Reply With QuoteA thermometer. What matters is the temperature, not the time. ;) (I actually use whatever watch I'm wearing.)
Best wishes,
Bob
I'm looking for some advice please :wink:
What do people think a WIS should use as a cooking timer and why? :lol:
Thanks,
Nick H.
A thermometer. What matters is the temperature, not the time. ;) (I actually use whatever watch I'm wearing.)
Best wishes,
Bob
I normally use my Speedy - however, I hang it on a dresser hook as I have this idea that the steam from the oven/cooking may damage a watch. After all, it's said that you shouldn't shower even in a dive watch.
There is a timer on my oven, but it's too complicated for me.
The chef,
Thats what I pay him for :D
Cheers,
Ben.
Cheers,
Ben
..... for I have become the Jedi of flippers
" an extravagance is anything you buy that is of no earthly use to your wife "
I keep forgetting to push the chrono buttons at the exact time ... and remember a few minutes later. Rotatable bezels are the way to go. :D
Cheers,
Martin ("Crusader")
I'd have to agree with Martin, rotatable bezels are the way to go. Quick and easy to read, accurate enough for the job in hand!
Dave E
Skating away on the thin ice of a new day
If you employ a chef how-come you can afford to be a WIS?Originally Posted by ben4watches
Not to mention the hot vapors in the kitchen ... poison for chronograph seals. One needs as solid a watch as one can get in the kitchen.
Cheers,
Martin ("Crusader")
. . . unless you're retired (ie. half-deaf, forgetful and easily distracted) in which case a quartz tool watch's countdown timer or it's alarm function is hard to beat :wink:
Yep (another excuse to post this pic) -
:)
Alan
I get the impression you like the U2 Alan 8)
Cheers,
Ben.
Cheers,
Ben
..... for I have become the Jedi of flippers
" an extravagance is anything you buy that is of no earthly use to your wife "
I use my trusted Casio on countdown for all my cooking duties.
john
"The whole purpose of mechanical watches is to be impertinent." ~ Lionel a Marca, CEO of Breguet
I haven't a clue...........I'll ask the wife. :lol: :wink:
Cheers,
Neil.
A Memosail, by any chance? :wink:
Bingo. The time is irrelevant, what matters is whether or not the food is correctly cooked.
Get a digital themometer designed for the job, with a braided cable running to a probe inserted in the item. With this arrangement you can monitor the progress on the thermometer outside the oven without opening the door, and they usually have high/low temperature alarms. The last one I bought, to use in the cheap cooker we have in Scotand, has a two part probe; part in the item and part in the oven. This allows me to see the actual oven temperature in addition to internal temperature of the food.
I don't time anything when cooking, it's more important to keep an eye on what you're doing and keep checking things. Same with pasta, irrelevant how long it's had, more important to keep tasting a piece to see if it's right.
Kevin
Only if it's a very small joint, 15 minutes cooking time maximum, might work for spuds in the microwave. :lol:
I do the same thing. I forget that I even pushed the button on my chrono..lol. Temperature of the meat is way more important. I doubt they make a quartz watch that has a temp gauge for meat..lol.
Hmm... Casio seem to do a digital watch for every other activity, wouldn't be surprised if they do one for chefs, too :DI do the same thing. I forget that I even pushed the button on my chrono..lol. Temperature of the meat is way more important. I doubt they make a quartz watch that has a temp gauge for meat..lol.
I use the timer function on the microwave - no watch has a louder alarm than that!
If you need a timer to cook a roast then you can't cook. :twisted:
Best Regards - Peter
I'd hate to be with you when you're on your own.
What about a shoulder of mutton? How to cook this? I got one, but I'm not sure how to cook it. (I was after scallops at the Bull Ring market and got the mutton as well -- just to give it a try.)
I was thinking of putting it uncovered on a grid (mesh type thing) covering a baking tin of water in a slow oven.
Best wishes,
Bob
Stick it in the oven for an hour and then in a haybox for the rest of the day. :wink:
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
One of my favourite meats. :) And it offers you so many options too. :) :)What about a shoulder of mutton? How to cook this? I got one, but I'm not sure how to cook it. (I was after scallops at the Bull Ring market and got the mutton as well -- just to give it a try.)
I was thinking of putting it uncovered on a grid (mesh type thing) covering a baking tin of water in a slow oven.
Best wishes,
Bob
For a simple roast, heat two to three tablespoons of Beef or Pork driping in a rosting tin in a pre- heated oven (200 C)
Rub the joint lightly in salt and place in the tin, basting with the fat immediately.
Straight into the oven, uncovered.
Baste frequently, each time insetring a thin sharp knife into the meat twisting slightly to check the colour and texture of the meat. (I like a little redness and slight amount of blood in Lamb, others like it well done).
Whent it is to your liking, take out of the pan, cover it with foil and let it 'rest' for a while while you finish the veg.
Of course, you can be more adventurous. One of my favourite ways with Lamb is 'Weeping Lamb',
Works with leg or shoulder.
