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  1. Update: I experimented with candying mint leaves using gomme, and it works a bit better than using egg white; it dries more quickly, and there is less clumping, both when the leaves are dipped, and during the drying process, if there is any sugar lying about lose under the leaves.
  2. Has anyone tried candying mint leaves using gomme instead of egg white? When I've used egg white the sugar has ended up patchy, and gomme seemed as though it might be a viable alternative, although it might not dry as thoroughly/quickly (which would not be a problem).
  3. I wonder If I've caused this Hydroponic/Aquaponic Organic? thread to drift into a practical discussion of small-scale aquaponic gardening. I would like to continue the conversation if other members are interested.

    1. Mjx


      I think you've got a point; it deserves to be its own practical discussion, if only to keep the focus on the practical.

  4. How complex is the chocolate-cherry loaf recipe?
  5. Is the oil the main source of the savoury flavour in fresh black sesame seeds? This black sesame dessert is a longstanding favourite of mine, and I think it's a great dessert (although I also have a relatively Italian palate), but it seems to have little or no perceptible fat (and is clearly quite processed, so far from fresh).
  6. Dear Mjx - I ahve just received information that I have recived warning - but only that -I do not know why? 


    best regards


  7. I didn't know cooking quality matcha existed. There were very few places where I could look for it, since I was in a small Danish town with a restricted selection of ingredients, so I was also really excited to track down locust bean gum at a pharmacy, and I'm quite certain the velvety texture of the sorbet was due to using it. Have you made this with black tea, too?
  8. @ paulraphael and teonzo: Thanks again! Teo, the recipe came out really well, despite some challenges (including a scale that is a literal antique and a bit unreliable, and someone's casual assurance that the sorbet would stay frozen at cool room temperature, followed by a hasty refreezing). I haven't had matcha in any form before this, and I really enjoyed it; in fact, apart from small scoops somewhat reluctantly taken by a few others (including the hostess, who'd specially requested this), I ate nearly the entire batch
  9. @teonzo: Thank you; I've had no luck finding a reliable-looking matcha tea recipe (for comparison), and I know that certain plant enzymes have a significant effect on proteins (such as those in gelatin), so I'm a bit concerned that using a recipe for another flavour of sorbet may not be that reliable. Has this been your experience? @paulraphael: Thank you for the link to that page! I'm pinning my hopes on gelatin, because it's the only certainly-available option here (in the currently tight timeframe, at any rate), and no one eating this is vegetarian. I may be able to get locust bean gum (which sounds like a good option, based on your discussion of it), but it's also much more expensive here than gelatin.
  10. Thanks, Teo! Would gelatine work as a stabilizer? And if so, about the same amount?
  11. Has anyone got a reliably good recipe for green tea/matcha sorbet? I'm on the lookout for a recipe for a true sorbet (i.e. no dairy or dairy substitutes), and the green tea to be used is in powder form, but apart from that, there are no real restrictions (i.e. use of animal gelatine would not be a problem). Thanks, all!
  12. Butterscotch

    Butterscotch recipes do not include whisky of any sort, 'scotch' notwithstanding (e.g. http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html).
  13. Thanks for the links! Also, I worded my question poorly, I meant to ask, 'is there some overlap between Los Postres and Elements of Dessert'? I have Migoya's book and like it very much, but am also interested in something completely different to it, in the modernist dessert category, so Natura might be a better bet.
  14. Thanks! Does it kind of overlap Migoya's Elements of Dessert?