An Electronic Restaurant

MENU SPECIALS

Plump al dente wheat berries in a creamy lemon myrtle and chicken risotto, served with a sprinkle of freshly cracked black pepper...

Caramelized Banana Slice. Fantastic restaurant style dessert that even kids can make!

Savoury Mince and Vegetables. A successful family classic proven over time to thrill the worst food critics, beautifully showcased...

Baking with Ovalett Sponge Cakes Emulsifier. The good, bad and ugly of making sponges with an egg foam stablizer/emulsifier...

MASTERCHEF AUSTRALIA. The 2-minute Noodle Cook's hilarious National TV debut...

Sunday, September 29, 2013

Crusty French Bread Cooked in Superheated Steam

Saturday, September 28, 2013

DIY Oak Box Frame for Japanese Baking

Friday, September 27, 2013

Honey and Apple Cider Castella Sponge

Wednesday, September 25, 2013

Friday, September 20, 2013

Monday, September 09, 2013

Chiffon Cupcakes with White Chocolate Buttercream

Friday, September 06, 2013

History stares back, commanding reverence. Who hand shaped these brioche shells to 15, 16 or 17 ribs, baked in them, and lovingly kept them from rust for 60, 70, perhaps 80 years??? Were these made from recycled tin cans during depression, WWII, or post war frugality? Tin plating on steel lost to patina, imprints a history of cherished memories, not to be destroyed, for the next passionate baker to enjoy.

Thursday, September 05, 2013

Chiffon Cupcakes

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.

About this Restaurant

"An Electronic Restaurant" is a food blog that records the thrills and spills of restaurant ownership by an electronic persona, the comical, 2-minute Noodle Cook, self proclaimed electronic Masterchef, who came into existence to fulfill an individual's dream of owning a restaurant.

This electronic restaurant serves good food, with the help of digital technology like Photoshop. At this electronic restaurant, you will find recipes and menu dishes, interwoven with partly fictitious, over-dramatized stories, somewhat like a mini-series starring family members and friends.

This blog started in 2005 with Paper Chef Challenges, the gruelling Iron Chef competition for the internet savvy chef. In 2009, the 2-minute Noodle Cook walked out of this blog for 2 whole days and became real in the Masterchef 2009 auditions, eerily, unintentionally, mimicking the blunders often recorded in the blog.

A big part of this website is of a creative writing nature and should be read as such. Photographs on the site are protected by Creative Common License. In essence give credit to the 2-minute Noodle Cook when due, and do not attempt to make money using other people's work, or derivative of, without their consent.