Search results

no i must admit, i dont think even the great Gordon Ramsey uses cream in bolognese, surely the cream would still destroy the flavour from the tomatoes and red wine. I sometimes find adding a little sugar, takes away the bitterness of tomatoes, but each to your own. Chicken livers does sound...

I would use a griddle to get the charred effect, if you put the chillies along the slats instead of against you wont get horrible lines throughout.

Alcohol is a required flavour in a lot of foods, i.e Port and Stilton sauce, but unless cooking for 100 peple the amount reqired is mimimal, and with the chart I looked at the alcohol will be boiled off to a degree where only the flavour remains. After it is the flavour we want. In the kitchen...

I agree with celtic, the beer gives distinctive flavour and will be hard to find a substitute, however maybe if you told your parents that it is for cooking and all alcohol will be evaporated then maybe you will get to use some.

hmmm.... water

Thanks a lot all of you for the lovely welcome. I look forward to exchange some recipes with all of you.

I just make a simple provencale sauce, which is easy to make and tastes really good. Finely dice an onion and sweat it off with some garlic in about 5 tablespoons of olive oil. Add about 100 ml of white wine, 200g chopped tomatoes, and 3 tablespoons tomato puree. Break up a vegetable stock...

Hi there, I'm Dan, I am 20 years old, and live in Derby, England. I am new to forums, and always wanted to get into them, so what beeter one to join, other than one of some relevanced to my intended career. Hello to all of you, and I hope to speak to all of you in te near future.