Kitchen Q&A (or, Ask Anorak about cooking and stuff)

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Uncle Ants
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Tue Nov 23, 2010 12:12

Depends what else is in the soup. It takes about an hour to cook properly, so if the rest of the soup won't go wrong for being cooked that long just put it in, otherwise part cook it first and drop it in with it's cooking juice at the appropriate time.
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Uncle Ants
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Tue Nov 23, 2010 12:22

Oh yes, I would say it seems to be one of those things it's a lot harder to overcook than it is to undercook. So if in doubt cooking it first and stirring in may be the best option. Keep the juice though, it's starchy and helps thicken.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Tue Nov 23, 2010 12:27

Ta!

I'm starting to rely less on the liquidiser for soups, and just cooking everything down a lot instead - so I guess pearl barley will work well there, with the starchy thickeny thing.

It's even a pretty phrase, isn't it? Pearl barley. Pearl barley pearl barley. If I met someone called Pearl Barley, she'd be lovely.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Tue Nov 23, 2010 12:48

humblebee wrote:I'm starting to rely less on the liquidiser for soups, and just cooking everything down a lot instead - so I guess pearl barley will work well there, with the starchy thickeny thing.
It's something it's good for. Giving body to an unliquidised soup. Broken up spaghetti is good for that in the right sort of soup as well, though obviously only takes a fraction as long to cook
humblebee wrote:It's even a pretty phrase, isn't it? Pearl barley. Pearl barley pearl barley. If I met someone called Pearl Barley, she'd be lovely.
I bet she would.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by nanski » Tue Nov 23, 2010 15:05

I seem to remember knowing a Pearl Bailey at some point. close but no cigar?
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Tue Nov 23, 2010 16:12

nanski wrote:I seem to remember knowing a Pearl Bailey at some point. close but no cigar?
Would she go well in soup?

I have no idea what that means.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Silver Girl » Tue Nov 23, 2010 21:52

I would definitely boil it for 10 minutes hard and fast in a pan on its own before putting it in your soup, helps to de-scum it (also if you make soup in a pressure cooker, Bad Things will happen if you don't do this.)
I think barley goes with everything. Sometimes I make orzotto, which is risotto but made with barley not rice.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by roundbitsofplastic » Fri Nov 26, 2010 09:36

Silver Girl wrote:I think barley goes with everything. Sometimes I make orzotto, which is risotto but made with barley not rice.
ooooh, I like the sound of orzotto.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Mon Jan 16, 2012 18:38

Hello thread. It's been ages. Does anyone know good veggie things to cook with kale? I've got two bunches in my fridge and no brain to think what to do with it. Thankyou. x

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by stolenwine » Mon Jan 16, 2012 18:47

i've heard kale chips are amazing, so maybe those? i realize this isn't very helpful (since i've never had them myself) but loads of people on twitter are always enthusing about them:

http://www.doorsixteen.com/2011/01/16/b ... ale-chips/
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by squirrelboutique » Mon Jan 16, 2012 19:22

Kale chips are really good! Also, when I'm stuck for what to do with an ingredient, I always check the Well Blog on the New York Times site. It's usually focused on one ingredient (or type of food like tacos). And kale was the topic one week!

Kale!

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Mon Jan 16, 2012 22:26

Ooh, hang on, I think I've had kale chips before and they were brilliant. That's one for tomorrow then. And that barley, mushroom and kale soup from the NY Times looks just the job, Rachel.

Thank youuuuuu!

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by squirrelboutique » Mon Jan 16, 2012 23:45

You're welcome! I think I may make that soup next week! I so rarely get the opportunity to make a bouquet garni.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by roundbitsofplastic » Tue Jan 17, 2012 09:58

I was talking about kale only yesterday.. No, the day before. I fucking hate kale. I'm sometimes tempted to try kale chips, but kale is so very rank that I've never made the plunge.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Jane » Tue Jan 17, 2012 10:41

I tired a kale recipe from the Guardian recently 'cos I too had some unwanted kale in the fridge. Fry onions then add port (I know, how decadant!) to glaze, blanch kale, chop up - add to onions and a bit of cream - made a really nice bruschetta topping.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Mon Oct 06, 2014 19:31

Anyone here tried tea-smoking food? I quite fancy tea-smoking some tofu. It looks like a right clat though.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Sylvie » Tue Oct 07, 2014 00:15

humblebee wrote:Anyone here tried tea-smoking food? I quite fancy tea-smoking some tofu. It looks like a right clat though.
We did some tea smoked salmon a few years ago. The smoking worked well, although it did take a long time to cook and much longer than the recipe specified. Just looked at the recipe to remind myself and I think we lined a wok with foil, filled it with a mixture of 50g rice, 50g tea and 3 tbsp sugar. Then we suspended a slightly oiled metal rack from a grill pan over the wok for the fish to sit on, put it on a high heat, then covered with a foil tent when it began to smoke. We used Lapsang Souchong, which probably helped add extra smokiness.

The only downside was we melted part of the crappy hob we had (and got charged an arm & a leg for it by a nasty landlord when we moved out), but that was due to us not paying enough attention really. As long as you don't melt your kitchen, I imagine it would work well.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Silver Girl » Tue Oct 07, 2014 09:22

humblebee wrote:Anyone here tried tea-smoking food? I quite fancy tea-smoking some tofu. It looks like a right clat though.
Keep meaning to - but I have the luxury of a stove-top smoker. It is A-MAY-ZING. (Did oak-smoked camembert in it. A delight).
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by andyswapsie » Tue Oct 07, 2014 14:10

Silver Girl wrote: (Did oak-smoked camembert in it. A delight).
That sounds incredible! I had smoked brie once and it was delicious. Would love to try doing some myself but basically fear I'd burn our flat down...

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Wed Mar 15, 2017 11:47

Would any of you happen to have the perfect recipe for spanakopita, please?

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