Live webchat with Delia!

Welcome to our Coffee Break forum! Here you can chat to other members, not just about cooking, food and recipes, but anything that takes your fancy. Share your stories, culinary or otherwise. So. What’s on your mind today?

 
 
 

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Noreen, Board Moderator

Live webchat with Delia!

Join Delia on March 5th between 12.30 and 1.30 for a live webchat, where she will be answering your questions on her Online Cookery School, Delia's Cakes and as many baking questions she can get through. If you are unable to join in on the day, why not ask your question on this forum?

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sam from worthing

Live Delia Chat


wonderful!!!! i do so enjoy these live chats.

Noreen, if we can't get in on that day, is it here where we can ask some questions, that may appear? or will you have another posting for questions?

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Noreen, Board Moderator

Live webchat with Delia!

Here Sam

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chillie

Beaten Egg to Glaze (question for Delia)

I often find that all goes well with my pastry making etc until I arrive at the part where I am asked to beat an egg and glaze. The resulting egg mix regularly stays beaten yolk but with slimey white that just does not really mix in - in spite of lots of mixing. I glaze my pastry but the white slimes off into gloopy puddles which make unfortunate tasting blots of cooked egg white next to my pastries. Am I alone or what am I doing wrong? I use organic eggs from the supermarket. As an aside - what do you do with the remaining beaten egg as I often find myself flushing it down the sink?
I would like to add that I think you on line cookery school is a great idea - even us oldies might still learn a trick or two. Chillie

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Anastasia

Yeast

I do consider myself to be a pretty good baker , a lot of my baking is done with bread soda ,that is the Irish way.when I use yeast I tend to go for quick yeast , the sachets.
Is there any advantage in using fresh yeast , I can get it in the supermarket, or do you think the results from either type of yeast are much the same.
Thanks you.

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jampling

Live webchat question

I am a fairly seasoned and keen cook, but am a novice at baking.

My husband isn't big on eating baked goods, so I seek ways for storing safely as long as possible. Yes, I am eager to get the most out of all the goodies myself!

Is there any standard advice you could give for safe shelf life for regular home baked goods like cakes, banana breads, cookie bars etc - soda bread too, which is my next planned adventure?

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foodie

Web chat

Regarding pastry, some trim pastry around the tin before baking blind and others trim the pastry case once it's cooked. Which is the best way please ?....many thanks.

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Gravy Queen

Live webchat questions

I am not very good at pavlova. I even managed to cock up a Delia recipe ! I hope this will be included in the online cookery course so I can watch step by step !

Where did I go wrong though any ideas, it ended up wet and weepy underneath, I couldn't fathom it out .

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Gravy Queen

Live webchat questions

Is margarine or butter best in baking or should one be used for specific recipes ? I must say my best Delia cake is the maple syrup, walnut and mascarpone one which uses Stork .

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Gravy Queen

Live webchat questions

Can you freeze flour ?

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Pork Chop

Hot water crust pastry

I know you were once asked why icing sugar should be added to hot water crust pastry. I made pork pies for many years and was led to believe that the addition of icing sugar to the lard, strong flour, salt and boiling water gave the cooked pastry a crunchy texture. Could you confirm this? Thank you.

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Pork Chop

All in one -v- traditional cake mixing

Which method do you think gives the best rise In sponge cakes and why?

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Tompeters

Live webchat

Hi Delia, how do you carve a leg of lamb; slicing down to the bone or along the leg? When I carve down as many cooks suggest I have trouble separating the slices. Thank you.

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Alan

Knife sharpening

Hello

I use a steel to sharpen my knives and it seems to work pretty well, but I've heard they need to be properly sharpened from time to time.

I've seen advertised sharpening stones, and I wanted to ask your opinion on them.

Thank you

Alan

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AryB

Gap year student learning to cook

Hi Delia,
This is the ideal thing for me as a gap year student who is heading to university next year. Rather than eating junk all the time I want to learn how to cook but sadly I have no skills at the moment whatsoever. Will you do the basics of cooking like chopping and things of that nature. And secondly how often will you post online videos for the cookery school. I have watched the baking of the cake video already up and found it incredibly good and easy to follow. I want to learn reasonably quick from scratch. How would you best advise that?

 
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