Recent content by Pembroke

Just a few of the dishes we have cooked.

make pozole, it's a traditional Mexican stew with shredded pork and chicken, very tasty!

this recipe should be doubled to make 12 puddings which a normal muffin pan will make

Being English I should know how to make perfect Yorkshire Puddings. The recipe I'm going to share was given to me by a mates mom whilst living in Paphos, Cyprus. My mates parents were English and bought a retirement home in Cyprus, on Sundays I would be invited for a traditional British dinner...

Buy a kitchen Aid stand mixer; it will last forever, mix anything you put in it and look fantastic. My charcoal gray Kitchen Aid is 7 years old and looks like new, I love it as much as I love my range master 6 ring gas stove with full size oven.

I forgot to ask if anyone had tried the recipes and how they got on?

I recently purchased The French Laundry and Under Pressure cookbooks, both by Thomas Keller. These are great books but not for the faint hearted:chef:

Thanks for the warm welcome, Pembroke is the name of the College in Cambridge where I work. The College was founded in 1347 but fortunately has had a kitchen refurb since:)

I spent 15 years cooking in the US before moving to England. In America I cooked in Fahrenheit and measured in cups and ounces. In England I had to cook in Celsius and measure in kilos and litres! At first it was like relearning how to cook, very frustrating! Tens years later and I am a Metric...

Want to have fun in a professional kitchen? Hide a chefs tongs or carving fork. I'm a tong chef, my tongs are an extension of my hands and are invaluable during service; many chefs prefer to use a carving fork instead. Which do you prefer?

Pacojet I need a Pacojet to make my life complete:chef: I recently purchased a vacuum chamber machine, sous vide water bath, vita-prep and a thermomixer; the Pacojet will make life complete!

try using citrus powder/acid

I once made 50 litres of pozole for the grand opening of a restaurant (Si Senor) in London, the Mexican Ambassador was the guest of honour. Instead of breaking the pozole down into small batches to aid the cooling I left it in one big container....next morning it was bubbling:ohmy:!

I just bought a new mandalin to replace a 5 year old dull model. The guard is a must have for slicing wafer thin apple chips. Apples soaked in syrup and placed overnight in a dehydrator, awesome!:chef: