Food Consultancy and Research Kitchen.
Posted in Cooking on Oct 17th, 2010
I wasn’t going to blog this, hence no photos of making them, But I was so happy how well they turned out, I wanted to share. Using Ruhlman’s Ratio for Pate a Choux I made the dough. Originally I was planning to do Eclairs, but they kept collapsing on me, I know you read this [...]
Posted in Cooking on Feb 28th, 2010
Searching my cookbooks for something to do with the Raw Milk I got yesterday from MooJesus Dairy I stumbled across this dish in the Momofuku cookbook. I took a few liberties with it ( the Capt Crunch and the cornflake tuille are my additions ).
Posted in Cooking on Feb 24th, 2010
What better way to celebrate the freak snow in Austin today than with a rich hot chocolate. Spanish hot chocolate is a thick rich drink which is often also used as a dipping sauce for a Churro. In fact the test of a good hot chocolate is being able to stand a churro up in [...]
Posted in Cooking on Feb 22nd, 2010
Here’s a quick tasty dessert. Make a chocolate ganache ( 240g of chocolate to 1/4 cup of cream and mix, heating over a water bath until smooth), add in a few teaspoons of balsamic vinegar to taste. Refrigerate, and then when cold shape into balls and roll in some cocoa powder.
Posted in Cooking on Feb 22nd, 2010
Flan is a super simple dessert with just a few ingredients and a great dessert. You can make individual flans or one big one like I did. There’s a bunch of different ways to end up with about the same thing, Flan ( Creme Caramel, etc ) seems to a ‘traditional’ dessert all over the [...]
Posted in Cooking on Jan 10th, 2009
My dearest sister told me that she wanted an icecream cake for her birthday. After googling around for something suitable for a 24 year old trendster I couldn’t find anything that fitted the bill. Suddenly a brainwave hit me, I’ll do one based off a cocktail. Of course being an old man I have no [...]
Posted in Cooking on Mar 9th, 2008
Dulce de Leche is the decadent creamy caramel originating from South America. It’s made by simmer milk and sugar and a few other ingredients, but a brave cook can cheat by boiling a can of condensed milk for two hours. The water must always cover the whole can, and there is the possibility of the [...]
Posted in Cooking on Mar 9th, 2008
An excellent dish, both Vegetarian and Gluten free for the culinary challenged amongst us. The addition of nut butter adds a nice taste to the potato mash, and the Annato paste gives it an excellent colour, if you can’t find Annato paste, you could probably use some Tumeric. Also if you don’t have Gluten free [...]
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