Monkeys Fist 39167 Posted December 16, 2013 Share Posted December 16, 2013 Trying to recreate Matfen Hall carrots tonight. Imagine a large carrot sliced longways into three pieces, this is how it was served yesterday. Parboiled for 15 mins and then roasted for 50 mins is my first attempt. Not quite the same but a smidge of butter certainly gets them close. Still searching for the Chef Turnip / Swede trick. Somehow they get in a lot darker in colour and far tastier. I think one once said they boiled it twice but so far unable to copy. Are you still banging on about the swede?Do you really want to know how it's done like? Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted December 16, 2013 Share Posted December 16, 2013 ct is your main occupation chef or taxi driver? :crylaughin: Link to comment Share on other sites More sharing options...
desmondTUTU 0 Posted December 16, 2013 Share Posted December 16, 2013 :crylaughin: im guessing its neither by that Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 16, 2013 Share Posted December 16, 2013 Are you still banging on about the swede? Do you really want to know how it's done like? Give my left testicle Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 16, 2013 Share Posted December 16, 2013 ct is your main occupation chef or taxi driver? I think I'm going through the change Link to comment Share on other sites More sharing options...
desmondTUTU 0 Posted December 16, 2013 Share Posted December 16, 2013 I think I'm going through the change I have been trying to copy nigella recently Link to comment Share on other sites More sharing options...
catmag 336 Posted December 16, 2013 Share Posted December 16, 2013 I have been trying to copy nigella recently By snorting cocaine whilst serving up sumptuous treats? Link to comment Share on other sites More sharing options...
desmondTUTU 0 Posted December 16, 2013 Share Posted December 16, 2013 Im still learning the cooking Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted December 16, 2013 Share Posted December 16, 2013 You've got the massive tit part down to a tee. Link to comment Share on other sites More sharing options...
desmondTUTU 0 Posted December 16, 2013 Share Posted December 16, 2013 I'm starting to believe that you are actually a monkey Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 17, 2013 Share Posted December 17, 2013 We should have a special cooking thread ---- chefs tips edition. These chef fellas have all sorts of secret tips for the most basic of things which can turn bog standard stuff into delicious stuff. EG The vegetables I had at the Maften were tastier than any I have ever had. There must be a little trick they have to make them so special and if we all ask about one item when we are fine dining, then very quickly we will have all the secrets ...... mwahahahahahahahahahahaha...... My carrot was served up as one section of a long carrot. Imagine a carrot sliced into rectangular pieces from top to bottom. It was superb. I tried to recreate this last night by buying a carrot, slicing it into 4 length slices, par boiling for about 15 minutes and then oven roasting for 50 or so minutes. Finally I gave each carrot slice a tiny slither of butter. They were virtually the same but not quite. Add to this the twice boiled turnip etc Brock, howay fella. Spill Link to comment Share on other sites More sharing options...
Tooj 17 Posted December 17, 2013 Share Posted December 17, 2013 Still going on about that fucking turnip. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted December 17, 2013 Share Posted December 17, 2013 Regrettably, my foray into a fine dining kitchen did not include tutoring in the art of twice blackened turnips. Given your carrot experiment yielded results that were 'virtually the same' as what you had in the restaurant, I'm not sure I can help. Perhaps the difference here is the fact you didn't see it being prepared and so the secret ingredient is merely the fact it was made by a chef. Typically though, if you shock veggies in ice water directly after cooking, they keep their colour and texture better as this stops the cooking process. Link to comment Share on other sites More sharing options...
Gemmill 35493 Posted December 17, 2013 Author Share Posted December 17, 2013 I tried to recreate this last night by buying a carrot Did you just get one of the smaller trolleys? Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted December 17, 2013 Share Posted December 17, 2013 Still going on about that fucking turnip. I offered to tell him, but he just started talking about his man-eggs, so fuck it...... His loss. Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 17, 2013 Share Posted December 17, 2013 Regrettably, my foray into a fine dining kitchen did not include tutoring in the art of twice blackened turnips. Given your carrot experiment yielded results that were 'virtually the same' as what you had in the restaurant, I'm not sure I can help. Perhaps the difference here is the fact you didn't see it being prepared and so the secret ingredient is merely the fact it was made by a chef. Typically though, if you shock veggies in ice water directly after cooking, they keep their colour and texture better as this stops the cooking process. Doesnt that make them cold???? Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 17, 2013 Share Posted December 17, 2013 I offered to tell him, but he just started talking about his man-eggs, so fuck it...... His loss. excuse me? http://www.toontastic.net/board/topic/11146-cooking/page-260#entry1244797 Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 17, 2013 Share Posted December 17, 2013 Just made the best roast beef dinner ever. Had I been served this up at the Maften I would have been slightly disappointed, only slightly. Had it been served up anywhere else I would be sticking it in the recommend me a restaurant thread. HONESTLY. Got a stunning looking joint of rump beef from Asda for under a fiver. Two bags of the vegetable medley (Carrots, sprouts, broccoli and cauli). The first bag I microwaved for the recommended 5 minutes but everything was still pretty raw so by stages it got up to 13 minutes and it still wasnt right. The second bag was boiled for about 15 minutes. I then decided to chuck both bags in a glass dish in the oven for a further 20 minutes. Perfect. Rewarmed for 2 minutes in the microwave with a good helping of butter. (see footnote). Yorkshires, well you've seen my puddings previously and they are simply superb. Maris piper tatties boiled for 14 minutes then tossed in plain flour and tipped in a sizzling tray of olive oil and roasted for 30 - 40 minutes. Crispy on the outside and super soft in the middle. Gravy was joint juices plus gravy granules plus tsp of mint sauce. Like the Yorkshires I have gravy off to a t. To date this goes down as the pinnacle of my cooking endeavours. Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted December 17, 2013 Share Posted December 17, 2013 Cooking frozen mixed veg for over 30 minutes? Gravy granules? Get to fuck man Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 17, 2013 Share Posted December 17, 2013 Cooking frozen mixed veg for over 30 minutes? Gravy granules? Get to fuck man None of the veg was frozen!!!!! All the top chefs add a few gravy granules when no one is looking. Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted December 17, 2013 Share Posted December 17, 2013 None of the veg was frozen!!!!! All the top chefs add a few gravy granules when no one is looking. So you cooked fresh veg for over half an hour then? Even worse tbh. And no, any self respecting chef doesn't use gravy granules. I'm with Ant. Link to comment Share on other sites More sharing options...
Christmas Tree 4003 Posted December 17, 2013 Share Posted December 17, 2013 So you cooked fresh veg for over half an hour then? Even worse tbh. And no, any self respecting chef doesn't use gravy granules. I'm with Ant. One day you'll all be sitting round the TV watching masterchef....... etc etc EEE thats CT pet....... Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted December 17, 2013 Share Posted December 17, 2013 The only chance of anyone saying that is if the chef is cooking your dog. Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted December 17, 2013 Share Posted December 17, 2013 The only chance of anyone saying that is if the chef is cooking your dog. " That's a lovely plate of mutt" Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted December 17, 2013 Share Posted December 17, 2013 How did you cook the meat? In the kettle? Link to comment Share on other sites More sharing options...
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