ElsieD

I made these today. I had to use cashews because I did not have any hazelnuts and baked them in 4 small ramekins. These little cakes are delicious, though I baked them too long. I kept testing after the 20 minute mark and batter kept sticking to the toothpick. So my question is, how can you tell if they are done? At 20 minutes the batter was very wet and stayed that way for some time. Finally, the toothpick registered clean but they were overdone. I guess the end product is different than I'm used to and tests differently when it's baking. Any help appreciated. They were really good and I would like to make them again.

That's amazing. If I had one of those little pots, I'd make one just for the joy of it.

We use Bullseye Bold.

ls that the recipe for Blue Q Sauce?

I have found a place that sells gelatin sheets that are 200 bloom. Platinum sheets are 230 bloom. If I use the 200 bloom ones, am I correct in saying I need 1.15 of a gold sheet for every Platinum sheet? (230÷200)

The recipe doesn't specify. It simply says 1 1/2 sheets of gelatin. The book makes no mention anywhere else of the type of gelatin to use. The book is by Edd Kimber, a British pastry chef, should that make any difference.

I think this fridge thing is a great idea. If I were stuck for time, or didn't feel like cooking, I'd make use of it. I doubt I would use it a lot but I would definitely try it.

Anyone?

What a dopey commercial.

I actually have a couple of those. I know where one is, I'll have to dig out the others. And no, I didn't pay that price for them either.

Thank you, thank you, thank you!

Has anyone tried using 100% steam to make crème brûlèe rather than putting the ramekins in water bath?

Smart wife🙂

I made a mango pudding the other day that while the taste was fine, the texture wasn't right - too dense. I want to try it again. The recipe called for 1 !/2 sheets of gelatin, I used 1/2 tablespoon of powdered gelatin. The liquid in the recipe consists of 3 T whipping cream and 1/2 cup of mango puree with 1 tablespoon of lime juice at the end. The recipie directs you to soak the gelatine in ice cold water, and it is squeezed dry and added at the end of the process. Since I wasn't using sheets, I thought I would soften the gelatin in the cream. After that had sat for a while, the cream, including the gelatine were heated to a simmer, after which I carried on with the recipe. Eggs and sugar were whisked together, tempered and the lot heated to 167F. What did I do wrong? Should I have treated the gelatin differently? Does heating it do something bad to it? Any help is appreciated. .

Great minds think alike. The recipie I use is almost the same as yours. I like to "scoop" the biscuit dough so I add 1/2 cup buttermilk rather than 1/4. Sine my recipe calls for melted butter, I just mix it in with the buttermilk.

That would be wonderful!

Thanks for the reply. I wouldn't mind trying this out and I can follow him up to where he tempers the egg yolks mixture and after that I have trouble following it. Also, what temperature is it baked at?

I watched the video and it seems there is a lot of volume there for 2 people?

I like my pork chops and tenderloins done to 140F.

@Katie Meadow. I don't have any issues with the book except for one, and that is it would be nice if the font size, especially for the recipe itself, could be both darker and larger. I make just half of any one recipe and it can be difficult read measurements like 3/4 teaspoon. I think if anyone has a problem with their eyesight, the type could be hard to read. I have not yet run into repeated paragraphs.

Made some biscuits to go with supper tonight. They are from Simple Small Batch Baking. The recipe made 6 biscuits which was perfect for us. Four went down the hatch tonight, the remaining two will accompany John's lunch tomorrow.

I love the salad bowl. It's a beautiful. What is Dorothy Lynch dressing?

This is a piece of Small-Batch Lemon Bars from Mike Johnson's book, Simple Small Batch Baking. I didn't do a great job on the brulee part (I used the wrong type of sugar) it was delicious, nonetheless. I'd make this again in a heartbeat, once we eat our way through the next few pieces, that is.

Is it a really, really bad idea to bake crème brûleè in the APO at 100% steam rather than cooking it in a water bath?

I second that. I too wish she would go to a doctor.