Discussion in 'La Cuisine' started by J1234, Apr 18, 2011.
Now they are Bhajis, Nice one!
Just received a new ring tin so made an italian mascarpone cake with raspberry cream.
This is a set.
Ramen with an extra pork cutlet. Side pickles and radish. Was amazing actually!
Matcha ice-cream with gold flakes.
What's the texture ? ... I'm always looking for a texture like those American angel cakes, they sell.
You didn't go for a kugelhopf pan then , following your previous 'ring' cake you made ? maybe that was lighter crumb though, due to egg whites you showed
... have had one in my amazon basket since the hairy bikers, made the (new to me) traditional German cake in one.
have you done some macro photography too, to show close-up texture ?
- as I looked at image, the depth of field, is, almost, elusive - assuming it isn't photoshop/hdr enhanced.
It's as is from the camera except some white balance and contrast adjustments. No filters in terms of blur or focus was changed.
Ah, had to look up Kugelhopf. That seems to be the same pan shape I used for my coffee cake. I got it from John Lewis since I have a gift token. Just called a decorative cake tin, though it's actually a bundt tin technically. I think. https://www.johnlewis.com/john-lewis-partners-professional-non-stick-decorative-cake-tin/p2739913
But this recipe said ring tin and I fancied getting one so bought this. https://postimg.cc/MMXtyWSZ/c9e88eff
Texture wise and taste wise, mine came out kind of like, hmm, madeira cake I guess? Just a nice soft sponge, not overly sweet and very tasty with the raspberry cream. But whether I've done it justice to
the original recipe I don't know. Looking at her photos, it looks a bit different, less crust and possibly softer. https://anitalianinmykitchen.com/mascarpone-cake/
@rickjames They look good. I always want to like fondont potatoes, but whenever i have them in a restaurant they always seem a lot harder/firmer than i expect and it disappoints me.
interesting .. is the chomatic aberration (I think thats the term after having returned polycarbonate glasses way back)
down to the lense(ie a choice) - the blue edges on some of the glitter and yellow on others, I mean, or, jpeg compression ?
... relevance - you eat first with your eyes
CA, chromatic aberration is as a result of the lens. Less is better. It occurs at the contrast between white edges to other colour and they presented in either purple or green. The more white that cluster of pixel is, the higher the chance that edge will have it.
This lens isn’t too bad, I have lenses that have little to no CA. I would say this gets 8/10 in terms of CA control, 10/10 being having little to zero.
I don't know if I'm cooking them properly as I'm no amazing chef, but mine have been typically quite soft on the inside, but the egdes don't crisp up enough like they would on say, a roast potato. Still relatively easy to do though (I think)
The cuisine in here is not what I was expecting, quite a high level ,I was ready to see car crashes on a plate...
To be honest, i want to see more car crashes.
That's what I'm saying lol
Looks nice, you know you can open the aperture up on your lens!
This may help you with your photography going forward, most of your shots have poor depth of field management:-
Yeah, you tell him!
What does he know?
Thanks for the link, I’ve not actually read that.
is this better?
LOL!!!!!!!!!!!!!! OMG WHAT DID I JUST READ
Lemon Drizzle cake, Mary Berry recipe. Super soft and moist sponge with lemon zest, and a lemon juice and sugar glaze.
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