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bolognese and burgers are completly completly different. you cant cook the sauce and the meat separatly as they rely on each other for flavour. if your sauce is that good why mess with it? you could season your mince with watever you use to make the sauce and cook them in the sauce, just like...

ireland is wet and cold...... for a change

potato thyme or rosemary

flour your meat,brown it well add guiness(maybe the irishman speaking) it adds colour and dept of flavour. also dont be afraid to trow in spices and finsh with herbs just to liven it up.

the larder chef by mario jack leto is a brilliant book and i refer to it alot. it has all the basic cookery processes and many of the more complicated ones too!

hey im looking to find out the classical order of courses in a meal. not just appitozers and soup, i was wondering if any one had the full list, including egg ,fruit and vegetable dishes. pleeeease!:sad:

why did you get me into this!!

seriously though,thats rank

i didnt think they were going to make a sequel to the ET movies!!

i hate mondays,it means i hav eto go back to college in the morning.give me a satuday nite anyday.but u cartanly earned yours,have a good one

why would you steam garlic?why?

i am looking for info on how to make a foam.im not sure how to go about it at all, but i need to make a truffle foam to garnish a rissotto.any advice would be greatly appreciated. tnks

i find that reducing by 3/4 and then adding in honey to help thicken it once it cools

the rocky mountains why do birds come back after they've flown south for the winter

excuse me,remove your beef and place it onto the hob with the lid off to reduce your sauce,if you need to!!! not gravy,beef bourgignon is a classic french dish........it is not a pot roast.i know chefs (french)that would beat the **** out of you if you refered to their boeuf as a pot roast.mind...

getting kids to eat olives,impressive

definatly keep it covered.for the whole of the cooking,otherwise your meat will dry and your sauce will skin.if you need to reduce the sauce more than it has already,just bang it on the hob.....well dont literally bang it but you know what i mean.

nice one man....

as an irish man i was brought up on fresh milk and any thingelse is jus wrong wen it comes to drinking!the only thing id use buttermilk for is bread and washing.

yea my mom makes the best apple pie,and so does my friends mam,and so does... well everyones mam.except of course for my grilfriends mam,which is mingin,but she wouldnt agree to that! just chew and smile tom,chew and smile....

dont eat any bruised meat.venison has to be hung for a couple of days,dosnt it?a bitter chocolate sauce is a must with venison!

mango ,white onion and a little chilly should work ok,i think

hey folks my name is tom collins i am a young irsish chef working in dublin at the mo.my life revolves around food and its great to have a place to discuss things and exchange ideas

90%+ of the fat in chicken is located in the skin.losing that is a good start. a high quality olive oil is a lot of things but unhealthy aint one of them. it you cook legs and thighs slowly in the oven on a rack,this will render the fat out of the meat and allow it to drain off. breast meat is...