General Chat

I gave in this morning to friend's insistence I watch this cook and she was on repeat.

Rang friend and said the last thing I would do would be to eat anything Rachel cooked in the interests of hygiene.

The only utensil she used for mixing was a battered enamel bowl which had more chips than a fish supper! I would not have even used that as a water bowl for a dog. Am I too fussy? I was taught and followed the principle that hygiene was the most important thing in the kitchen.

You should see some of the things which go on in Hotel Kitchens,not all are like those shown on TV. :-S

:-D Chris, I watched her the other night because I was intrigued to see ( having seen a clip) how she managed to cook in such a tiny kitchen, I noted the enamel bowl as I have an enamel bread bin from the 50s in better condition which I wouldn't put bread in now ( used for keeping the gerbil food etc in). I'm not fussy but I would have drawn the line at using that bowl !

Rose, put a quality bleach in your enamel bowl to soak for a while and then with hot water clean until until all trace of bleach has gone. Now you have a nice clean bowl and you can pour a large amount of cereal for breakfast or use it for your vegetables. Failing that, you can store your gerbil in it.

I'm just learning to switch the oven on and cook for survival after so very many years so I expect I shall be able to give you and the girls here quite a few good tips in years to come! Lol.

Here's my one and only cooking tip Barry ;-) If you boil an egg and on beginning to take the top off realise the white is still runny, pour lots of salt on the area and return to the boiling water.

Laugh, Rose! Thanks for that tip.

Yesterday, I took an egg from the fridge and left it on the bench for about two hours to rise to room temperature. After the water boiled I put the egg in and after about five seconds the shell cracked. However, after eggsaccerly three minutes I removed it from the water and there was just a trace of runny white.

Nevertheless, my wife complimented me on my attempt. So that was a huge relief, believe me!

Jiminy I have no problem hard boiling :-D it's getting it just dipable that sometimes defeats me, usually because I have wandered off to do something else and forgotten the egg entirely :-D

I cant bear anything that is chipped. The number of people who think it is ok to give you a chipped mug (cant stand mugs either). I'm sure anything chipped is unhygienic because it lacks a coating and therefore bugs can get in. Maybe I am fussy. Off to look for chips.

Feel the same about eggs. Really fancy a nice soft boiled but still remember all that talk in the past and it puts me off.

Vera

To stop a cracked egg 'leaking', add vinegar to the water.

I wouldn't worry too much about soft boiled eggs Vera, I've been eating them all my life and I'm still here lol, and as long as you buy the British ones free range they will be from accredited salmonella free flocks.

Merlin that is why I do not watch Food Inspectors and there is always some restaurant being fined.

Opening the Mail magazine after I posted there is an article about her and she has published a cook book. Wonder if a recipe begins -' take one enamel bowl, preferably well chipped and then'............................

I have my own Code of Hygiene - when visiting resaurtant, have urgent call to toilet - if these are spotless, I reckon kitchen is also! Then peruse menu and order.

I'm pleased to hear your still here Rose and well. I didn't know that about British free range. Off to M&S. I will check them out. Hope we don't cause a run on them like Delia.

Regards

Vera

,,,,,,if I see a cloth slung over a cooks shoulder I dont eat there,,,,,,,,,,but am very fussy about eating out and would rather eat at home......



perfect boiled egg,,,,,,,,


put fresh egg in pan of cold water,,,,,,bring to boil.....boil for exact one min,,,,,,,,turn off heat and let egg stand for 6 mins,,,,,,,,perfect dippy centre with cooked white,,,,,,,if eggs are tiny leave for 5 mins,,,,,

I shall try that Kay and report back ;-)