I thought I would show my simplistic set-up for home Sous Vide.
As can be seen in the images I use a large pot to hold the water, a cheap digital thermometer and a clamp.
The pot is heated using one burner of a two burner hot plate with infinitely variable temperature settings.
The temp. is...
I am using the following recipe to make some cone shaped Cream Horns but have some problems.
Puff Pastry Ingredients
2 ⅓ cups (11 ½ oz/ 350g) plain flour
14 tablespoons (7 oz/210g) (butter, frozen over night)
8-10 tablespoons chilled water
1 tablespoon lemon juice
I put all the...
Good day to all;
I would like to make some Midwestern Breaded Pork Tenderloin sandwiches for my family.
Need some ideas regarding the recipe for a killer breading to use.
Anyone have a favorite recipe for breading pounded Pork Tenderloin?
What are the things that might cause the eggs to scramble when making pastry cream?
This happens to me about every third time I make the following pastry cream.
80 g. egg yolks
100 g. sugar
30 g. cornstarch
400 g. whole milk
1 vanilla bean
30 g. butter
Mix eggs, cornstarch and half of...
When I was young (1930 – 1940) my Mother would send me to the meat market to buy, what she called, “Barbeque”.
The butcher would cut off thin slices from a roast size piece of meat tied up with string.
My Mother would heat these slices in Barbeque sauce and serve it, (open face) on white...