at the Trocadero in 1960?

Hi, thanks, but I've decided to keep it vegetarian. I don't suppose you know anything about using agar-agar?

It's a no-cook dessert so I don't want to get fiddly with it. Blooming gelatine was mentioned (i.e. not heated), but the recipe in the link uses heat with the agar-agar - can agar-agar work without heat?

good idea! Can agar-agar be used, and how?

I doubled and followed this recipe, carnation.co.uk/recipes/key-lime-pie-recipe, using the same number of ordinary limes, measuring the juice and using the same amount of bottled lime juice. I then added a bit more just to use up the bit that was left in the bottle. I left it in the fridge for a couple of hours but it was still sloppy. Did the extra lime juice stop the milk and cream from setting or should I have used more?

Is this peanut dessert genuinely Chinese?

1. You are both right about the recipe in question. 2. It did look more convincingly like a genuine Chinese recipe than some I've come across. 3. Is there an authentic lion's head meatball recipe out there without having to buy a book, or is there no such thing as a lion's head meatball in China? 4. There was a reason for toning down the flavour - I won't bore you with it. 5. There is a connection to the Italian meatball situation. 6. Noodles were used as rice was to be used the next day. 7. The packet instruction was to put them in boiling water for a few minutes, but they were sitting in the colander for a few more minutes before serving. https://www.sainsburys.co.uk/gol-ui/product/sainsburys-udon-noodles-quick-to-cook-300g

Thanks for the laugh. I had edited it with the recipe but obviously hadn't done it properly. It was lion's head meatballs from the woksoflife website. I reduced the five spice and oyster sauce amounts but the rest was basically the same. Also, I used a noodle that looked lovely in the packet but by the time it was time to serve, they'd become like stringy wallpaper paste! Back to egg noodles next time.

Thanks, I thought as much - It's nice to know for sure. I think they were suffering from the English-people-takeaway syndrome. I don't know much about Chinese cuisine, but I have gleaned an impression over the years and the recipe I chose was a proper Chinese one.

Hi, I made some pork meatballs in sauce with noodles and veg. Someone commented that it wasn't very flavourful, admittedly I did underseason, but I think they were expecting a zap of taste of some sort. Is all Chinese cooking strongly flavoured with something, or salty, or can it be more plain?

Is there a way to make treacle tart soft and not chewy, which is how mine turn out. Would covering during baking help, or would I have to add eggs and/or cream, which I'd prefer not to do but will if it's the only way.

Hi, does anyone know what the website eatyourbooks is all about? I'm not sure if it's worth signing up to it, it looks a bit unusual - does it give recipes from the books?

And what about the sauce, should it be tomatoey or gravy? And is there a typical carbohydrate and vegetable accompaniment?