Recent content by Zzinged

I woulda guessed they layered the avo on some cling film before spooning the fish mixture over it, but I could easily imagine it having been a film wrapped bamboo mat ;)

You chicken might have turned out like that simply because the batter was too thick. Are you using watered down egg wash? Did you knock off the excess flour? If it's none of those things then as the others have said, look at lowering your temperature to something like 355F or reduce your cooking...

sorry to go slightly off topic here, but what does ISO mean? I see it scattered around quite a bit.

Here's a recipe that I use. It takes a little testing out first to get the right ratio of gelatine (for gelatine setting purposes. Different grades are available with differing strengths), but once you get it it's the easiest thing to make. 500ml Fruit Puree - Strawberry in your case. 185g...

Comments on what? =P Good read though. Learned a bit more about one of my favourite ingredients =)

Here's the next thing I'm working on perfecting. This is the first real attempt, and I have a few changes to make. Excuse the messy decoration :rofl: I decided to do it at the last minute! If anyone would like the recipe please let me know and I'll throw it up.

Hehe well I kinda like the feeling of tweaking a recipe over a few tries and giving it my touch. But yea... this one seems pretty set on not working... so off to search for other recipes :)

Welcome Tom! I saw these two books on the shelves at my local bookstore the other day. Would be ideal for you methinks: Amazon.com: Cook with Jamie: My Guide to Making You a Better Cook: Jamie Oliver: Books Amazon.com: Jamie's Dinners: The Essential Family Cookbook: Jamie Oliver: Books Most...

I found some info you might use: Orange extract: This is often used to make frostings, cakes, and liqueurs. To make your own: Chop the zest from an orange and put it into a small, clean jar until the jar is 1/3 full. Fill the jar with vodka, making sure that the zest is completely...

Ok well I guess blending white chocolate into cookies doesn't work too well. It always turns out tasting more like vanilla cookies :P I guess for now I'll be sticking to dark chocolate or white chocolate chunks. They sure look pretty though...

If you have a little spare time... try this method. Take one large onion, peel and wash it. Halve it and slice it up. Spread the onions across a pan of your choice. Place over very very low heat for about 20 mins. Once the onions start to turn translucent, gather all the onions up and push it...

Hellos all! I've recently been trying to add my touch to a recipe by changing some dark chocolate to white chocolate. The recipe is a cookie recipe, and the chocolate is the main flavouring ingredient. The recipe calls for 200g chocolate, 90g butter, 20g cocoa powder (I'm replacing this with...

Thanks for the link Adillo. I was looking at that earlier but I don't have Excel :P

Nah I meant stuff like 1 carrot yields 80% after peeling, trimming etc etc, or that oatmeal yields 690% after cooking :) It's all good I went by the library today to check out the Book of Yields. Good stuff, aimed towards the commercial chef or F&B manager.

Does anyone have a good site I can check food yield percentages on? If not I guess I have to hit the books for the info :P