Cubic Noodles
Friday, September 20, 2013
Monday, September 09, 2013
Friday, September 06, 2013
History of a Passionate Baker
Thursday, September 05, 2013
Wednesday, September 04, 2013
Titanium Grade Gelatine
Titanium gelatine gives a strong hold to cold set dessert such as mousse. The sheets are 3-4 g each. Each sheet is enough to set one cup of ingredients.
To use, place the sheet in cold water for 5 minutes to soften. Drain. Place in a teacup over a basin of just boiled water. The gelatine will dissolve in about 2 minutes. Remove from heat. Add cold ingredients gradually to the dissolved gelatine. Mix well. Refrigerate for at least an hour, preferable longer, overnight, to set completely.
Tuesday, September 03, 2013
Japanese Cotton Cheesecake
Recipe adapted from Cheesecake by Alex Goh
Scaled to 2 jumbo eggs (60 g without shell) to fit a 10x20 cm baking frame.
Monday, September 02, 2013
Bilingual Cookbooks
Forget Donna Hay, when it comes to food styling that sells cookbooks in the East. The photos are so life-like, you can just about pick up the bowl and chopsticks and start eating. How does Korean beef with glass noodles sound?
Bilingual Asian cookbooks are readily available over the Internet. For super fast air delivery to Australia, in 4 business days, try http://www.66eMart.com. Return customers receive 10% off the books, although not the freight. The other website that does an excellent range is http://www.yesasia.com at their "global" website. The freight is free for orders over US$25.
Sunday, September 01, 2013
Tuesday, August 27, 2013
Thursday, August 15, 2013
Seasoning the Old Bread Tin
- Remove grease and burnt marks.
- Remove rust if present.
- Re-season by rubbing with vegetable oil. Sunflower oil works well as it has natural lecithin which gives a non stick surface. Do not use extra virgin olive oil as it burns and leaves residues.
- Bake at 220 deg Celsius for 5-10 minutes.
- Cool and repeat seasoning steps 3 & 4 a second time.
- Dust with flour and bake about 10 minutes until the flour starts to brown.
- Cool and polish off the spent flour with a dry cloth.
- The tin is ready to use after dusting with fresh flour.
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