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Everything posted by Susanwusan
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What would be the quickest way to set a blancmange, and would it depend on whether cornflour or gelatine was used?
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I'd like to use it as a cake ingredient but don't want to disrupt the ratios and create a mess. Can it be used as a flavoured whole or partial substitute for the sugar or fat, it would be a normal sponge type of cake, either in one whole part or layers to be filled with something else.
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Hi, how would you incorporate dulce de leche into a normal sort of cake mix, for the purpose of making it taste like caramel?
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The pepperiness was the concern - the potato idea sounds good.
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Hi, I've got some rocket to use up and decided to make soup out of it, but I don't want it to be all rocket - what other veg would go well with it?
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I don't really know, but they are definitely palliative.
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It would be the palliative care stage, trying to avoid metallic tasting food.
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I've been told that for those receiving chemotherapy, food can have a metallic taste. Are there ways of preparing food to stop that from happening or foods to avoid?
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Hi. I want to cook (in the oven) rashers of bacon and then freeze them individuallyfor later use. What would be the best way for a simpleton to reheat one - a microwaveable suggestion would be good. It would be from frozen.
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The NordicWare muffin pan (bun tin/tray) looks to be really lovely quality when enlarged. This is the one I was looking at https://www.nisbets.co.uk/vogue-aluminium-12-cup-muffin-tray/c561
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Hi. Has anyone had experience of using aluminium bun trays, used without the bun cases?
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Is there a way to stop a cake from rising more in the middle without using a wrap around the tin?
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What would be the ideal size chunk of cheese and would that differ according to how hard the cheese was, for nibbles.
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Fry was the original thought, but baking could turn out to be a better method.
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What's the best way to coat pieces of cheese with breadcrumbs. Hard cheeses as well as Brie, and does the rind on rinded cheeses need to be left on? I might have to coat them the day before.
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Yes, that's the sort of sweet and sour I was referring to, the neon gloop, but without being so neony or gloopy, a "nice" version. I wasn't thinking of battering the chicken, frying it a bit, letting it cook in its own juices or with a bit of moisture added and then stirring into the sauce, the sauce being a requirement, not just a coating on the chicken.
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has anyone got a nice recipe for a chicken sweet and sour sauce?
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I was looking for a version of this pie that I had made some years ago. I couldn't find the exact one but I did find this one that can easily have coffee added to it and some walnuts popped on top. https://southernfoodandfun.com/old-fashioned-fudge-pie/ If I times the amounts by 2 - 3, can I do that with all the ingredients or would I have to make some special adjustments? I hope to make a large one (in a rectangular tin) rather than 2 or three smaller ones. Also, is it a traditional recipe from anywhere in particular in the world?
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Why is the Captain's Table menu different, and much simpler, than the others?
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Hi, would potatoes dauphinoise, broccoli and peas go with toad-in-the-hole, followed by queen of puddings?
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Professional Stainless Steel Food Processor with Blender 1000W| Adexa FP407 Buy KENWOOD MultiPro Express FDP65.860WH Food Processor - White | Free Delivery | Currys Those are the two I'm deciding between for light use on a daily basis. The extra blenders etc., are not important, my main concern is the food processor.
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I'm looking to buy an inexpensive food processor. Is the Adexa brand reliable for such equipment?
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Hi all. Can someone please tell me what raviers are and then give me some examples of the hors d'oeuvres that might have been made at the Trocadero in 1960?