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Eric Srikandan

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Everything posted by Eric Srikandan

  1. Eric Srikandan
    Yes, through Amazon UK. I imagine being Panasonic it'll be a global product.
  2. Eric Srikandan
    Can't get the Cuisinart in the UK sadly otherwise I would have.
  3. Eric Srikandan
    I know that feeling. I think they just taste yuk.
  4. Eric Srikandan
    Are you thinking of getting one? Would be interesting to see if there are other owners of this machine here. I came across it while looking for a countertop steam oven on Amazon. Bought it when it was on offer from £350 down to £300.
  5. Eric Srikandan
    I don't think so. Might make coffee though ;-)
  6. Eric Srikandan
    Not yet - probably not till the weekend now, but yes, it seems you can do all kinds of combination cooking which could be fun.
  7. Eric Srikandan
    33cm wide, 34cm deep and 21cm high.
  8. Eric Srikandan
    Mine is a NN-DS596B - so probably the UK version of the one you've found. It's countertop, small reservoir and collector in the bottom.
  9. Eric Srikandan
    With the very well regarded CSO (Cuisinart Steam Oven) not being available in the UK, after a spot of research I've invested in the Panasonic combi steam oven to gain that functionality and replace my trusty old DeLonghi microwave. Hopefully it will prove to be a useful tool in the kitchen. Having a second oven will also be no doubt useful.
  10. Eric Srikandan
  11. Eric Srikandan
    Those are beautiful! I'm not ready for such intricacies yet but on my list. What recipe did you use?
  12. Eric Srikandan
    Not an amazing distribution of the filling. However still tastes good. I think as per Chris's comments really chilling the dough before rolling will improve things.
  13. Eric Srikandan
    I think I let the dough get too warm/soft. Getting it in to the tin was really challenging and so I just stuffed it in. Just tasted the end bits that were trimmed from the "log" and baked in small loaf tins. Tastes fantastic and the Babka filling is really good. I will take one of the loaves to work tomorrow and grab a crumb shot then.
  14. Eric Srikandan
    I've baked a monster! Smells amazing though.
  15. Eric Srikandan
    Well, rolling the Babka was a challenge. The dough was quite sticky and stuck to everything. A little bit of spray release helped a little but it definitely looks messy. Let's hope they taste better than they look!
  16. Eric Srikandan
    Making croissant had been bugging me for a while so on Thursday I got started so we could have some for breakfast today. Absolutely delighted with the results and whilst the folding and rolling was a bit boring, it wasn't too challenging.
  17. Eric Srikandan
    Inspired by Chris's Nutella Babka , I think I'm going to give this a try this weekend. Although I will make the Babka filling as per the book. We don't have pastry flour however - will ordinary plain do or should I mix in some cornflour as per DIY cake flour?
  18. Eric Srikandan
    The Baguette looks lovely. I'd be curious to see the unbaked dough in it's overprooved state; and although your kitchen temps are marginally higher than mine, I can't imagine it would make such a big difference. 26 minutes final proof also doesn't sound long - maybe your yeast is particularly hyper? When I made some small loaves with the French Lean dough, they still took over an hour for final proof (and they were 80g portions).
  19. Eric Srikandan
    @JoNorvelleWalker can you show us the overprooved baguette? Also, how warm is the area you are prooving? Curiously I find my dough takes a longer time to prove than suggested in MB. My kitchen measured 22c with my thermapen in the air.
  20. Eric Srikandan
    @Smokeydoke I found the traditional method delivered better results. Certainly my mum thought it was the best bread I have made (so far!). I cubed the butter (and I deviated slightly by using 250g butter rather than 225) and added it in 5 stages with the sugar; it took about 30 minutes in total. I then left it to rest overnight in the garage (it was cold in there) before the final prove and bake.
  21. Eric Srikandan
    I'm not sure it is but I got some just in case. I've made a few recipes that ask for Osmotolerent yeast but like @Anna N I've simply increased the volume used by 25%
  22. Eric Srikandan
    @Smokeydoke I might give this another go having learned a few things since then - I also misread the bit about putting both balls in the tin and made two small loaves. I used regular yeast the first time (although I didn't have the books then) but have since acquired some osmotolerant yeast since then (SAF Gold).
  23. Eric Srikandan
    @nicothe ramekin buns look cute. What weight of dough did you use for each one? And did the ramekin have any bearing on baking temps and times?
  24. Eric Srikandan
    Made bricoche (P136 kitchen manual). Used slightly more butter (250g) and left it to chill overnight. Smells amazing while it cools down.
  25. Eric Srikandan
    Had a go at the Pitta today. Took a while to mix (the oil took its time). I know it's supposed to prove overnight but they're part of tonight's dinner so only gave them 4 hours. Very happy with the result.
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