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The Cooking Irritations thread
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Probably already mentioned, but the fecking American "cup" system.
Came across a nice looking soup recipe, but it calls for "6 cups of broccoli florets". I have no fecking idea how much that is. 10kilos? Quarter of a head? A fistful? How much broccoli do I need to buy?!?!
I have a set of cup measurements at home, and I find them handy for roughly measuring rice, etc as well as US recipes using cups of flour or sugar. But some things are not easily measured in cups!
Having said that, I've never measured broccoli before
I just feck some in! 0 -
I have a set of cup measurements at home, and I find them handy for roughly measuring rice, etc as well as US recipes using cups of flour or sugar. But some things are not easily measured in cups!
Having said that, I've never measured broccoli before I just feck some in!
Butter for instance! Or sometimes they give the recipe however many "sticks" of butter. No idea
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I have a set of cup measurements at home, and I find them handy for roughly measuring rice, etc as well as US recipes using cups of flour or sugar. But some things are not easily measured in cups!
Having said that, I've never measured broccoli before I just feck some in!
Broccoli is the main ingredient. If I was using one of my own recipes I'd just chuck in a "head" of broccoli. But it's also using cashews, which I've never used in soup before, so I'm not really sure of the quantities
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Volume, as opposed to weight, measurements are actually very handy for measuring some ingredients and some types of recipe, mainly baking, and it doesn't really matter if you use cups or ml/dl/l, but broccoli florets??? That's just silly.
The answer as to how much broccoli is in a cup will depend on how big the florets are, the smaller they are, the less room occupied by air and therefore the higher the weight. Also, if making broccoli soup, the whole lot goes in when I'm making it, stalks and all, so no dainty little florets either.
Anyway I'd say just play it by ear, and if when you add the liquid it doesn't cover the ingredients, just add a bit more and make more soup
Conversely if it looks like the ingredients are going to be completely drowned, just don't add all the liquid, and see what it's like after blending, you can always add some more liquid afterwards. 0 -
The answer as to how much broccoli is in a cup will depend on how big the florets are, the smaller they are, the less room occupied by air and therefore the higher the weight. Also, if making broccoli soup, the whole lot goes in when I'm making it, stalks and all, so no dainty little florets either.
Having the same conversation with a friend over on twitter. If I'm cooking broccoli to eat, I don't particularly like the stalks, same with cauliflower. So I stick them in the freezer and throw them into the next batch of soup I'm making.
Have found a similar recipe on the BBC: http://www.bbcgoodfood.com/recipes/1000634/broccoli-and-cashew-soup
I don't want the potato, so I'll probably leave that out and just use less liquid. I'm also going to use cashew butter (which I found in Tesco) instead of making my own, so will reduce the liquid further again.
At which point the recipe becomes a lot simpler. Onion, garlic, then add a full head of broccoli and cashew butter, almost cover in stock, boil, blend. And the job's oxo
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messy tessy wrote: »Butter for instance! Or sometimes they give the recipe however many "sticks" of butter. No idea
American butter is sold in half or one pound packs. They're then sub-divided into sticks. Each stick weighs about a quarter of a pound which is roughly 110 grams0 -
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I have been trying to make a mirror glazed cake for the last few weeks. My attempts have been miserable. Between the jelly layer (which i've since abandoned) being lumpy, the mousse being over beaten and the cake being too heavy and sinking.
I think I finally got it last night and it's currently in the freezer.
And it was a disaster 0 -
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Cakerbaker wrote: »They did these on Great British Bake Off tonight!!!
Ha! Who would have thought! Watching it now....
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The Hill Billy wrote: »Admin Note
Usually an admission of murder would result in a siteban, but in this instance - it is entirely understandable. I hope that you gave him a couple of belts of the shovel to make sure the job was done.
tHB
sorry (poor joke) he is not murdered and well fed and munching on his jaffa cakes as we speak.
i have the snapchats to prove it.
is chopping said finger off acceptable?0 -
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The Hill Billy wrote: »I was only joking! I 100% agree with you. Summary execution of anyone who pokes a cake is acceptable.
my heart... but ive been banned from threads for less so my simple brain never knows!
its not even the poking i dont mind that for like buttercream or fondant its the mirror glaze! it was sooo smooth and shiny!!0 -
livedadream wrote: »mirror glazed are a btich but when they work they are amazing, just had a little rant about the ****tyness of the ones produced last night on bake off and mary and paul ohhuuhhing and ahhing about them, bubbles, lumps and a bit of a ganache shine and they were happy.
id be raging, MIRROR PEOPLE ITS SUPPOSED TO BE REFLECTIVE!!!
i did one for a friends birthday last month and even though it took me 4 attempts it was pure perfection even if i do say so myself.
the boyfriend stuck his finger into the cake because he thought it was like fondant and i legit murdered him and buried him under my garage. big dirty finger print on my lovely cake.
What was the base of your cake? And what mirror glaze recipe did you use? Any pics? 0 -
What was the base of your cake? And what mirror glaze recipe did you use? Any pics?
my base was red velvet (I hate it but my buddie loves it)
ive pics on my insta, dunno how to link ill try grab it off my phone later.
simple recipe from a french cook book from years ago that i had in college, ill dig out the name the recipe is simple though its:
Gelatin - 4 grams Sugar - 200 grams (7 oz) Water - 200 ml (7 fl oz)
gel food colouring, i havnt tired to fruit ones yet they look like way to much effort but i do want to try the tear drop one...
the tricky part is the temperature, its like tempering chocolate that way it has to cool to get the shine.
its used all the time in france, never see it that much in london since that girl on instagram started the multicoloured ones.
and make sure you crumb coat the bejesus outta it. nothing worse than having it perfect and finding a bit of crumb. gguurrrr0 -
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