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Category Archives: Uncategorized
Cheesemaking: double cream Camembert style
Technicals: A near-double cream with 7% cream at 48% fat and the remainder around 4 or 5% fat Jersey and Guernsey cows milk. Mesophilic starter and Flora Danica (I feel that having both provides greater complexity). CaCl added. Ripened 1.75 … Continue reading
Posted in Cheesemaking, Uncategorized
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Microwave chocolate
How to set a chocolate mousse á point? The microwave is unfairly dismissed as a modern manipulation, yet it has its advantages.
Posted in Chocolate, Uncategorized
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Simple pasta
The great thing about pasta is that potential accompanying combos are endless…
Posted in Pasta, Uncategorized
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Mango lassie “egg”
I love mango lassie (I make it with a decent whack of tangy yoghurt and mango, lemon juice, some sugar, and crushed ice to thin it out). I was rethinking this magnificent drink and, just for fun, went with an … Continue reading
Posted in Drinks, Uncategorized
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Shin of beef
I became obsessed with braised shin of beef. It’s not very time consuming in terms of prep work, it just takes a while to cook. I find the best way to make it is the classic French way: Lightly dust … Continue reading
Posted in Beef, Parsnip, Spinach, Uncategorized
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Strawberry and vanilla knickerbocker glory
It is an underrated (British) classic, but I don’t like jelly in it myself. The syrup here consists of strawberry juice, sugar and Framboise liquer that’s been reduced down to high viscosity. The Framboise really adds a fantastic dimension. This … Continue reading
Posted in Dessert, Fruit, Icecream, Uncategorized
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TGRWT: Banana sorbet, parsley rum syrup
Martin Lersch (of Khymos blog) set up a blogging event called They Go Really Well Together (TGRWT). TGRWT explores experimentation with ingredient pairings based on odorant chemistry, the idea being that certain aromatic chemicals work in synergy. (Martin has a … Continue reading
Posted in Sorbet, Uncategorized
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