The **Now Eating** Thread
- Thread starter J1234
- Start date
what was it then ?, personally tried the beaten egg-whites type, and airated beaten whole egg+milk, but currently on straight:melted-butter/buttermilk/milk/egg into
flour+bicarb+baking-powder ... have not invested time in a yeast based pancake yet. Aunt Jemima's mix from Amazon remains very competitive though.
breakfast looks nice ... but seems quite a reliance on the deep fat fryer at Six - 3 of the courses.
yep basically the butter, milk, egg, flour, etc.
https://www.chocolatesandchai.com/fluffy-fluffy-pancakes/
the link also has some good recommendations and tips to get best pancakes. In the past I think I'd been mixing the batter too much. My ingredients are usually quite old too.
Yes - I'd never thought of flipping gently ... often they are pretty liquid on up side, so you haved to be deft.
I do buy double acting baking powder which ensures you get CO2 when it is being cooked too
- latest is https://www.buywholefoodsonline.co.uk/baking-powder-1kg.html with Sodium Dihydrogen Diphosphate , previously bob red mill
Caporegime
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- 1 Dec 2010
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- Welling, London
Apparently it’s down to their revenue plummeting in the uk. They never wanted to start a delivery service, but have been forced to by the competition that’s now offered with the likes of Uber and Deliveroo.
They used to pay to have a menu extra produced for the new burgers, which is why you used to get nice big chicken burgers. Now they don’t want to pay for it, so they just stick chicken selects in its instead.
It’s like the Italian stack. They have always had pepperoni in them in the past, but they’ve dropped it this time round because of cost, so their Italian burger is made Italian by putting a little bit of mozzarella in the cheese sauce and a scoop of pesto. Pathetic.
Since I've been eating quite healthily recently, thought I'd treat myself to a custard tart which I've never made before. I only had a couple of slices and gave the rest away. Came out well and I grated a nutmeg rather than using the ground stuff. A lot of dairy in it, so very creamy. Half a pint of double cream, half a pint of whole milk and 7 egg yolks, lol.
Thanks. Yep, I followed this one. It's pretty straight forward.Just be careful not to scramble the eggs when combining with the cream and sugar, and try pouring the custard into the pastry while it's on the oven shelf (I didn't) as it's quite nerve wracking carrying it and not spilling it everywhere.
https://www.youtube.com/watch?v=dzhpmICNojc
https://www.youtube.com/watch?v=dzhpmICNojc
I just made pâte sucrée fruit tartlets and a creme patissiere filling (pastry cream) and at the risk of sounding like I'm blowing my own trumpet, they do taste AMAZING!
Every bit as good as anything I've ever bought at a bakery. I'm absolutely making these again. I used baking rings on some of them and a perforated baking mat which gives quite a professional look to the underside of the pastry.
Every bit as good as anything I've ever bought at a bakery. I'm absolutely making these again. I used baking rings on some of them and a perforated baking mat which gives quite a professional look to the underside of the pastry.
Caporegime
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- 1 Dec 2010
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- Welling, London
More for you. I don’t see the problem.They do look blooming good! Nice work.
I was going to have a go at the custard tart at the weekend but Mrs famas declared she doesn't like custard tart so that put an end to that
Soldato
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- 2 Aug 2016
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I just made pâte sucrée fruit tartlets and a creme patissiere filling (pastry cream) and at the risk of sounding like I'm blowing my own trumpet, they do taste AMAZING!
Every bit as good as anything I've ever bought at a bakery. I'm absolutely making these again. I used baking rings on some of them and a perforated baking mat which gives quite a professional look to the underside of the pastry.
WOW!
Permabanned
- Joined
- 9 Dec 2010
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- 7,438
Those tarts looks biblical.
