Recent content by JasperH

It looks great! What did you use to make the spaghetti?

Thanks, I'll make it next weekend. The kids are going to love it!

My son enjoys making pasta. Especially rolling it trough the pasta roller from thick to thin. Ravioli is always good, let him/her choose and create the filling.

Do you only dry the red flesh? Or do you just thinly peel and keep the white part on?

Watermelon sounds nice! I'll try that.

If it is a center that can get between your teeth (Like the annoying apple core) I remove it. But with kiwi I keep it in.

Sour cherry's and Kiwi fruit are always nice to have. And I love making apple chips, finely sliced on a mandolin and dried to a crisp.

Hi Marlingardener, Thanks for your reply. Among other things, the study and usage of different temperatures, viscosity and the various states of matter of the product. For example the creation of a foam or gel made from parmesan cheese or crunchy pearls made out of a liquor with a still liquid...

Just out of interest. Is it a problem for a religion where drinking of alcohol is not allowed or frowned upon to use a liquor where the alcohol is removed from? Alcohol evaporates at 78C or 173F. Is it allowed to use such liquids?

Hi all, My name is Jasper and I'm from the Netherlands. This is my first post here so it should be an introduction :smile:. I love to eat and especially cook. I hope to learn some new techniques and start experimenting with molecular gastronomy.