Susanwusan
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Posts posted by Susanwusan
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Hi. I'd like to make Spanish polvorones suitable for vegetarians. What can I use instead of lard. There'll be too much moisture in butter, what about Trex? It's something that should be available in UK.
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What is the recipe for the cookie, Kim, is it a spreader or does it keep its shape?
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We don't use any coffee other than instant, but I did buy something a bit more expensive than normal, L'Or Classique, because it said it was fragrant 🤷♀️. It'll be topped with whiskey cream.
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I'm hoping to make an Irish coffee dessert this week with the main part being coffee jelly. Will gelatine set sweetened coffee made from instant coffee granules or will it prevent the set?
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Hi, I'm trying to find examples of old airline menus (from earliest days) from flights to and from UK. Does anyone happen to know if there's a particular website or source for them?
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Thanks, I've plumped for Newcastle Brown, £1.50 for 550ml if you're interested. I'm surprised it's got glucose syrup in it.
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Hi. I want to make a beef in beer pie - what sort of beer would work best, that would be available from an English supermarket.
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Hi, I'm looking for a recipe that uses already cooked and shredded ham hock meat, mainly because I need to know the quantity of the ham needed. The only recipes I can find call for the whole hock to start with.
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I'm afraid I have to economise! Is Classikool a reputable brand?
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Does anybody else leave peeled potatoes under running water for about ten minutes before using them? This might be to do with potatoes peeled the day before and left in water to prevent discolouration.
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I was originally told to wash everything, even bananas before peeling them as you'd end up touching the inner fruit. I went somewhere else to work and was told not to wash anything, fruit or salad, because "it could make things worse". By this I understood that pathogens that had dried could be reactivated or simply spread around with the water. I don't know really, does anyone else know about this not washing? It's not the first time I've seen professional cooks not wash (even mushrooms) before using them.
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In the interest of economy and reducing food waste, I'd like to make bread sauce using breadcrumbs made from white and/or brown endcrusts. What sort of difference could it make? The recipes all call for crusts cut off of white bread.
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On 11/5/2020 at 2:58 PM, gfweb said:
I've always been phobic about raw greens and all the bugs they can infect me with.
Not corona...I'm not putting arugula in my nose. Its the GI bugs and hepatitis that concern me.
What are people doing to wash their greens?
I'm thinking of using dilute chlorox (which FDA approves at 200 ppm which is about a tsp per quart).
Milton solution is safe for baby feeding items, I imagine it would be safe for food. If you leave the leaves in salt water (salt has antibacterial effects), any insects will end up rising to the surface.
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What is the advantage of a double-well saucer?
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I want to use it in baking and flavouring cream or buttercream. I tried De Kuyper cherry liqueur but I couldn't use too much and it didn't give much cherry flavour. Can anyone tell me what Monin Morello cherry syrup tastes like, if it has a distinctive cherry flavour?
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Cherry is a fairly popular flavour, why then is it so difficult to find cherry flavouring? Lemon, orange, coffee, mint flavourings are readily available everywhere even though the original products are easy to come by. Where in the UK can I find an effective quality cherry flavouring?
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Hi. I work with someone (who doesn't work in the kitchen) who insists that white wine must be chilled and red must be at room temperature. The fridge the white is kept in measures 1 - 5oC, the cupboard with a light constantly on measures 22 - 24oC. It is cheap stuff from the supermarket, probably made up from wine concentrate. I don't know much about wine and I don't drink it, but I would say that the fridge temperature is way below "chilled" and the cupboard temperature is way above "room" temperature. Thinking about food safety or at least the degrading of the red wine, I have put an opened bottle in the fridge only to find it back in the cupboard! Nobody is currently drinking the red but my feeling is that if it is kept in the cupboard, it would not be drinkable after a relatively short period and why can't red be drunk chilled - what about all those red wine drinkers in hot countries? Please feel free to give your opinions!
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2 hours ago, Kim Shook said:
To be fair, if you don't have garlic bread how do you mop up the last of the sauce on the plate. And if you don't have leftover garlic bread, what do you pile cold spaghetti on top of the next morning? 😁
1. The point was specifically garlic bread, not bread - it would be a strange Italian table that didn't have some worthy bread to mop up the last juices from the plate.
2. I will try to forget I read that second sentence!
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I resorted to stewed damsons and custard, but the fruit being plain with only added sugar was delicious, it allowed us to taste the damson.
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On 9/10/2020 at 3:26 PM, Eatmywords said:
Have the brits developed their own British-Italian to suit their carb cravings (sadly w nods to American-Italian)? I don't think garlic bread was ever put in front of me the several times I visited the top half (Rome to Piedmont) but it's a staple in every pizzeria/red sauce joint here. If it's become a norm in UK I guess you can't fault them for being curious (as opposed to verbalizing that curiosity of course : )
https://www.quora.com/What-is-the-British-food-Spagbol
My guess is the garlic bread came about with the Pizza Hut and the other pizza chain restaurant.
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Hi everyone, the person wasn't being cooked for, so don't worry!
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Thank you for accepting my application!
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9 hours ago, Kerry Beal said:
Plum jam in my world.
I was thinking more along the lines of a dish, some sort of dessert or cake or something like that. I haven't used damsons before and I'm not sure if they might not suit some things.
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2 hours ago, heidih said:
Sounds Italian-American red sauce joint to me. Where are you.
UK. I made the food without the garlic bread, which someone questioned. I said I didn't think it particularly Italian but she went on about it so I decided to check with experts! I think they were expecting "spag bol" as we affectionately call the popular tomato-heavy version here.
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Lard alternative
in Pastry & Baking
Posted
I don't want to use butter because of the flavour and I think they are meant to be almondy rather than buttery. I think I can confidently try trex although it says to use 20% less than butter, I'm not sure I'd have to make the same adjustment from a lard recipe. Has anybody tried making them with corn or sunflower oil?