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Monthly Archives: July 2010
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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Michel Richard’s Happy in the Kitchen
Michel Richard’s book Happy in the Kitchen has some interesting ideas in it. There are some nice reinterpretations; the “Low Carb-o-nara” (in which the “pasta” is actually blanched onion rings) works very well. Unfortunately, there are other ideas which while … Continue reading
Posted in Soup
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