Susanwusan

I'd like to bake or roast a swede (what I used to call a turnip), whole, in an air fryer. Any advice as I don't want to have a go (not used it before) and have it go wrong.

Another thing to consider is do they make the ice-cream or do they break down the frozen block and make creamy the ice-cream you made and put in the freezer. And then there's the method of how it is done. I didn't like one I bought once that you had to put a sort of freezer pack type thing in to freeze, then put it in the machine, put a paddle type attachment in and pour in the chilled liquid ice-cream mix. And that only worked to make a normal sort of ice-cream if you used certain proportions of sugar, cream and or egg yolk. I don't know how others work. I read some years ago about home ice-cream makers using salt in a need-to-churn-type bit of equipment.

Thanks. It was the manual version I was thinking of.

I'm trying to find a vertical cake portion slicer, something like a cake portion marker but that cuts through all the way down, a bit like a large apple corer slicer. Is there a name that I can use for web searching as I always get results for the marker or horizontal slicers.

I found a site, okonomi, that gives a recipe for the mix with quantities

Are the spices in equal quantities in the mix?

I'd have to make up a curry powder mix, but wouldn't be able to use the star anise and fenugreek - how would that affect the flavour, must they be in the mix?

I've tried the wagamama recipe on their site, but not thought much of. Have any of you got a recipe that people like?

lol I made one using that method but someone said it's made with the creaming method that might be used to make a victoria, so thank you for the confirmation.

And is that the original authentic professional German method?

Hi, how would a professional patissier make the authentic German sponge for Blackforest gateau, would it be creaming, whisking or another method?

Are there any recipes out there that use large amounts of nutmeg - I've got a bit to use up.

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

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?

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.

How long can you keep it once opened?

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?

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?

I had a book with that clarification.

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.

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?

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.

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?

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

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.