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    Edinburgh, Scotland

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  1. Just tried this recipe and it was looking so good until the cooking. I've ended up with the feet spreading too much and the shells being thin and completely hollow. Cooked on a variety of surfaces, all steel baking sheets one with a silicon liner, one parchment and one a teflon sheet. Oven temp was 150C and cooked for approx 12 minutes. Any tips?
  2. I started a new job last Summer at an electronics firm and was pleased to discover my colleagues often brought in home baking. Joining in, I appear to have started the baking wars with some fierce competition between bakers to win over the taste use of the rest of the office. The scores are level and I'm looking to up my game (and play with my new stand mixer). What are your favourite recipes to share at work? So far we have had From me - spelt & ginger cookies, oatmeal & sour cherry cookies and a pound cake From others - carrot cake, barabrith, chocolate Guinness cake and a sponge cak
  3. I'm baking for a few cake sales to raise money for the Red Cross and was wondering what your favourite recipes are for this type of event. Ease of baking, low cost and popularity are all important considerations
  4. Not sure about the thermo, but my 0.5l gourmet has a neck about 5cm wide so it should be plenty big enough to put ice inside. The gourmet could be coated in a neoprene sleeve like the ones you get to keep beer cans cool to protect your hands from the dry ice
  5. Why not use an ISI Thermo Whip? All you would need is a strainer of the right size. Just dont fit a nozzle and keep it upright when you come to release the pressure using the product release handle. Insulated, pressure capable and perfect for the task. You could also carbonate further if required with their CO2 cylinders
  6. I've been thinking that a salt, sweet or sharp foam would be useful to float instead of coating the rim of a glass. I can imagine a Margarita with a Salt foam float. I've been researching and found some more interesting links Robert Hess interviews Jamie Boudreau Photomicrography of Cocktail crystal structures Apple White Lady (Sous Vide)
  7. Having been working through the excellent Hydrocolloid recipe list at http://blog.khymos.org/2007/08/14/hydrocol...ipe-collection/ its given me the idea to start compiling some technological cocktails in a thread here. I'd like to include alcoholic and non alcoholic cocktails which can be in any form - liquid, solid or gas and use interesting preparation techniques or equipment such as Cream whippers, spherification etc. Its a fine line between whats a food and a drink but it'll be interesting to see where this is crossed. For starters, here are two links to some ideas Wired Cocktails Tony Co
  8. tkerby

    V1 Vacuum Decanter

    Would you chill red overnight to keep it or would you leave it at room temperature? I'm not sure whether temperature cycling does more damage than faster oxidisation. I'm almost tempted to use my Isi Whipper to squirt nitrous oxide into the top of the bottle before putting the normal cork / screwcap back. Might be preferable
  9. Just been - he'll be lucky to find much open until September as it's holiday season at the moment. In town, I tried Il Coriandolo which was a fairly good Italian restaurant with very large portion sizes. I really enjoyed the food there and it was what I'd call good quality for a business trip - not gourmet but your beats most hotel restaurants etc. I also went to an amazing restaurante called Donizetti on 5 Via Gaetano Donizetti, 20017 Rho It was a 6 course fixed gourmet menu including Octopus Carpaccio, Veal Terrine, Veal Escalope, a traditional potato based pasta, smaller than Gnocci, sea
  10. I tried a lemon air last night and froze it using my Bamix immersion blender. 50/50 lemon juice and water with a dash of agave syrup to take off the edge (and I couldn't be bothered dissolving sugar in the mix). I actually found the blade was better than the tilted disc or the whisk disc (perforated). The trick was to get the height in the liquid just right. Too low and you create a whirlpool destroying the forming foam. Too high and it splatters, also killing the foam. The two things I noticed were - Using a flatter container (sandwich box) was better than a tall blender beaker. Keepin
  11. That reminds me of a cocktail popular among the theatre techs at University - The Black Techie. I'm not sure I'd recommend it but it was interesting to try - Drink half a pint of 80 shilling beer (a dark, strong ale) - Order a double vodka and coke with ice - Pour said double vodka and coke into top of pint - Stir with your Maglite or Leatherman File for a hint of metallic aftertaste - Drink Coke and beer probably mix better than coke and wine as it sweetens the bear and the aromatics merge to some extent but even still, it wouldn't be my choice. On a nicer note, if you have cheap Whisky you
  12. I'd like to introduce the idea of a dinner crawl to those who have never organised such an event and discuss favourite reheatable / quick dishes suitable for the purpose. A dinner crawl is a similar concept to a pub crawl, but as well as getting hideously drunk, you also get well fed. A dinner crawl usually involves around 5 flats or houses within walking distance or easy public transport travel such as tube/metro/bus stops. Each nominated location and person is responsible for a single course of a meal. The aim is to start around 4pm and finish around 1am allowing approximately 30 minute
  13. I've had some bad experiences, may which I've tried to help recover such as suggesting our friend might want to parboil his potatoes before roasting them (after the solid lumps we got the last time) and put them in hot oil. Shame he decided he didn't need to turn them. Crispy and perfectly cooked on one side (if a little greasy) but hard, slimy and undercooked on the other Another memorable one we had was the duck we had got from a very good butcher which they had forgotten to gut. 30 minutes of pulling out its insides and the stench of rotting pondweed later, we put it in the oven but the
  14. I'm wondering if freezing could allow you to place a free floating object within a sphere such as a piece of lemon peel or perhaps another sphere. I think if you froze the first one floating in the second substance you may have a chance of keeping it central. Otherwise you could use a two stage freezing process to stabilise then bulk out the shape. You would then need to ensure the gel layer remained thin
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