Insert slivers of garlic into the joint all over by inserting a sharp thin bladed knife into it at regular intervals and sliding the sliver into the slot created.
Roast as above, but on a rack above the roasting pan into which should be place a mix of whatever vegetables you would like to serve the Lamb with, (root vegetables work best as do onions and peas). Pour enough cold water over the vegetables to cover them and sprinkle over them a stock cube or two to taste.
Cook as above except for basting you need to melt the dripping in a separate saucepan and apply liberally with a pastry brush or similar.
And then there's Rahn, a wondeful Indian dish which works best with leg, but can be prepared with shoulder. But as this needs to marinade (two separate marinades, one for 24 and the second for 12 hours respectivelt, I don't think it's appropriate to your current joint.
Can let you have the recipe and cooking details if you'd like it.
Whichever way - enjoy the Lamb, and cook it just the way you like it. :) :)
p.s. Scalops would have been nice too - so many options...........
Best Regards - Peter
I'd hate to be with you when you're on your own.
The MissusWhat do people think a WIS should use as a cooking timer and why?
Thanks, Peter.
Best wishes,
Bob
PS Last night I made pasta with ham (Black Forest), mushrooms, and artichoke. :)
Best wishes,
Bob
That sounds rather nice Bob. :D Pasta is sooooooooooo versatile. :) :)Thanks, Peter.
Best wishes,
Bob
PS Last night I made pasta with ham (Black Forest), mushrooms, and artichoke. :)
Best wishes,
Bob
I love cooking, (started when I was at school in the 60's), and I'm finding more time to do it now that I'm retired. :)
Just been baking some bread to go with tonights dinner. Nothing special, just sausages from our local farm shop with runner beans, cabage and new potatoes. :) Oh, and gravy - to my own secret recipe - that will make all the difference. :wink:
Best Regards - Peter
I'd hate to be with you when you're on your own.
Baking bread is cool, Peter. I bake most of our bread - once the summer heat diminishes... :wink:
Tastes soooooo much better than the stuff people buy in the shops too. :D :D
Best Regards - Peter
I'd hate to be with you when you're on your own.
We haven't bought bread from a shop for over 2 years now and I really dislike the taste and texture of some of the shop-bought bread now.
I find cooking quite therapeutic and enjoy cooking curry (none of your curry powders, thank you), savoury rice dishes and of course, home-made chappatis. Unfortunately Carol can no longer eat spicy food so I don't eat as much curry as I would like these days. :( All our burgers are from meat we mince ourselves and no preservatives or fillers used. I have to say that the German practice of combining minced pork and minced beef (halb und halb) makes better mince dishes than either one on its own - try it.
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
Blimey, reading some of your home made culinary delights makes me ask the question.............
.......are any of you single? :lol: :wink:
Cheers,
Neil.
Lynn sometimes wishes I was. :wink: :lol:
Best Regards - Peter
I'd hate to be with you when you're on your own.
Time for a new rank I think, how about "Delia"? :lol:
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
How about Graham Kerr? :wink:
The 'Galloping Gormet'. A man after my own heart. :) :) :)How about Graham Kerr? :wink:
Best Regards - Peter
I'd hate to be with you when you're on your own.
How about Fanny Craddock? :lol:
Cheers,
Neil.
A new rank of "Fanny" Neil? :shock:
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
Should be 'Haddock' not Craddock then :lol:A new rank of "Fanny" Neil? :shock:
Eddie
:)
Alan
I don't think we should forget "Johnny".
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
While multi-tasking, I was thinking about various ranking systems for various topical forums. For a wine forum, for example, it could be the years of production of some wine. So, e.g., for Bordeaux 1990 would clearly outrank Bordeaux 1991. This system of ranking has the fun advantage that there could be arguments, at the margin, about who has the higher rank. :)
Any other interesting ranking systems?
Best wishes,
Bob
Indeed.........and here he is!!! :shock: :DI don't think we should forget "Johnny".
Eddie
I wont be filed, stamped, indexed, briefed, debriefed, I am not a number, I am a free man, my life is my own!!!
Be seeing you
Toodle pip
Griff.
mmmm.....perhaps not.A new rank of "Fanny" Neil? :shock:
Eddie
I dread to think what the other ranks would be. :lol:
Cheers,
Neil.
I think we should start gently with somebody like Keith Floyd.
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
Cooking! Jaysus .. the only thing I can cook is chili .. mind you I use two jars of Chili powder a dozen or so Bird Eye Chili's some hot pepper source (usually 'Smack my arse & call me Sally' or Predator), some tomatoes, chopped pieces of beef, red & yellow peppers (a bit of colour). Mind you no-one eats it except me! Don't know why as it tastes so good. It's also good for 'not being allowed in the kitchen cause you only make THAT chili!' .. so my better half (of 20 years with NO rings!) 'owns' the kitchen & I just go in for beer.
As for timing, I just taste until it's either all gone or it's just right!
/vince ..
/vince ..
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