Okay all you culinary gurus and gourmets out there?!


Question:

Okay all you culinary gurus and gourmets out there?

I'm cooking cottage pie for my supper, so the question is this, forget third world debt, global warming and whether we should get out of Iraq or not, this is important - Bisto or Oxo?

Additional Details

3 weeks ago
The Queen's not coming for supper willa, it's just me!

3 weeks ago
But thanks for reminding me about the peas

3 weeks ago
Red wine good idea beana, but bottle not looking that full tonight, next time perhaps

3 weeks ago
Oh D, ye of little faith, I love steak, but give my culinary delights to the dog? Shame on you.

3 weeks ago
two xx's, are you trying to turn my head susie x?


Answers:
3 weeks ago
The Queen's not coming for supper willa, it's just me!

3 weeks ago
But thanks for reminding me about the peas

3 weeks ago
Red wine good idea beana, but bottle not looking that full tonight, next time perhaps

3 weeks ago
Oh D, ye of little faith, I love steak, but give my culinary delights to the dog? Shame on you.

3 weeks ago
two xx's, are you trying to turn my head susie x?

I prefer oxo (althought I do like the Onion Bisto to thicken) It rules ok!

How not to get in a mess with OXO. Brilliant Tip!

1) Do not open the OXO.

2) press the OXO cuble into a powder whilst it is inside its foil wrapper.

3) Eh presto! open the wrapper and sprinkle!

no more wasted OXO!!

Source(s):
thought this one up when I was just a little bambina!

it has to be bisto

Oxo rather than Bisto; but Bovril rather than Oxo. If you want to make a Vegetarian Cottage Pie, use Marmite to brown and season.

You must be in the UK, I had no idea what bisto and oxo was so I had to look it up. As a professional who takes pride in his work, I do not condone the use of powdered/prepared stocks/gravies, but I would be lying if I said that I haven't used them in a pinch. That being said, choose the one that tastes the best and appropriately suits your needs.

ahhhhhhhhhhhhhhhhh bisto

I would have to say Oxo, and perhaps a splash of red wine. Its not normally in a Cottage pie recipes but it makes the meat taste nice and rich.

Enjoy

neither.............

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

added to say:
i'd use a better recipe for the queen! lol, this is actuaclly super easy ans doesn't take more than about 35-40 minutes to make. sounds like your in the UK. don't know if they have them there, but in the US you can get pre-made mashed potatoes in the fridge section (not frozen). i was hesitant, but some of them are actually really good. this would cut the whole meal down to about 15-20 minutes to make. oh, and i recommend extra worcestershire,

oxo baby,, every time.. yum yum.. enjoy :)

Between the two, I'd go for Oxo, but I agree with the Bovril vote.

bisto... it thickens, oxo doesnt unless you add cornflour...

I found reference that they both similar
They are brand names for gravy mix I think.
Try
www englishtea.com

I'd make my own!

Bisto or Oxo give the cottage pie to the dog and get out to a nice restuarant order a bottle of your favourite wine and have a nice t bone steak with mushrooms onions peas and chips followed with a nice cream brulee

Oxo - theres no contest ...xx...as if!

Bisto with onions works a treat .x




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