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Hello there peeps!

post #1 of 16
Thread Starter 

I'm 57 and have just started cooking for my family. I haven't even boiled an egg before now but now I'm cooking good stuff. Can't wait to start cooking some good stuff off here. Is it OK for me to ask questions as I go along? I may need all the help I can get!

I'm so excited to become a chef with your help!!!

post #2 of 16
Thread Starter 

How long does it take for someone to say hello round here? I'm so excited about getting started! Will someone say hello to me so I can start asking questions! Do people just reply or do I have to keep asking stuff? I'm not quite sure how this stuff works.

post #3 of 16

well, HELLO~ :)

 

It usually doesn't take very long for people to notice your post and start replying, from what I've seen.

 

There are already tons of information floating around so that's always a good place to start. A lot of the times, I don't know what I'm looking for, so I just wonder around.  Depending on what you're asking, you might get more that you asked for but don't be alarmed.  That's when the things get really interesting.

 

Anyways, welcome to ChefTalk. You may have noticed that there are different topic forums.  You may start a thread in appropriate forum and there will be many wise chefs will guide you to the answers.

 

post #4 of 16
Thread Starter 

Wow, Hi!! So nice to hear from you! I've looked around the forums, but I'm not very good at computers and stuff. I'm cooking my partner something with bacon tonight, we love, love love bacon. I'm doing a carbionara I think. I've never tried this but I think it might be easy. I haven't got any chicken, but as long as you've got bacon and cream who cares! I think it'll be great. Well, as great as my efforts can make it and stuff lol.

You seem nice Byrdie I hope we'll be friends. I don't have to many friends, but I'm working on it lol. Thank you for saying hello to me, I'm going to go and start cooking now, will let you know how it goes! Speak soon. Thankyou for the hello, I really, really am grateful x

post #5 of 16
Thread Starter 

Well, I made my cabionara, but I managed to burn the cream on the bottom of the pan! Dobn't know how I managed that, but it went a bit gooey and stuff. Still, my partner seemed to quite like it lol. What did I do wrong?  I didn't have the gas up to high I'm sure. I put the cream in then the bacon and let it cook for a bit and stuff. Don't know why the cream burnt and the bacon didn't cook. Don't know what I'm doing wrong here. Can anybody help me? Byrdie, can you help me?

post #6 of 16

Hi Baconlover,

I'm not a pasta expert, but as far as I know the classic Carbonara is made with eggs, not with cream.

Not that that really matters as you should cook and adjust recipes the way you like it.

 

Anyway, I would have fried the bacon first to get it crispy, then take it out of the pan, drain the oil off and only put it back in at the end so it stays crispy.

If I would have used cream, I would have stirred that in last minute, just to let it heat through.

 

I'm quite sure the pasta lovers and experts will come with more advice and suggestions

 

Cheers and welcome!

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #7 of 16
Thread Starter 

Hi Butzy, thankyou so much for your reply, I don't think eggs are involved in carbionara but I could be wrong lol. I made the pasta seperate to the cream so that was really nice and soft and I even watered down the cream so it didn't burn, but it still burnt! It would make sense to put the bacon in first but I was thinking cooking it in the cream would draw the salt out and flavor the cream. I did add pepper.

post #8 of 16

Carbonara   generally does not include cream, IMHO. It consists of pasta, eggs, cheese, and bacon.

 

The "sauce" is NOT cooked separately, the heat from the pasta cooks the beaten eggs and melts the cheese(s). Crumbled bacon is a garnish.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #9 of 16

Welcome forum only. Please start a new discussion about carbonara in the food and cooking forum. Thanks.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 16
Quote:
Originally Posted by Nicko View Post

Welcome forum only. Please start a new discussion about carbonara in the food and cooking forum. Thanks.

Whoops, my bad, sorry, need to put brain in gear before engaging fingers redface.gif
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #11 of 16
Thread Starter 
Quote:
Originally Posted by Nicko View Post

Welcome forum only. Please start a new discussion about carbonara in the food and cooking forum. Thanks.


Oh, sorry. Which bit of the cooking forum? Do I just start a new thread and stuff or do I have to look for someone else who's already written about cabionara? Although I don't really need to talk about carbionara as mine was quite nice just a little bit burned but I'll not have the gas so high next time. I thinmk I'm going to cook a kiche tonight I know I need eggs for that lol
 

post #12 of 16
Thread Starter 

I made kiche tonight, it was so nice, I scrambled some eggs and fried some bacon in the same pan, then out it into some (bought, I know, I'm a cheat) pastry.

I put my scrambled egg and bacon into my pastry then cooked it for 15 minutes on gas mark 5. It was a bit soggy, but when my hubby put

tomato sauce on it he said he'd pay for it in a restrant it was so good! I did add pepper.

 

There are so many forums on this sight, where do I go to next so someone can help me make bacon quossant? I've never done this before and would

really do with the help!

 

Thank you so much for your help so far!

 

BL x

post #13 of 16

Post your question in the Pastry section (forum) of the site.  I think you mean croissants?

post #14 of 16

This is your version of the dish which is great. But commercially to put on a menu and call it Carbonara  is misrepresentation to the public. and you are looking for trouble.. There is no cream nor bacon in it . Italian style bacon yes, but it is called Pancetta and is quite different. You could call it Carbonara A La Baconlove and that would be fine. The burning of course is caused by to much bottom heat and not stirring. You put it on and walked away. The bacon must be cooked till just crisp, while it is cooking continue to pour off the grease so it will cook crisp. 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #15 of 16
Thread Starter 

Thankyou so much Chefedb, but it's carbionara, not carbonara! I may not know much, but I do know my Italian! I'm not putting it on a commercial menu, it's on my tea time menu lol.

 

Thanks also to Ishbel (nice name) Crossant? It's got a quo sound at the beginning so it's Quossant isn't it? I'm not very good at French lol. I'll take your advice and put it in the pastry colum with other stuff I'd like to make x

post #16 of 16

Closing this thread down. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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