James Martin answers your questions with Sat Bains and Adam Byatt
Post categories: chicken mince,Ìýomelette,Ìýpastry,Ìýsweetcorn
| 13:30 UK time, Tuesday, 7 September 2010
Thanks for all your questions again on the Ask James thread on the Q&A messageboard. Here are this week's answers:
Here's a summary of the questions answered in the video clip.
LeCreusetFiend: I'd love to hear if James has any tasty ideas for using chicken or turkey mince. I'm looking to save pennies here and there, but find that plain substitution of turkey for beef or lamb mince in recipes leads to no flavour.
Adam Byatt: With a bit of chicken mince you could make a nice bolognese.
Sat Baines: Or something spicy, like a Thai or Indian dish. Or a kofta, perfect with yoghurt.
James Martin: Make it into little patties or cakes and pan fry it.
Adam Byatt: I have to say I'm not a big fan of turkey.
Sat Baines: I like turkey wing for roasting though.
zoomer44: I have a large harvest of sweetcorn and wanted to know how long to cook it before freezing, and how long will it last in the freezer?
Sat Baines: If you've got an abundance of sweetcorn, the best thing to do is trim it off and just freeze it raw and then cook it from frozen.
Adam Byatt: I would just cook as much of it as you can. Make a sweetcorn relish.
Sat Baines: Soup, this time of year. Perfect.
James Martin: I always think it's better just on the cob with butter. It doesn't need to be messed around with.
Adam Byatt: It makes a nice chowder. Strip the kernals off the corn - hold the corn up and strip them off with a knife, sweat the kernals with onions and make a lovely little clam chowder.
James Martin: Sweetcorn is really good with crab.
BasicCook: Is it true that milk (added to egg for omelettes) makes them 'rubbery' and that a teaspoon of water for every two (or was that four?) eggs makes them lighter?
James Martin: I don't do omelettes, so what do you think of this one boys?
Adam Byatt: I only make an omelette every three months when I come here!
Sat Baines (to James): I think you should do an omelette today! I've never put liquid in omelettes. Eggs, butter and seasoning. That's it.
James Martin: I think the secret in the lightness comes in how you cook it and that you need to serve it straightaway.
Adam Byatt: If you want it lighter, whisk the eggs a bit more before.
sueturnersmith: I have asked Mary Berry this, but if James and co can answer it, all well and good: I'm a good cook, but a lousy baker, but am trying to get to grips with pastry. I use my food processor, and use plain flour, a quarter butter, a quarter lard, and chilled water - just enough to bind the pastry together into a ball. I then chill the pastry for 20 minutes before rolling out. The problem is, when I roll the pastry out, it cracks badly round the edges, and even when I try and patch it up, it's never really a success. What am I doing wrong?
Sat Baines: If sounds like you're making it a bit too dry. You need a bit more moisture in there.
Adam Byatt: You need more fat and more water and you must rest the pastry longer.
James Martin: I think a lot of people make it too dry and then when it's placed in the fridge it becomes drier again.
Sat Baines: Also don't cut it until it's baked. Trim it afterwards.
James Martin: And if you are going to rest it in the fridge, allow it to come to room temperature before rolling it out.
Adam Byatt: Another thing is to roll it between cling film or paper.
James Martin is the presenter of ´óÏó´«Ã½ One's Saturday Kitchen. Chefs Sat Bains and Adam Byatt joined him in the studio on Saturday 4 September.
It appears you're using a device or browser that does not have:
- Javascript Enabled
- Correct version of Flash
Please visit ´óÏó´«Ã½ webwise for instructions:
Here's a summary of the questions answered in the video clip.
LeCreusetFiend: I'd love to hear if James has any tasty ideas for using chicken or turkey mince. I'm looking to save pennies here and there, but find that plain substitution of turkey for beef or lamb mince in recipes leads to no flavour.
Adam Byatt: With a bit of chicken mince you could make a nice bolognese.
Sat Baines: Or something spicy, like a Thai or Indian dish. Or a kofta, perfect with yoghurt.
James Martin: Make it into little patties or cakes and pan fry it.
Adam Byatt: I have to say I'm not a big fan of turkey.
Sat Baines: I like turkey wing for roasting though.
zoomer44: I have a large harvest of sweetcorn and wanted to know how long to cook it before freezing, and how long will it last in the freezer?
Sat Baines: If you've got an abundance of sweetcorn, the best thing to do is trim it off and just freeze it raw and then cook it from frozen.
Adam Byatt: I would just cook as much of it as you can. Make a sweetcorn relish.
Sat Baines: Soup, this time of year. Perfect.
James Martin: I always think it's better just on the cob with butter. It doesn't need to be messed around with.
Adam Byatt: It makes a nice chowder. Strip the kernals off the corn - hold the corn up and strip them off with a knife, sweat the kernals with onions and make a lovely little clam chowder.
James Martin: Sweetcorn is really good with crab.
BasicCook: Is it true that milk (added to egg for omelettes) makes them 'rubbery' and that a teaspoon of water for every two (or was that four?) eggs makes them lighter?
James Martin: I don't do omelettes, so what do you think of this one boys?
Adam Byatt: I only make an omelette every three months when I come here!
Sat Baines (to James): I think you should do an omelette today! I've never put liquid in omelettes. Eggs, butter and seasoning. That's it.
James Martin: I think the secret in the lightness comes in how you cook it and that you need to serve it straightaway.
Adam Byatt: If you want it lighter, whisk the eggs a bit more before.
sueturnersmith: I have asked Mary Berry this, but if James and co can answer it, all well and good: I'm a good cook, but a lousy baker, but am trying to get to grips with pastry. I use my food processor, and use plain flour, a quarter butter, a quarter lard, and chilled water - just enough to bind the pastry together into a ball. I then chill the pastry for 20 minutes before rolling out. The problem is, when I roll the pastry out, it cracks badly round the edges, and even when I try and patch it up, it's never really a success. What am I doing wrong?
Sat Baines: If sounds like you're making it a bit too dry. You need a bit more moisture in there.
Adam Byatt: You need more fat and more water and you must rest the pastry longer.
James Martin: I think a lot of people make it too dry and then when it's placed in the fridge it becomes drier again.
Sat Baines: Also don't cut it until it's baked. Trim it afterwards.
James Martin: And if you are going to rest it in the fridge, allow it to come to room temperature before rolling it out.
Adam Byatt: Another thing is to roll it between cling film or paper.
James Martin is the presenter of ´óÏó´«Ã½ One's Saturday Kitchen. Chefs Sat Bains and Adam Byatt joined him in the studio on Saturday 4 September.
Comment number 1.
At 8th Sep 2010, Tatihou wrote:Thanks for arranging the transcript, Ramona. It's appreciated. :-)
Tatihou, Normandy, France
Complain about this comment (Comment number 1)