Restaurant Reviews

Go dine launches Recipe Section

Go dine launches Recipe Section Go dine is more than a restaurant listings website. Go dine allows people to see the finest handpicked restaurants in the area and because Go dine is selective about which restaurants come on board you can by guaranteed to have a good evening and dining experience. Go dine is looking to continually evolve and due to our flexibility we have been experimenting with adding recipes to allow diners to either look on line to find the perfect venue and food or stay in and use some of our fantastic recipes. Working so closely with restaurants allows us to pick up tips and get guidance from some of the UKs top chefs. In consultation with a real foodie and ex-restaurant chef Kit Heathcock she has been lovingly adding her recipes, knowledge and know-how to Go dines ranks. Becoming more and more popular as the days go by you would be advised to read and comment on these recipes and whether you are impressing the other half or simply looking to expand your knowledge of recipes Go dine recipes is for you. Here are some of the best bits: Chocoholics Chocolate Chip Cookie Recipe! A simple no fail chocolate chip cookie recipe that will see you mixing ingredients and enjoying your cookies with afternoon tea within 45minutes! Options to add nuts or simply add more chocolate are encouraged. Simple Lobster Bisque Recipe Truly a an excellent insight into what is otherwise thought to be a dish untouchable by the amateur with tips on whether you use raw or cooked lobster and those details on the finer points, knowing when to add the butter and wine is key. French Onion Soup Recipe A 5-point guideline to making a French soup a million miles in away from simply grabbing the tin opener from your kitchen cupboard. Within 35 minutes a piping hot soup would be ready to serve, perhaps as a starter to our Beef Wellington recipe, the perfect Anglo-French dining experience. We would also encourage our readers to contribute to the recipes by offering alternative ingredient ideas and suggestions. To do this you simply fill in the form below each recipe with your ideas and we will add in them into the recipe if they get our taste buds tingling!


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Learn About Boiling Sugar
The clarifying and boiling of sugar to the different degrees must be considered as the key to all sorts of stove working, and I will give here the method used for clarifying sugar. The pan used must be perfectly clean and bright. Whisk two whites of eggs in one pint of water; break 30 lbs. of good lump sugar into small pieces and put it into the pan; pour over it 6 quarts of water, set it on a clear stove to melt, but be careful it does not blubber and boil before it is melted; when you see it rise it is then boiling, and must be stopped immediately by putting in 1 quart of water; when it rises again add the same quantity of water, and so on two or three times; this prevents the scum from boiling into the sugar and makes it rise to the top. Draw the pan to one side of the fire and take all the scum off; let it continue to simmer. Keep adding a little water to make the remaining part of the scum rise. By this time the scum will be very white and tough, which also take off if the sugar appear clear. Dip in your finger, and if a drop hang from it, it is of the first degree, called smooth, and may be put by for use.
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