[Sahnesteif alternative]

What would be an alternative to Sahnesteif, ideally something that can be found in the kitchen already without having to buy an equivalent product.

[Cheese and Vegetarianism]

When animal rennet is used to make cheese, is it only used to curdle the milk and then gets washed off or does it "enter" the milk itself and remain in the curd.  Is it not vegetarian because it has been used to produce the cheese or because the cheese contains the animal rennet?

[Sugar syrup for glucose?]

Hi all.  Would making a thick sugar syrup be a successful substitute for glucose syrup in a cake for the purpose of ensuring its moistness?  Most people seem to have an almost obsessive need for cake to be moist, despite it never, in my experience, being eaten alone, but with a cup of tea or coffee.

[No use by date on soy sauce]

How long can you keep it once opened?

[No use by date on soy sauce]

I was looking at this soy sauce, Lee Kum Kee (Professional) Premium Light Soy Sauce, on the supplier website.  The labels shown don't say how long it can be kept once opened.  Has anybody got some and can tell me if their bottle shows more info?

[Crisps]

Hi.  I used to love seabrook, smiths and golden wonder crisps.  Then walkers bombarded the telly with advertising and the next thing, they'd taken over the shelves.  I'd normally get seabrooks from poundland, but found in the last few weeks, they weren't as well stocked.  Now I see that, after what must be decades, another brand of crisps is being advertised - Seabrooks!  I can only expect that this means I will be able to get them from anywhere before long.  The question is, why, after so long, is this brand of crisps being advertised?

[Recipe Bloopers]

On 6/4/2022 at 1:59 AM, Nancy in Pátzcuaro said:

"Clavo" is also the word for nail, so clarifying that you want the spice rather than a nail makes sense (though who would think that a nail was part of a recipe?). When you think about it, though, it makes sense--cloves look like tiny nails.

I had a book with that clarification.

 

[Making apple juice taste like cider]

Hi, what can I do to a carton of apple juice to make it taste like cider?  Want to make chicken cider recipe with no cider or any alcohol.

[Carrot cake recipe without cream cheese]

Thanks.  I'll try the large Rose Bakery one first. Anna Olson does individual steamed carrot cakes.  Has anybody tried making carrot cake in a kugelhopf/bundt tin?

[Carrot cake recipe without cream cheese]

Hi, I'm having difficulty finding a yummy carrot cake that is not layered with cream cheese (on what planet did that start?), or layered at all.  I'm sure that years ago, in the UK anyway, a carrot cake was a cake, possibly with a topping, but no layers.  I've never taken to the vegetable and cheese sandwich version. 

[Bangladeshi Cookbook]

Did you buy the Dina Begum book?  I'm thinking of either that one or this one https://www.amazon.co.uk/dp/B0CLSRZ75M/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B0CLSRZ75M&pd_rd_w=IMrQ3&content-id=amzn1.sym.84ea1bf1-65a8-4363-b8f5-f0df58cbb686&pf_rd_p=84ea1bf1-65a8-4363-b8f5-f0df58cbb686&pf_rd_r=DT85NQ5BJF42CYD1Y4DX&pd_rd_wg=aXO69&pd_rd_r=83971d2a-bdf7-47d8-8fb8-e3a5ace44bd9&s=books&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWw   Has anybody else got an opinion on them?

[The Fruitcake Topic]

11 minutes ago, Kerry Beal said:

Yup - Lamb's Navy Dark. the only one on that list suitable for rum cake. If you can find Myer's that would work well too. 

No Myer's in local supermarket, Lamb's it shall have to be.

[The Fruitcake Topic]

These are the rums I can get to make a Jamaican rum cake, which one would work best? Malibu Caribbean White Rum with Coconut Flavour, Bacardi Coconut Rum Spirit Drink, Lamb's Navy Dark Rum, Bacardí Carta Blanca Rum, Captain Morgan Original Spiced Gold, Havana Club 3 Year Old White Rum, Sailor Jerry Spiced Rum, Havana Club Añejo Especial Golden Rum.

I've got some dried mixed fruit (raisins, sultanas, currants and mixed candied peel), can dried chopped dates and apricots be used?  I might be able to sort-of-candy fresh or tinned pineapple.

[Trying to puree meat]

I don't think I'll get one of those.  We have a thermomix, but that was donated, extra thankfully with two jugs.

[Trying to puree meat]

16 hours ago, Duvel said:

Please consider posting a picture of your dish - I imagine steamed broccoli with chicken purée dressing …

It's for someone who can only eat pureed food.  There's a tendency to hold and move about the mouth before swallowing and I thought it might be nicer for them to have the chicken without anything else affecting the flavour, just like we might eat a nice bit of cooked chicken without lots of other flavourings on it.

[Trying to puree meat]

1 hour ago, liuzhou said:

Somewhere, I have a reference to a chicken purée something, where the chicken is prepared solely using a Chinese cleaver, but takes hours. You probably don't want to know about that!

Er... no.  But, it does now make me think of the pestle and mortar, probably the granite type.

[Trying to puree meat]

On 11/17/2023 at 6:39 AM, Duvel said:

What do you intend to do with said puree ? I assume you don’t consume it raw, so when do you encounter the „graininess“ ? It is a visual thing or a mouth-feel thing and if the latter, what is the final product in which you feel the graininess ?

It's to do with mouth-feel really, but also it would look nicer as it normally has a split sort of look. 

[Trying to puree meat]

22 hours ago, gilbertlevine said:

Sous vide the chix breast @ 145 degrees F then purée 

That bit of equipment was on the cards a while ago.  It might be time to bring it up again.

[Trying to puree meat]

On 11/17/2023 at 10:50 AM, Kerry Beal said:

Sounds like you need a Pacojet. 

 

Chicken farce

That looks brill.  How much would something like that cost?  A quick look doesn't show prices.

[Trying to puree meat]

12 hours ago, heidih said:

My question is what are you trying to make/acheivein terms of a dish?

Literally a puree, a smooth moist paste, nothing special otherwise.

[Trying to puree meat]

14 hours ago, Paul Bacino said:

Try running it through/over a tamis sieve,  with like a cake scraper.   Its a fine mesh screen

I think this would still result in teeny particles causing the graininess.

[Trying to puree meat]

16 hours ago, Maison Rustique said:

I've never tried to grind it, but what if you pureed it while raw, then gently cooked and re-ground? Seems like it might take some of the graininess out.

Possibly, like in a Thermomix, it can cook and blend at the same time?

[Trying to puree meat]

On 11/16/2023 at 1:51 AM, Dave the Cook said:

You can't really get rid of the graininess, but you can hide it. I'd try something in the fat category. My first choice would be heavy cream.

Or chicken skin?

 

[Trying to puree meat]

Hi.  Whenever I try to puree chicken, it isn't smooth, there's a graininess to it.  Is there a trick to making it smooth without adding a starch?

[Canned sardines & other tinned seafood]

My new favourite tinned fish is King Oscar Mackerel Fillets Mediterranean Style.  My most recent mistake was trying John West Smoked Oysters in Sunflower Oil.  I thought oysters were a premium product - why would they do such a thing to them?!