Luxor4u

What's your number 1 tip for cooking foodstuffs?

Do you have any advice you wish to share..or are they all closely guarded "family"secrets?handed down from generation to generation?

Last night I bought a piece of lamb breast in supermarket for 29p!Today,it's making lovely pot of "scotch"broth!

I had an old Lithuanian auntie who told me that the "secret"to making a good broth was a "good,rollicking boil!"

No idea if it enhances the flavour or not..but there's never a time I make soup and don't think of her.
The meat has been picked off.The cat is enjoying the remains of the lamb breast.

Any tips to share?

Gently does it, especially when toasting spices and garlic, caramelizing anything and long slow cooking for cheap cuts of meat.

It makes me laugh when watching cookery programmes that the well cooked meat which is so much tastier is now sealed in a bag and cooked at exactly 65C for a looooong time or appears as " Pulled" usually chicken or pork.

Wait long enough and the wheel turns ..................

'Pulled' really does seem to be the in thing at the moment, and as for the price ...of this new found <ahem> delicacy let's not go there.

"Pulled meat?"
God,I've been doing it for years!

All it means is that the meat has been overcooked and is falling off the bone.
I've never taken any chances!My mince is on hob for approx 2 hours!Brisket or silverside is in oven for 4hours.As is a chicken!

Slow cooking MD?I'm expert in it!

My kids used to jokingly refer to Sunday roast as a "biblical meal!"..A "burnt offering!!"

Exactly ST nothing new in the world eh?

Your breast of lamb, ST, would have been just as good boned, stuffed, rolled and roast! Try it next time.