-
Posts
126 -
Joined
-
Last visited
Everything posted by AmritaBala
-
Oh its the same in bread too ) ps: do you have any asian shops selling bread flour? those have less gluten
-
As for the pastry flour, its just a preventive measure to make sure that tender crumbed cakes do not end up tough due to overdeveloped gluten. You can always use AP flour instead of cake flour, but just be sure to not overmix your batter. Also, your cake will have a less tender crumb. I don't live in the UK and I just use plain flour when recipes call for All Purpose Flour. Hope this helps a little...)
-
I know that a lot of ice cream stores make use of gelatin in their ice creams, as well as cornstarch. I try to shy away from chemical products since the whole point of making ice cream @ home is to make sure no additives etc are used. I use up to 9 egg yolks in my ice cream, and it never gets icy. Once someone left it out and the whole thing melted into goo..I refroze it, since I didn't wanna waste my organic ingredients, and surprisingly, it wasn't icy..:op.. Yolks are the way to go!
-
haha, just good ol' home cooking. I got kicked out of internship cos I didn't have proper boots. how annoying is that? (
-
Meredith, what a fantastic idea for Valentine's Day!! Here's what I made for the big V day Mini Vanilla Cheesecake with Mango-Passionfruit coulis
-
this ALWAYS ALWAYS works for me! Place crushed newspaper into the container and shut it. Let it sit for a couple of hours or overnight.....no more smell! :oD
-
jayejo, I can't wait for some photos! :oD
-
thanks alanamoana! ps: love the name!
-
oh lord, Pille, that looks soooo fudgy and delish! Bravo!
-
oh why thankyou doctor tim....call me Amrita hahaha....=op
-
Im glad people liked the bacon cheesecake, but I would not order it..hehe..I mean...cheesecake+bacon = diet bust!
-
okay, some shameful self promotion here, but this is my blog: http://lapetiteboulangette.com doesn't seem to get many vistors for some reason :oS
-
Alicia, do try them out! You will feel sooooo accomplished once you've mastered them! )
-
pocky is SO good...there's sooooo many flavors available these days...hmmm...some I can think of are.. Chestnut Matcha Grape Honey Ichigo Chocolate Yam White Chocolate Banana Coconut Mango Milk Black Sesame
-
Made Petite Bacon, Chorizo and Mushroom quiches today Is it just me or is quiche EXTREMELY difficult to photograph? This is my 3rd attempt and it still sucks
-
I think the bacon salt is a great touch! However, if there's fat traces in it, it will scr3w up your meringue...hmmm...
-
tri2cook, hilarious!! johndepaula, thank you! ...tomorrow I start internship @ a french restaurant....oh early days...oh noooo ;o(
-
jayejo, there's no need to temper chocolate if you're going to use it as a macaron filling. You could just make a milk chocolate ganache and stir in crumbled bacon. I have yet to try a bacon macaron, though. You could tint the shell a pink/maroon shade just to hint at what the filling is once people bite into it. If you're REALLY adventurous, maybe add a drop of liquid smoke into the batter )
-
Everybody's food looks DIVINE! Here's what I made yesterday...Larb Moo on Soy Noodles
-
gfron1, shucks, thanks!! =op hummingbird kiss, thank you sooo much! Lookin forward to posting more pictures ;o) oli, I am the GIRL...hahahah! You're so sweet! Thanks a bunch! Nowww, why isn't there a "Your Daily Cooking" thread over @ the Culinary section! :op Pille. that salted butter caramel and milk chocolate mousse looks to die for!
-
True! When my ice cream comes out of the ice cream maker, its as soft-serve as it can be! ...I think they just hae machines that maintain that temperature and state that the ice cream is in when it comes out of the ice cream maker..)
-
oh boy ive been waiting for AGES to actually post on E gullet! Just a lil intro, im 17 in september and have been cooking/baking for about 4 years now, since i was 13. My virgin attempt @ an opera cake. Recipe from Dorie's Paris Sweets.....Yum! I have to improve on the neatness/layering
-
Oh what a co-incidence...I made some Larb Moo today.....deeeeeelish! Served it on soy noodles since the supermarket was out of rice stick noodles..arrrrr