Show Off Your Dish (Picture Thread) (Rules added)

Gilly · 5 Jul 2011 at 11:01

Breakfast I've just finished:

No decent bread

Sorry it's so dark, that room is naturally light but all my pics come out like that :/

Participant · 5 Jul 2011 at 11:05

Those eggs look perfect. Did you basically just drop them in a pan of water?

Liquid_Entity said:
Needed a sauce to go with it though...any ideas ?

Hollandaise, bechamel, or just a blob of creme fraiche (creeeem freeeesh

) and some dill.

Liquid_Entity · 5 Jul 2011 at 11:06

Robbie G said:
Hollandaise, bechamel, or just a blob of creme fraiche (creeeem freeeesh ) and some dill.

I had some Philadelphia but forgot about it. I've heard and had Hollandaise but what is Bechamel (goes off to google). Dill I shall remember for next time. I got another 5 of these fillets so will be trying some more out in the next few meals

ta

edit: found a recipe for bechamel - http://www.bbc.co.uk/food/recipes/bechamelsauce_70004

Gilly · 5 Jul 2011 at 11:11

Robbie G said:
Those eggs look perfect. Did you basically just drop them in a pan of water?

Boil water, put vinegar in as a binding agent, stir the pan and drop the egg into the middle of the mini-vortex in the middle of the pan

Participant · 5 Jul 2011 at 11:30

Gilly said:
Boil water, put vinegar in as a binding agent, stir the pan and drop the egg into the middle of the mini-vortex in the middle of the pan

That's what I always try and my eggs go everywhere :mad:

. I need to use fresher eggs maybe.

Disco Boy · 5 Jul 2011 at 11:31

Good poached eggs. You've got too high an egg:bread ratio though!

Gilly · 5 Jul 2011 at 13:16

Robbie G said:
That's what I always try and my eggs go everywhere . I need to use fresher eggs maybe.

Mine are the usual free range supermarket eggs

Try a little more vinegar next time and don't have too much water, mind the question but how old are your pans? I found that in the old pan I had lots of waste from each egg, but in my shiny new pans I have clean water once I've finished poaching.

I've just been downstairs and snapped it, this is the pan I used with the water I cooked the eggs in still:

Remember to clean it using cold water after you've poached eggs (or with any other protein). I rinse them and wipe them down with cold water, but still chuck them in the dishwasher afterwards

Disco Boy said:
Good poached eggs. You've got too high an egg:bread ratio though!

Yeah, we normally have nicer bread than that. I didn't have enough toast because I'm not a big fan of plain white pre-sliced.

b.cummins · 5 Jul 2011 at 13:20

Sam said:
Greek style chicken kebab in pitta with tzatziki and spicy wedges

how did you make your wedges like that?

Participant · 5 Jul 2011 at 13:32

Gilly said:
Try a little more vinegar next time and don't have too much water

Hmmm I tend to use a large amount of water as that's what I've seen chefs doing on TV, maybe that's my issue.

Gilly said:
mind the question but how old are your pans? I found that in the old pan I had lots of waste from each egg, but in my shiny new pans I have clean water once I've finished poaching.

Pretty new, shiny silver Stellar ones.

Gilly said:
Remember to clean it using cold water after you've poached eggs (or with any other protein). I rinse them and wipe them down with cold water, but still chuck them in the dishwasher afterwards

Is that because hot water sets the protein?

Anyway thanks, I'll experiment tomorrow morning

.

Glaucus · 5 Jul 2011 at 13:37

Take the pan of the boil, don't stir and unless you can crack an egg fast, then crack it into a dish first. That's how I do it.

Gilly · 5 Jul 2011 at 13:41

Robbie G said:
Hmmm I tend to use a large amount of water as that's what I've seen chefs doing on TV, maybe that's my issue.

It's difficult to see the amount of water I've used as it is a high sided pan but I use enough so that the egg fits in with maybe an inch of water above it.

Robbie G said:
Is that because hot water sets the protein?

Being honest... I've no idea

it's true of clothing and stuff too though. Pee, grass, blood, etc. stains won't come out if you wash with hot water.

AcidHell2 said:
Take the pan of the boil, don't stir and unless you can crack an egg fast, then crack it into a dish first. That's how I do it.

This is a good point actually, I don't crack straight into the pan I use a ramekin. I'm no good at cracking eggs so I have to take my time so as to not have loads of shell in my food

Glaucus · 5 Jul 2011 at 13:49

Perhaps we've stumbled on most peoples problems, they can't crack eggs fast enough and as such the egg is elongated and spread out to much and thus fails.

Gilly · 5 Jul 2011 at 13:50

Maybe so

All this time!

Participant · 5 Jul 2011 at 14:52

Maybe for some but not me, I always crack eggs into a ramekin as I'm an egg-cracking spastic.

Sudden · 5 Jul 2011 at 20:23

Gobhi (Cauliflower)

Usually eaten with yoghurt and some lentils, but can be eaten on its own

peterattheboro · 6 Jul 2011 at 15:43

A few meals i've had recently.

There are peas and carrots under the puds

Chicken Tikka Masala made with the Sharwoods Spicy Tikka Sauce. Tastes awesome for ready made stuff and it's quite hot by my standards!

The world famous Middlesbrough Chicken Parmo..... Nom nom!

Sam · 6 Jul 2011 at 19:20

b.cummins said:
how did you make your wedges like that?

Sam said:
Ill be honest mate

http://www.mccain.co.uk/our-food/potato-products/mexicanwedges/why-its-good.aspx

Very tasty tho

IceBus · 6 Jul 2011 at 19:38

For egg poaching without the mess, I poach mine in cling film now. Get a 4"X4" piece of cling film, oil one side of it, place it oil side up into a ramekin with a little indentation in it. Crack your egg int the dip in the cling film, gather up the sides, squeeze out any air and drop it into your boiling water. It takes about a minute extra due to the insulation of the plastic.

Snip the cling film below the knot, peel off cling film and enjoy a deliciously symmetrical poached egg.

Thomas. PLease. · 6 Jul 2011 at 19:44

BloomerzUK · 7 Jul 2011 at 16:47

IceBus said:
For egg poaching without the mess, I poach mine in cling film now. Get a 4"X4" piece of cling film, oil one side of it, place it oil side up into a ramekin with a little indentation in it. Crack your egg int the dip in the cling film, gather up the sides, squeeze out any air and drop it into your boiling water. It takes about a minute extra due to the insulation of the plastic.

Snip the cling film below the knot, peel off cling film and enjoy a deliciously symmetrical poached egg.

Can you do a video or picture guide for this, very interested.